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Hiroshima Specialties

Get a deeper look at Hiroshima's specialties. Cut into okonomiyaki, Hiroshima's "soul food," at foundational places like Okonomimura. Watch the steam float off fresh fried momiji-manju in Miyajima. Explore the bounty of the Seto Inland Sea at places like Oyster Ship Kanawa and Anago Meishi Ueno. These are some of the foods that the rest of Japan thinks of when they think of Hiroshima, a regional cuisine tied to the seasons, the region's ecological diversity, and the post-war dishes that helped rebuild the city. Our Hiroshima specialties guide zeros in on what makes Hiroshima cuisine distinctive in Japan.

Denko Sekka Ekimae Hiroba Branch (電光石火駅前ひろば店)

Founded in 2006, Denko Sekka is an up-and-coming okonomiyaki restaurant that is attracting attention even in Hiroshima. Whilst the okonomiyaki at most restaurants such as “Mitchan” have a crispy texture, Denko Sekka’s okonomiyaki is characterized by the eggs and cabbage’s fluffy and soft texture. Of all the Denko Sekka restaurants, the Denko Sekka Ekimae Hiroba branch is conveniently located just a three-minute walk from the south exit of JR Hiroshima Station and is crowded with tourists and local residents alike.

Moment of Joy

The unique part of Denko Sekka Ekimae Hiroba is the fluffy texture of their okonomiyaki. Their style is still relatively rare compared to other Okonomiyaki restaurants. The eggs that are quickly stirred on the hot plate are shaped to envelop the entire Okonomiyaki, giving it a particular dome-shaped appearance. The most popular item on the menu is the restaurant’s infamous “Denko Sekka,” which bears the restaurant’s name. Shiso leaves, which have a refreshing flavor, are used as a garnish, and the dome-shaped okonomiyaki is topped with two eggs and plenty of green onions.