Musashibo is a ramen restaurant in Otemachi, Hiroshima.
Editorially verified August 3, 2026 by Elliot Marsh, TableJourney editor. Source.
1.5 hours
Join a hands-on workshop in Hiroshima and learn to make ramen, onigiri, and matcha. Discover the history and cultural significance of these iconic Japanese foods.
Private tour · 2 hours
Taste Hiroshima’s ramen culture on a guided 2-hour crawl visiting 2 local shops. Discover unique flavors and local favorites with a knowledgeable guide.
Guided tour · 3 hours
Taste Hiroshima's foods in one night in its biggest nightlife district. You'll explore the city with a local guide, visit 3 local bars, and try the best food and drink...
Address: 5-12 Fujimi-cho, Naka-ku, Hiroshima
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.
OrderThe seafood tonkotsu ramen with extra dried-fish oil
TipThe 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.
OrderChuka soba, the shop's soy-and-pork standard
TipService runs unbroken from 11:30 to 22:00 on every day except Sunday, which is the one day the shutters stay down.
Rai Rai Tei is a plain Minami-ku noodle room in Hiroshima with a split lunch and dinner service and a queue that forms without any signage at all.
OrderChuka soba at lunch, before the kitchen breaks at 15:30
TipThe kitchen closes between 15:30 and 17:00 from Tuesday to Saturday, and the whole shop shuts on Mondays.
Wadato works a Hakata-style tonkotsu bowl beside Hiroshima Station, open through the afternoon at weekends and until 23:30 for the last-train crowd.
OrderThe house tonkotsu ramen on thin straight Hakata-style noodles
TipWeekends run straight through from 11:30 with no afternoon break, but the shop is shut all day on Mondays.
Kitchen Minot is a two-table Hatchobori kitchen in Hiroshima where the menu changes constantly between European plates and Japanese small dishes.
OrderWhatever is chalked up that night, plus the squid fritters
TipThere are only two tables and a counter that wraps the kitchen, so call ahead or come at 18:00 when the door opens.
The Hatchobori flagship of Mitchan Sohonten is the Hiroshima okonomiyaki counter most locals still send first-time visitors to, a brand trading since 1950.
OrderSoba niku-tama, with grilled oysters alongside at the evening teppan service
TipEvening service adds teppanyaki plates of oysters, horumon and koune that the lunch menu does not carry.