Ichiya

Wrapped in thin skins and fried hot and fast until crisp and light, food-stall-style gyoza are a cherished Kochi custom, often enjoyed late into the night at outdoor night markets. Perched on the 2th floor of an Akasaka building, Ichiya folds each batch of dumplings to order before cooking them, serving them piping hot straight to the table. The signature pan-fried gyoza are bite-sized and packed generously with vegetables, leaving a light impression on the palate, with the option to order them with or without garlic.

Contrasting Boiled Dumplings and Kochi-Inspired Izakaya Fare

Sharing top billing with the fried dumplings are boiled gyoza wrapped in slightly thicker skins. Floating in a special seasoned broth, these silky dumplings can be eaten right out of the soup or dipped into Umaji Village yuzu ponzu for a lively, citrusy bite. The side menu is lined with casual small plates that work equally well as palate cleansers or drinks companions: "Ichiya Meat Miso" served on raw green peppers prepped to temper their bitterness, Kochi's classic "Chikukyu" featuring whole cucumbers stuffed inside chikuwa fish cakes, and quail eggs steeped in oolong tea.

Evenings over Tosa Sakes and Cold Drafts

The drinks list highlights draft Kirin Ichiban Shibori, long popular across Kochi, along with celebrated Tosa sakes like Tsukasa Botan, Suigei, and Kameizumi. For non-drinkers, refreshing drinks blending Umaji Village yuzu juice and non-alcoholic Ryoma 1865 beer provide easy ways to take part in the table. With counter spots as well as dining tables, the space is equally suited to a solo weekday pit stop for dumplings and a glass of beer, or a relaxed evening sharing dishes among friends.