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Low-temperature steam/Medicine restaurant

     "Steamer Teahouse"

"50°C washing, low temperature steam" devised by Professor Issei Hirayama. At Hanayamomo, we presided over the low-temperature steam study group "Mushi Club" and have been researching together to add value to the hell of Kannawa.

Mushicharo is a restaurant that is the result of this research. Chef Shinichiro Maeda, who was one of the first to introduce low-temperature steam to the Chinese cuisine world, uses Kannawa's natural steam to create an ecological "steaming, maturing, fermenting, drying" dish.” will be realized.

The low-temperature steam enhances the flavor of the ingredients, making it a healthy dish.

Lunch 11:30-14:00LO

Dinner  18:00-21:00LO

Closed Wednesdays, 1st and 3rd Thursdays

Lunch ¥2500〜 Dinner ¥4000〜

ReservationTel 0977-85-7775

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