Japanese gyoza venture Eatchu to open in St Nick’s Market

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The Bristol-based couple behind Japanese gyoza stall Eatchu have secured themselves a new permanent home at St Nick’s market after just 4 months of trading.

Guy and Vic will open the doors to their new home on Friday September 23rd. The move into a permanent venue comes after the pair have been trading at numerous markets and festivals across the South West over the summer.

Eatchu specialises in handmade Japanese gyoza: meat or vegetable filled dumplings that are becoming increasingly popular throughout the UK. Eatchu was born out of Guy and Vic’s passion for the Japanese food that they enjoyed on the streets of Osaka and Tokyo, and they source their ingredients from local suppliers, including free range meat from Ruby & White butchers.

Eatchu’s gyoza are cooked traditionally using the fry-steam-fry method. The dumplings are shallow fried in sesame oil, before boiling water is added to the pan to cook the filling. To create a crispy base, sesame oil is added again once the pan is dry. Those who eat at Eatchu will be able to choose a selection of homemade sauces, oils and toppings to dress their gyoza. There will also be an option of a donburi rice bowl served with pickles, and a range of Japanese soups will be available as the weather becomes cooler. Prices will start from £5 for a box of 6 gyoza.



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