• Blowfish's photo

Blowfish

Shimonoseki


Firm flesh and a slight sweetness – just one taste and you’ll be hooked!

From the bones of fish in the blowfish family discovered in excavated containers from the Paleolithic age, it seems that the Japanese have been eating blowfish for nearly 20,000 years. Forget about sea bream and tuna, there are many who believe that the blowfish is the best tasting fish, and a beautifully arranged dish of sliced, transparent blowfish is the prime example of gourmet Japanese food. Although blowfish may have a reputation for being deadly poisonous overseas, only licensed chefs are permitted to serve it in Japan, which explains why Japanese can easily eat the blowfish they love so much.

  • Blowfish's photo
  • Blowfish's photo
  • Blowfish's photo
  • Blowfish's photo

Winter is the season for blowfish! Eat blowfish in its holy land of Shimonoseki and be lucky!

Shimonoseki is known as the holy land of blowfish because it was the first place in Japan where the blowfish food ban enacted in the Edo period was lifted. Located facing the Kanmon Straits, there are many fish markets, and the Haedomari Market is Japan’s most important blowfish market. Because there are many restaurants licensed to serve blowfish in this area, it is widely known that Shimonoseki is the place to come if you want to eat fresh blowfish. Although the word for blowfish in Japanese is fugu, it is called fuku in Shimonoseki, which means “luck”.

  • Blowfish's photo
  • Blowfish's photo
  • Blowfish's photo

Try the connoisseur’s way to eat fresh blowfish, soft roe, and hirezake – a hot sake with broiled fish fins

There are a variety of ways to prepare blowfish. The most popular way is to slice it so thinly that it is transparent. In general, it is wrapped around small scallions and dipped not in soy sauce, but in ponzu citrus vinegar sauce. Deep frying the white flesh or cooking it in a tempura batter is also popular. The most delicious dish for those who love blowfish is soft roe. Its rich flavor is delicious either grilled or steamed. For those who enjoy Japanese sake, try hirezake, a hot sake with broiled fish fins. If you’re coming all the way to Shimonoseki, be sure to get your fill of blowfish before you return home.

  • Blowfish's photo
  • Blowfish's photo

Something you have to try at least once – eat at the famous blowfish restaurant Shunpanro

The first officially-recognized blowfish restaurant in Japan is Shimonoseki’s Shunpanro. This restaurant is known for being frequented by celebrities from Yamaguchi. The experience at Shunpanro is very refined. Not only will you experience the deliciousness of blowfish cuisine, but there is a sparkling golden-colored building that can be used as a reception hall, relaxing Japanese-style rooms with tatami mats, the hospitality and table service of the traditional Japanese waitresses, and the incredible view of the Kanmon Straights out the window. Come here and you are sure to experience the true flavor and depth of the culture of Japan and Shimonoseki.

  • Blowfish's photo
  • Blowfish's photo

For reference

Shunpanro

  • Address
    4-2 Amidaji-cho, Shimonoseki-shi, Yamaguchi-ken
  • Telephone
    083-223-7181
  • Hours
    11:00 am to 10:00 pm (reservations required)
  • Closed
    -
  • Price
    From 5,000 and up
  • Website

Map

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