Tonchinkan

At Tonchinkan, the varied gyoza and spring rolls are an obvious draw, along with chicken thigh karaage that diners have remarked on for its size. Shrimp gyoza feature prominently in reviews: one diner particularly liked eating them with salt, while another remembered the shrimp for its springy texture. The menu also offers pan-fried and boiled gyoza, so a meal centred on dumplings could include a few varieties alongside spring rolls.

The spring rolls cover different flavour combinations: one is filled with curry-seasoned meat and vegetables, another pairs cod roe with cheese, and another wraps pork and kimchi together. Fresh spring rolls come with two sauces, mango chilli and nuoc mam, offering a different option from the fried varieties. Diners who enjoyed the range have mentioned ordering several kinds of spring roll along with gyoza.

One diner found the chicken thigh karaage “quite large” and said the half portion, which comes with two pieces, was just right for up to two people. Another recalled it as generously sized and juicy. If you would like to try a few gyoza and spring rolls as well, choosing a smaller portion may help you leave room.

For dessert, there is ice cream with a banana spring roll. It makes a sweet finish after a dinner of gyoza and spring rolls.