Comorebeer

At Comorebeer, gyoza and other Chinese-style small plates share the menu with craft beer. Start by deciding whether to try the classic gyoza, which gives the restaurant’s name its focus, or something with a twist, such as plum-and-shiso gyoza or water dumplings with a spicy sesame sauce. One visitor ordered the classic and plum-and-shiso versions and enjoyed both. Alongside pan-fried gyoza, the menu includes boiled and fried dumplings, yodare gyoza and gyoza chilli. You could work your way from the classic to a different preparation or seasoning, one plate at a time.

For beer, one visitor’s account of a six-beer tasting set makes for interesting reading. On that occasion, it included Maruefu, described as a standard choice, along with other craft beers. Another visitor picked out a fruity-tasting beer as a favourite. The selection changes from day to day, so the appeal is in finding something to suit your taste from that day’s line-up. There is more than gyoza to pair with a drink, too. One diner ordered six small plates, including bluefin tuna collar sashimi, simmered quail eggs and potato salad; another enjoyed a five-item assortment whose contents change. For a few bites, there is an assorted small-plate selection, while zha cai or chilled tomato makes a lighter option.

For a more substantial meal, the menu also features mapo tofu, pork and leafy greens stir-fried with garlic, and shrimp and mixed-ingredient fried rice. Steamed rice and a single serving of chilled Chinese noodles are listed as well, making it possible to build an evening around gyoza and small plates or carry on through to a final dish. Beyond beer, there are highballs, shochu and soft drinks. The restaurant is described as suitable for dining solo.