Today, on an auspicious day, I went to Anahachimangu Shrine in Takadanobaba to receive an amulet for financial prosperity. My wife had sent me several messages suggesting lunch options in Takadanobaba, such as Italian, udon, or cafes, saying we could go anywhere. After finishing our visit, my wife suggested going for dim sum in Shinjuku. We decided on Din Tai Fung, even though we might have to wait for 30-40 minutes, or possibly even an hour. When we arrived, despite the cold weather, many customers were seated on the terrace, and surprisingly, the wait time was only 25 minutes. We passed the time by browsing in the nearby Uniqlo store. The food at Din Tai Fung is always delicious, especially the xiaolongbao. While there are other dim sum restaurants in Shinjuku and Hibiya, none compare to the taste of Taiwanese dim sum. We will continue to visit this restaurant on a monthly basis. Hopefully, those who have read this review until the end will receive blessings for improved financial luck. I have included a photo of Anahachimangu Shrine and the amulet for financial prosperity, which is unrelated to Din Tai Fung. That concludes my review of Din Tai Fung in Shinjuku Takashimaya.

I went to Isetan and bought a lot of sweets in two eco bags, then headed to the 12th floor of Takashimaya. I had to wait for 70 minutes on a Saturday lunchtime. Once I checked in, it was all QR code based which was good. I remember riding the elevator at Times Square around there in the past. It's still famous. They had a lunchtime set until the evening, which was nice. I chose the shrimp fried rice and shoronpo set, and added 2 extra pieces for an additional 300 yen. They also served free hot jasmine tea in a pot, which was nice. The tea was not too strong though. The shoronpo arrived first. It was juicy, but lacked a bit of flavor, including the skin. I remembered it being more delicious in the past. It was better with the sauce. The fried rice was moist and had a good overall saltiness. The shrimp was small but firm. It was not bad, but lacked that addictive quality of a typical Chinese restaurant. I also had seaweed soup and some side dishes. It was an average meal overall.

I visited Din Tai Fung after many years. The restaurant, headquartered in Taipei, Taiwan, opened its first overseas branch in 1996 on the 10th floor of Shinjuku Takashimaya (now on the 12th floor). There is no advance reservation available, only a ticket system, and I had to wait for an hour to get in. I ordered the beef noodle set, seafood xiaolongbao platter, xiaolongbao set of 6, pork fried rice, shrimp dumplings, assorted appetizers, and chicken and mushroom stir-fry. Although there are many chain restaurants, I honestly don't think the xiaolongbao at Shanghai or Tokyo locations are better than smaller privately-owned shops. The thin and chewy skin and flavorful filling are decent, but lacking in meat juice, making it somewhat unsatisfying. Above all, the cost performance is not great. If I had to choose, I like the high ceiling at the Shinjuku store for its open atmosphere.

We used it for a relaxing family gathering - I like the high ceiling at the Shinjuku store, it gives a sense of openness. We enjoyed the small dishes, especially the thick menma and steamed chicken with leek sauce, they were great snacks and we always end up ordering too much, haha. The shrimp fritters had about 1.5 times more than shown in the menu photo, which was a pleasant surprise. We ordered both the standard xiaolongbao and the seafood xiaolongbao, but the standard one was still the best. We ended up repeating with the dan dan noodles and xiaolongbao set. We arrived a little after lunchtime, got our ticket, and were seated in about 50 minutes, which was fine. We had a delicious meal and had a good time. Thank you for the meal!

