Enjoy a Wide Variety of Local Foods! 11 Popular Restaurants in Hiroshima

Kakifukumaru is a directly operated restaurant of Okoshi Suisan, located in Omotesando Shopping Street on Miyajima in Hiroshima.
It is an oyster specialty restaurant where you can enjoy a wide range of dishes made with freshly harvested oysters.
It is located Approx. 10 minutes on foot from Miyajima Pier, and is easy to spot by its blue noren curtain and banners.
The restaurant also has an eat-in space (one-drink minimum), where you can relax and enjoy freshly grilled and freshly fried oysters.
All oysters used are limited to those landed on the same day, and each one is carefully prepared to order.

Kakigoya Fukuro-machi Kaihei Shoten opened in 2013 as a city branch directly connected to Milky Tetsuo no Kakigoya Ujina-ten, known as the original oyster hut.
It carries on the oyster hut's sourcing methods and commitment to freshness, and is known as a place where you can enjoy Hiroshima oysters all year round.
Its signature dish is Milky Tetsuo no Gangan-yaki, in which around 1kg of oysters are steamed in a can.
There is also the value-packed oyster course, which includes oyster dishes such as fried oysters and oyster hot pot, including the signature Milky Tetsuo no Gangan-yaki, together with all-you-can-drink for two hours.

Oyster & Smoked BAR SANGO is located in the west exit area of Hiroshima Station, commonly known as Ekinishi.
It is an authentic oyster bar where you can enjoy Hiroshima oysters as well as seasonal branded oysters from around Japan, prepared in a variety of ways such as raw, grilled, fried, and steamed.
A standard menu item is the Assorted Raw Oysters (4 varieties).
Served with Hiroshima lemon, this dish brings out the oysters' naturally creamy richness and ocean flavor.
It is also recommended to fully enjoy the flavors of Hiroshima with an all-you-can-drink set that includes oysters and Hiroshima specialties.

Miyajima Omotesando Shopping Street lies along the route from the Miyajima ferry terminal to Itsukushima Shrine.
Located midway along the street, Yakigaki no Hayashi is the birthplace of grilled oysters and has been in business for more than 75 years.
For its grilled oysters, the restaurant carefully selects top-quality three-year Jigozen oysters, known for their large size and rich flavor, from the locally branded oysters that are highly regarded across Japan.
Each order is slowly cooked over 15–20 minutes, resulting in grilled oysters filled with exceptional umami concentrated inside the shell.

Yagenbori Hassho is one of the most popular okonomiyaki restaurants among the many found in Hiroshima City.
Lines form in front of the shop every day, and it has been featured in many kinds of media.
The Chinese noodles inside the okonomiyaki are grilled until crispy, and that texture is irresistible.
In addition to okonomiyaki, the menu also includes teppanyaki dishes such as beef tongue and seafood.
It is recommended to enjoy teppanyaki while waiting for your okonomiyaki to be cooked.

Hiroshima Meibutsu Okonomiyaki Rei-chan is an okonomiyaki specialty restaurant located on the first floor of ekie, the commercial complex directly connected to Hiroshima Station.
Founded in 1957, it is known as a long-established restaurant with over 65 years of history.
Its okonomiyaki is carefully grilled one by one, layering sweet cabbage, specially made soba noodles, pork, egg, and other ingredients to bring out the full flavor of each one.
The special batter is aged over a long period, creating both a pleasantly chewy texture and a savory aroma.
Signature menu items include Soba or Udon and the Special (with fresh squid and fresh shrimp).
The Special (with fresh squid and fresh shrimp), filled with luxurious ingredients, is said to be the most popular dish and is also highly photogenic.

Okonomiyaki Micchan Sohonten Orizuru Tower Branch is a location of the long-established Micchan Sohonten, where you can enjoy Hiroshima's famous okonomiyaki, on the first floor of Orizuru Tower.
Inside, there is an 8-meter-long teppan counter, and the live atmosphere of watching skilled chefs cook right in front of you has earned high praise.
A popular menu item is the Kaki-iri Soba Niku Tamago, made with Hiroshima oysters.
Made with fresh noodles, it offers an exquisite combination of the wheat's naturally savory aroma, a crisp texture, and the rich umami of oysters.

Sumibiyakiniku Gankoya is a Japanese Black wagyu specialty restaurant located in Tokaichi Higashi, Miyoshi City, Hiroshima Prefecture.
Its motto is, Japanese Black wagyu should be cooked over charcoal.
The menu consists of sets such as the Hiroshima Beef Karubi Tasting Set and the Hiba Beef Rare Cuts Platter, along with a wide variety of à la carte items.
Sets are served for authentic shichirin charcoal grilling, while individual dishes are cut to order by each part.
The restaurant also upholds the belief that meat without smoke is not yakiniku, and intentionally uses binchotan charcoal shichirin grills to bring out the full umami of Japanese Black wagyu.

Yakiniku Furusato Danbara Main Branch is a yakiniku restaurant chain centered in Hiroshima Prefecture.
Production, shipping control, wholesale, and processing of Sakakiyama beef are all handled by Yakiniku Furusato Danbara Main Branch.
The signature menu item is Sakakiyama beef, the highest-grade branded wagyu in Hiroshima Prefecture, offered through this method.
Among the most popular dishes are the Chef's Choice 4 Lean Cuts of Sakakiyama Beef and the Chef's Choice 4 Rare Cuts of Sakakiyama Beef.
Other options include yakisuki, meat toro, and aburi sushi. The menu is filled with dishes that make the most of the rich umami of Hiroshima wagyu.

Kuradokoro TARU is a casual izakaya where you can easily enjoy local sake from Hiroshima, Higashihiroshima, and Saijo.
It is also known as a place where you can eat bisho nabe, a local dish from Higashihiroshima.
Made using only Saijo sake without adding water, it is known for its simple flavor that brings out the umami of the ingredients.
Bisho nabe can be ordered on its own or enjoyed as part of a two-hour all-you-can-drink course paired with pork shabu-shabu.
There is also a wide selection of dishes made with ingredients from Hiroshima Prefecture, and local-sake-steamed oysters and fried oysters made with Akitsu oysters are especially popular.

Wasaitei Jiromaru is a Japanese restaurant that constantly pursues deliciousness using carefully selected ingredients centered on produce from Hiroshima.
For cooking, it uses natural underground water pumped from 700 meters below ground.
The rice is Hakuryuko rice sourced through direct contracts with local farmers, and the vegetables are purchased directly from trusted farmers who make generous use of compost.
These ingredients are carefully prepared by skilled chefs, creating delicate seasonal flavors that are exceptional.
It is also known as a restaurant that serves Hiroshima specialty bisho nabe, and many fans visit during its serving season, the half-year period starting in October.