[Shibuya Gyoza] Enjoy spring with 'freshly made' and a drink. In addition to the limited handmade gyoza fair, we're serving 'Junmai Genshu' for the first time

MP Kitchen Holdings Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; Representative Director & CEO: Kazushi Kanaka), which operates the 'Thin-crust Gyoza Specialty Shibuya Gyoza', will hold a limited-time 'Spring Feast Fair' utilizing seasonal ingredients starting Friday, April 3, 2026.

At this fair, based on 'completely handmade' gyoza prepped one by one in-store, we will roll out a limited menu combining ingredients and flavors unique to spring. Furthermore, we are introducing Junmai Genshu sake for the first time at Shibuya Gyoza, proposing a new way to enjoy gyoza and alcohol pairings.

Background of the Project Expanding flavor variations and pairings, possible only because they are handmade

For this fair, in addition to limited gyoza themed around 'springtime', we have expanded our sake lineup. Junmai Genshu, in particular, has a solid richness and satisfying body, yet it can be enjoyed lightly when mixed with soda.

The savory umami of our handmade gyoza overlaps with the rich taste of sake, providing a dining experience unlike any before.

Product Introduction

1. Shrimp-Scented Peperoncino-style Gyoza Price: 580 yen (tax included)

Wrapped in a special dough kneaded with green laver, the filling features the flavor of dried shrimp and garlic. Characterized by a savory aroma and light spiciness reminiscent of peperoncino, squeezing lemon over it transforms it into an even more refreshing taste.