Anton Diaz

"Another foodie favorite in Yushoken is their gyoza, with a thin in-house made wrapper and seared perfectly on one end. We had to order +2 more to satisfy our craving."

Richard Co

"Irene and I started with a plate of Gyoza (P150). We made our sauce then each got a piece, one side crusty the other soft. The meat inside was very flavorful and we agree this was one of the best ones we’ve had."

Clinton Palanca

"Yushoken’s gyoza has a well-deserved reputation for being the best in town. There was a line outside the door past 2 p.m. on a Saturday, so the place evidently has a good following."

Clinton Palanca

"As for the ramen at Yushoken, the quality was excellent. The broth was thick, perhaps overly so for those accustomed to lighter versions, but it was unctuous from dissolved collagen and not from added potato starch, which some other ramen houses have a bad habit of nipping a bit in. We ordered a bowl of the spicy Tantanmen noodles, but eventually preferred the more subtle complexity of the Miso noodles, and ended up finishing my wife’s bowl."

Phili Happy

"These dumplings are house made and fresh as Ramen Yushoken makes their own wrappers daily using flour and kansui (alkali water) imported from Japan. These are pork dumplings that have been steamed on one side and griddled on the other which creates the perfect balance between crunchiness and tenderness."

Yana Bautista

"Never leave the restaurant without trying their mouthwatering Gyoza (Php 200). Their gyoza is comprised of almost 20 ingredients that create a perfect balance of flavors. It’s undoubtedly a favorite among customers as it’s perfect to pair with ramen bowls."