Shunpanro Honten (下関春帆楼本店), located in Shimonoseki, Yamaguchi Prefecture, is offering a new weekday-only menu called "Fugu Tabe-kurabe Seiryo Kaiseki" (ふぐ食べ比べ清涼会席), available through Wednesday, September 30, 2026. The plan lets guests compare the flavors of multiple fugu species in a single full-course meal.
Background: Changing Fugu Distribution and Regional Collaboration
In recent years, environmental changes have affected the distribution of fugu (puffer fish) and disrupted catches at traditional fishing grounds. At the same time, wild fugu species other than tiger puffer (torafugu) have been attracting attention in regional production areas across Japan.
This new plan was developed as part of an initiative to support and co-create with local fishing communities, incorporating wild fugu from various regions alongside farmed varieties. The concept is rooted in sustaining fugu food culture while contributing to the livelihoods of regional fisheries.
Three Features of the Plan
1. Sustainable Sourcing Connected to Local Producers
The plan actively uses three types of fugu: domestically farmed tiger puffer (torafugu), known for its reliable quality; wild mafugu (真ふぐ) from Yamaguchi Prefecture, referred to as the "queen of fugu" for its rich, sweet flavor; and wild ひがんふぐ from Aichi Prefecture, prized for its firm, deep-tasting flesh. By broadening trade with regional fishers, the restaurant aims to maintain stable supply even as catch volumes fluctuate.
2. Artisan Craftsmanship: A Luxurious Three-Species Fugu Comparison
Two courses — the fried dish (karaage) and the rice course (sushi) — feature a direct comparison of three fugu varieties. Guests can experience the distinct textures and umami of each species side by side.
3. Accessible Summer Pricing for Weekday Guests
To make fugu cuisine approachable on a casual weekday, the full kaiseki course — including all-you-can-drink — is offered at ¥7,700 (tax included).
Full Course Menu (10 Dishes)
The course spans traditional favorites such as torafugu usuzukuri (paper-thin sashimi) to refreshing summer preparations:
- Tōshi (appetizer): Kanmon Octopus with Tosa Vinegar Dressing
- Zensai (starter): Seasonal Assortment of Five Items
- Suimono (soup): Cold Summer Vegetable Soup
- Otsukuri (sashimi): Torafugu Usuzukuri with Condiments
- Nimono (simmered): Winter Melon with Shrimp Soboro Sauce
- Agemono (fried): Fugu Karaage — Three-Species Comparison (ヒガンフグ / マフグ / ゴマフグ)
- Reisai (cold dish): Hamo Shabu-shabu Salad
- Mushimono (steamed): Chawanmushi (Savory Egg Custard)
- Gohan (rice): Fugu Sushi — Three-Species Comparison (トラフグ / ヒガンフグ / マフグ)
- Mizugashi (dessert): Seasonal Item
Note: Menu items may vary depending on ingredient availability.
Plan Details
| Item | Details |
|---|---|
| Period | Weekdays only, through Wednesday, September 30, 2026 (excluding August 8–17, 2026) |
| Venue | Shunpanro Honten, 4-2 Amidadera-cho, Shimonoseki, Yamaguchi 750-0003 |
| Reservations | Phone: 083-223-7181 |
A written application form will be sent upon request when making a phone reservation.
About Shunpanro Honten
Named in 1888 by Japan's first Prime Minister Ito Hirobumi, Shunpanro became the country's first restaurant officially licensed to serve fugu. The restaurant later received the honor of hosting Emperor and Empress Showa in 1958 and 1963, and has long served as Shimonoseki's premier venue for distinguished guests.
Shunpanro Honten sits on a hill overlooking the Kanmon Strait — a site central to the Genpei War and the Meiji Restoration — offering sweeping views of the waterway alongside its celebrated fugu cuisine.
