5 spots โ sorted by traveller rating
Hiroshima produces over 60% of Japan's oysters, nurtured in the mineral-rich waters of the Seto Inland Sea. Enjoy them grilled (kaki-yaki), deep-fried (kaki-furai), or raw at waterfront restaurants in Miyajima or the city's oyster bars โ best from October to March.
Unlike the mixed Osaka-style, Hiroshima okonomiyaki layers thin batter, cabbage, pork, and yakisoba noodles on a hot iron griddle, finished with a sweet-savoury sauce. Okonomimura โ a six-storey building crammed with small stalls โ is the pilgrimage site for this beloved local dish.
Saijo in eastern Hiroshima is one of Japan's top three sake-brewing towns. Eight historic breweries cluster together, their white-washed kura topped with distinctive red-brick chimneys. Visit during the October Sake Festival when 75,000 sake lovers pour into the streets for tastings.
Hiroshima's most famous souvenir is the maple-leaf-shaped momiji manju โ a soft cake filled with sweet bean paste, custard, or chocolate. Miyajima has several bakeries where you can watch them being made fresh on cast-iron molds and eat them warm straight from the griddle.
Hiroshima ramen features straight noodles in a light soy-sauce-based chicken broth, often topped with chashu pork, menma, and green onions. Unlike Osaka or Sapporo ramen, the flavour is clean and delicate. The Eba district is particularly known for its long-established ramen shops.
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