Hiroshima

This ramen features a rich and flavorful soy sauce base, loaded with back fat! After enjoying a bowl, your lips will shine as if you just applied lip balm, lol. The　original shop is said to be “Tōnchinkan!”

（Haru）

I was born and raised in Onomichi. When it comes to eating out, it’s all about ramen. I genuinely used to believe that in Japan, or even the world, when you think of ramen, it’s got to be soy sauce ramen loaded with back fat.

（Onomichikko）

As for noodles in Hiroshima, it’s gotta be Onomichi Ramen, right?! I recommend checking out “Onomichi Ramen Kuishinbo Senryo.” The owner and staff are super friendly and funny. The broth is a light soy sauce flavor, but you also get a rich taste from the minced pork back fat—it's the best of both worlds. Eating it with a cold beer is just perfect!

（Nonchi）

This ramen has a unique soy sauce flavor with back fat floating on top, and it's pretty cool that something so original came from Onomichi. You’ve got big slices of braised pork on top, and I definitely recommend trying the Onomichi Ramen at “Gyuchan,” which also serves as a barbecue joint. If you have a little extra room in your stomach, go for the set that includes the Onomichi Ramen and a mini grilled meat bowl
—it's a great combo!

（K.Ogasawara）

I've loved the ones from “Amochinmi,” a shop I've eaten it since I was a kid. You can find it at the local supermarket.

（Ayaya）

Hiroshima is famous for dishes like tantanmen and tsukemen, but I think Onomichi Ramen is the most reliable and familiar. The broth made from small fish from the Setouchi region has a mild and very tasty flavor.

（Sukasuka）

It's a soy sauce ramen topped with back fat, but it's not too rich, and it's really tasty!
I recommend the shops “Shu” and “Tani.”

（Mio）

It is seriously addictive! It’s got ground meat, sesame, green onions, chili oil, and spices, making it a pretty healthy choice too. You can choose your spice level, starting from zero, so it’s great for anyone who’s not a fan of hot (it might depend on the shop). At first, the tingle from the Sichuan peppercorns can be surprising, but before you know it, you’ll be craving that flavor again—and trust me, you’ll be hooked!

（pon）

The presentation is pretty similar at every place.
You get firm, chewy noodles, tasty meat sauce, and lots of green onions. When the bowl arrives, just mix it all up—try to stir it at least 30 times, or even 50 if you can! Since there’s no broth, it’s at the perfect temperature to slurp down easily. There will be some meat sauce and green onions left over, so I like to add some rice (and a soft-boiled egg if I'm in the mood). Then, drizzle some sauce from the table on top, mix it well with a spoon, and finish it all off.
It’s definitely delicious!

（Makogarei）

Kunimatsu’s Soupless Tantanmen is a must-try. Hiroshima’s version has a great kick of Sichuan pepper, but if that’s not your thing, you can get it without the pepper, which is nice. I love to pour on lots of black vinegar before digging in.

（Ibuki）

“Kingken” is a must-try. Be sure to read the shop’s guide on how to enjoy it!

（Iwachan）

The rich meat miso clings perfectly to the noodles, and the kick from the Sichuan pepper is a perfect match. I recommend adding a soft-boiled egg to mellow out the flavors, or after finishing the noodles, mixing the　leftover meat miso with white rice. There’s a place called “Bontenmaru” in Itsukaichi that serves amazing soupless tantanmen. The pickled mustard greens that come with rice are also a must-try!

（Maru）

I’m not sure if it really counts as a noodle dish, but it’s different from yakisoba because it has a crispy layer of noodles with a nice char. The noodles are steamed with a bunch of shredded cabbage, and the sauce isn’t too heavy, so you can really taste the noodles. Yep,　definitely a noodle dish.I crave it at least once a　month—total soul food! I love the ones from the local auntie’s teppanyaki shop; they have such a comforting flavor.

（Guppy）

I sometimes lose track of how many servings of　yakisoba noodles I’ve eaten because there’s a magic to Okonomiyaki. I discovered it a bit late, but after trying it just once, I was hooked—Hiroshima-style Okonomiyaki is truly the best!

（Tadamaki）

Okonomiyaki is the soul food of Hiroshima. While many people like to add yakisoba noodles, I’ve loved udon since I was a kid. I chose udon as my recommended noodle because I want to get more people on board with the udon okonomiyaki fan club!

（catatanhobi）

Hiroshima-style Okonomiyaki comes with noodles, and I personally prefer it with udon. My favorite spot is a small, local okonomiyaki shop in the suburbs. Make sure to order either the “nikutama soba” or “nikutama udon.” It’s delicious without too many toppings. Locals usually skip the oysters and just go for simple things like squid tempura or extra green onions. If you choose the double, you’ll get double the noodles!

（Piyoko）

When you think of Hiroshima, you think of Okonomiyaki! You’ve got to have soba in it! You can enjoy both veggies and meat, so I think it’s the most balanced meal out there! There are so many Okonomiyaki places, but my favorite is “Sanpachi.”

（nayo）

Hiroshima's soul food is Okonomiyaki. Whether to categorize it as a noodle dish or a flour-based dish aside, I feel like the most commonly eaten noodles in Hiroshima are the Chinese-style noodles found in Okonomiyaki. While nikutama udon is delicious, nothing compares to the comforting feeling of nikutama soba.

（Ushida no Perudomo）

It has thick chilled Chinese noodles served with boiled cabbage, and you dip them in a cold sauce packed with chili powder. I crave it in the summer, but honestly, I could eat it any time of year!

（Choco Panda）

The light soy-based dipping sauce with broth is super addictive when you add chili oil and pepper. It’s perfect for hot summer days when you don't feel like eating! You can easily slurp it up! My favorite spots are “Bakudanya” and “Tsukemen Honpo Karabu.”

（Shianmaru）

“Musashi” has 13 locations in Hiroshima City. While their bento boxes are popular souvenirs, don’t forget about the udon! The niku udon features sweet and savory meat with crunchy green onions, and the broth has a slightly sweet and gentle flavor. The noodles are soft, making it a perfect choice for those days when you’re feeling under the weather.

（Machi）

I recommend the Genki Udon at “Musashi.” It’s a delicious udon topped with a meat and vegetable stir-fry. Whenever I feel like I might have a cold, I head there for a bowl because it really gives me a boost!

（Fujimoto）

In Fukushimacho, Nishi Ward of Hiroshima, they call hormone soup “Dengaku.” You can have it with udon, ramen, or nyumen, but I recommend the udon. Enjoy it with some hormone tempura, and don’t forget to grab some “senjigara” to take home!

（Naru-chan）

This is the noodle to try when you're in Kure! It’s really simple, but when you mix the flat noodles with the chicken broth, it’s refreshing and just perfect for summer!

（Kusabi）

This is a local Okonomiyaki made with spicy noodles and a hot sauce. It's a must-try for anyone who loves a little hot!

（Choco Panda）