Fudouwu Sukiyaki Buffet Restaurant, Dean Flagship Store
The First All-You-Can-Eat Sukiyaki and Teppanyaki Restaurant in Tainan
Unlimited Supply of Finely Selected Ingredients, Desserts, Cool Treats, and Beverages
Weekdays: 11:00 am~3:30 pm/ 5:00 pm~10:00 pm
Weekends: 11:00 am~10:00 pm
Reservation Hotline: (06)260-9631
Weekday lunch at NT$478/person
Dinner & Holidays at NT$528/person
Kids under 80 cm tall eat free.
Table cleaning charge at NT$100 for kids between 80 cm (inclusive) to 110 cm (inclusive) tall
Table cleaning charge at NT$200 for kids between 110 cm (inclusive) to 140 cm (inclusive) tall
Kids over 140 cm tall are considered regular guests and priced regularly.
There will be an additional 10% service charge for all ages.
Time limits: 110 minutes
We serve one hot pot for two people.
For Teppanyaki menu, we serve one dish per person and exchange the empty plate with your reorder.
Eighty minutes of unlimited supply of freshly and thinly sliced meat selection and items on Teppanyaki menu
One hundred and ten minutes of unlimited supply of side dishes
If customers would like to reorder freshly sliced meat, Teppanyaki menu, and coffee or drinks, our servers will be at your service.
鍋物 Hot Pot
Sukiyaki is a kind of Japanese hot pot without soup base. We suggest more vegetables and mushrooms instead of processed hot pot ingredients.
Please do not cook too long, otherwise the food will be too salty.
Bonito-flavoured Fish Hot Pot
Our signature Japanese bonito-flavoured soup base
Healthy Hot Pot (Chinese Herb Hot Pot)
The soup base is prepared by braising a variety of Chinese herbs with pork bone, and comes with a very strong Chinese herbal smell.
Hot Pot of Pickled Cabbage Mixed with Meat
The hot pot of pickled cabbage mixed with meat is a dish commonly seen in the northeast of China. We add the pickled cabbage made by the famous company “Longer Life” owned by Wu’s family with our specially prepared bonito-flavoured soup base.
鍋物肉片Sliced Meat for Hot Pot
五花牛 Beef Flank
Top Chuck Steak
Top chuck steak comes from the shoulder of the beef, under the ribeye roll. Dry and chewy texture.
New Zealand Tender Beef Chuck Steak
We finely select the tender chuck from New Zealand’s grass-fed beef. The meat is tenderer and fatter.
Boneless Beef Short Rib
The short ribs are a cut of beef carefully taken from the two sides of rib areas. They have a perfect fat-to-meat ratio. We grill them over high heat with our special American sauce.
Finely Selected Pork Shoulder
We use high-quality pork shoulder, which has a chunky and juicy texture and a sweet flavour. It is eaten with chef’s specially made black pepper sauce.
Teppanyaki Pork Roll (seasoned with spiced salt/braised in soy sauce/Kimchi-flavoured)
The premium pork belly is rolled with chopped spring onions, golden needle mushrooms, and Kimchi. The pork roll is then grilled over high heat on the griddle until it is golden on the outside.
Thai-style Crispy Chicken Thigh Fillet
We use the premium chicken thigh meat and remove the bones. The chef marinates the fillet with the secret sauce and grill it on the griddle.
Honey Coated Chicken Thigh Fillet
The chicken thigh fillet is fried on the griddle until crispy and then coated with specially made honey-glazed sauce.
Orange Chicken Thigh Fillet
The chicken thigh fillet is fried on the griddle until crispy and then coated with the rich orange sauce, which gives the fillet a refreshing fruity flavour.
Honey Coated Cherry Duck with Red Wine Sauce
We finely select delicious thigh meat of cherry duck, chewy and juicy, and pour honey-glazed sauce over the duck. It is eaten with red wine dipping sauce.
The carefully selected scallops are wrapped by rich cheese sticks to seal off the freshness of scallops.
We thinly slice cuttlefish and fry it on the griddle until it is golden on the outside. It will start to smell caramelised.
Oilfish Fillet with Shrimp Paste
We remove bones and skin from oilfish and fry it on the griddle until it is golden. The fish fillet is then seasoned with the South Asian-style shrimp paste.
Thai-style John Dory
Before cooking, we first dip the fish fillet in the egg, so that when you eat it, it is crispy on the outside and juicy on the inside.
Signature Coffee (Coffee with Coffee Mate)
Mocha (Coffee with Chocolate Added)
Coffee au Lait (Coffee with Milk)
Caffé Americano (Black Coffee)
Cappuccino (Flat White)
Apart from the entrée, the buffet section is self-service and all-you-can-eat.