Hiroshima Okonomiyaki Big-Pig

Setouchi Gansu is a processed fish cake dish originating from Kure City, Hiroshima Prefecture, made by mixing ground fish paste with vegetables and spices, then frying it. It has a crispy exterior and a fluffy interior, with the concentrated umami of fish. It's delicious eaten as is, or lightly grilled, and is popular as a snack or side dish.

Tempura made by lightly battering and frying fresh small sardines directly from Onomichi. It has a crispy exterior and a fluffy interior, allowing you to enjoy the delicate umami and aroma of the sardines. It's recommended to enjoy it simply with a squeeze of lemon, salt, or tentsuyu (tempura dipping sauce). It's also a great snack with drinks.

Tempura made with Hiroshima's chewy tofu. Crispy on the outside and smooth and chewy like silken tofu on the inside. It's recommended to enjoy it piping hot with condiments, and the gentle flavor and umami of soybeans will fill your mouth.

A tempura of tripe, beloved in Hiroshima for a long time in the "Rukawa" entertainment district, primarily using beef small intestine. It has a plump texture and a unique umami that spreads as you chew. It's typically enjoyed fried and served with special sauce or salt, and is one of Hiroshima's soul foods, pairing excellently with beer.

Juicy fried chicken thigh marinated in Hiroshima's specialty oyster soy sauce. It's incredibly tender for chicken breast and features the deep umami of oyster soy sauce. Perfect as a side dish with rice or as a snack with drinks.

Grilled Beef "Koune" is a dish made by grilling "koune," a rare cut of beef from the shoulder-belly area, particularly beloved in Hiroshima. It has a good balance of lean meat and fat, with a unique chewy texture and rich umami. It can be enjoyed with a refreshing taste when eaten with lemon and condiments. It also pairs excellently with drinks.

Hana Sausage is a fish sausage that has been popular in Hiroshima for a long time, named for its flower-like cross-section. It has a gentle flavor and a chewy texture, and is also delicious when lightly grilled or fried. It's a nostalgic and beloved product for both children and adults.

Hiroshima Jako-ten is a processed fish cake made by grinding small fish (jako) caught in the Seto Inland Sea, bones and all, and then frying them. It's packed with the umami of fish and features a unique flavor and elastic texture. It's delicious lightly grilled and served with ginger soy sauce, or as an ingredient in oden. It's also rich in calcium.

Stir-fried Hiroshima-style dish with fresh vegetables, pork, and other ingredients in a special sauce. The crisp texture of the vegetables and the combination with flavorful meat stimulate the appetite. A familiar dish that pairs well with both rice and drinks.

Hiroshima Yakisoba is a unique Hiroshima-style fried noodle dish made with Chinese noodles stir-fried in a special sauce with plenty of ingredients like pork and cabbage. It's characterized by its chewy noodles and rich sauce, making it a hearty dish. Enjoy with aonori (seaweed flakes) or beni shoga (pickled ginger) as desired.

A "soup-less" fried noodle dish made by stir-frying Chinese noodles and ingredients based on Onomichi ramen soup. The richness of pork back fat unique to Onomichi ramen and the soy sauce-based flavor coat the noodles well, creating a fragrant taste. Experience a different kind of Onomichi gourmet.

A dessert made by deep-frying Hiroshima's famous Momiji Manju, resulting in a warm, crispy texture. The hot fried Momiji Manju is served with cold vanilla ice cream, creating a perfect harmony of hot and cold, and the sweetness of the bean paste with the richness of the ice cream. The fragrant 'Aoki-kinako' enhances the flavor.

A new dessert experience: Hiroshima's famous Momiji Manju (maple leaf-shaped cakes) are deep-fried, offering a crispy exterior and a fluffy interior. The gentle sweetness of the red bean paste inside combines with the fragrant oil for a nostalgic yet novel taste. It pairs well with hot tea.

Ice cream generously flavored with Hiroshima's beloved 'Aoki-kinako' (green roasted soybean flour). It features the fragrant flavor of kinako and the smooth melt of the ice cream. A gentle, sweet, Japanese-style dessert that evokes a sense of nostalgia.

A refreshing sherbet made with an abundant use of lemons from Setoda, Onomichi City. The fresh tartness and aroma of lemon fill your mouth, leaving a clean aftertaste. It's perfect as a post-meal dessert or for refreshing yourself on a hot day.

