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

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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.
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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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Опубликовано:

15 май 2024

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Комментарии : 1 тыс.

@JBrander Год назад

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.

@winebartender6653 Год назад

Not a Michelin star recipient but included in the guide, which is still an honor for any restaurant or shop. They have guides for most large cities/tourist areas and most restaurants within them do not have any stars. Doesn't take away from anything else you said, just thought it should be noted.

@holohulolo Год назад

@@winebartender6653 I'm not sure about the distinction but I know they have different types of awards. So my guess is unless it's a full courses dining restaurant any Michelin award is not the same kind we know of people like gordon ramsay get with his restaurant. But still quite an accomplishment.

@winebartender6653 Год назад

@@holohulolo There aren't really any guidelines to the type of restaurant that can or cannot receive stars. Doesn't have to be full service or full course or anything like that. The guide is just that, a food guide of the area highlighting good places to eat. Most restaurants in the guides do not have any stars and are of every type of establishment. The cheapest meal for a 1 star restaurant is $1.50 and is the same type of shop this is. It takes a lot to get even 1 star. Food has to be quite exceptional.

@bignig7223 Год назад

Average Japanese man tbh lmao

@DaniIhzaFarrosi Год назад

A true MC

@mokajones74 Год назад

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

@tseden-ishpurewdorj1045 Год назад

:ujhu;

@punjungpun Год назад

He was in architecture until around 50 years old.. that is impresive to me 😍💪

@anonim3713 Год назад

Shutup noob

@derekjohn7535 Год назад

@@punjungpun Just shows its never too late to chase your dreams

@jackmace6531 Год назад

I’ve never heard of someone being a customer since a boy turning into the owner

@haydenmink1878 Год назад

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.

@mamu1319 Год назад

just curious: did the japanese customers also have 12 gyoza´s for lunch or just 6? ....

@dimelo58 Год назад

Amazing!

@haydenmink1878 Год назад

@@mamu1319 the patron next to me got 0 dumplings, and instead opted for a noodle soup dish. I saw couples splitting 2 orders of dumplings, another solo eater eating 2 orders, and plenty of people eating 1 order with other menu items. Lots of variety in ordering.

@byrongammonbyrongammon9937 Год назад

Bravo.

@rocketman3770 Год назад

@@haydenmink1878 thanks for the report

@ronaldmurni7497 Год назад

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

@kevinfriedman6766 Год назад

because he knows it takes years to execute, no shame giving it out

@skinnymon123 Год назад

Its not exactly a secret, ask any chinese person and they'll share the recipe

@animemusic8 Год назад

the proportion wasn't mentioned so no one can copy actually

@seenitalready Год назад

@@skinnymon123 Ancient Chinese Secrets lol

@ThePeachgaming Год назад

@@animemusic8 anyone that knows what they're doing with dough and cooking can approximate it, but you're right, an amateur could not

@janerickallado8881 Год назад

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

@cwg73160 Год назад

It’s not a food stall.

@Im_oofman232 Год назад

@@cwg73160 🤓

@viceice Год назад

And then putting it on the Michelin guide...

@jyy9624 Год назад

That's the Japanese for you

@usamaepekonis Год назад

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

@codytorres6249 Год назад

Life*

@creativemindplay Год назад

You really amaze me

@cwg73160 Год назад

They’re called people with careers.

@cwg73160 Год назад

@@codytorres6249 *lives

@Aeybiseediy Год назад

He started at 50 years old...

@ryannovel8892 Год назад

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.

@semi-skimmedmilk4480 Год назад

Well he said he took over in 2005 and he only felt that he mastered his craft in the last 5 or 6 years, so that would suggest it took him circa 13 years. He makes 200 portions x6 Gyoza a day, so that's 1200 a day. Assuming he takes weekends off (104 days) and takes the Japanese statutory holidays off (16 days), that leaves 245 working days per year. (1200x245)x13 = 3,822,000 Gyoza.

@ryannovel8892 Год назад

@@semi-skimmedmilk4480 Put the math aside. What I meant by, "What it takes." was what its feels like to leave something that he really know, in this case "Architecture" into a Chef.

