餃子の王將（Gyoza no Ohsho） 是日本非常知名的連鎖餐廳品牌，以日式煎餃為主打，並結合本地化的中華料理而聞名。1967年，由創辦人加藤朝雄在京都市中京區四條通上開設第一家店——四條大宮店。這家店以煎餃為核心產品，但為了迎合日本人的口味，對傳統中華料理進行改良，形成獨特的「日式中華料理」風格。煎餃的規格嚴格統一，每顆重約28克、直徑約8厘米，餡料多為卷心菜豬肉，並搭配白胡椒和白醋汁食用，味道獨特而富有層次感。此外，店內還提供麻婆豆腐、天津飯等多種中華料理，將餃子作為主角，中華料理為輔，呈現出日本匠人的精緻手藝與美食理念，深受日本民眾喜愛。

隨著品牌影響力的提升，「餃子の王將」逐漸發展為連鎖體系。截至2009年3月31日，全日本共有344家直營店和183家加盟店，覆蓋除北海道與沖繩之外的主要地區。1970年代，品牌也開始向東京拓展分店，逐步形成全國性的連鎖網絡。為了適應日本不同地區的飲食習慣，王將還推出地區性菜單，例如關東、關西及九州的菜品組合略有差異，以滿足當地顧客的口味偏好。餐廳所使用的食材由位於京都市西野山、久御山町、船橋市與福岡市的四個中央廚房統一供應，確保品質與口味的一致性。

海外擴張方面，「餃子の王將」於2005年8月首次進軍中國市場，在大連開設分店，並逐漸拓展到5家門店。然而，由於業績不如預期，2014年12月宣告關閉中國最後一家店。隨後，品牌將目光轉向台灣市場，2016年6月社長渡邊直人在股東大會上公布進軍計畫。經過籌備，台灣1號店於2017年4月在高雄市左營區的「漢神巨蛋購物廣場」開幕，2號店則位於高雄「漢神百貨」本館。北部首家直營店則於2019年在台北「統一時代百貨」開設。

由於關西地區還存在一家名稱相似、以大阪為起源地的中華料理連鎖品牌 「大阪王將」，為了區別，「餃子の王將」常被稱為 「京都王將」。兩家雖源自同一品牌，但因家族分歧而各自發展，京都王將更注重餐廳品質與傳統風味，而大阪王將則偏向多元化經營，包括冷凍食品販售。

對於喜愛日本旅行的食客而言，「餃子の王將」不僅是用餐場所，更是一種文化體驗。春季在奈良、京都、神戶、大阪、東京等地旅行時，隨意走進一家王將餐廳，坐在吧台前，細細品味餃子的獨特味道，聆聽鍋具碰撞的聲響，感受廚房內鍋氣的熱烈氛圍，都是一種獨特的日本飲食文化體驗。王將餃子不只是食物，更承載了日式中華料理的匠心與歷史記憶。

Gyoza no Ohsho is a well-known Japanese chain restaurant brand, famous for its Japanese-style pan-fried dumplings and locally adapted Chinese cuisine. The first restaurant was opened in 1967 by founder Asao Kato in Kyoto’s Nakagyo Ward, on Shijo Street at Omiya. While pan-fried gyoza were the signature dish, the recipes were adapted to suit Japanese tastes, giving rise to a unique style often described as “Japanese Chinese cuisine.” Each dumpling is carefully standardized, weighing approximately 28 grams with a diameter of around 8 centimeters, typically filled with cabbage and pork, and served with a distinctive white pepper and vinegar sauce. Beyond gyoza, the menu includes other Chinese-style dishes such as Mapo tofu and Tenshin rice, creating a dining experience that blends dumplings as the main attraction with complementary Chinese cuisine, showcasing the craftsmanship and culinary sensibilities of Japanese chefs. This combination has made the brand extremely popular among Japanese customers.

Over time, Gyoza no Ohsho expanded into a full-scale chain. By March 31, 2009, the brand operated 344 company-owned stores and 183 franchised outlets, covering most regions of Japan except Hokkaido and Okinawa. During the 1970s, the chain also expanded to Tokyo, gradually establishing a nationwide presence. To cater to regional preferences, the chain offers localized menus that vary slightly across areas such as Kanto, Kansai, and Kyushu. Ingredients are supplied by four centralized kitchens located in Kyoto (Nishinoyama), Kyotanabe (Kyotanabe Factory), Funabashi, and Fukuoka, ensuring consistency in quality and flavor across all locations.

In terms of international expansion, Gyoza no Ohsho first entered the Chinese market in August 2005, opening a branch in Dalian, eventually growing to a network of five stores. However, due to underwhelming performance, the last Chinese store was closed in December 2014. The brand then shifted focus to Taiwan, where President Naoto Watanabe announced expansion plans at the June 2016 shareholders’ meeting. After months of preparation, the first Taiwanese store opened in April 2017 at Hanshin Arena Shopping Plaza in Zuoying, Kaohsiung, followed by a second location in the Hanshin Department Store main building. The first northern branch, directly operated by the company, opened in 2019 at Taipei’s Uni-President Hankyu Department Store.

In the Kansai region, there is another similar-sounding Chinese-style chain called Osaka Ohsho, which originated in Osaka. To differentiate between the two, Gyoza no Ohsho is often referred to as “Kyoto Ohsho.” Although both brands share the same origin, family disputes led them to develop independently: Kyoto Ohsho emphasizes restaurant quality and traditional flavors, while Osaka Ohsho pursues a more diversified business model, including frozen food products.

For travelers and food enthusiasts, visiting Gyoza no Ohsho is more than just dining—it is a cultural experience. Walking into a restaurant in Kyoto, Nara, Kobe, Osaka, or Tokyo, sitting at the counter, savoring the distinct flavor of freshly cooked gyoza, and listening to the lively sounds of pots and pans in the kitchen, offers a unique glimpse into Japanese culinary culture. Gyoza no Ohsho represents not just food, but the craftsmanship, tradition, and history of Japanese-style Chinese cuisine.