Lopez is an okonomiyaki restaurant in Nishi Ku, Hiroshima.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Jalapeno okonomiyaki, Chili Rio Grande
Must order: Vegetables, pork and egg with soba, plus jalapenos on top
Tip: The counter is small, opens only in the evening from 16:30 and shuts all weekend, so plan a weeknight visit.
Address: 1-7-13 Kusunoki-cho, Nishi-ku, Hiroshima
Tsubame Ramen works a small Higashi-Kanon room in western Hiroshima, a neighbourhood chuka soba counter rather than a stop on any visitor circuit.
Signature: Chuka soba
Order: Chuka soba, the shop's soy-and-pork standard
Tip: Service runs unbroken from 11:30 to 22:00 on every day except Sunday, which is the one day the shutters stay down.
Reichan is the veteran okonomiyaki counter inside ekie at Hiroshima Station, running from late morning through to the last shinkansen crowd of the day.
Signature: Soba okonomiyaki, Ika kyodai
Order: Soba okonomiyaki, 790 yen with noodles
Tip: Squid and prawn toppings are the house extras here; the plain soba version is the fastest plate off the griddle.
Bakudanya is the Shintenchi shop that pushed Hiroshima tsukemen beyond the city: cold noodles dipped in a chilli and seafood-stock sauce you grade yourself.
Signature: Hiroshima tsukemen
Order: Hiroshima tsukemen, choosing your own heat level
Tip: The dipping sauce comes in graded heat steps, so order low on a first visit and add chilli powder at the table.
Chukasoba Youki has cooked one dish in Eba since 1958, and its soy and pork-bone bowl is exactly what Hiroshima people mean when they say chuka soba.
Signature: Chuka soba
Order: Chuka soba, the only thing the kitchen makes
Tip: The Eba flagship shuts on the 1st, 12th, 13th and 26th of each month, so check the date before crossing the river.
Musashibo serves Hiroshima's broth-free tantanmen a short walk from the Chudenmae tram stop, ordered by vending machine and graded by heat at no extra cost.
Signature: Shirunashi tantanmen
Order: Shirunashi tantanmen, stirred thirty times before eating
Tip: Heat runs on a four-step scale with level two as the house standard, and stepping up costs nothing extra.
Mongoi-tei in Tanna builds a chicken, pork and seafood broth finished with dried fish and prawn oil, one of Hiroshima's busiest late ramen rooms.
Signature: Seafood tonkotsu ramen
Order: The seafood tonkotsu ramen with extra dried-fish oil
Tip: The Tanna flagship sits south of the centre near Ujina, and it runs lunch every day but shuts the dinner service on Tuesdays.
Tsubame Ramen works a small Higashi-Kanon room in western Hiroshima, a neighbourhood chuka soba counter rather than a stop on any visitor circuit.
Signature: Chuka soba
Order: Chuka soba, the shop's soy-and-pork standard
Tip: Service runs unbroken from 11:30 to 22:00 on every day except Sunday, which is the one day the shutters stay down.