@semi-skimmedmilk4480 Год назад

@@ryannovel8892 I mean, he was 50 when he left architecture.. probably wanted a change and had savings to do it securely. As an architect he was probably quite creative so 30 years in one career might eventually feel claustrophobic. It seems strange because by that point, in the West, we just decide to slog it out for another 10-15 years until retirement. In Japan however they have quite an old working population so moving on to an easier job is most likely more common.

@eciekoc Год назад

@@ryannovel8892 Going from architecture to making dumplings was probably a mental relief for him.

@alizahidi986 Год назад

It takes 10%luck, 20% skill

@kidneybeans8937 Год назад

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.

@yo2trader539 Год назад

Origins are debated. Manti is a common dish throughout Central Asia and Mongolia. Turkic and Mongolic people eat it too. It became popular in Japan after Japanese migration into Manchuria.

@tobacco118 Год назад

@@yo2trader539 Nomadic culture in Central Asia & Mongolia do not historically eat food that comes from agriculture practice like flour, neither do they eat meat in small bite-size. It's adopted from China, just like their tea.

@mike-yk4yk Год назад

@@yo2trader539 imagine being this wrong

@carlynebrunner5587 Год назад

@@mike-yk4yk hahaha! We are all a little wrong...Smilin' here.

@yocray2915 Год назад

@@yo2trader539 migration? Just like how the Nazis migrated to Poland?

@gmaxim Год назад

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

@chefgiovanni Год назад

As a Michelin Star Chef , I would like to taste this Chefs gyoza.

@moto3463 Год назад

Makes sense why the Japanese make the best vehicles, electronics, motorbikes, Dirtbikes they truly take quality and attention to detail beyond everyone else. Never bought a bad quality product from Japan. Plus the people are very respectful and polite compared to the western world

@Nogu3 Год назад

@@moto3463 Having lived here for almost 10 years now, it depends. If you're white, yes. If you're any other Asian besides Japanese, not so much. Still that's the loud minority, most people are just like folks everywhere

@manbolomo Год назад

did you see how he sealed the dumplings and how they look like a kid played with it? now google any standard dumpling and see how crappy this "master" made his dumpling, i dont hink he can represente the craftmanship of japan XD

@HP_____ Год назад

@@manbolomo He actually admits in the video that he's "not good at tactile tasks." After all he started learning in his 50's so it's understandable the dumplings may not look the best visually. I'd still like to eat the gyozas. They look delicious!

@nfreddyyy Год назад

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

@NazriB 7 месяцев назад

Lies again? God Mode Gold Medals

@firstname__lastname Год назад

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

@marcodragneel8035 Год назад

Kaiman would be happy to visit

@KEVINRENSON Год назад

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.

@imamiddleagedgoofygoober Год назад

I genuinely feel that if more people took this man's approach to life the world would be a utopia.

@quillpen815 Год назад

Well said, my dude

@catzzara Год назад

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.

@manbolomo Год назад

yeah, except he sealed the dumblings like some kid playing with dough, google how standard dumplings look like and then look at his.

@JoSan3 Год назад

@@manbolomo I bet you've never seen japanese gyoza in person. Also it's not like you can do any better.

@sprtcus1798 Год назад

@@manbolomo ahh In every youtube video, there is always that one who tries hard to be a smart-ass. And in this video it's you.

@user-yg7ck9ip3d Год назад

@@manbolomo u represent ur profile picture

@user-yg7ck9ip3d Год назад

@@manbolomo braindead

@thesecondislander Год назад

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

@sylshark1 Год назад

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

@felixborges7440 Год назад

Love how much love and effort he puts into part of his craft. Props to you Mr. Umamichi 👏

@misiu5203 Год назад

This guy took over ownership of a restaurant just because he didn't want the previous owner to be sad. What a nice guy.

@originalkjc Год назад

A specialist: from knowing the origins and history to improving his craft using food science and human feel. Artisans need to appreciated more.

@thechubbyneko-meow3300 Год назад

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

@simonmarin6469 Год назад

Made by himself 1.362 Gyoza from scratch per day?? That is a new level of dedication.. Thanks for sharing, Eater!

@ar-sithf.austin3744 11 месяцев назад

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...

@12crenshaw Год назад

Japanese shops are always like that. Owner is the master at craft and does almost everything to ensure best quality possible. It's magical

@saintsocramnymaia5511 Год назад

It's actually problematic, . I have seen many restaurants that fail because the owner does not share the recipe with the younger generation, . when they die the workers are then forced to make up a recipe that is not up to par with the original.

