White Dumpling Shop

White Gyoza Shop (ホワイト餃子店, Howaito Gyōza Ten) is a Japanese gyoza specialty restaurant chain operated by Noda Shokuhin Kogyo Co., Ltd., headquartered in Noda, Chiba Prefecture. Founded in 1960 by Shinichi Mizutani, the chain is best known for its signature 'White Gyoza' — a round, barrel-shaped pan-fried dumpling with a thick, chewy wrapper and a vegetable-rich filling. The name derives from Mizutani's teacher, a Chinese man named Bai (白, 'white'), from whom he learned dumpling-making in Manchuria. The brand is a registered trademark, and the company warns customers against similar-looking imitations. The chain operates through a three-tier structure: a main store (honten) in Noda, directly managed branch stores (shiten), and independent 'technical chain' (gijutsu rensa) partner stores that have received training from the main store. As of the early 2020s, stores are concentrated in the Kantō region but extend nationwide, including branches in Tokyo, Kanagawa, Chiba, Saitama, Ibaraki, Tochigi, Gunma, and Shizuoka, plus technical partners in Miyagi, Aichi, Ishikawa, Shiga, and Saga. The Noda main store is famous for its limited eat-in hours (weekday evenings only, as of 2021), while partner stores such as Chashin in Nagahama, Shiga, and Dai-7 Gyoza in Kanazawa, Ishikawa, have become local institutions. White Gyoza's preparation method is distinctive: the dumplings are first boiled in a frying pan, then oil is added to crisp the bottom, resulting in a texture that is crispy outside and mochi-like inside. The filling typically includes cabbage, Chinese cabbage, onion, chives, pork, green peas, soybeans, and other ingredients. The company also sells frozen gyoza for home cooking and mail order, though the Noda main store has discontinued mail-order sales due to production constraints. The brand has received recognition on Japanese gourmet ranking sites, with the Noda main store topping Chiba Prefecture's gyoza ranking and partner stores ranking first in Saitama and Ishikawa. The group continues to operate actively, with new store openings such as Shonan Fujisawa in 2025, while some locations have closed (e.g., Hiroshima in 2025). The official website notes that new franchise applications are currently not being accepted.

White Gyoza Shop was founded in 1960 by Shinichi Mizutani. The name 'White Gyoza' comes from Mizutani's Chinese teacher, a man named Bai (白, meaning 'white'), from whom he learned dumpling-making in Manchuria (present-day Northeast China). Mizutani initially considered calling the dumplings 'Pai Gyoza' but changed it to the English 'White Gyoza' for a more appealing sound. The business began in Noda, Chiba Prefecture, and gradually expanded through a combination of directly managed stores and independent partner stores that received technical training from the main store. The chain's unique preparation method — boiling the dumplings in a frying pan before adding oil to crisp them — has remained consistent. The signature White Gyoza is characterized by a thick, chewy wrapper and a round, barrel-like shape, often compared to a baked bun. Over the decades, the brand expanded across the Kantō region and beyond, with branch stores in Tokyo, Kanagawa, Chiba, Saitama, Ibaraki, Tochigi, Gunma, and Shizuoka. Technical chain stores, which operate independently but use the White Gyoza name and techniques, were established in Miyagi, Aichi, Ishikawa, Shiga, and Saga. Notable partner stores include Chashin in Nagahama, Shiga Prefecture, a tea house founded in the Meiji era whose third-generation owner sought a signature dish and entered a technical partnership with White Gyoza; its gyoza is called a 'soul food of Nagahama citizens.' Another is Dai-7 Gyoza in Kanazawa, Ishikawa Prefecture, which sometimes sells over 10,000 White Gyoza per day and is famous for drawing queues from locals who are said to rarely line up. The Noda main store, as of 2021, only offered eat-in service on weekdays from 5 PM to 7 PM, reflecting its focus on production and wholesale. In recent years, the group has continued to adjust its store network. In 2025, the Shonan Fujisawa store opened, while the Hiroshima store closed. The official website notes that new applications for both branch and technical chain stores are currently not being accepted. The company also discontinued mail-order sales of frozen gyoza from the Noda main store due to production capacity, directing customers to branches or technical chain stores instead. The brand remains a registered trademark, and the company actively warns against unauthorized stores using similar names or services.

• 2025

  Shonan Fujisawa store opened (March 10); Hiroshima store closed (March 24).

• 2023

  Hanagasa Honkawagoe store ranked first in Saitama Prefecture's grilled gyoza ranking (January); Dai-7 Gyoza store ranked first in Ishikawa Prefecture's gyoza ranking (June).

• 2022

  Noda main store ranked first in SARAH's 'Chiba Prefecture Gyoza Popular Recommendation Ranking' (December).

• 2021

  As of this year, the Noda main store only offers eat-in service on weekdays from 5 PM to 7 PM.

• 1960

  Founded by Shinichi Mizutani in Noda, Chiba Prefecture.

A long-established, family-oriented gyoza chain offering handmade, affordable dumplings with a unique preparation style, positioned as a local soul food in several regions.

• White Gyoza (pan-fried)

  Signature round, barrel-shaped dumplings with thick, chewy wrapper and vegetable-rich filling; boiled then pan-fried.

• Fresh gyoza (uncooked)

  Uncooked dumplings sold for home preparation; 16 pieces for 2 servings at 880 yen, 24 pieces for 3 servings at 1,320 yen (as of price revision).

• Grilled gyoza (yaki gyoza)

  Pan-fried dumplings served in-store; 8 pieces for 1 serving at 660 yen (as of price revision).

• Frozen gyoza

  Frozen dumplings for mail order and takeout; storage instructions recommend freezing within 1 hour in summer, 2 hours in winter, and consuming within 3 months.

1. 1ホワイト餃子グループ ホームページwhite-gyouza.co.jp
2. 2ホワイト餃子店 - Wikipediaja.wikipedia.org
3. 3白色餃子店 - Wikidatawikidata.org