Hassho

Diners have praised the noodles in the okonomiyaki for their well-seared, satisfyingly firm texture. The cabbage and bean sprouts soften while retaining a little bite, and the dashi flavour in the batter comes through too. It is a layered dish worth savouring bite by bite. The main choices are niku-tama soba, with vegetables, egg and soba noodles, and niku-tama udon, made with udon instead. Comparing the two noodle styles could be part of the fun. There is also a noodle-free tama (vegetables and egg), with toppings such as squid tempura, mochi, cheese and fresh spring onion. One visitor remarked that the okonomiyaki was larger than expected. It can be a filling centrepiece for one, or something to share after ordering teppan-grilled dishes and snacks for a group.

For a dinner that begins with a few small plates, try nira-tama, simmered offal or tonpei-yaki. Some diners particularly enjoyed the nira-tama, while another found the tonpei-yaki “like a main course”; there is no need to limit an order to okonomiyaki. The teppan menu also includes beef offal, beef tongue and beef skirt steak. One visitor who ordered the offal enjoyed it stir-fried with cabbage and garlic chives in a miso-based sauce. Start with snacks and beer, or settle in for a meal with Hiroshima sake such as Kirei or Koeigiku.

One diner also mentioned finishing with anko-yaki, a sweet that they said is not often found in Hiroshima. The menu lists both anko-yaki and a dessert with mochi, appealing options for rounding off a savoury dinner. There are table seats, while some diners have enjoyed watching the cooking from the counter. Dinner reservations are accepted, so consider booking if you are planning ahead.