@charliesellers176 Год назад

This is so cool. I'm glad he took one thing, and chose to master that. So many restaurants try too hard with their menus. Keep it simple, make a great product and keep it consistent. I was impressed when he said he takes the air humidity into account when making the dough. That's true mastery.

@GG-kc6ie Год назад

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

@savesoil3133 Год назад

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@s.4155 Год назад

It's so relaxing watching an expert at work😇

@gianlu7718 Год назад

This man is an example of why you should follow your passions and make a difference, no matter how old you are 🤩

@Sunshine-Dragon Год назад

😍Love his dedication to his favourite food! 💗 Thank you, Master, for your hard work, to continue and preserving this tradition, so others can feel the same joy eating them !

@humorme2432 Год назад

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

@ErikFvonHausen Год назад

Absolutely fascinating. Although he continues the traditional methods, he also constantly improves the recipe to make the tradition as close to perfect as he can.

@tommyluvstraci Год назад

His attention to detail is admirable.

@michaelchang7249 Год назад

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

@faustinuskaryadi6610 Год назад

Everyone in Japan know that Gyoza is Chinese food aka 中華料理, not 和食 aka native Japanese cuisine.

@dannydk6 Год назад

What an amazing story and what a master at the fine craft of gyoza. Making dough so supple, tender, and with a great bite is not easy. Fantastic video

@johnrusselvales9945 10 месяцев назад

hardwork,dedication and passion. This man is truly amazing.

@jonatancotofunes105 Год назад

He started at 50 years old… I think he is an example and inspiration that with hard work we can achieve almost anything. I wish him the best!

@michaelchoipersonal Год назад

The first second of this video is enough to convince me that this tiny little dumpling shop will be a legendary dining experience.

@JohnathanLeeSprite Год назад

The food will never go wrong if the chef is passionate about his craft.

@davelister6632 Год назад

I just can't even. Those look so delicious I'm at a loss for words.

@rafaelperalta1676 Год назад

Pure dedication and love to what he's doing. He deserves his fame.

@privatesocialhandle Год назад

Beautiful story. So many unique aspects of this country.

@alonsoguardado8492 Год назад

I love the dedication japanese people put in each craft they do

@vsGoliath96 5 месяцев назад

I absolutely love guys like this! I'm 50 years old and I've been an architect all my life? Sure, I'll buy my old favorite gyoza place and give it a shot! Why not? Never too old to learn.

@floofy1 Год назад

"I've committed to making these until I can't move anymore." huge respect. I sincerely hope the younger generation will be interested to pick up the ropes.

@ar-sithf.austin3744 8 месяцев назад

I've only cooked frozen ones once where the bottom had this incredible crunch that was the most addicting aspect of them. They were perfect. I haven't been able to replicate it since. I've cooked them all kinds of ways and all kinds of brands but only once did it hit with perfection. His method is the slurry really does make a great crunch. Only sad thing here is I'll never be able to try his perfect gyoza in my life because I love them. Looks like I'll have to invest some years of practice to create my own.

@bakerteacher2905 2 месяца назад

I have enormous respect for you, chef.

@tommymiddlefinger1283 Год назад

The dedication of this man to be willing to hand make almost a half million a year gyoza a year... amazing! 🙂

@lazthegreat10 Год назад

I don't think anyone pursues perfection quite like the Japanese. What a master and what quality

@manbolomo Год назад

yeah, look at those dumbling looking like some kid played with them, master making uglier dumbling than any regular housewife i pretty bad.

@m.a.v.6172 Год назад

I am very proud of this man. He has a profound affinity for that restaurant and the dumpling. Congratulations

@jornalimosmultimidia3254 5 месяцев назад

He is also a great professor. Explaining the details of tools and ingredients. 😊

@tanihage916 4 месяца назад

Our prayers and support will always be upon you young old man... God Bless You.. 🙏🙏

@mammontustado9680 Год назад

I like how even though he's now the owner, he still refers to the original owner as _the_ owner. That's some level of respect only the Japanese can give.

@southstar44 Год назад

Those look so good. I really like the way this guy cooks; it’s very impressive 🥟🥟🥟🥟🥟

@wandeel3404 Год назад

just by looking at the color of the crust and how original the ingredient list is, you know this will be tasty

@jezcunnew4168 Год назад

Need more videos like this! So good! Hungry now

@DoctorMcHerp Год назад

He didn't just carry the torch. He elevated it.

