At Shunpanro Nagoya in Matsuzakaya Department Store, guests can enjoy not only fugu (blowfish) cuisine of the highest class inherited from Shimonoseki Shunpanro as the home of fugu dishes, but also various seasonal dishes prepared with colorful ideas from the head chef.
Our Japanese-Western style room with the capacity of 12 persons was renovated in 2013. We also have 60 casual table seats where guests can feel at home to enjoy meals.
All our staff will provide heartfelt service so that guests can have a precious moment in a relaxed atmosphere.
At Shunpanro Nagoya, we preserve the tradition of Shunpanro, while creating new-style Japanese cuisine arranged with the head chef's ideas and senses, using materials of the season.
In cooking, it is essential to accumulate careful manual work for each dish. We serve dishes that have beautiful appearance and wonderful taste, and that please and surprise guests with unique ideas and creativity.
We wholeheartedly prepare not only fugu cuisine but also seasonal dishes that feature the taste of materials.
Our restaurant is directly linked to Yabacho Station of the Nagoya Municipal Subway and has good transportation access.
In the restaurant mall in the South Building of Matsuzakaya Nagoya, our restaurant is the only one that commands a view of Hisaya Avenue. Guests can enjoy their meals watching the beautiful view in the open atmosphere. Dining over a night view is particularly recommended.
Guests can dine in table seats with a calm atmosphere, or in a large or small private room. Use us for your entertainment, banquets, and meals on special days.
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.