It was in 1971, the owner opened a small Chinese restaurant in Osaka and this was the starting of Osaka Chao Chao Gyoza. The local Gyoza chef, "Mr Kenzo Nishi", only make Gyoza which was perfect and of the best quality.

He opened his first Gyoza restaurant, “Chao Chao 1st shop” in Umeda, Osaka. Since then, he focused to expand his Chao Chao shops by opening new stores that serves high quality gyozas. Currently there are restaurants not only in Kansai area but all over Japan, Hong Kong, Philippines and now Singapore!

“Making Gyoza is an art” Kenzo Nishi and other gyoza chefs keep this advice from their founder who taught them the importance of making a good gyoza. Each chef do not compromise on quality but ensure each gyoza is freshly prepared daily. Each gyoza is made bite sized and filled with a mouthful of the right amount of meat & skin with every bite.

Like a craftsman, Gyoza Chef Kenzo Nishi created the “Gyoza” culture. He hopes everyone can try Chao Chao Gyoza which is hand-made daily by our chefs. おいしい餃子、ご賞味ください

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