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Nan Chuu is the Richmond offspring of West End izakaya institution Gyoza King, and a worthy successor at that. Learned preparation of prawn, pork, and chive gyozas ($6.95) and juicy tori no karaage (fried chicken, $6.75) keep these classics timeless. New items, such as maguro yukke (albacore tuna tartare served with a quail egg, $7.50) and atsugiri gyu tan (grilled beef tongue, $5.95), are also great. Rustic décor and earthenware are holdovers from the original, but softer lighting and large semi-private tables in the back make this the more comfortable room.

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