Hiroshima is an important hub of Japanese noodle culture, with over 80 years of history featuring both Hiroshima-style udon and traditional soba. According to the latest data, Hiroshima City has over 150 specialized udon and soba shops, with longstanding establishments like "Hassho" and "Numataya" being most recommended by locals. Ready to discover the unique noodle charm between mountains and sea?
- Hassho Hiroshima Udon: Known for its rich sauce and springy noodles, See details
- Numataya: A soba institution with over 70 years of history, See details
- TsuiKYO Soba: A popular local favorite, known for hand-cut 100% buckwheat soba, See details
More Macao food recommendations, View the complete guide.
When it comes to Hiroshima cuisine, many people first think of Hiroshima-style okonomiyaki, oysters, or momiji manju (maple leaf-shaped buns), but in this city nestled between the sea and mountains, udon and soba noodles are equally indispensable daily delights. Hiroshima's noodle culture blends the freshness of the Seto Inland Sea with the scenic beauty of the Chugoku mountains, developing its own unique charm.
One distinctive feature of Hiroshima's udon and soba is that the noodles tend to be thinner with a smoother, more slippery texture. Compared to the chewy and robust Sanuki udon, Hiroshima-style udon feels more refined and elegant. The soba is influenced by the nearby Chugoku mountains, with some shops using locally grown buckwheat flour that carries a subtle nutty aroma.
For the broth, Hiroshima's udon and soba typically use kombu (kelp) and katsuobushi (dried, fermented skipjack tuna) as the base. The broth is clear but not bland, delivering a rich umami depth with layered flavors. Some longstanding establishments add a touch of chicken bones to the broth for a milder, more rounded taste. As for toppings, besides the usual tempura, green onions, and onsen (hot spring) eggs, Hiroshima's local specialties—oysters and conger eel—are cleverly incorporated into the noodles, creating exclusive flavors you can only find in Hiroshima.
Most of Hiroshima's udon and soba shops are scattered throughout the city center and surrounding residential areas. Unlike Tokyo or Osaka's dense "noodle alley" districts, each old establishment here maintains its own unique style and dedication. Here are five carefully selected representative shops for readers:
MAPLE is located in Noboricho, Naka-ku, Hiroshima City, and is considered a hidden gem by locals. The owner insists on hand-making noodles, limiting daily supply to ensure consistent quality. Their udon broth is kombu-based, offering a clean, sweet aftertaste, paired with crispy tempura shrimp—many food enthusiasts' nostalgic go-to order. The shop has a warm atmosphere, with walls adorned with Hiroshima scenery from the Showa era, allowing visitors to savor the city's historical charm while enjoying their meal. Address: 3-12 Noboricho, Naka-ku, Hiroshima City, Hiroshima Prefecture. Hours: 11:30-14:00, 17:30-20:30, closed Sundays. Average cost: ¥800-1200.
Inayoshi near Hiroshima Station is a popular choice near Hiroshima Station, specializing in quick yet delicious udon. Their thinner noodles have excellent broth absorption. The most popular "niku udon" (beef udon) features thinly sliced beef atop a clear broth, topped with green onions and shichimi togarashi (seven-spice powder)—simple yet unforgettable. Conveniently located, it's a top choice for travelers in transit. Average cost: ¥650-900. Address: 2-13 Matsubaracho, Minami-ku, Hiroshima City, Hiroshima Prefecture. Hours: 7:00-22:00, open year-round.
MATSUYA at Yakkenbori is located on Miyajaguchi Shopping Street in Hatsukaichi City, Hiroshima Prefecture—a must-visit for tourists after viewing Itsukushima Shrine. Their soba uses one-third locally grown Hiroshima buckwheat flour, giving it a unique aroma. The highly recommended "clam soba" combines the sweetness of clams with the umami of kombu—a winter-exclusive seasonal delight you can only find on Miyajima. Address: 1-4-1 Miyajaguchi, Hatsukaichi City, Hiroshima Prefecture. Hours: 10:00-18:00, may close early in summer. Average cost: ¥900-1500.
Tange in Kure City is located in downtown Kure, Hiroshima Prefecture—a venerable establishment with over 60 years of history. Their signature is "fish and seafood broth" udon, simmered with fresh seafood delivered directly from Kure Port, offering a rich oceanic flavor. Their signature "tempura udon" features oversized tempura with crispy, non-greasy batter—a nostalgic taste many locals have enjoyed since childhood. Address: 5-20 Takara-cho, Kure City, Hiroshima Prefecture. Hours: 11:00-20:00, closed Wednesdays. Average cost: ¥700-1100.
Genroku in East Hiroshima is located near Saijo Station in East Hiroshima City—a popular local establishment in eastern Hiroshima. Their udon is known for its "chewy" texture, with slightly thicker noodles cooked to a springy, satisfying bite. Their homemade fried tofu skin is soft and absorbs broth beautifully—a must-order accompaniment for many loyal customers. Address: 667-1 Terakoshi-cho, Saijo-cho, Higashihiroshima City, Hiroshima Prefecture. Hours: 11:00-21:00, closed Mondays. Average cost: ¥650-950.
The most convenient way to explore Hiroshima's udon and soba is via the Hiroshima Electric Railway or buses to major shop locations. From Hiroshima Station, streetcars heading toward Kayacho are the way to reach downtown shops—a 10-15 minute ride. For Miyajima, take the JR Sanyo Line or ferry directly from Hiroshima Station. Average spending for udon and soba in Hiroshima ranges from ¥650 to ¥1500—a mid-range everyday dining option.
For readers visiting during peak travel seasons (spring break, summer, year-end), be prepared for potential queues at popular establishments—it's advisable to avoid the 12:00-13:00 lunch rush. Some longstanding shops have fixed weekly closure days, so checking hours in advance is recommended. Additionally, Hiroshima's udon and soba shops tend to be small with limited seating—please be patient and respect the shop's rules.
Hiroshima's udon and soba may not be as globally famous as Hiroshima okonomiyaki, but that understated, humble deliciousness is the city's most authentic taste memory. Step into an old shop down an alleyway, savor a steaming bowl of noodles, and experience the warmth and dedication of Hiroshima locals—this is the noodle aesthetics of Hiroshima.
