More About Japan 
In the heart of Hiroshima, there is a legendary okonomiyaki restaurant that has trained numerous chefs and inspired sister shops all over Japan.
Located in the Yakuenbori area, near the bustling Nagarekawa district, Hassho is a well-loved local gem—not just a tourist hotspot, but a place where Hiroshima locals also flock.
I recently visited Mazda Stadium to cheer for the Hiroshima Carp, and before the game, I decided to grab a meal at Hassho.
This okonomiyaki was the best I’ve ever had, not just for its rich flavors but also for its crispy outside and fluffy inside, making it a delight for both taste and texture.
Hassho: A Famous Okonomiyaki Spot Near Hiroshima’s Nagarekawa District
Hassho is about a 10-minute walk from Hiroshima’s Ginzancho Station on the city’s streetcar line.
The exterior has a traditional and rustic charm.
I arrived shortly after they opened at 4:00 PM on a weekday, so there was no line yet.
However, judging by the signs and setup, long queues must be a regular occurrence.
Despite the early hour, the restaurant was nearly full.
A board inside displayed the names of sister restaurants across Japan, including one in Nishijin, Fukuoka, where I live.
Watching Skilled Chefs Prepare Okonomiyaki is a Treat in Itself
When visiting a famous restaurant for the first time, I always go for the classic dish.
Here, that meant Soba Nikutama (Okonomiyaki with Noodles, Pork, and Egg)—but I added extra green onions because I love them.
The head chef or an experienced apprentice would handle the final touches, while younger apprentices worked in the back, steaming the cabbage and preparing the base layers.
(I didn’t watch every step, so this might not be completely accurate.)
The cold water is served in a giant beer mug, which is perfect for Hiroshima’s hot summers.
The okonomiyaki sauce is, of course, Hiroshima’s favorite: Otafuku Sauce.
With the watchful eye of the head chef, apprentices skillfully prepared the okonomiyaki.
Watching their precise techniques is just as enjoyable as eating the dish itself.
A Perfectly Balanced Okonomiyaki: Crispy, Fluffy, and Packed with Flavor
After 20 to 30 minutes, my Soba Nikutama with extra green onions was ready!
The outer crust and pork were crispy and fragrant, while the cabbage and noodles inside were light and fluffy.
Everything—from the noodles and vegetables to the batter itself—was prepared with great care.
Unlike many other okonomiyaki shops, they avoid using dashi (broth) in the batter to ensure it doesn’t clash with the sauce.
Tasting it, I could immediately tell this level of dedication paid off—the flavors were incredible.
I can confidently say that this is the best okonomiyaki I have ever had.
I also noticed a pot of simmering stew kept warm on the teppan.
Next time, I’d love to order a beer and some stew while watching the okonomiyaki being cooked.
Final Thoughts
Since Hassho is a popular spot, expect long lines if you visit during peak hours.
The preparation process also takes time, so it’s best to visit when you can relax and enjoy the experience.
If you’re visiting Hiroshima, this is one place you can’t afford to miss!
