Mitchan Sohonten Hatchobori is an okonomiyaki restaurant in Hatchobori, Hiroshima.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Soba niku-tama, Udon niku-tama, Grilled oysters
Must order: Soba niku-tama, the layered pork, cabbage and noodle okonomiyaki
Tip: The counter seats fill before 12:00 on weekends, so arrive at opening or plan a late lunch after 14:00 instead.
Address: 6-7 Hatchobori, Naka-ku, Hiroshima
Yagenbori Hassho is the Hiroshima okonomiyaki counter that works slowly, resting the cabbage under pork belly for 20 to 30 minutes before the soba lands.
Signature: Soba niku-tama, Teppanyaki ox tongue
Order: Soba niku-tama at 1,150 yen, the only order most regulars ever place
Tip: Cooking takes 20 to 30 minutes per griddle cake, so this is a sit-down dinner rather than a quick stop.
Kakibune Kanawa moors on the Motoyasu river in Hiroshima and serves oysters from the family's own rafts, raw downstairs and in courses above.
Signature: Oyster course, Fried oysters, Grilled oysters
Order: The oyster course, built around raft-grown Seto Inland Sea oysters
Tip: The kaki-zukushi course on the Seto boat runs 9,000 yen and is worth booking ahead; raw, fried and grilled plates are ordered a la carte at both services.
Kaki Goya Fukuromachi Umihei Shoten keeps Hiroshima's fisherman-hut oyster format running indoors all year, one kilo of shells steamed in a can.
Signature: Can-steamed oysters, Fried oysters, Oyster hot pot
Order: The kilo of oysters steam-grilled in a can over the burner
Tip: Unlike the seasonal huts on the waterfront this branch runs year round, but the oysters are still plumpest between October and March.
Yakiniku Furusato in Hiroshima is a butcher first and a grill second, cutting Sakakiyama beef to order behind the counter in the Danbara district.
Signature: Sakakiyama beef lean cuts, Yaki-suki, Seared beef sushi
Order: The chef's four-cut lean selection of Sakakiyama beef
Tip: Weekday daytime is takeaway bento and raw meat sales only, so book a table for the evening or come at lunch on a weekend.
Sensui gathers kaiseki, teppanyaki and a sushi counter on one floor of the Hilton in Hiroshima, with private rooms for the seasonal courses.
Signature: Kaiseki course, Teppanyaki, Sushi counter
Order: The seasonal kaiseki course, from 10,000 yen at dinner
Tip: Lunch runs from 3,800 yen with courses from 6,500 yen, the cheapest way to see the kitchen, but private rooms carry their own minimum spend.
Steak and Seafood Boston sits 22 floors above Motoujina in Hiroshima, pairing grilled beef and Seto Inland Sea catch with a full bay window.
Signature: Steak, Seto Inland Sea seafood
Order: Steak with a Seto Inland Sea seafood starter and the bay view
Tip: Lunch from 3,900 yen buys the same view as a 10,500 yen dinner, but the room closes for lunch on Wednesdays.
