"Gyoza is a humbler offering among the envelope-pushing, Japanese Italian fare at Kado No Mise’ sister eatery Sanjusan. And folding foie-gras into a dumpling certainly isn’t novel — due credit should be given to Anita Lo, who famously incorporated the prized liver in soup dumplings, a dish that remained on her restaurant’s menu for 17 years before it shuttered — but it’s a welcome delight. And like the best gyozas we’ve had, Sanjusan’s are encased in a skin that’s crisply burnished on the bottom and softly pleated on top." - Jon Cheng, Justine Jones
Sanjusan | Wing Ta