老辺餃子舘 新宿本店

Rouben GyozakanShinjuku Main store

  • Credit Card
  • Wi-Fi
  • Non-Smoking
  • English Menu
  • Gyoza (Chinese dumplings),Chinese
  • Lunch 1,000 JPY Dinner 3,000 JPY
  • 03-3348-5810 (+81-3-3348-5810)
  • Monday - Friday 11:30 - 23:00 Sunday & Holiday 11:30 - 22:00 Saturday 11:30 - 23:00
  • Shinjuku(Tokyo)
    JR Shinjuku Station The south exit 1-minute walk

Free & Instant Reservation

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Menu Recommendations

Steamed gyoza
MIX蒸し餃子 A

Steamed gyoza

Recommend
  • Ingredients: Chicken, Shiitake, Shrimp, Chinese cabbage, Dumpling wrappers, Ground pork
  • Cooking: Steam

tax included

焼き餃子

Gyoza

Recommend
  • Ingredients: Shrimp, Crab, Mushroom, Scallop, Ground pork, Dumpling wrappers
  • Cooking: Bake/Roast

tax included

Sweet and sour pork
すぶた(黒酢・日本酢)

Sweet and sour pork

Recommend
  • Ingredients: Pork leg, Green pepper, Onion, Carrot
  • Flavor: Black vinegar
  • Cooking: Deep-fry, Stir-fry

tax included

Stir-fried shrimp in chili sauce
海老のチリソース煮(辛味)

Stir-fried shrimp in chili sauce

Recommend
  • Ingredients: Shrimp
  • Flavor: Hot sauce
  • Cooking: Stir-fry

tax included

Scorched rice
おこげ

Scorched rice

Recommend
  • Ingredients: Rice
  • Cooking: Deep-fry

tax included

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday - Friday 11:30 - 23:00
Sunday & Holiday 11:30 - 22:00
Saturday 11:30 - 23:00

Close

Open everyday

Average price

Lunch: 1,000 JPY
Dinner: 3,000 JPY

Service Offer

  • English menu available
  • Simplified Chinese menu available
  • Traditional Chinese menu available
  • Chinese speaking staff available
  • All you can drink menu

You can check the restaurant information in the phone.

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