The story of Okei began with an encounter in pre-war Manchuria, guided by a simple wish: to bring smiles to those who enjoy our food.

We will continue this journey with the same heartfelt dedication—to make people smile, one plate at a time.

Around 1940 (Showa 15)
The founder moved to Manchuria with her husband due to his work.

Around 1941 (Showa 16)
While in Manchuria, she was inspired by friends who pan-fried leftover boiled dumplings in a pot—a key idea that would later shape Okei’s signature style.

1954 (Showa 29)
After returning to Japan following the war, she opened a Chinese restaurant called Okei in Jimbocho, drawing on her culinary experiences in Manchuria.

1965 (Showa 40)
During Japan’s period of rapid economic growth, the restaurant was expanded and renovated. The founder gained popularity as the beloved hostess of the establishment.

1988 (Showa 63)
Due to redevelopment during the economic bubble, the Jimbocho location was closed.

1989 (Heisei 1)
The founder’s son opened a new restaurant, Gyoza no Mise Okei (“Gyoza Restaurant Okei”), in Iidabashi, becoming the second-generation owner.

2005 (Heisei 17)
Due to health concerns, the second-generation owner entrusted the business to Minoya Komuten, a construction company in Sendai with whom he had close ties.
Hitoshi Madomichi, from the construction field, became the third-generation owner.

2018 (Heisei 30)
Featured in the Michelin Guide Tokyo 2019 (Bib Gourmand).
Recognized for six consecutive years through Michelin Guide Tokyo 2023.

2020 (Reiwa 2)
Selected as one of the Top 100 Gyoza Restaurants on Tabelog.