Guide
Tekizansou is a historic villa located in Hideshi, Oita Prefecture, originally serving as the private residence of the Narikiyo family. Built in 1915 by Hiroai Narikiyo, who amassed wealth through the horse-related gold mining industry, the estate spans a massive 3,670 tsubo (approx. 12,140 m²). The grounds feature a breathtaking garden that uses the surrounding landscape—including Beppu Bay and Takasakiyama—as a borrowed scenery (shakkei) technique. Today, it operates as a high-end Ryotei (traditional restaurant) where guests can indulge in seasonal Kaiseki cuisine made with the freshest local ingredients.
The site is situated on the former grounds of the Sannomaru of the Hideshi Clan. After being constructed as a private villa during the Taisho era, it was converted into a restaurant in 1964 by Nobusuke Narikiyo, the grandson of the founder. Since then, it has gained national recognition for its specialized Johana Flounder dishes and has been a prestigious destination visited by members of the Imperial Family and many notable figures, symbolizing the rich history and culinary culture of the region.
The architecture itself is a masterpiece, showcasing traditional design techniques that have been preserved since the Edo period. Notable features include the Sangiwara-style tiled roof, the wayaki-mon (arm gate), the elegant entrance steps (shikidai), ornate room decorations, and intricate wood carvings on the ranma (transom) panels, all reflecting the high level of craftsmanship of the era. The garden also contains eight trees planted by members of the Imperial Family, creating a space where nature and human artistry exist in perfect harmony. The panoramic view of Beppu Bay is one of the most striking features of the estate.
The garden offers a changing tapestry of colors throughout the seasons. In spring and autumn, the shifting colors of the foliage add vibrant layers to the landscape. Visitors can freely stroll through the gardens; during daylight hours, the design is particularly striking, as the garden is crafted to make Takasakiyama feel like a man-made hill and Beppu Bay feel like a central pond. We also recommend visiting during specific meal times to fully enjoy seasonal delicacies such as Seki Aji (horse mackerel), Seki Saba (mackerel), and Johana Flounder.
Tekizansou offers a deep dive into the