Cook — and devour — a masterful Japanese meal using the same volcanic steam vents the people of Beppu have used for centuries in a hands-on jigoku-mushi (hell-steam) cooking experience. Seasonal vegetables, fresh seafood, and local Oita wagyu are steamed to perfection in natural geothermal heat.
What to expect
At the Kannawa steam workshop, staff guide you through selecting seasonal ingredients from the market-style counter — plump Beppu shrimp, local tofu, sweet potato, corn, and the prized Bungo wagyu beef. You load your bamboo steamer, lower it over a natural vent, and within minutes the volcanic steam works its alchemy. The result is intensely flavoured, mineral-kissed food eaten al fresco in the misty Kannawa streetscape. It is a sensory experience as much as a meal — the hiss of the vents, the rising steam, the volcanic perfume of the air.
Good to know
The workshop is located in Kannawa, the same district as the northern Hells — combine both in a single half-day. No reservation required for walk-ins, but arriving before 11:00 avoids any wait. The experience lasts approximately 45–60 minutes. Pair with a private guide (see J-G-A listing) for contextual storytelling about the jigoku-mushi tradition.
Sail there
Luxury cruises that call at Beppu — book through us, the fare is identical and your concierge stays on your side.