Choose from a variety of flavored potato chips. Perfect as a light meal or snack, these are easy-to-enjoy snacks.

The basic Hiroshima-style okonomiyaki, made by layering pork, cabbage, bean sprouts, soba noodles, and egg. It's characterized by a thin layer of batter topped with ingredients, allowing you to enjoy the flavors and textures of each component. The special sauce and aonori further enhance the flavor.

Hiroshima-style okonomiyaki topped with plenty of green onions. The crisp texture and refreshing flavor of the green onions are a perfect match for the rich sauce. It's a visually appealing dish that's irresistible for green onion lovers.

Hiroshima-style okonomiyaki generously topped with melty cheese. It features the richness and umami of cheese that melts into the hot okonomiyaki, creating a mild and rich flavor. A popular menu item for all ages.

Hiroshima-style okonomiyaki generously filled with fresh seafood. The umami of shrimp, squid, and other seafood perfectly complements the flavor of the okonomiyaki. A luxurious dish with an appetizing aroma of the sea.

Fragrant torched mayonnaise adds richness and flavor to your okonomiyaki.

Melty mochi adds a chewy texture to your okonomiyaki.

Refreshing shiso leaves add a touch of coolness to the rich flavor of okonomiyaki.

The crisp texture and aroma of green onions enhance the flavor of okonomiyaki.

Double the amount of noodles for an even more substantial okonomiyaki.

Adding ingredients similar to Nagasaki Champon allows you to enjoy the unique umami of seafood and the sweetness of vegetables.

Spicy jalapenos add a stimulating kick and flavor to your okonomiyaki.

A melty fried egg adds richness and color to your okonomiyaki.

Double the amount of pork for a juicy and satisfying okonomiyaki.

Double the amount of fried squid for even more flavor and texture.

Double the amount of vegetables like cabbage, for a healthy and crisp texture.

An okonomiyaki with double the amount of egg, making it richer and more voluminous.

Sapporo's flagship draft beer, "Black Label." It features a clear and crisp taste with a well-balanced harmony of rich malt flavor and refreshing hop bitterness. Its deliciousness is further enhanced when served in a chilled mug.

A non-alcoholic beer-flavored beverage from Sapporo Beer. It features the rich malt flavor and refreshing hop aroma characteristic of beer, allowing you to enjoy the beer experience without alcohol. It pairs well with meals and has a clean finish.

A refreshing highball made by mixing Scotch whiskey "Dewar's" with soda. It features a smooth mouthfeel, a hint of sweetness, and a crisp finish. It pairs well with any dish and is an easy-to-enjoy drink.

A classic highball made by mixing Suntory's long-selling whiskey 'Kakubin' with soda. The robust whiskey flavor and the refreshing carbonation are perfectly balanced. It's popular as a mealtime drink or for relaxing.

A highball made with "Togouchi Whiskey" from a distillery in Akiota Town, Hiroshima Prefecture. It features the aroma of the barrel and the rich flavor of malt, enhanced by soda. Recommended for those who want to enjoy a unique Hiroshima whiskey.

A Japanese pear-flavored highball inspired by Carp legend Tomonori Maeda. The gentle sweetness and refreshing aroma of pear harmonize with whiskey, creating a drink with a clean taste yet a profound flavor.

A lemon-ginger flavored highball inspired by Carp player Yoshihiko (Ryosuke Kikuchi). The refreshing tartness of lemon and the zesty kick of ginger combine with whiskey for a refreshing drink.

A highball with citric acid, inspired by Carp legend Sadaharu Kinugasa. The refreshing tartness of citric acid sharpens the taste of whiskey, resulting in a crisp flavor that seems good for fatigue recovery.

A yukari-flavored highball inspired by Carp player Koji (Yusuke Nomura). The yukari, with its characteristic shiso aroma, surprisingly matches well with whiskey, offering a unique aroma and a refreshing taste.

A highball with pomegranate flavor, inspired by Carp legend Tsuneomi Tsuda. The sweet and sour taste of pomegranate and its fruity aroma harmonize with the whiskey, creating a華やか (gorgeous) and easy-to-drink flavor.

A highball with Otoko-ume flavor, inspired by Carp legend Hiroki Kuroda. The saltiness and tartness of plum combine with whiskey, creating a drink that is both powerfully robust and refreshing.

