Reichan is an okonomiyaki restaurant in Ekimae, Hiroshima.
Editorially verified August 3, 2026 by Elliot Marsh, TableJourney editor. Source.
Private tour · 4 hours
Discover the soul of Hiroshima on a private food tour with a local guide. Learn about Hiroshima-style okonomiyaki, visit the heart of the local food scene, and eat lik...
Guided tour · 1.5 hours
Cook authentic Hiroshima-style okonomiyaki at a beloved local restaurant. Step into a real teppanyaki kitchen, cook with the owner, and enjoy the okonomiyaki you made ...
Guided tour · 2 hours
Learn how to make Hiroshima-style okonomiyaki with a local chef. Choose from meat, seafood, vegetarian, and gluten-free options, and get hands-on with the chef’s guidance.
Address: 1-2 Matsubara-cho, Minami-ku, Hiroshima
Mitchan Sohonten in Hiroshima layers cabbage, pork and crisped soba on the teppan at its Hatchobori flagship, the shop whose founder set the postwar template.
OrderSoba niku-tama, the layered pork, cabbage and noodle okonomiyaki
TipThe counter seats fill before 12:00 on weekends, so arrive at opening or plan a late lunch after 14:00 instead.
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.
OrderSoba niku-tama at 1,150 yen, the only order most regulars ever place
TipCooking 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.
OrderThe oyster course, built around raft-grown Seto Inland Sea oysters
TipThe 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.
OrderThe kilo of oysters steam-grilled in a can over the burner
TipUnlike 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.
OrderThe chef's four-cut lean selection of Sakakiyama beef
TipWeekday 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.
OrderThe seasonal kaiseki course, from 10,000 yen at dinner
TipLunch 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.