Shunpanro Abeno has two private rooms with different capacities, where guests can feel the history of Shunpanro.
One is a Japanese-style room featuring a sunken kotatsu, with a capacity for six people, decorated with a calligraphic work by Matsubayashi Keigetsu, a traditional Japanese painter from Hagi, Yamaguchi Prefecture.The other is a Western-style room with the capacity of 12 people, which imitates the hall where the Sino-Japanese Peace Treaty was concluded in 1895.
Guests can feel the atmosphere of Shimonoseki in each room, and landscape from the 14th floor of HARUKAS is also excellent.We are awaiting your visits for entertainment, celebration, and other memorial occasions.
Shunpanro Abeno has a large, bright interior, and is also ideal for casual dining occasion.
The interior design shows the attractive features of Shimonoseki, the home of fugu (blowfish) dishes, with the fittings that use wave patterns as a motif reflecting the Kanmon Straits. Guests can feel the essence of Shunpanro, the first restaurant publicly licensed to serve fugu dishes, not only while enjoying the dishes, but also seeing the rooms.
The tables have partitions between, so that guests can enjoy their meals in a private atmosphere. Visit and use Shunpanro Abeno on casual occasions as well.
Shunpanro Abeno is a tenant of ABENO HARUKAS Kintetsu Department Store, Main Store, where customers can enjoy their whole day as a leisure, not only eating, but also shopping in the department store, and visiting the museum and the observatory.
Access is very convenient and within a one-minute walk from the Tennoji Station of JR lines, subways, Kintetsu Abenobashi Station, and the streetcar.
Do not miss our dishes from Shimonoseki, the home of fugu (blowfish) cuisine, at Shunpanro Abeno, when you visit the building for shopping or event.
More than 130 years ago in 1888, Prince Ito Hirobumi had fugu (blowfish) dishes at Shimonoseki Shunpanro, which was then honored as the first publicly licensed restaurant to serve fugu dishes. Enjoy the taste of tradition and professional techniques that have been established over many years.
Mellow and mild Yasuoka negi (green onions) are directly delivered from Shimonoseki. Ponzu sauce is made from bitter oranges grown by a contracted farmer and using additive-free, pure-brew soy sauce; Rausu kelp comes from Hokkaido; and carefully selected dried bonito come from Makurazaki, Kagoshima.
Throughout the year, high-quality tiger puffers under thorough control is used, delivered to Shunpanro from its contracted fisheries cooperative in Nagasaki. fugu (blowfish) professionals carefully select each and every fugu, and prepare them in their best conditions with amazing texture and flavor.
Dishes that feature seasonal ingredients unique to Japan, and reassuring and friendly service that help guests focus on the dishes – we honestly entertain guests in a calm and pleasant atmosphere. Enjoy our omotenashi that combines taste, service, atmosphere, and everything.
We have a history of more than 130 years, and many things to be handed down to the future. While we preserve our traditions, we must also keep changing for more enhanced satisfaction of guests. Over time, we identify what must remain the same and what must change in order to improve.