A highball combining beer and whiskey, inspired by Carp legend Shinji Sadaoka. The refreshing quality of beer and the richness of whiskey merge for a deep and unique flavor.

A sour characterized by the refreshing tartness of citric acid. It may also help with fatigue recovery, has a clean taste, and is recommended with meals or after.

A Japanese-style sour with a salty plum flavor. The rich plum flavor and moderate tartness enhance the taste of food. You can enjoy its unique Japanese flavor.

A sour inspired by the yogurt flavor of Chichiyasu, a Hiroshima Prefecture (Hatsukaichi City) originating dairy product manufacturer. It has a gentle sweetness and a mellow mouthfeel, offering a nostalgic taste. It's also recommended for those who don't prefer alcohol.

A sour featuring the refreshing tartness of lemon and the zesty kick of ginger. It has a clean taste, perfect for when you want to refresh yourself. It may also stimulate your appetite.

A sour with a perfect balance of tomato umami and lemon tartness. The subtle sweetness of tomato and the refreshing quality of lemon create a surprisingly addictive combination. It's also said to be good for beauty and health.

A sour made with "Yukari," a shiso-flavored seasoning. It features a unique aroma and a refreshing taste, and pairs excellently with Japanese cuisine. A distinctive drink that is rarely found elsewhere.

A Japanese-style sour with the tartness and saltiness of pickled plums. The flavor can change as you crush the pickled plum while drinking. It's good for when you want something refreshing or paired with fatty foods like fried dishes.

A mojito with a refreshing, icy texture, made with plenty of frozen lemon and mint. The tartness of lemon and the coolness of mint fill your mouth, creating a refreshing cocktail perfect for hot summer days.

A classic chu-hai made with shochu and Oolong tea. It features the fragrant aroma of Oolong tea and the clean taste of shochu, making it versatile with any dish and especially good with greasy food.

A chu-hai made with shochu and fragrant genmaicha (brown rice green tea). The unique aroma of genmaicha and the gentle astringency harmonize with the shochu, creating a calming flavor that pairs well with Japanese cuisine.

A chu-hai made with shochu and black tea. The floral aroma and astringency of black tea combine with the shochu, creating a clean yet fragrant taste. It's also recommended for relaxing after a meal.

A chu-hai made with shochu and grapefruit juice. It features the refreshing tartness and slight bitterness of grapefruit, making it easy to drink and refreshing.

A mug of red or white wine to enjoy heartily. Recommended when you want to casually enjoy wine without pretense. Red pairs well with meat dishes, and white with fish dishes.

A bottle of red wine selected for its compatibility with okonomiyaki. The wine's tannins harmonize with the rich sauce and pork umami of the okonomiyaki, making the meal even more delicious.

Hoppy is a low-alcohol beer-flavored beverage, typically mixed with shochu. There are two types, black and white; black has a rich flavor, while white is refreshing. You can add shochu ('naka') to adjust the strength to your preference.

This is the shochu ('naka') ordered additionally when drinking Hoppy. If you still have Hoppy ('soto') left, you can add just the shochu to enjoy Hoppy repeatedly.

A refreshing lemon squash made with plenty of Setouchi lemons. It features the fresh tartness of lemon and the exhilaration of carbonation, making it a drink that quenches your thirst and refreshes you.

A homemade ginger ale for adults, made with plenty of ginger. It has a stronger ginger flavor than commercial versions and a zesty kick. It's less sweet and can be enjoyed with meals or after.

A sweet and sour carbonated drink inspired by the flavor of Chichiyasu yogurt, originating from Hiroshima. It has a gentle taste like a lactic acid beverage and is refreshing to drink. It's a nostalgic flavor that can be enjoyed by everyone from children to adults.

A carbonated drink with a salty plum flavor. The tartness of plum and the exhilaration of carbonation match for a refreshing taste. It pairs well with meals and is perfect for when you want to refresh yourself.

A juice featuring the fresh tartness and slight bitterness of grapefruit. It's rich in Vitamin C and perfect for quenching your thirst with a refreshing taste.

A fragrant and refreshing Oolong tea. It cleanses the palate after greasy meals and is a classic drink perfect for enjoying with food or after.

A tea characterized by the fragrant aroma of brown rice and the refreshing astringency of green tea. It tastes delicious both hot and cold and pairs excellently with Japanese cuisine.