I visited a restaurant in Taiwan a while back and was treated to a feast at the original location. It was a bustling and popular place, and their famous xiaolongbao dumplings were served piping hot, with the juice overflowing as you took a bite, accompanied by ginger and sauce that could burn your mouth. It was a great restaurant. Recently, I unexpectedly revisited the location in Shinjuku Takashimaya, and there were some differences. I arrived around 2:30 pm to avoid the busy lunch hour, but still had to wait for 20-30 minutes. It's truly a popular spot. However, the way customers were treated was quite aggressive. Especially the young staff in their 20s seemed to have an attitude of "We're busy at this famous Shinjuku restaurant, we don't have time to be polite to everyone." The woman who first came to our table to explain how to eat the xiaolongbao was a bit brusque. Later, when I ordered a decanter of Shaoxing wine with 4 glasses but only received 1, and when I asked about it, the young, skinny male staff member seemed confused and disappeared without resolving the issue. I had to ask the older, more polite woman to help me again. Trying to get the attention of a young woman who was walking by with a smug look on her face resulted in being completely ignored. It seems like unless you're a celebrity, you won't receive decent treatment here. The original location in Taiwan seemed busy but not as unfriendly as this... (Of course, there were also some staff members, possibly from Taiwan, who were busy but still provided good service, not everyone was like this). As for the food, it was decent. - Scallop xiaolongbao (4 pieces) 1,000 yen - Beef noodle soup set (with xiaolongbao) 2,050 yen - Shrimp fried rice set (with xiaolongbao) 1,910 yen - Shrimp noodle soup set (with xiaolongbao) 2,000 yen The xiaolongbao did not release any juice when I split the skin with chopsticks, for reasons unknown. According to my companion, the Japanese branch used to have juicy xiaolongbao like the original in Taiwan. However, the scallop version and the regular one tasted fine once you put them in your mouth. It's just that it's different from the restaurant's selling point and the original. The "shrimp fried rice" was a bit moist and resembled Japanese-style fried rice, but it had plenty of shrimp and was delicious. My companion ordered the "shrimp noodle soup," which seemed to lack flavor, so they had to ask for extra pepper. The beef noodle soup took a long time to arrive, and when I asked about it, it seemed like they had forgotten due to their busyness. When I asked if I could have garlic on the side, I was told that they couldn't change the taste from the original (…). The taste indeed had the authentic spice flavor from Taiwan, and the meat was tender and well-cooked, not bad at all. When it came time to pay, there was no mention of the PayPay point reduction available at the Times Square restaurant area, which my wife later complained about. It seemed more like they prioritized their operations over considering each customer. Overall, the food was not bad. However, I wouldn't revisit to receive this kind of treatment. *I would like to add that, for the sake of the restaurant's reputation, the young woman who was at the reception in front of the restaurant and the slightly older woman who seemed to be the floor manager had a proper attitude. Not everyone had a bad attitude. Also, it was the first day of a 3-day weekend when travel restrictions were lifted, so it was especially busy, which I can understand. Thank you for the meal.

I want to eat xiaolongbao, I wonder if there is one in Shinjuku. Oh, here it is, let's try it. Exciting, eating xiaolongbao. Huh? I'll have some dumplings. Yes, yes, I'll have some spring rolls. Hmm? The order hasn't arrived yet, and the ordering process is also a hassle. Oh? I was looking forward to it, but...

I went out for dinner. I ordered the 4500 yen course at Tenshin, and there were more types of dishes than I expected. I could try six different kinds of xiaolongbao, and I was very satisfied. I was too full to eat the mango shaved ice at the end, which was disappointing, so next time I will order a la carte instead of a course! I recommend the course for first-time visitors!

Whenever I went, it was always crowded, so when I heard that I could get in right away if I stopped by on my way back from shopping, I decided to give it a try. I had thought it was all-you-can-eat because the average budget was listed as 3000 yen, but it turned out to be a regular order system. For those who drink alcohol or male customers, the average price seems to be around 5000 yen, so I recommend deciding based on other people's reviews. The taste is neither good nor bad, everything is delicious. Of course, the xiaolongbao is delicious and piping hot, but since each one is small, it's easy to eat two servings. We also ordered some side dishes because we were drinking alcohol. We ordered several dishes, but the cucumber pickles-like dish was delicious. It had a strong garlic flavor and went perfectly with alcohol. Since everyone seems to mention the xiaolongbao, I'll mention the chimaki that we ordered last. Thank you for the meal.

For lunch, I ordered xiaolongbao, gyoza, fried rice, and tantanmen. The xiaolongbao are bite-sized and come in various flavors, perfect for those who get tired of one taste easily or have a small appetite. The fried rice has a mild flavor that is delicious. The tantanmen has a unique taste, maybe from the star anise, but it's still easy to eat for Japanese people. This restaurant always has a long line, but if you arrive around 10:45 when they open at 11, you can get seated quickly. So, if you arrive around 10:30, you have a better chance of getting a more relaxed seat. In the summer, they have a floor with air conditioning where you can wait, which is great for dealing with the heat. I want to come back early for lunch next time to try something different.

Xiaolongbao is an absolute must here, no other choice! If you're unsure, just deal with the crowds and short wait time. My recommendation is the shrimp wonton! It has a slightly ethnic flavor that really stimulates your appetite and pairs well with beer. If you ever feel like having xiaolongbao again, I'll be there in a heartbeat!

