Beppu Travel Guide

The most famous and visually spectacular of Beppu's seven celebrated Jigoku (Hell) hot springs, Umi Jigoku (Sea Hell) gets its name from the extraordinary cobalt-blue color of its water — caused by iron sulfate dissolved in the boiling spring at 98°C. The vivid cerulean pool, set amid a lush Japanese garden, produces clouds of steam that drift dramatically over the surface. Visitors walk a garden path around the massive spring, passing lotus ponds (heated by run-off hot water), giant lotus leaf floats in summer, and a small shrine. The ticket office sells jigoku-cooked eggs and puddings.

One of Japan's oldest natural landmarks, Chi-no-Ike Jigoku (Blood Pond Hell) has been documented for over 1,300 years and gets its dramatic name from its vivid red color — caused by iron, magnesium chloride, and various oxides dissolved in the bubbling hot spring at 78°C. The deep crimson water against the surrounding lush greenery creates a genuinely unsettling spectacle. The adjacent shop sells the famous Chi-no-Ike ointment, a traditional remedy made from the spring's red clay, marketed for skin conditions since the Edo period.

The most dynamic of Beppu's seven Hells, Tatsumaki Jigoku (Spout Hell or Waterspout Hell) is a natural geyser that erupts every 30–40 minutes, shooting superheated water up to 50 meters into the air — one of the shortest interval natural geysers in the world. A concrete barrier channels and contains the eruption. The surrounding garden features koi ponds and tropical plants thriving in the geothermal warmth. The unpredictable timing of eruptions means visitors often wait in the adjacent garden — a pleasant wait in a beautiful setting.

Built in 1879 and reconstructed in its current dramatic form in 1938, Takegawara Onsen is Beppu's oldest and most atmospheric public bathhouse — a magnificent example of Meiji-era onsen architecture with a striking roof of overlapping tiles (takegawara means "bamboo-tile roof") and a cathedral-like interior of aged wood and stone. The bathhouse offers both regular hot spring bathing and Beppu's famous sunaburo (sand bath) — visitors are buried to the neck in naturally heated sand for 10–15 minutes, which proponents claim improves circulation. Towels and yukata are provided.

The Beppu Ropeway climbs 1,375 meters to the summit of Mt. Tsurumi — an active volcano and the highest peak in the Beppu area — in just 10 minutes, offering sweeping panoramic views over the city, the sparkling Beppu Bay, and the volcanic landscape of central Kyushu. On clear days, the view extends to the Kunisaki Peninsula. The summit area has walking trails, a shrine, and in late October–early November, spectacular autumn foliage covering the volcanic slopes. In winter, the upper station sometimes receives snow while the city below remains mild.

The most atmospheric of Beppu's eight hot spring districts, Kannawa (Kanna-wa) is a historic onsen neighborhood where steam rises continuously from street gratings, drainage channels, and gaps between buildings — giving the entire district a permanent otherworldly appearance. The narrow lanes between traditional ryokan, onsen facilities, and machiya townhouses create a scene that has changed little in 100 years. Kannawa is home to the Jigoku Mushi steam cooking kitchen, several public baths, footbaths along the street, and the majority of the famous Jigoku hot spring sights. An evening walk through the steaming lanes is deeply atmospheric.

Built in 1957, Beppu Tower is one of Japan's original "tower boom" observation structures and a beloved local landmark listed as a Registered Tangible Cultural Property. The tower stands 90 meters and its illuminated colored lighting is a Beppu Bay nighttime beacon. A neon sign proclaims "Beppu" in large letters. While modern Beppu provides far more dramatic views from Mt. Tsurumi, the tower's retro Showa-era charm and its position in central Beppu make it an endearing stop — particularly for those who appreciate postwar Japanese pop culture and architecture.

One of Beppu's most unique culinary experiences, Jigoku Mushi Kobo (Hell Steam Cooking Workshop) in the Kannawa district allows visitors to cook their own food using the naturally occurring 100°C steam venting from the earth. Visitors purchase fresh local ingredients — corn, eggs, chicken, seasonal vegetables, sweet potatoes, crab — from the adjacent shop, then place them in wooden steam boxes positioned over geothermal vents. The steam cooks the food naturally and intensifies flavors without any seasoning needed. The result is extraordinarily fresh and clean-tasting. A thoroughly unique Beppu culinary experience.