Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Gion Shoga Gyoza Suzuchou
(祇園生姜餃子 鈴兆)- Nearest station：
- Categories：
- Budget：
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- Closed：
- Sunday
Online reservationInstant reservations. No sign-up required.
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A great spot in Gion to enjoy affordable Oden and Gyoza
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Oden
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Braised Beef Tendon
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Ginger Gyoza
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Ginger Gyoza (Close-up)
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The attention to detail shines through not only in the gyoza but also in the dishware.
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Yakisoba
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Yakisoba (Close-up)
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Yakisoba (Noodle Lift)
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Food Menu
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Drink Menu
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Interior view. There are U-shaped counter seats and semi-private table seats.
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The counter seats are spacious, providing ample distance from neighbors, and there is a hanger behind for coats, ensuring a comfortable and secure experience.
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Neon Sign at the Entrance
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Exterior
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Restaurant information
Details
| Restaurant name |
Gion Shoga Gyoza Suzuchou
|
|---|---|
| Categories | Dumpling, Oden, Izakaya (Japanese style tavern) |
| Phone number (for reservation and inquiry) |
050-1095-9612 |
| Reservation availability |
Reservations available
Available phone hours: Monday to Saturday [4:00 PM to 3:00 AM] |
| Address |
京都府京都市東山区西之町216-2 縄手新橋大西ビル B1F |
| Transportation |
5 minutes walk from Keihan Gion-Shijo Station 318 meters from Gion Shijo. |
| Business hours |
|
| Average price |
JPY 2,000 - JPY 2,999 |
| Average price（Based on reviews） |
JPY 3,000 - JPY 3,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
22 seats |
|---|---|
| Private rooms |
Available For 10-20 people |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
Feature - Related information
| Occasion |
|
|---|---|
| The opening day |
2023.10.2 |
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Categories
Rankings in nearby areas
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✔️ Oden
✔️ Simmered Beef Tendon
✔️ Ginger Gyoza (for 2 people)
✔️ Yakisoba
✔️ Bottled Beer (Medium Size)
*Please refer to the menu photos for prices.
During my stay in Kyoto, I suddenly craved oden and searched on Tabelog.
Among the hits, I had already visited several places, but I decided to try somewhere new and ended up at "Suzuchou."
According to Tabelog, "Opened in October 2023 in the Gion area, famous for its ginger gyoza and Kanto-style oden, along with a variety of dishes that pair well with alcohol."
Gyoza and oden are their specialties. Sounds great!
The location is roughly halfway between Gion Shijo Station and Sanjo Station on the Keihan Main Line (both about a 5-minute walk).
It's situated in a basement along Nawa-te Street, slightly away from the hustle and bustle of the shopping district.
I descended the stairs and entered just as they opened at 6 PM.
The interior is small, featuring a U-shaped counter that can seat about 11-12 people, along with two semi-private table seats.
In the center of the counter, a large oden pot is steaming. It looks delicious! Next to it, a round pot is ready with simmered beef tendon. That looks good too.
"Please take a seat wherever you like," I was told, and I hesitated for a moment.
The arena seat directly in front of the oden pot looked nice, but I thought it might feel cramped if customers sat on both sides, so I chose the farthest seat at the counter.
Ordering is done via a QR code on the table, so I recommend ordering one dish at a time since the food is served relatively quickly.
After ordering the "Yamitsuki Cucumber" (no photo), the oden and beef tendon arrived first.
The oden, a signature dish, is not a set assortment but rather ordered a la carte. I selected daikon, egg, chikuwa, tofu, and a bag of green onion and ginger. Each ingredient is well infused with the broth and delicious.
The broth combines seafood dashi made from bonito flakes and kombu kelp with the beef tendon simmering broth.
Although it's labeled "Kanto-style," as a true Tokyoite, I found it to have the refined taste characteristic of Kyoto-style oden.
On the other hand, the simmered beef tendon is sweet and savory, with tender meat and flavorful daikon. Personally, I preferred this over the oden.
The other specialty, ginger gyoza, is small and light.
The ginger adds just a hint of flavor; honestly, it lacks a strong impact.
The menu also offers gyoza with garlic, and after deliberating between that and yakisoba for the final dish, I chose the latter.
You can choose additional ingredients like pork and squid, so I opted for both.
The noodles are firm with a nice bite, and the sauce has a hint of sweetness with a slight spiciness.
Everything comes together beautifully, sliding down my throat with ease!
This dish truly deserves to be the grand finale.
By the way, I only noticed the fried rice on the menu after I had polished off the yakisoba.