Lopez Okonomiyaki – A Latin Take on a Hiroshima Classic

(Joy Photo / Justin Dobbs)

Breaking away from the usual formula, Lopez Okonomiyaki (ロペズ) combines Hiroshima’s classic soul food with flavors inspired by Latin American cuisine.

Founded in 2000 by head chef Fernando Lopez, the restaurant’s roots stretch all the way to Guatemala. After moving to Hiroshima with his wife, Lopez trained under the legendary okonomiyaki master Hiroki Ogawa (小川弘喜) — the founder of the Michelin Bib Gourmand awarded Blue Hassho okonomiyaki shops. From there, Lopez developed a style that incorporates Latin American flavors into the Hiroshima specialty. 

Getting There

Just a seven-minute walk from Yokogawa Station, down a quiet side street off the main road, Lopez Okonomiyaki is hard to miss. Its bright green awning and colorful festival lights shaped like chili peppers, which hang year-round, make the restaurant stand out from its surroundings.

Although it is a little removed from the okonomiyaki hotspots around Hondori, its welcoming atmosphere draws locals and tourists alike. Getting there from Hiroshima Station is surprisingly easy, too. It is just two stops away on the train to Miyajima.

A Friendly Atmosphere

(Joy Photo / Justin Dobbs)

A 17-seat counter takes center stage, with okonomiyaki cooked right in front of diners. The intimate space feels even more inviting with Chef Lopez himself at the grill. He’s earned praise not only for his cooking but also for chatting with guests in Spanish, Japanese and English.

People from around the world come to meet Lopez almost as much as they come for the okonomiyaki itself.

The restaurant is open for dinner on weekdays from 4:30 p.m. to 11 p.m. With limited seating, wait times can reach around 15 minutes, so plan accordingly.

The Main Menu

Okonomiyaki topped with jalapeños at Lopez. (Joy Photo / Justin Dobbs)

The menu features familiar favorites, including pork, egg and vegetable options. Diners can choose soba or udon noodles as the base for their okonomiyaki, while other dishes, such as tonpeiyaki  (とんぺい焼) — a closely related dish to Osaka okonomiyaki — and negiyaki (ネギ焼) — a similar dish to okonomiyaki, but with much more onion — offer even more variety.

But where guests can get a real taste of Lopez’s Latin American roots is in the wide selection of toppings and side dishes.

Classic toppings included squid, cheese, mochi, green onions, pork, and more. However, the standout addition is undoubtedly the sliced jalapeños. Many okonomiyaki restaurants have seasonings on the table for diners who like a little heat, but the fresh, juicy bite of jalapeños is hard to beat. Additionally, the extra pop of dark green scattered atop the okonomiyaki makes the dish even more eye-catching. Similarly, the menu itself draws customers towards the spicier, Latin-focused options with warm color tones, dancing chili peppers, and flame motifs.

The jalapeños aren’t the only thing that makes this okonomiyaki stand out. Compared with versions at other restaurants, the thin, crepe-like bottom layer is slightly larger, giving the edges an extra-crispy finish. It is almost as if the entire dish sits atop a tortilla, with a satisfying crunch on the outside and a soft interior.

The contrast is especially noticeable after making the first cut, hearing the delicate crackle and watching steam rise from the piping hot okonomiyaki.

Beyond Okonomiyaki

(Joy Photo / Justin Dobbs)

Beyond the unique toppings, the restaurant also has an extensive side menu to match. Dishes such as Chili Rio Grande and chorizo immediately stand out for their bold flavors.

Others like the chicken fajitas and tortilla chips with salsa can be enjoyed as the okonomiyaki cooks. The salsa delivers the kick, while the fajitas make for a savory appetizer before the main dish arrives. The salsa also doubles as a fun, but wholly optional dipping sauce for the okonomiyaki itself.

These are familiar staples at Latin American restaurants, but enjoying them alongside Hiroshima’s signature soul food creates an unexpected and welcome combination. It’s a great way to satisfy a peppery craving while also enjoying the local cuisine. 

Wash it Down

With such a fusion of flavors on the menu, it’s no surprise that the drinks offer a similar mix. Options such as the tequila sunrise and mezcal stand alongside Japanese staples, including sake, umeshu and highballs. They’re a fitting way to complement the food, with drinks to match its bold flavors. Nonalcoholic options, including jasmine tea and oolong tea, round out an already wide selection.

Lopez Okonomiyaki brings together Latin American spice and classic Hiroshima-style cooking. Its use of jalapeños, Latin dishes, and unique textures sets it apart from other traditional okonomiyaki menus. 

For diners interested in experiencing the full breadth of Hiroshima’s okonomiyaki, Lopez Okonomiyaki offers a culturally blended take on a beloved soul food.

Other Okonomiyaki Eats

Lopez Okonomiyaki is just one of the many delicious okonomiyaki restaurants in the city. For a wide selection of restaurants serving up these savory pancakes, there is the seven-story building near Parco known as “Okonomimura”(お好み村), or “Okonomiyaki Village” in English. Or, if you want something closer to the station you can try Hiroshima Okonomi Story Ekimae Hiroba. It has an equally impressive selection of restaurants all within a one-minute walk from Hiroshima Station.