Shimonoseki Shunpanro Main RestaurantAbout the restaurant

Contents of this page

Characteristics of this shop
Features of dishes
The spirit of hospitality

Service hours 09:00-22:00

Characteristics of this shop

Tradition of more than 130 years Guesthouse in Shimonoseki

Shunpanro is a beautiful guest house in Shimonoseki surrounded by deep forests, and has seen many historic events. It comamnds a view of the rapid currents through the Straits.

Shunpanro used to be the base for Prince Ito Hirobumi, the first prime minister of Japan, and other spirits of the Meiji Restoration. And also this is the special place where" the Sino-Japanese Peace Treaty "was signed, and thus has been a part of the rapidly changing history of Japan.

Shunpanro has seen how dreams come and go in the course of history and continues to receive guests with an unchanging spirit of hospitality and to be loved by many people as the guesthouse in Shimonoseki.

Shop interior

Serene building that represents tradition and the long history

Guests step into the building and enter a Japanese atmosphere steeped in history. Authentic hospitality "OMOTENASHI" wraps the elegant front lobby through to the banquet hall, just as when it received historic cerebrities.

On the highest floor, the Imperial Room is reproduced, where the Emperor and Empress Showa stayed in 1958 and 1963. We also have the large Phoenix Room and the medium-sized Kowa Room banquet halls where arrangements are made in accordance with the guests’ purposes.

The VIP room and all other guest rooms command a view of the Kanmon Straits. Enjoy the beautiful scenery specific to this location.

Always challenging the new in response to changes over time

We not only preserve the taste and skills of tradition, but also keep challenging the new. Our everyday efforts never cease to serve more delicious dishes for a more relaxing atmosphere for guests.

Cooking is to focus on materials and taste, and provide wonderful moments. We exercise our very best ideas to make dishes from the nicest and freshest ingredients of the day. Guests can have wonderful moments when they are served with the optimal skills on a memorable day. That is what we pursue as cooks.

Food and drinks

Features of dishes

Carefully selecting all materials, we continue to preserve and evolve the taste of tradition.

Taste of tradition and professional techniques that have been preserved over many years

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.

First-class supporting actors that enhance the taste of adversary device effects

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.

Carefully selected tiger puffer

Skilled professionals carefully select each and every fugu (blowfish), fresh and of high quality from the Karato Market, and prepare them under the best conditions to provide amazing texture and flavor.

For more details concerning the dishes, click hereFood and drinks

The spirit of hospitality

Honest, natural behavior and mind; "Omotenashi (spirit of hospitality)" means that there is no omote (it is not an official stance but honest feelings).

Hoping that guests find joy
in everything – taste, service, and atmosphere

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.

What should not be changed and
what should be changed

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.