Hi, I’m Sou (曾), the manager of a Japanese gyoza restaurant.

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https://lit.link/gyozatv

For the 30th restaurant, we visited Mayu in Isehara, Kanagawa.

GoogleMap
https://goo.gl/maps/jVWHMd2bgmxib6Vk9

餃子を食べれば何でも出来る🥟

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🥟Who is the manager of the gyoza restaurant, Sou (曾)?🥟
“Gyopao Gyoza Restaurant Roppongi” Manager→President
https://bit.ly/3Wk9wPz
https://gyopao.com/
Together with his brother, he overcame the crisis of bankruptcy three times.
Winner of the customer service contest S-1 Grand Prix Kanto Individual Finalist and 7th place in the national group competition.
Ranked No. 1 out of 100,000 restaurants in Tokyo’s 23 wards on TripAdvisor, the world’s largest review site, for three consecutive years.
No. 1 in the region in the number of reviews on Google.
Provides support and consulting not only to his own restaurants, but also to other franchise restaurants and to his wholesale partners.
He is an avid gyoza lover. Recently, he is into Machichuka, local family-owned Chinese restaurants.
Eats gyoza every day.

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Music courtesy of Audiostock https://audiostock.jp/
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#japanesefood #curry #porkcutlet

7 Comments

  1. Mayu your food looks delicious and the portions are an eater's dream. Continued success from America.

  2. Watching these great chefs working it’s not fair because we have wagamuma
    Thank you for another great video

  3. You can sell cheaper food prices if you own the building. The highest cost of doing business in the food industry is the cost of renting the space. The ingredient cost is very minimal, compared to cost of labor, utilities and rental space. As my advice, be sure you own the building where you want to start a food business like, bakery, restaurant, bars, catering or food manufacturing business.

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