Welcome to Mushicharou
Thank you for visiting our website.
Our chef received the Minister of Health, Labour and Welfare Award in 2010.
Our chef has been involved in cooking for over 40 years, with more than 25 of those years spent as the Executive Chinese Chef at hotels throughout Japan.
When our chef visited Beppu, he was deeply impressed by the culture of ‘Jigokumushi‘.
(Jigokumushi is the hot spring steam cooking method from Beppu.)
In an effort to create unique new dishes using this special cooking method, we have established a cooking method unique to this region.
The soup made with 100% natural hot spring steam without using any water at all
and dried fruits made from the hot springs’ heat.
Commitment
Jigokumushi
A traditional Beppu hot spring steam cooking method, known as the “Jigokumushi,” is used in our restaurant.
We distill the soup using Beppu’s hot spring steam for approximately 5 hours.
50℃ Thermal Wash
Developed by Issei Hirayama, a native of Beppu, the 50℃ Thermal Wash technique is a scientifically researched method.
Low-Temperature Steaming
Gently cook the ingredients at a low temperature.
Maximize the natural flavors of the ingredients.
Information
Yakuzen Restaurant
-Mushicharou-
Reservations are accepted only until the day before.
The only reservation methods are by phone or using the reservation slips available at the restaurant.
Phone: (+81) 0977-85-7775
Address: 5, Furomoto, Beppu City
Oita Prefecture, Japan
Payment Method: Cash only
Seats: 20 (max) Parking: 5 (max)
On Foot: 3-minute walk from the Kamenoi Bus ‘Kannawa Bus Stop’.
By Car: please refer to the map and route guide.
Navigation
