Tenjin, Fukuoka | Sichuan Cuisine Santei

Fragrant Sichuan.A table to unwind at.

Sichuan pepper, chilli and the produce of Fukuoka. In Tenjin 4-chome, our head chef cooks dishes rooted in Sichuan tradition.

See the menu Reservations & Enquiries

福岡市中央区天神4-5-13 天神豊ビル1階 · 092-731-1180

Sichuan boiled fish in red chilli oil with dried chillies and Sichuan pepper

水煮魚 — ¥2,350

Signature

Signature dishes

Not just heat — Sichuan flavour layers aroma, sourness and sweetness.

Full menu

黒醋里脊

¥1,580

Rokuhaku black pork in black vinegar

麻婆豆腐

¥1,420

Authentic extra-hot mapo tofu

担担麺

¥1,180

Dry dan dan noodles

重慶辣子鶏

¥1,920

Chongqing chilli chicken

Recommended

Prices are in Japanese yen and include consumption tax. Chillies show the heat level as printed on our menu (fixed). Ask staff whether the heat can be adjusted.

Find what you're here for

Our name

Three conditions in a “ding”

A ding is an ancient Chinese three-legged vessel, first used for cooking and later a symbol of royal authority. The name “Santei” (three ding) means that when three conditions come together, a dream will come true.

1
Conviction
The will to realise a dream
2
Cooperation
A team that shares the dream
3
Support
Everyone who supports us

Our story

The head chef plating a dish in the kitchen (black-and-white photo)

The chef

Head Chef Yan Tianwei

He served as head chef at the Jinfengshan hotel in Chongqing, Sichuan, and also trained for seven years in Cantonese and two years in Beijing cuisine. His cooking builds on Sichuan cuisine with his own ideas, and is known for its beautiful plating.

Dining room