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Sample skillfully prepared fugu in a historic setting
Shunpanro has been serving fugu (blowfish) since 1888, when it became the first restaurant allowed to serve the delicacy. Today there are Shunpanro restaurants in Tokyo, Osaka, and Nagoya, but the original guest house stands in Shimonoseki. This area has long had a history of eating fugu. The couple that originally ran the guesthouse welcomed Prince Ito Hirobumi, the first prime minister of Japan, in 1887. Because of a terrible storm, the regular catch was unavailable, leaving only fugu. The couple served the blowfish, even though it was illegal at the time, because they couldn’t let the prince go hungry. The prince loved the fugu so much that it was legalized the next year.
Blowfish is deadly if a mistake is made during its preparation, but Shunpanro’s chefs are world-renowned for their skill. Shunpanro ensures their fish suppliers follow strict standards. Fugu is served in a variety of ways, but the classic dish consists of the fugu sliced very thinly, and dipped in a citrus-soy sauce, accompanied by spring onions. The fugu course introduces blowfish fried, in soup, and steamed. Today, you can enjoy the royal treatment here, sampling the iconic dish at its elegant home in Japan.