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The photo in the menu seemed more impressive than what was presented in front of me: a large lattice coating that was double the size of the actual Japanese pan-fried dumplings.

However, the six-piece Wagyu Gyoza (S$15.00) was different from the usual. Other than the thin Gyoza skin, the filling was made of nothing but minced beef (wagyu or not, was hard to determine). And with that Hanetsuki finish that was very crispy, it added a little fancy texture to the yummy dumplings, alongside the dark vinegar and sesame oil blend.

For the best experience, this dish should be eaten immediately when served, to taste it at its crispiest state.