[Spring Limited] Freshly Steamed is the Best! Hyotan Onsen's 'Jōhankei' Introduces 3 New Spring Seiro Menus

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).