Guida
Tekisan-so is a historic site located in Hiji, Oita Prefecture, originally serving as the private villa of the Narikiyo family. It was built in 1915 by Hiari Narikiyo, who amassed wealth through the gold mining industry. The vast estate, spanning approximately 3,670 tsubo (approx. 12,140 m²), features a stunning garden that incorporates the scenery of Beppu Bay and Mt. Takasaki into its design, preserving the elegance of modern Japanese-style architecture. Today, it functions as a high-end Ryotei (traditional restaurant) specializing in Kaiseki cuisine made with the freshest local ingredients.
The villa is situated on the site of the former San-no-maru of the Hiji Domain. After being built as a private villa during the Taisho era, it was converted into a restaurant in 1964 by Shinsuke Narikiyo, the grandson of Hiari Narikiyo. Since then, it has gained national recognition as a premier destination for enjoying Jokota Flounder, becoming a symbol of the region's rich culinary and historical heritage, frequently visited by members of the Imperial Family and many prominent figures.
The architectural value of the site is exceptional, showcasing traditional design techniques from the Edo period. Notable features include the 'Udegimon' gate with tiled roofing, the formal entrance steps (shikidai), ornate room decorations, and intricate wood carvings on the transom (ranma), all reflecting high-level craftsmanship. The garden also contains eight trees planted by members of the Imperial Family, creating a harmonious space between nature and artifice. The panoramic view of Beppu Bay is one of the most striking features of the estate.
The garden offers a changing landscape throughout the seasons. In spring and autumn, the vibrant colors of the foliage add a beautiful layer to the scenery. Visitors can enjoy strolling through the garden during daylight hours to observe the 'borrowed scenery' (shakkei) technique, where Mt. Takasaki is treated as a man-made hill and Beppu Bay as a pond. The menu also changes seasonally to feature delicacies such as Seki Ají (mackerel/horse mackerel) and Jokashita Flounder.
Guests can experience the essence of Oita's 'local production for local consumption' through exquisite Kaiseki meals. The 'Jokashita Flounder' is a particularly prized delicacy, grown in a unique environment where freshwater meets the sea. Other highlights include premium Wagyu beef teppanyaki and seasonal seafood. With large halls capable of seating up to 40 people and private rooms available, it offers a profound immersion into Japanese dining culture.
The Hiji area retains a charming, historical atmosphere. Nearby landmarks include Mt. Takasaki and the scenic Beppu Bay. The location is easily accessible by car from Oita Airport, making it a perfect stop during a regional tour.
When visiting the garden or dining, please dress appropriately for a traditional Japanese setting. As the grounds include stone paths and traditional wooden structures, comfortable walking shoes are highly recommended.