宇都宮での仕事を無事に終えた高宮進は、昨晩の妻との喧嘩を思い出していた。ため息を抑えて仕込んだ肴は、焼き立て熱々で肉汁あふれる餃子、鶏の半身を豪快に揚げたカリカリジューシーなかぶと揚げ。合わせるのはもちろんビール。しかも餃子のために開発されたものだという。喉を潤した後は、さっそく餃子だ。店員おススメのタレは一味マヨネーズだというが、そんな食べ方が本当に合うのか？ 半信半疑ながらかぶりついてみると…。
After a successful day of work in Utsunomiya, Susumu Takamiya recalls the fight he had with his wife last night. With a sigh under control, he prepares two snacks: gyoza (dumplings) hot off the grill and brimming with juices, and crispy, juicy fried chicken halves. Of course, beer is the perfect accompaniment. The beer is, of course, to be paired with the gyoza, and is said to have been specially developed for this purpose. Once you've quenched your thirst, it's time for the gyoza. The waiter recommends the Ichimi mayonnaise sauce, but is it really suitable? I was a bit skeptical when I tried it...
