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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.

Mitchan Flagship Store Hatchobori (みっちゃん総本店八丁堀)

Mitchan Sohonten Hatchobori is an okonomiyaki restaurant founded by Ise Mitsuo. Mitsuo was the founding father of the original okonomiyaki, the soul food of Hiroshima. Mitsuo established both the original look of today’s okonomiyaki as well as the styles of how it should be eaten. Methods include eating it with a spatula, and the option of pouring sauce on top of the okonomiyaki. The now-famous restaurant has a chain of stores all over the country. The Hatchobori main store is one of the most popular among the many Mitchan stores. In addition to okonomiyaki, it offers a wide variety of dishes that go well with beer and shochu.

Moment of Joy

The charm of Mitchan Sohonten Hatchobori is that it offers the simple and original okonomiyaki. The most popular item on the menu is the “Soba-Nikutama” (a mille-feuille of Chinese noodles, pork, egg, bean sprouts, cabbage, and other ingredients). Another popular menu item is the “Soba-Nikutama with Oysters,” which allows you to top your Okonomiyaki with oysters, a specialty of Hiroshima. For those who don’t like soba, the “Udon-Nikutama” with udon noodles instead of soba noodles is also recommended.