Hyperlocal Tokyo

All the dishes I ordered were delicious. I've been to the main branch of Din Tai Fung in Taiwan many times, and the service and quality of the food are almost the same. It makes me happy from the heart. Din Tai Fung in Shibuya Ebisu was a sad experience. The staff were mostly part-time workers, and the service and quality of the food were terrible. I was yelled at for simply asking about my food, and the soup dumplings were so fragile that they broke just from being lifted. If you're going to Din Tai Fung, I highly recommend the Nihonbashi or Ginza locations. They are truly delicious.

I visited for the first time around 7:30 PM on a weekday. The menu wasn't overly extensive, but it offered a good selection of dishes, including soup dumplings, shumai, stir-fries, appetizers, noodles, and fried rice. I felt the menu was well-curated. We were a group of six, including a child, and we visited without a reservation. We had to wait a bit, but we were able to get a table. The restaurant was spacious with ample seating, so there was no feeling of being cramped. At the entrance, we used a machine to get a waiting ticket and waited on chairs outside the restaurant. We ordered by writing numbers on a paper sheet, but the menu's font was small, and I wished I had brought my reading glasses. (laughs) Even though the restaurant was full, our orders arrived quickly, and we didn't feel like we were waiting for a long time. It was impressive. We enjoyed a satisfying meal, from noodles and soup dumplings to dessert. The shaved ice-style dessert was absolutely delicious. We ordered the sausage first because I was craving it. We also had daikon cake, steamed chicken, and sticky rice dumplings. The sausage had a mellow, sweet flavor, which was a bit different from what I was expecting. Still, it was delicious! The sticky rice dumplings were also mild, with a subtle star anise flavor. I would have preferred a bit more of that distinct, savory flavor that's characteristic of sticky rice dumplings. The restaurant is suitable for everyone, from solo diners to families, making it a convenient option. It's located on the second basement floor of Takashimaya, and the last order is at 8:30 PM, which is relatively early. When we left around 9 PM, just before closing time, we walked through the closed Takashimaya to reach the ground floor. The staff guided us, so we felt safe and comfortable.

You have to get there right when they open or you'll be stuck in a long line. This place is super popular because you can get delicious dim sum easily! They also cater to allergies. Cheap and delicious! The crab roe, scallop, pork, all the soup dumplings were so good!! I highly recommend it!

I visited on a weekday in August around 1:00 PM and was given a numbered ticket at the entrance. I was told it would be a 20-minute wait, but I was able to enter after only 10 minutes. I ordered four soup dumplings, shrimp noodles, pork fried rice with four soup dumplings, and two shrimp spring rolls. The soup dumplings were delicious, as expected. I tried the soup dumpling sauce and black vinegar, but I found that eating them with just the pickled ginger was the best. The shrimp noodles were flavorful and comforting. The pork fried rice was loose and the rice was firm, which I liked. The shrimp spring rolls were packed with shrimp and I really enjoyed them. Next time, I think I'll order six soup dumplings per person and share noodles and fried rice. The staff was very efficient and made a good impression. I would definitely visit again.

The Taiwanese restaurant, Din Tai Fung, located on the second basement floor of the Nihonbashi Takashimaya Main Building, lived up to its reputation with its delicious food and comfortable atmosphere. It was a truly enjoyable experience. The restaurant opens at 11:00 AM, so be prepared to wait in line if you arrive even 30 minutes after opening. It's that popular! Reservations are only available for dinner on weekdays, so it's best to arrive early for lunch. The menu items are all reasonably priced, considering the quality of the food. It's a very conscientious establishment.