Din Tai Fung
鼎泰豊（ディンタイフォン）
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
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From the chef
The dim sum chef brings life into each xiaolongbao (Eastern Chinese steamed bun).
He was born in 1984 in Fukuoka prefecture. In his school days, he worked part time at a restaurant and found that it was fun to impress people with food. After entering the cooking field, he has been working at [Din Tai Fung] since 2011. He mastered xiaolongbao (Eastern Chinese steamed bun) through his training at the main branch in Taiwan, then has actively worked as the master chef since 2016. He respects each of the procedures to make xiaolongbao, such as size, shape, and thin dough, to bring them life.
羽田野 正法Masanori Hatano
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- From the chef
- Map
- Reviews
Din Tai Fung
鼎泰豊（ディンタイフォン）
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).
Shop
- location_onAccess
- 1 minute walk from JR Hakata Station, on the 9th floor of AMU PLAZA HAKATA
- restaurantCuisine
- Chinese / Gyoza (dumplings),Chinese / Yum Cha/Dim Sum,Chinese / Taiwanese / Dim Sum,Chinese
- paymentsAverage price
- Dinner: 2,000 JPY / Lunch: 1,500 JPY
- scheduleOpen
- 11:00 am - 10:00 pm
- blockClosed
- None
- pin_dropAddress
-
9F, City Dining KOOTEN, 1-1 Hakataeki Chuogai, Hakata-ku, Fukuoka city, Fukuoka map
- local_taxiAddress (for taxi driver )
- 福岡県福岡市博多区博多駅中央街1-1シティダイニング くうてん 9F
- translateEnglish services
- English menu available.
- credit_cardCredit Cards
- MasterCard / Visa
- listFeatures
-
English menu / Free Wi-Fi / Lunch / Late-night service / No smoking / Special diet / Western cutlery / Child friendly / course meals
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
