In Kannawa you set the food on a colander, put it in a steam kettle where steam of about 100 degrees rises, and close the lid. That is jigoku-mushi. At Jigokumushi Kobo Kannawa you steam it yourself, and at Mushicharou the course is cooked in hot-spring steam. 1 places, chosen by Rin and checked by the editors.
Kannawa
A jigoku-mushi kitchen on the Ideyu slope in Kannawa. Put the food on a colander, set it in a kettle where steam of about 100 degrees comes up, and close the lid. No bookings; people are called in the order of their number tickets. Closed on the third Wednesday of each month (the next day if it is a holiday).
RinNo bookings. Take a number and wait.
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