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About 10 minutes walk from the north exit of Hiroshima Station. Okonomiyaki store ``Icchan Honten'' is located in a corner of an area lined with condominiums. The restaurant is crowded with customers of all generations, including office workers and students, as well as local elderly and couples with children. It has been featured in a gourmet guide magazine as ``a dish that gives you more satisfaction than it costs,'' so it is often seen by foreign tourists. An English version of the menu is also available.
Behind the counter, the owner, Kaoru Ichii, is nimble and skillful. ``After the atomic bomb was dropped in Hiroshima, when there was nothing else, Okonomiyaki was made from melted flour and vegetables.Everyone ate Okonomiyaki and desperately tried to rebuild the town,'' says Ichii. Okonomiyaki is filled with the ingenuity of Hiroshima people in both the ingredients and the cooking method, and we are proud that it is a dish we can be proud of around the world.

Okonomiyaki has a diverse lineup, including the standard "Soba or Udon" (830 yen), "Soba or Udon with green onions (1030 yen)" and "Special soba or udon (1300 yen)" with raw squid and raw shrimp. . The Akita Katayaki (1300 yen), which includes pickled ginger, mochi, and chicken, has been certified by Akitakada City.
The appeal of Icchan's Okonomiyaki is definitely the sweet taste of the cabbage. Mr. Ichii says, ``I want people to enjoy the natural sweetness that comes out when steamed.'' The hardness, moisture, and taste of cabbage vary depending on the season, production area, soil, etc. The width of the shreds is changed based on the daily situation.