“Irasshaimase” is the greeting you’ll hear happily called in your direction every time you set foot in the newly opened beer stadium and dumpling bar in Broadbeach, Harajuku Gyoza.
And the fun doesn’t stop there. The space is decked out in the restaurant’s signature style with huge arched entryways, their famous decorative plates perched across the back wall depicting Japanese movie scenes and the wide, Manga-style face of the Harajuku Gyoza logo smiling out at all who enter.
See the chefs prepare your goodies through the kitchens open glass windows and marvel at the specialist wrapper as she expertly twists her way through countless gyoza (over 10,000 were wrapped on opening weekend).
It’s been dubbed a beer stadium due to the array of Japanese craft beer on tap, several of which are distributed through huge, colourful Yoyogi vats perched behind the bar. Feeling adventurous? Give a frozen beer a try! It’s Kirin circulated through a frozen cylinder to create a foam which is then added to a regular beer. Magic.
Now to the menu. As you’d imagine, gyoza is the game changer here. Poached or grilled and with choices of pork and kimchi, three cheese and lemongrass chicken to name just a few, they’re cooked to perfection; juicy and melt-in-your-mouth.
In an interesting spin, you can opt for open gyoza where the casing is deep fried and crunchy and topped with a choice of pork belly, smoked salmon or tofu, taco-style.
If you’re feeling extra peckish go for a Salmon Sashimi Poke Bowl, Chicken Katsu Curry Don or Chicken Ramen bowl.
With four venues in Brisbane and one in Sydney, the Harajuku Gyoza good vibes are as infectious as the food is delicious and the Gold Coast restaurant is no exception.
Set yourself up in a booth inside or sprawl out in the outdoor dining area and watch Broadbeach roll by.
Inside tip: order sake to sip on and watch the spectacle unfold.
LOCATION: Broadbeach Mall, Oasis Shopping Centre (opposite the stage), Broadbeach
HOURS: Thursday to Monday 7am to 11pm and Tuesday/Wednesday 11am to 11pm.
Words and photos by Kirra Smith.