When it comes to xiaolongbao, Din Tai Fung is the place to go. I have visited the Shinjuku branch several times since it opened. While there are many restaurants I don't revisit, Din Tai Fung is a reliable choice that I keep coming back to. I have also been to their shops in Taipei, which had a more down-to-earth feel. However, my perception of xiaolongbao changed after trying Din Tai Fung's version. Since then, whenever I eat xiaolongbao elsewhere, I unconsciously compare it to Din Tai Fung. Their xiaolongbao has thin skin, with the soup inside clearly visible. They offer various types, and I always end up ordering a variety. While they may not look great in photos, the taste is always spot on. I love sweet things, so I couldn't resist trying the xiaolongbao filled with red bean paste and mango – and it was delicious. It's like a warm, thin-skinned steamed bun.

If my memory serves me right, in October 1996, Shinjuku Takashimaya opened and this restaurant from Taiwan expanded to Japan. I was excited to visit and was pleasantly surprised by the deliciousness of the food! However, they stopped using "Hong Kong noodles" at some point, which made me less inclined to visit... (>_<) * "Hong Kong noodles" are thin noodles made from rice flour, with a chewy texture similar to authentic Chinese noodles. It seems that they are no longer preferred by Japanese customers. (Even though they have no problem eating the unappetizing noodles from a famous chain restaurant...) You can also try these noodles at Hong Kong Noodle Shin-ki main store. (There is also a branch in Yotsuya, Shinjuku) Also, at the Suizen Bekkan in Shinjuku, you could choose between these noodles and Japanese-style noodles. This time, I visited Shinjuku Takashimaya to see a wood carving exhibition. As a side trip, I decided to stop by the restaurant. The reason I hesitated to visit before was partly due to its popularity and long lines, but the popularity was still strong. Although I must admit, the taste was simply "delicious." You can't choose Hong Kong noodles, which is disappointing, but the xiaolongbao and shrimp noodles were above average. Such restaurants like this are a great choice for people of all ages and families. Finally, as I was paying the bill, something memorable happened. When I mentioned that I had visited when they first opened, the staff member said, "I was also a customer at that time!" and later became an employee. If you're ever indecisive about where to eat around Shinjuku, give this place a try. Just hope there won't be a long line... lol.

We went to the restaurant on a Saturday afternoon around 1:00, which was the worst day and time to go. We had to wait for 45 minutes to get a table, but we managed to secure a bench seat and decided to relax. It was my first time trying xiaolongbao at a place in Daimon, and the experience was unforgettable. I learned how to eat it without burning myself using chopsticks after a few visits. I have also tried the authentic taste at the original store in Taiwan and a branch in Shanghai. It had been years since I last visited the Din Tai Fung in Ginza, so I was excited to be back. The Din Tai Fung in Takashimaya was also hard to get into, but we finally got our table after a long wait. Surprisingly, you couldn't just order xiaolongbao on its own. The menu had a variety of xiaolongbao options, including truffle, abalone, mentaiko, scallop, snow crab, and crab miso, ranging from 2 pieces for 1,050 yen to 4 pieces for 1,370 yen. After struggling to decide, we settled on the following: - Chilled tomato dry noodle set (with 4 pork xiaolongbao) for 2,070 yen - Scallop xiaolongbao (4 pieces) for 960 yen - Snow crab xiaolongbao (4 pieces) for 1,000 yen - Crab miso xiaolongbao (4 pieces) for 1,120 yen. The xiaolongbao arrived quickly, followed by the chilled tomato dry noodle. The dry noodle is a Taiwanese dish where freshly boiled noodles are mixed with a unique soy sauce and ingredients. The xiaolongbao came with ginger slices as a condiment, just like before. I carefully ate the pork xiaolongbao with a spoon and noticed that there was less soup overflowing than I expected. The scallop xiaolongbao was the same, with minimal soup overflow. Although it was a bit disappointing not to have the soup spill out, both the pork and scallop xiaolongbao were delicious. The snow crab xiaolongbao didn't impress me much, but the crab miso one was tasty. We finished all the dim sum dishes and shared the chilled tomato dry noodle, which was refreshing but the noodles were a bit lacking in texture. Overall, the restaurant atmosphere was overwhelming, and the xiaolongbao tasted good, but the lack of soup overflow and not being too hot to burn my mouth left me slightly disappointed. Perhaps this is the standard xiaolongbao that appeals to everyone, and I may have gotten lost in a nostalgic world of flavors.