@ordinaryraccoon Год назад

Wow, bought the shop from original founder and make sure this shop will not disappear, what a legend

@jadesouzatsan4215 11 месяцев назад

As a half-chinese who loved wih my chinese part for over 10 years im so happy to see he actually pays a lot of attention to the criapy wings it just gives a whole new level of flavor to the gyoza

@KillberZomL4D42494 4 месяца назад

From being an architect to chef, that's wholesome.

@HT-of7nw Год назад

Japanese people’s respect to craftsmanship is just astonishing.

@707ridah Год назад

I'm a 41yrs old and was a chef for 20yrs. I give this man and everyone #MADRESPECT for making everything from. Srcatch.. trust me even when it isn't it's is a 80-100hr week with you back hurting and no life what's ao ever

@twohandsandaradio Год назад

Exactly...doing it until the minute you die... what's the point? Looks more like slavery to a communist regime but I digress.

@eros4570 Год назад

So nice. I love his attention to detail but then again the architect background helps 😊

@AbhishekPrakash94 Год назад

What a kind and humble man!

@eb8348 Год назад

Simple yet so many steps. This is a hardworking man

@Fed-np9ez Год назад

The thing about mastering something is that even when you give every single step of the recipe freely, still nobody can make the food taste exactly like you do. It's not just the ingredients, real cooking comes from decades of hard work, patience, and most importantly, love for the food that you're making.

@Nogu3 Год назад

Absolutely. You can have the best ingredients, the best equipment accessible, but without the consistency and knowledge you might as well be working with nothing.

@satriaariwibowo1118 Год назад

6 years for making a proper Gyoza? what a dedicated chef.. salute!

@robertworden8559 8 месяцев назад

Profoundly thoughtful and beautifully shot and edited. I felt as if I were there in person. Superb Effort.

@user-yg7ck9ip3d Год назад

This dude deserve ultimate god tier respect also this fried dumpling type is my favorite

@bodyandsoulinconstanttrans9190 Год назад

Another amazing portrait over an amazing chef and person! Thx guys :)

@vuminh5590 Год назад

Even his name Umami-chi already sounds delicious.

@irregularmana6216 Год назад

Just got my japan tickets. I'll be eating these soon!!

@danfearon1343 Год назад

I love watching these videos and the craftsmanship and care.

@mariogee8840 11 месяцев назад

Deeeeep bow and respect to this man because of the people like him we can still eat great food instead proceed food from factory's many thanks 🙏

@clairvains2821 Год назад

when brother said he was twice my age when he decided to start this journey and become a master i was heartened, i needed to hear that today!

@MrJacobpals Год назад

This series together with the Mise En Place series is SO GOOD and inspiring! Thank you for bringing this. Would love to see some episodes from my own country Denmark. Keep it up, love it ! :)

@Harajukafist Год назад

What is there gonna be from Denmark? Dry crackers and boiled fish? lmao

@Big-yh8wz Год назад

Men like him are very rare, we need more prideful chefs like him in this world.

@morningsidedriverock Год назад

When living in Japan, I loved yakisoba and gyozas. I miss them both.

@Maplecook Месяц назад

Outstanding. Love the fact that he is using the traditional recipe, without changes. That said, I tried making these with crocodile meat, and it was a new (in the good way) experience.

@tomjohnson5191 9 месяцев назад

I have made gyoza from scratch. It’s quite labor intensive and technically challenging. It’s far superior than anything I have eaten in the US, but I don’t have the passion to make it but once in a blue moon. He has passion, dedication, and the technical expertise which I admired.

@fadlialamsyah9376 8 месяцев назад

i recently started making gyoza too, and i understand the struggle for making it. seeing this video just inspire me to make gyoza better.

@tomjohnson5191 8 месяцев назад

What kind of meat do you use? I have used a spray bottle to keep the shells moist to make them pliable. I buy the wrappers because making the shells are laborious. What is your recipe? @@fadlialamsyah9376

@tomjohnson5191 8 месяцев назад

I use soy sauce, sesame oil, blanched Chinese cabbage that I wring all the water out of it, sesame oil, garlic, chives, a little cornstarch, egg, soy sauce, ginger. The cornstarch makes the filling more solid. This is a nice combination of ingredients and spices. My wife likes to add peas. @@fadlialamsyah9376

@tomjohnson5191 8 месяцев назад

Ground pork.

