3 Local Gourmet Cuisines in Utsunomiya

Have you ever heard of a city called Utsunomiya?
 
Utsunomiya is a city located in central Tochigi Prefecture.
Nikko is one of the most popular tourist destinations in Tochigi Prefecture! However, it is not that far from Utsunomiya to Nikko, so please be sure to stop by Utsunomiya as well.
Utsunomiya is also a city with a lot of charm. Utsunomiya is known for its famous gyoza (dumplings). The street called “Gyoza Road,” lined with famous gyoza restaurants, is lined with tourists every day.
In addition to gyoza, Utsunomiya also has local specialties called “Gotochi Gourmet. In this issue, we will introduce three of Utsunomiya’s local gourmet foods.

 

Utsunomiya’s Local Gourmet 1: Gyoza

Utsunomiya is famous for gyoza (Chinese dumplings)! So, first of all, let us introduce you to gyoza.
Among the many gyoza restaurants in Utsunomiya, Utsunomiya Gyoza Restaurant “Utsunomiya Minmin” is one of the most popular and relatively easy to visit.
Utsunomiya Minmin is a popular restaurant that always ranks in the top 10 gyoza restaurants in Utsunomiya.
There are five stores in Utsunomiya City, three of which are located near the station.
The main store, located 5 or 6 minutes by bus from JR Utsunomiya Station, is the most popular of the five, and because it is the most popular, there is always a line in front of the store.
This time we visited the Utsunomiya Minmin Station Baru store, which is a 5-minute walk from JR Utsunomiya Station.
Right next to this store is the Utsunomiya Minmin Hotel Mets store, and since there are two stores side by side, the waiting time is less than at other stores. Depending on the time of day, you may be able to get in without waiting in line.
 
If there is no line, go directly into the store.
If there is a line, there is a ticketing machine in the store, so you issue a ticket with a number on it and then get in line. It was a weekday evening around 6:00 p.m., and we were able to enter the restaurant in about 15 minutes. I ordered one yaki-gyoza and one sui-gyoza. Each contains 6 pieces.
 

 

 
The grilled dumplings were cooked to a nice golden brown and had a savory aroma. I felt that the sui-gyoza were a little larger. The filling, called “bean paste”, was mainly vegetables with little meat. I was told that both baked gyoza and mizu gyoza contain the same bean paste, but when I tried them, I found that they tasted strangely different, and it is interesting how the taste changes depending on the cooking method.When eating gyoza, you first make the dipping sauce with the seasonings available at the table.
 

 
From left to right: raayu, vinegar, and soy sauce.
Put more vinegar in a small dish and a little soy sauce. If you like spicy, add a little raayu here. After mixing well, put the gyoza on it and eat.
You can eat the grilled gyoza as it is, but the sui-gyoza is very light in flavor, so it is better to eat it with dipping sauce. Both gyoza are light and tasty with little meat, so you will never get tired of them.

There are many other gyoza restaurants besides Utsunomiya Min-Min, so please try different restaurants to compare the taste.
Even the same gyoza has a different taste at each restaurant, so please try to find the gyoza that you like.

Utsunomiya Minmin Station Baru Branch
JR Utsunomiya Station Bldg. 3F, 1-23 Kawamukai-cho, Utsunomiya City, Tochigi Prefecture (Utsunomiya Station (West side))
TEL: 028-689-9177
Business hours:
11:00 – 20:30, LO 20:00
11:00-20:30 (last order 20:00)
https://minmin.co.jp/

 
 

Utsunomiya’s Local Gourmet 2: Utsunomiya Yakisoba

Yakisoba can be found anywhere in Japan, but Utsunomiya Yakisoba, a local delicacy, is unique in its noodles and cooking method.
The noodles are thick and steamed in a soy sauce-based broth. The seasoning varies from restaurant to restaurant, but most are based on sauce.
There are several Utsunomiya yakisoba restaurants, and we went to the cheapest one, Yakisoba Ando. Please note that there is no signboard, so please be careful not to miss it.
It is about a five-minute walk from Tobu Utsunomiya Station.
To my surprise, the yakisoba here is only 250 yen for a regular portion (normal amount). Even a large portion is an amazingly inexpensive 300 yen.

The restaurant is not very spacious, but since the style is to eat and leave immediately, there is not much of a wait. If you want to relax after eating, we recommend that you take out your food. When you are seated, tell the store staff whether you want a medium or large portion. Payment is by cash only and is due when the yakisoba is served. Sauce is placed on the table, but the yakisoba is seasoned well, so after eating, if you need more, pour more sauce on the yakisoba.

The only ingredient is cabbage, but the thick noodles are very sticky and filling. The sauce is well mixed and very tasty. If you are hungry and want to eat a lot, you may want a large serving! If you are hungry and want to eat a lot, you may want to order a large serving.
The photo shows a medium portion.

 
The store is run by an elderly couple.
Local people have been going to this restaurant since they were children. The restaurant has been in business for more than 70 years and is a long-time local favorite.

Yakisoba Ando
8-12 Eno-cho, Utsunomiya-shi, Tochigi
TEL: 028-689-9177
Business hours: 12:00-18:30
Closed: Wednesday
https://tabelog.com/tochigi/A0901/A090101/9001449/

 
 

Utsunomiya’s Local Gourmet 3: Kabutoage

Kabutoage is Utsunomiya’s version of fried chicken, made by deep frying half a young chicken with its wings still attached.
It is characterized by its unique shape, which resembles a helmet, hence the name “kabutoage. It is said that Miyoshiya’s main restaurant invented this menu item in 1963.
There are many restaurants and izakaya (Japanese style pubs) where kabutoage originated as well. This time, we visited Kazu-chanchi in the night market alley on Orion Street.

 
It was brought to us with a fragrant aroma.
I boldly grabbed a handful and bit into it. Crispy on the outside, juicy inside, and very tasty. It is seasoned, so you can enjoy it as it is, but there are also tartar sauce, grated ponzu (Japanese citrus juice), and other sauces available for a fee if you prefer.

I am also interested in Miyoshiya Honten, which invented Kabutoage.
The taste of kabutoage also seems to vary from store to store, so I would like to compare them.

Kazuchanchi Yoruichi Yokocho
Yoruichi Yokocho, 3-10, Kyokushi-cho, Utsunomiya-shi, Tochigi
Business hours:
Monday-Friday 18:00-24:00
Sat. 17:00 – 24:00
Closed: Sunday
https://tabelog.com/tochigi/A0901/A090101/9021703/