[Spring Limited] Freshly Steamed is the Best! Hyotan Onsen's 'Jōhankei' Introduces 3 New Spring Seiro Menus
Hyotan Onsen in Beppu, Oita, has launched three seasonal steamed dishes at its specialized restaurant 'Jōhankei.' Using the natural power of geothermal steam, the menu features local pork and seasonal vegetables, offering a unique 'freshly steamed' experience typical of a Michelin 3-star facility.
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- 📰 Published: April 4, 2026 at 20:12
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The theme is — "Enjoying the very moment when freshly steamed dishes are at their best."
The aroma rising with the steam, and the sweetness of the ingredients spreading from the first bite. These are spring delicacies that can only be tasted now.
■ Okubungo Pork and Spring Vegetable Seiro
A simple dish featuring tender and flavorful Okubungo pork steamed together with spring vegetables. Excess fat is removed, highlighting the meat's natural sweetness.
■ Sawara (Spanish Mackerel) and Bamboo Shoot Sakura Steamed
Enjoy Sawara, a fish representative of spring, and seasonal bamboo shoots accompanied by the scent of cherry blossoms. The fluffy texture of the fish and the crunchy texture of the bamboo shoots are the essence of spring itself.
■ Steamed Braised Pork (Kakuni)
Slow-cooked braised pork finished by "steaming." This dish is characterized by its melting texture and further enhanced umami.
■ Freshly Steamed is the Best
The charm of Jōhankei is, above all, "freshly made." By cooking at once in intense steam, the moisture and flavor of the ingredients are locked in. That's why we say — "Freshly steamed is the best!"
■ An Experience Completed with the Hot Spring
Eating freshly steamed food right after relaxing in the hot spring. This flow is the unique way to enjoy Hyotan Onsen. A bite taken while the body is completely relaxed feels just a little more special than usual.
■ Limited Menu for This Spring Only
These three types are all spring-limited. This lineup features seasonal ingredients that can only be enjoyed now.
Facility Strengths:
- A 100-year-old hot spring founded in the Taisho era, 100% natural source (Gensen Kakenagashi).
- The first hot spring facility to be featured in the Michelin Tourist Guide for the 7th time, earning three stars for 14 consecutive years (according to our research).
The aroma rising with the steam, and the sweetness of the ingredients spreading from the first bite. These are spring delicacies that can only be tasted now.
■ Okubungo Pork and Spring Vegetable Seiro
A simple dish featuring tender and flavorful Okubungo pork steamed together with spring vegetables. Excess fat is removed, highlighting the meat's natural sweetness.
■ Sawara (Spanish Mackerel) and Bamboo Shoot Sakura Steamed
Enjoy Sawara, a fish representative of spring, and seasonal bamboo shoots accompanied by the scent of cherry blossoms. The fluffy texture of the fish and the crunchy texture of the bamboo shoots are the essence of spring itself.
■ Steamed Braised Pork (Kakuni)
Slow-cooked braised pork finished by "steaming." This dish is characterized by its melting texture and further enhanced umami.
■ Freshly Steamed is the Best
The charm of Jōhankei is, above all, "freshly made." By cooking at once in intense steam, the moisture and flavor of the ingredients are locked in. That's why we say — "Freshly steamed is the best!"
■ An Experience Completed with the Hot Spring
Eating freshly steamed food right after relaxing in the hot spring. This flow is the unique way to enjoy Hyotan Onsen. A bite taken while the body is completely relaxed feels just a little more special than usual.
■ Limited Menu for This Spring Only
These three types are all spring-limited. This lineup features seasonal ingredients that can only be enjoyed now.
Facility Strengths:
- A 100-year-old hot spring founded in the Taisho era, 100% natural source (Gensen Kakenagashi).
- The first hot spring facility to be featured in the Michelin Tourist Guide for the 7th time, earning three stars for 14 consecutive years (according to our research).
FAQ
What is 'Jigoku-mushi'?
It is a traditional cooking method in Beppu's Kannawa Onsen that uses hot volcanic steam to cook food. It highlights the natural sweetness and flavor of ingredients without using oil.
What does the Michelin 3-star rating for Hyotan Onsen mean?
It has been awarded the highest rating (meaning 'worth a special journey') in the Michelin Green Guide Japan for 14 consecutive years, a first for an onsen facility.
Is a reservation required for the restaurant?
The 'Jōhankei' restaurant inside the facility can generally be used without a reservation, but seasonal limited menus may have limited availability.