Hiroshima Okonomiyaki Teppanyaki Sho

Layers of pork and egg on a generous amount of cabbage, baked together with crispy noodles that have been seasoned. The noodles are sourced directly from Isono Seimen in Hiroshima, which is used by many renowned restaurants.

This is a type of okonomiyaki that uses udon instead of soba. It has a chewy texture and a refreshing aftertaste, making it a dish with many loyal fans.

A healthy okonomiyaki that does not use soba or udon. Enjoy the sweetness of the cabbage.

Topped with four popular ingredients: cheese, squid tempura, green onions, and egg, especially popular with soba meat and egg.

Oysters from Hiroshima Prefecture are stir-fried in a special butter mixed with grated garlic and soy sauce.

A dish where green onions and eggs are wrapped in pork and grilled. A familiar teppanyaki menu item in the Kansai region.

Koune is a rare cut of meat from the inner side of the front legs of a cow, with only about 2 kilograms obtainable from each animal. Contrary to its appearance, it is light in flavor and is said to be rich in collagen and gelatin, which is good for beauty.

A specialty from Kure City, Hiroshima Prefecture, it is a dish made by deep-frying fish cake. It is recommended to eat it with mayonnaise.