Fuchu, Hiroshima, Japan｜Hiranoya

There are various styles of Hiroshima-style okonomiyaki. Among them, Fuchu-yaki is characterized by using minced meat instead of ribs. “Taira no Ie” is a famous restaurant listed in Michelin. The original style of this shop is to put a raw egg on top and close it. It is also nice to have spicy noodles kneaded with chili peppers. The crunchy finish and the strong sweetness of the shredded and steamed cabbage will whet your appetite. The biggest surprise is the agedama. The deep-fried balls that are put in with the minced meat are fried again in the oil of the meat, and remain inside while leaving a crispy feeling. The moist feeling of the egg and the crispness are intermingled. I've eaten a lot of Hiroshima-style okonomiyaki, but this one is in the top three.

Taira no Ya for the first time in years. Fuchu-yaki is a specialty of Fuchu City, so it's crispy and delicious everywhere. Among them, Sachito Hiranoya is famous. I wonder if I gave up on raw eggs? I think that's unpopular. For the time being, a double serving of Fuchu-yaki, one spicy noodle and one regular noodle. The customer was also happy that the spicy noodles were delicious.

It was already past lunch time, so I searched Google and found very few restaurants that serve Fuchuyaki, but I decided to go to Taira no Ie as it was open all day. There were 5 to 6 parking spaces, and since it was a vacant time, I was able to eat without having to wait. Fuchuyaki is a soba noodles fried crispy with sweet minced pork fat and topped with a fluffy soft-boiled egg and a slightly saucey sauce. It was brought to my counter seat using a large special spatula, and I was able to huff and puff as I ate it straight from the iron plate with a small spatula. The interior of the store, which resembles an old folk house, was quaint. Recommended.