A note on the words: butaman is a large steamed bun packed with seasoned minced pork and onion; the one sold here at Yangtze Dazaifu ten is big and heavy enough that it comes with written instructions rather than being eaten while strolling the shrine approach. Su-joyu is vinegar mixed with soy sauce, poured into the bun after the first bite. Nikuman is the broader Japanese term for steamed meat buns. Nukamiso-daki is a Kitakyushu specialty of fish simmered in a seasoned rice-bran bed (nukamiso), sold here frozen alongside gyoza and pork trotters.
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Yangtze Dazaifu ten on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Dim sum fans, thank you for waiting! It is time for Hangover Meshi!
This time I visited Yangtze Dazaifu ten, a butaman (steamed pork bun) shop in Dazaifu, Fukuoka Prefecture. While bar-hopping in Nakasu, someone suggested, “If you are going to Dazaifu, you should definitely drop by!” The main shop in Kokura, Kitakyushu, is said to have been founded in Showa 33 (1958). The Dazaifu branch is a takeout-only spot tucked into an alley just off the sando (approach) to Dazaifu Tenmangu Shrine. Let us go and buy one!
There is so much written on the signs that it feels a bit overwhelming, but take note: it is cash only!
For now I bought one and sat on a bench across the street at Dazaifukan to try it.
Now, here is the butaman I bought!
Huge!
It looks like this single bun could easily fill you up. Maybe two sizes larger than a convenience store nikuman? Holding it in your hand, it has a hefty weight to it.
There are instructions included, ha: first turn it upside down and peel off the paper liner. Apparently the Yangtze way is to take one bite, and then pour the su-joyu (vinegar and soy sauce) directly into the opening. They say that if you break it in half, the meat juices escape. I see—this really is not suited for tabearuki (eating while walking), ha. In fact, I think it would be much easier to eat at home on a plate, ha.
The filling is packed with minced pork and onion. The sweetness of the onion leads gently at first, with the savory umami of the pork following steadily behind. The seasoning is quite light, with just a faint aroma of sesame oil coming through. The dough is fine-textured and chewy, and just like its weight suggests, it is veeeery filling.
Pouring in the su-joyu cuts through the sweetness so it never feels heavy, right down to the last bite. I thought the meat juices would gush out much more, but it was not quite as much as I expected. Still, since you pour the vinegar and soy sauce inside, you have to eat rather nervously wondering if it will leak out from underneath, ha.
Steamed pork buns this huge are not something you come across often, so it made for a nice travel memory! When you visit Dazaifu, buying one to try could be a good idea! It definitely is not suited for walking around holding it in one hand, ha, so I think you would do well to check whether the benches across the street are open before you buy!
May we cross paths with more delicious things today!
Yangtze Dazaifu ten Menu
Hot items
The only steaming hot item at the storefront is the butaman. Everything else is sold frozen.
The signature item. Spilling out of your palm in size, packed with minced pork and onion.
The price list at the storefront displays prices for 1 to 12 pieces. Each is a multiple of 450 yen, with no bulk-purchase discount.
Frozen sales (souvenirs)
They are also said to accept nationwide shipping.
A smaller bun with shrimp added to the meat filling, offering a pleasant bite.
Said to be Yangtze’s pride, made with minced meat and various vegetables.
The notice states it is simmered slowly so that even the bones can be eaten.
* From storefront notices during visit in August 2026. Prices include tax; items and prices may change. Please check at the shop for the latest information.
Yangtze Dazaifu ten (Pork bun / Dazaifu Station)
Tabelog lunch rating ★★★☆☆ 3.4
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
