Japan
Hiroshima’s globally recognized Okonomiyaki reflects the city’s post-war resilience, a staple using readily available ingredients.
The region's coastal location along the Seto Inland Sea means an abundance of fresh seafood, with oysters being a prime example.
Tipping is generally not practiced in Japan and can cause confusion or even be considered rude.
Never stick chopsticks upright in a bowl of rice. Do not pass food directly from chopstick to chopstick. Place them on the chopstick rest when not in use.
Say "Itadakimasu" before eating and "Gochisousama-deshita" after finishing your meal.
Savory pancake with distinct layers of batter, cabbage, sprouts, pork, and noodles, topped with Otafuku sauce.
Find it at Okonomimura or independent shops citywide.
Hiroshima is Japan's largest oyster producer. Plump, fresh, and versatile (raw, grilled, deep-fried).
Specialty seafood restaurants around Hiroshima Port or Miyajima Island.
Cold ramen noodles served with a spicy, flavorful dipping broth, a local specialty.
Look for specialty tsukemen restaurants throughout the city.
Lunch typically 12:00 PM - 2:00 PM, often with value-for-money lunch sets. Dinner usually from 6:00 PM onwards, with Izakayas open late.
In many Japanese restaurants, take your bill to the front counter or cashier to pay, rather than paying at your table.
Found within luxury hotels or upscale city districts. Refined Japanese cuisine (Kaiseki) or international fine dining. Reservations often needed.
Abundant in areas like Hondori, Nagarekawa, and around Hiroshima Station. A wide variety of Japanese cuisines.
Okonomimura (casual), convenience stores (Konbini), supermarkets, and department store food halls (Depachika).
While traditional Japanese cuisine often uses dashi (fish broth), vegetarian and vegan options are becoming more common in larger cities.
Use apps like HappyCow or online searches to find dedicated vegan/vegetarian restaurants.
Use Google Translate to clearly explain your dietary needs. Confirm if Okonomiyaki uses dashi or contains meat/seafood.
Pre-printed cards in Japanese stating your restrictions are very helpful.
Carry an allergy card translated into Japanese for clear communication.
Can be difficult due to soy sauce. Focus on sashimi, plain grilled fish, or rice.
Very limited options. Research specific restaurants or purchase certified products beforehand.
Search online travel forums or blogs for dietary travel advice in Japan.
Experience the unique concept of sitting at a counter around a large griddle, watching your meal being prepared right in front of you.
Typical at many Okonomiyaki shops.
Oysters are best and most abundant in colder months. Local festivals may present special food stalls with traditional festival foods.
Check local event listings for seasonal food markets.
Hiroshima presents a diverse range of dining experiences to fit any budget or occasion.
Navigating dietary restrictions in Japan can be challenging but awareness is growing.
While traditional Japanese cuisine often uses dashi (fish broth), vegetarian and vegan choices are increasing in larger cities.
Google Translate can convey dietary needs. Confirm Okonomiyaki ingredients (meat/seafood/dashi).
Dining gluten-free can present challenges due to widespread use of soy sauce (contains wheat).
Essential for clearly communicating dietary restrictions. Google Translate's conversation mode or camera translation is helpful.
Download apps before your trip.
Prepare small cards in Japanese explaining specific restrictions (e.g., "no meat, fish, dashi," "no wheat, soy sauce"). Show these to staff.
These cards streamline communication.
Participate in hands-on Okonomiyaki cooking classes for a fun, interactive way to learn about the signature dish.
Guided food tours focusing on neighborhoods or food types present insights into local culinary traditions and hidden gems. Check GetYourGuide.
Visit sake breweries in Saijo, a short train ride away, for tours and tastings, learning about the sake-making process.
Traditional Japanese cuisine frequently relies on dashi (fish broth) for flavor. This is true even for dishes that do not outwardly contain meat or fish.