A sweet potato shochu made from carefully selected sweet potatoes. It has a crisp, clear taste and the characteristic sweet, rich aroma of sweet potato shochu. Enjoy its deep flavor on the rocks or with hot water.

A barley shochu from Oita Prefecture, characterized by its fragrant aroma reminiscent of chocolate and its deep richness. It has a rich aroma and flavor unlike typical shochu, making it a gem to be savored slowly, straight or on the rocks.

A barley shochu characterized by the aroma of barley and its gentle sweetness. Its clean taste makes it easy to pair with any dish. Enjoy it in various ways, such as on the rocks, with water, or with hot water.

A beer with a unique flavor using Hiroshima's specialty 'Yukari' (shiso furikake). The refreshing aroma of shiso unexpectedly matches the bitterness of the beer, and it's a popular drink to celebrate Carp victories. Its vibrant color is also a feature.

A sweet and sour plum-flavored sour that cheers on female Carp fans. It features the fruity aroma and gentle sweetness of plum, making it easy to drink and further enhancing the fun of watching the Carp game.

A refreshing local lemon sour made with the finest lemons from Osaki Shimojima Island, Kure City, Hiroshima Prefecture, Japan's top lemon producer. The fresh tartness and aroma of lemon fill your mouth, with a clean and crisp finish. A drink that lets you feel the blessings of Hiroshima.

A carefully crafted lemon sour made with an abundant use of lemons from Setoda, Onomichi City, Hiroshima Prefecture. It features the rich aroma and deep tartness of lemon, offering a sophisticated taste that stands out from ordinary lemon sours.

A mojito with a refreshing, icy texture, made with plenty of frozen lemon and mint. The tartness of lemon and the coolness of mint fill your mouth, creating a refreshing cocktail perfect for hot summer days.

Daruma, a shochu from Hiroshima. This rice shochu is made with rice and has a mellow mouthfeel and a clean finish. It's suitable for enjoying slowly with meals, on the rocks or with water.

Teio, a shochu from Hiroshima. This shochu, also primarily made from rice, features a gorgeous aroma and a full-bodied flavor. Enjoy its refined taste on the rocks or with soda.

A shiso-flavored shochu from the "Daruma" series. It features the refreshing aroma of shiso and a clean finish while still retaining the umami of the shochu. Enjoy its unique flavor with soda or on the rocks.

A plum wine inspired by the Hiroshima Carp. It features the sweet and sour taste of plum and a fruity aroma, and can be enjoyed on the rocks or with soda. A drink that will surely excite Carp fans and enhance their cheering spirit.

A plum wine based on Junmai sake from Hiroshima's brewery, Kamoizumi. It combines the mellow richness of Junmai sake with the refreshing tartness of plum, creating a refined and deep flavor. It can also be enjoyed as an aperitif or dessert wine.

Kamoizumi, one of Hiroshima's representative sakes. This sake is characterized by its rich aroma and smooth dry taste. The umami of rice is clearly felt, yet the aftertaste is clean and crisp. It's recommended to drink it chilled.

Warm sake from Kamoizumi. Warming it up further enhances the umami and aroma of the rice, resulting in a mellow and gentle mouthfeel. Recommended for cold seasons or when you want to savor sake.

A Junmai Ginjo sake from Hiroshima's brewery, Senpuku. It has a good balance of umami and sweetness, with a refined taste that is not tiring. Its mild aroma and smooth mouthfeel make it a versatile sake that pairs well with a wide range of dishes.

A Junmai Ginjo sake from Suishin, brewed with Hiroshima's soft water. It has a fruity and soft mouthfeel, making it a smooth and easy-to-drink sake. The umami of rice spreads elegantly with a clear aftertaste. It's also recommended for sake beginners.

A Junmai sake from Hiroshima's long-established brewery, Fukubijin. It has a slightly lingering umami from the koji and a very crisp finish. While being a light and dry sake, it also offers the full-bodied flavor of rice, making it a well-balanced sake.

A Junmai Ginjo sake from Hiroshima's local sake, Shinrai. It features a rounded, gentle mouthfeel and a flavor that expands in the mouth. While dry, it's a deep sake where the umami and aroma of rice are clearly felt.

A Junmai sake from Zuikan, a Hiroshima brewery. It features a refined taste and a refreshing throat feel. The umami of rice spreads gently while maintaining an overall clear and easy-to-drink profile. It can be widely enjoyed as a mealtime sake.