@heri0n Год назад

Wow.. a true shokunin (master of craft). Cooking all the gyoza by feeling and experience. Experimenting over the years of what works and doesn't. Crazy to think he started this when he was already 50 and received Michelin star. Also sad that people dedicating their lives to these crafts and not in it for the money are becoming exceedingly rare.

@peterrandall4144 Год назад

I allways have deep respect for People with a great Craftmanship!

@carrielahr3789 8 месяцев назад

Thank you for showing us all what your specialty is. We appreciate You. 🎉😊

@sg214 Год назад

Best video on this channel so far. It's so rare to see a Japanese master at his age paying homage to Chinese traditions. Wonderful chef.

@ritzbrecio Год назад

might as well say the Italians are paying homage to chinese traditions when they make pasta, and France with their fries. EVERYTHING anyone cooks, anywhere, by your standard, pays homage to Chinese culture.

@cwg73160 Год назад

@@ritzbrecio Homage implies intent. Unless a person intentionally does something for a certain person or people, there’s no homage. So, no, you can’t “might as well” say that.

@julioduan7130 Год назад

@@ritzbrecio Japanese people know that Gyoza is Chinese food while only some ignorant foreigners considered it as Japanese and insulted every Chinese who claimed Gyoza is Chinese food.

@Wvk5zc Год назад

@@ritzbrecio ignorant moron. Gyoza originated in CHina. Japanese brought it to Japan during WW2

@ritzbrecio Год назад

@@Wvk5zc learn to read. No one is disputing that. Im just saying that sweeping generalizations don't work when we trying to articulate food culture and context. Would you understand that it was gyoza making video made by a japanese man when i say "i just watched a guy make Chinese dumplings today". Context, people. Also, learn english and how it's used. E.g. how context work

@lorabrock Год назад

These look delicious!

@RexCapulet Год назад

As a gyoza lover with an interest in making my own, I loved this!

@bertoman1990 Год назад

Love for food can change your whole world in an instant

@beatpirate8 Год назад

I think every dumpling maker mom should also have a title of dumpling MASTER!

@global.mindset Год назад

Whoever can eat at these sort of places with these specialist chefs should do it asap before they all become super rare to find in the modern day... they don't make chefs like these anymore.

@gbaker9069 9 месяцев назад

Thank you chef! My son is on a special diet due to kidney failure. I used 2 pounds ground chicken 1/3 large cabbage and handful of green onions. I omitted salt (he can’t have added salt) and used granulated garlic and onion in its place. I guesstimated measurements of the remaining seasoning and used store bought gyoza wrappers then cooked like I would pot stickers fry bottoms add water ect and without cornstarch slurry (he can’t have cornstarch). These gyoza did not even need dipping sauce!! So delicious!! My son and his friend ate about 95 gyoza in one sitting! I only made 120! Amazing flavor!! Love your seasoning!!! Thank you 💗

@mawortz Год назад

wow this japanese people who dedicated theiir life to a single craft is amazing

@user-dk2zh6bq9d 2 месяца назад

Who else just squeezed their earlobe?

@HeriqlzYilson День назад

Not me dawg💀💀💀

@marshabennett7440 Год назад

My secret ingredient is chopped water chestnuts - from a can! Rinsed 3 times. The crunchiness is so delightful. Learned to use hot water & let it rest 2 times. What a wonderful man to tell his secrets. It's not like YT visitors are in competition with him. Much love from Portland, Oregon.

@TSA333 Год назад

Great personality, great chef!!

@omnithewolf3628 Год назад

I love the way he speaks. Great voice!

@Twistednc Год назад

I love that I can't Get the food I watch on This channel because it's on the other side of the planet.

@henryt9281 Год назад

You must have never heard of airplanes before.

@Twistednc Год назад

@@henryt9281 you must not have heard of poor people.

@OptimusWombat Год назад

@@henryt9281 so you're that rich that you can hop on a plane when you're hungry?

@jdolla3789 Год назад

He even kept some of the Chinese original recipe and techniques of the pot sticker. I wish I'd known about this place my last time in Tokyo. I remember some places you could order a 100pc platter of gyoza