The xiaolongbao at Din Tai Fung is always delicious and I can eat as many as I want. I think maybe they are constantly steamed, which is why they come out quickly and I end up eating them quickly. I forgot to take a photo, but the pork fried rice and tantanmen noodles were also very tasty. When I went with a few people, sharing allowed us to enjoy a variety of flavors, which was nice! There are so many other things I want to try, so I will definitely be back soon! Thank you for the meal!

Oh my, it was delicious. I waited for about an hour, but I could check the waiting time on my smartphone and explore Takashimaya while waiting, so it was no problem even though I don't like queuing. I had pork, scallop, mentaiko, snow crab, and fried rice dumplings. Also almond jelly and cola. I thought the mentaiko might be so-so, but it was surprisingly delicious. The flavor of the mentaiko is strong, yet it doesn't overpower the soup. Truly a top-notch restaurant. The fried rice dumplings were also delicious. Fluffy and not too heavy, I couldn't help but reach for more. If I ever go to Shinjuku again, I definitely want to go back.

It's been a while since I visited alone. I ordered my favorite dish, the Paiko (or Paikor?) separately from the ramen, with a side of must-have xiaolongbao. The Paiko is a deep-fried pork dish with a hint of curry flavor, which I've loved since my teens. I prefer to have it on a separate plate as I don't like dipping fried food in soup. The Paiko is crispy and flavorful. The ramen, on the other hand, was delicious as always. I chose the xiaolongbao in a 4-piece serving, poking a hole in the thin skin to sip the tasty soup. I enjoyed the rest with vinegar soy sauce and ginger. The staff was polite and made the experience very pleasant. The tea was also delicious.

I ordered the set with fried rice with snow crab. It came with four xiaolongbao and soup. It was recommended by a Taiwanese YouTuber that the must-order dish at Din Tai Fung is the fried rice. I was a bit skeptical at first, but now I understand why. I have filled up many Din Tai Fung stamp cards because the food is amazing.

I went to Din Tai Fung for a late lunch. I had the Dan Dan noodles and Xiao Long Bao set. The Xiao Long Bao was consistently delicious! Since the soup amount is not too much, I ate it in one bite without breaking the skin, enjoying the flavors. The Dan Dan noodles, in my opinion, were even more delicious than the Xiao Long Bao! The soup was just so delicious! The sesame fragrance, slight sweetness, and umami flavor are all concentrated in the soup, but it's not overwhelming at all, making you want to drink it all up! I also appreciated the small side of dried tofu with the set. I will definitely visit again! Thank you for the meal!

I like the normal xiaolongbao the best. I enjoy eating the piping hot ones continuously. I also tried the hot and sour soup, but didn't take any photos. Lastly, I had peach shaved ice. Taiwanese shaved ice? It was really fluffy and delicious. It's currently my number one shaved ice ranking. Very delicious. The xiaolongbao here is the most delicious.

I went to Din Tai Fung at Shinjuku Takashimaya, where they have excellent xiaolongbao, scallion pork noodle, shrimp fried rice, and mango shaved ice. The xiaolongbao with pork filling is a classic favorite, but I also like to try other varieties. This time, I ordered scallion pork noodle and shrimp fried rice, skipping my usual favorite, the soup-filled xiaolongbao. I also had a draft beer. The scallion pork noodle had thinly sliced pork and scallions that paired perfectly with the straight noodles. The shrimp fried rice had plump shrimp and a delicious flavor that wasn't too strong but still very tasty. For dessert, I ordered the mango shaved ice, which was fluffy and delicious. When I left, there was a 70-minute wait. Overall, I was very satisfied with the delicious food. Thank you for the meal. #Shinjuku, Tokyo #Din Tai Fung #Xiaolongbao #Scallion Pork Noodle #Shrimp Fried Rice #Mango Shaved Ice #Draft Beer #Popular Restaurant #Recommended Restaurant #Easy to Enter Alone #Crowded Restaurant

We decided to go to Din Tai Fung in Shinjuku for some xiaolongbao during our business trip to Tokyo. The xiaolongbao had a light and delicious meat juice, and it paired well with black vinegar and ginger. They were so meaty and tasty that you could easily eat many of them. My colleague polished off three plates, but maybe not the best choice for a budget-friendly lunch. We finished off with the usual spicy dan dan noodles, which had a refined taste with a hint of numbing Sichuan peppercorns. Drizzling black vinegar over them made for a light and elegant flavor, and we left feeling satisfied. Thank you for the meal.