Chef Hitoshi Umamichi is One of Japan's Gyoza Masters — The Experts

Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant's traditional gyoza recipe, he has landed a spot in the Michelin Guide.

Producer: Carla Francescutti
Field Producer/Director: Michael Tudda
First Assistant Director: Adrien Lacoste
Production Coordinator: Arya Popli
Production Assistant: Karen Yamashiro
Director of Photography: Benjamin Parrot
Camera Operator: James Honeycutt
Lighting Technician: Wally Yoshimura
Sound Recordist: Jason McNamara
Assistant Editor: Lennon Katsumata
Editor: Yoshio Kohashi
Transcriber: Mac Kendema
Subtitles: Saga Translations

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal

Chapters:
00:00 - Intro
0:56 - Dough
3:52 - Filling
7:45 - Wrapping
9:34 - Frying

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[JBrander]

This man worked as an architect until 50 yrs old and then started his second specialization as a chef until he became a gyoza master, where his restaurant was even given a michelin star. All because he didn't want to see the gyoza restaurant that he was fond off since he was a kid close down and that he wanted to continue its tradition. As well as still looking very strong for his age. This is someone to aspire to.

[mokajones]

From regular customer to master of production, now that's dedication.

[haydenmink]

I can offer a unique perspective.

I’m currently backpacking Japan and am coincidentally in Tokyo. I happened to see this video an hour ago. I hopped on the subway and came right here. There was a short line at 11:45a (they open 11:30a) and I waited about 20 minutes.

The dumplings are exceptional. The wrapper is so soft, and while the sesame oil is noticeable, it’s not overpowering. Ingredients, texture, and execution are fantastic. With 6 dumplings per order, I got 2 orders and a large beer. (Total was ~$12 USD).

I owned a dumpling shop a few years ago - I want to emphasize how hard it is to maintain consistency. Getting perfect wings takes serious skill. Dumpling skins are sensitive, so getting the perfect heat on your cooking surface takes skill.

Flavorful dumplings. World class technique. Helpful and efficient service. Would absolutely return.

[ronaldmurni]

His shop's specialty is only gyoza and he gave out the recipe freely.
This guy is a legend!!

[janerickallado]

Imagine loving a food stall so much you took it over just so it wont close. Thats passion for food right there.

[usamaepekonis]

People who can just dedicate their life to perfecting their craft really amaze me

[nfreddyyy]

I love how he's just so open and honest as a master. He's not like I'm the best I got the secret ingredients and I know everything. He worked his way at it and shares his knowledge as a normal individual that just makes gyōzas trying to share the love

[ryannovel]

One thing I learn from this man, is not how to make the gyoza itself.

But... "It's never too old to learn."

Prop to him, from an Architect into a master of Gyoza. I can't even fathom what it takes to the reach that level.

[gmaxim]

He symbolizes the Perspective that most Japanese craftsmen approach their work. Everything is in the details, makes all difference when trying to achieve quality.

[kidneybeans]

I have every respect that they gave credit to the origin of gyoza, which is from China and that they owe the great taste of their gyoza by staying faithful to the original recipe.

[thesecondislander]

I love how analytical he is about ingredients and technique, you can really tell he cares about understanding WHY his food is good!

[catzzara]

underrated part of all this is that he didn’t skimp and get easier to obtain and home grown substitute ingredients and stayed extremely true to the original recipe. same goes for who had that shop before and hopefully who gets it after.

[HandlingItAll]

I love he's slowed the process down, showing the entire process, his ingredients, you can see the amounts. He wants younger generations to know how to make it properly and do it the right way for perfect handmade Gyoza. He wants it to continue and knows he doesn't need to worry about giving any "secrets away". He's "made his fortune" do to speak and wants to teach and pass it on to us. Very cool. Would love to work under him in the kitchen. He's thoughtful and a patient teacher just like family and mentors I grew up with teaching me all kinds of skills from building, to cooking, to outdoor living and all necessary spiritual & life skills...

[sylshark]

A real master is it: kindness share his recipe, kindness explain the details. Any trace of sober. A food made with love and dedication. He is a real masterchef <3

[KEVINRENSON]

as a chinese guy i would eat at this restaurant if i ever get the chance. the energy this guy gives off brings all the Asians together. and thats the energy the world needs right now. nobody is better than anyone else. lets respect each other.

[humorme]

A True Artist..A master Craftsman..
Huge respect from India!

[thechubbyneko-meow]

Incredible, the way he makes his dumplings so perfectly, there crispy and juicy at the very same time shows how much care and dedication he puts in them.
If only I could taste them I would be very happy

[GG-kcie]

Incredible content, he wasn't afraid to show exactly how he makes gyoza, he's a true master.

[michaelchang]

what a legend - truly an inspiring dude & amazing how he took over the legacy and made it his own dance. I loved how he gave gyoza homage to China for their jiaozi

[firstname__lastname]

Dude left his job as an architect to make gyozas 😳.. incredible