Eat

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.

Tachibana (たち花)

Tachibana, which is located on Miyajima’s Omotesando shopping street, is a teishoku (set meal) restaurant where one can feel a nostalgic air. The picture of a deer placed at the entrance serves as a marker for the store. Inside the restaurant, diners can eat Miyajima specialties such as conger eel rice, recipes made with Hiroshima-harvested oysters, and Japanese-style curry. The menu places a specific emphasis on oyster-based dishes like raw or grilled oysters in the shell, fried oysters, and oyster udon.

Moment of Joy

Visitors to Tachibana can dine on oysters or conger eel as a teishoku, which is a distinctive Japanese arrangement. In each teishoku there is a main dish like fried oysters, steamed white rice, tsukemono (Japanese-style pickles), and a bowl of clear broth, and eating these items together is a traditional way Japanese people take their meals. Also, since there are both areas for table seating and tatami seating, customers can also experience a Japanese style of eating while sitting in seiza (in a kneeling position, with one’s buttocks resting on one’s lower legs) on tatami mats.