Dandadan Gyoza and 一番軒 Ramen Collaboration Restaurant Opens in Nagoya's Hibino Area on July 3

A new collaboration restaurant bringing together two popular dining brands opens in Nagoya's Hibino area on July 3, 2026. The venue, "Nikujiru Gyoza no Dandadan + 一番軒 Hibino," combines the nationwide gyoza chain Nikujiru Gyoza no Dandadan with Nagoya-born tonkotsu ramen brand 一番軒 under one roof.

Nikujiru Gyoza no Dandadan, operated by Dandadan Co., Ltd., runs approximately 130 locations nationwide and is known for its meaty, juice-filled gyoza under the slogan "Gyoza and beer are culture." 一番軒, operated by Best More Co., Ltd., has 26 domestic and 13 international locations and specializes in tonkotsu ramen that is rich yet clean on the palate.

The Hibino store offers both brands' signature dishes together, catering to lunch diners looking for a full meal and evening visitors who want to pair gyoza with beer before finishing with a bowl of ramen.

Dandadan's Gyoza

The flagship item at Nikujiru Gyoza no Dandadan is the Ganso Nikujiru Gyoza (Original Juicy Gyoza). Designed to pair well with both rice and drinks, the gyoza can be enjoyed as-is without any dipping sauce.

The wrapper incorporates aromatic whole wheat flour (7%) and is grilled to achieve a crispy base while keeping the surrounding dough chewy. The filling combines coarsely ground pork to preserve texture, finely diced vegetables, and a house seasoning blend, resulting in a juicy and savory bite.

Each gyoza is hand-wrapped by craftspeople to pack in the filling generously, and a dedicated gyoza grill ensures a high-quality steam while creating a fragrant, crispy exterior.

一番軒's Tonkotsu Ramen

一番軒 has pursued a tonkotsu ramen that draws out the full depth of domestic pork bones. The broth is simmered in a custom kettle at high heat for an extended period, concentrating the richness and fat from the bones while eliminating excess bitterness, resulting in a smooth, clean-finishing soup that can be drunk down to the last drop.

The noodles are 一番軒's original recipe, developed over years of refinement. Thin in the Hakata style, they are designed to hold up well against the thick broth while delivering a pleasant wheat aroma and clean bite.

The bowl is completed with house-made chashu pork, a special tare made from flying fish dashi and kombu umami, house-made kikurage mushrooms, and house-made menma bamboo shoots.

A New Dining Experience in One Venue

At the Hibino store, diners can enjoy both brands in a single visit. At lunch, the gyoza and tonkotsu ramen can be combined into a satisfying meal. In the evening, the format shifts to a gyoza izakaya experience — starting with gyoza and beer, enjoying horse sashimi and other side dishes, and wrapping up with a bowl of 一番軒's tonkotsu ramen.

"We're very happy to open this new restaurant in Nagoya's Hibino area, combining two brands with their own distinct philosophies," said Noriaki Miki, head of the 一番軒 group. "Dandadan's gyoza is a powerful dish that works with both food and drink. Our tonkotsu ramen has been carefully developed to be rich yet drinkable. We aim to create a place where guests can enjoy the full pleasure of Japanese dining — starting with gyoza, enjoying beer, and finishing with ramen."

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