Yasubei of Ebisu

IG: pon.withacat

瀏覽Tabelog的時候發現餃子居然也有百名店😆，週五的晚上只想喝酒來點下酒菜，來吃的餃子最剛好不過🙌🏻。

這家成立於1975年，本店在高知市，原本只是一間小路邊攤；特色就是用鑄鐵鍋煎炸成的超薄皮煎餃；經過幾十年後分店開來東京惠比壽。無法預定，店內空間延續“屋台文化特色”只有35個座位，週五晚上早一點到大約要排隊40分鐘左右（大部分都是日本人）☺️。

雖然“餃子”在日本人心中是屬於中華料理，但我覺得跟我認識的餃子不是同樣的食物🤣；以日本餃子的角度來看還滿好吃的，外皮酥脆到彷彿在吃什麼小西點，一口一個非常下酒🤤；水餃子的部分更接近蒸餃，還附上一碗湯讓你搭配著吃。

最讓我驚喜的應該是關東煮的部分，很難得遇到合我口味的關東煮（大部分都糊糊軟軟的實在不是我的菜，但這間的關東煮是屬於Ｑ彈類型的），不用沾醬就很好吃了😻。

下酒菜的部分也很有趣，比方有伴著蛋黃吃的韭菜，淋上一點麻油非常好吃，唯一的遺憾就是韭菜有點長，很難咬😆。

整體來說還蠻值得體驗的🤩。

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While browsing Tabelog, I discovered that even dumplings have top 100 restaurants! 😆 On a Friday night, nothing beats some dumplings with drinks. 🙌🏻

Founded in 1975, originally a small street stall in Kochi City, "Ebisu no Yasubee" is known for its ultra-thin skin dumplings made in cast iron pans. Now, it has a branch in Ebisu, Tokyo. With only 35 seats and no reservations, expect a 40-minute wait on Friday nights (mostly locals). ☺️

Japanese dumplings are different but delicious. Crispy, bite-sized, perfect with drinks. 🤤 Boiled dumplings come with soup.

Oden was a pleasant surprise. Chewy and tasty without sauce. 😻

Interesting sides like chives with egg yolk and sesame oil. Chives were a bit long. 😆

Overall, worth the experience. 🤩