Hiroshima Okonomiyaki Manholes: Regional Styles Across the Prefecture

Okonomiyaki is the soul food of Hiroshima. This layered savory pancake became an important part of local culture in the years following World War II, when inexpensive ingredients were transformed into something filling and comforting. Over time, it evolved into a symbol of resilience and pride.

Today, each city in Hiroshima Prefecture has developed its own version of okonomiyaki, reflecting local history, geography, and ingredients.

To celebrate this diversity, the Hiroshima-based sauce company Otafuku installed colorful okonomiyaki-themed manhole covers across the prefecture. These artistic covers were first placed near train stations in each city, offering travelers a visual introduction to local food culture. In 2023, replicas of all these designs were gathered inside Hiroshima City, turning the streets into an open-air gallery of regional identity.

In this guide, we explore each design, the symbolism behind it, and what makes every version of okonomiyaki unique.

Hiroshima City Style

The most well-known version among visitors, Hiroshima-style okonomiyaki is built in layers rather than mixed. Cabbage, bean sprouts, and green onions are stacked high before being topped with noodles and egg. The noodles are typically wheat-based soba, giving the dish its signature texture and slight crispness. It is finished generously with sweet and savory Otafuku sauce.

On the manhole design, you can see the Seto Inland Sea and a spatula decorated with the Hiroshima city emblem. The three curved lines on the flag represent the rivers that flow through the city, highlighting how geography shaped Hiroshima’s development and food culture.

Kure Style

Kure is a historic naval port city. It is home to the Yamato Museum and an active Japan Maritime Self-Defense Force base.

Kure-style okonomiyaki is folded in half, almost like a calzone. A popular story says this made it easier for sailors to carry back to their ships. Instead of soba noodles, Kure uses thin udon noodles, giving the dish a softer and chewier texture.

The city mascot, Kure-chan, appears on the manhole. The character’s body resembles a block of water, reflecting the city’s strong maritime identity.

Kumano Style

Kumano is famous nationwide for its traditional brush-making techniques. Originally producing calligraphy brushes, local artisans now craft high-quality makeup brushes used around the world.

Kumano-style okonomiyaki is sometimes called the “fluffy style.” Unlike layered Hiroshima-style, it is mixed and includes flour, egg, grated yam, natto, and mayonnaise. After being fried and flipped, cheese is added on top. The result is soft, airy, and more snack-like than other regional versions.

The manhole features Fuderin, the city’s brush-themed mascot. “Fude” means brush in Japanese, directly referencing Kumano’s craftsmanship heritage.

We own our own okonomiyaki brush made using traditional techniques from Kumano.

Takehara Style

Takehara is a beautifully preserved town with traditional architecture from the Edo period. It is sometimes called “Little Kyoto” of Hiroshima Prefecture.

A small rabbit appears on the manhole design. From Takehara, many travelers take a ferry to Okunoshima, also known as Rabbit Island, where hundreds of rabbits roam freely.

Takehara-style okonomiyaki incorporates three types of locally produced junmai sake. The alcohol evaporates during cooking, leaving behind a pleasant fragrance and subtle sweetness that adds complexity to the dish.

Mihara Style

Mihara has strong agricultural roots and is known for poultry farming. Mihara-style okonomiyaki uses chicken instead of the more common pork.

The mascot on the manhole is Yassudaruma, inspired by the traditional Japanese Daruma doll, modeled after the monk Bodhidharma. Daruma symbolize perseverance and goal-setting. When setting a goal, one eye is filled in; when the goal is achieved, the other is completed.

Mihara’s version adds facial hair inspired by local samurai heritage. According to local stories, during a summer festival where everyone dances, the Daruma wanted to join in and grew a body. It became the cheerful Yassudaruma seen today.

Onomichi Style

Onomichi is the gateway to the famous Shimanami Kaido route that connects Honshu to Shikoku across the Seto Inland Sea.

The manhole design features one of the bridges that span the islands.

Onomichi-style okonomiyaki includes fried squid and gizzard. The squid adds umami and crunch, while the gizzard provides a firm texture that balances the dish.

Innoshima Style

Innoshima is one of the islands along the Shimanami Kaido. The area played a key role in developing lemon cultivation in Hiroshima, helping establish the prefecture as one of Japan’s leading lemon producers.

The city’s mascot, Hassakun, represents local citrus culture and can be seen on the left side of the manhole.

Innoshima-style okonomiyaki was inspired by the desire to celebrate the Murakami Kaizoku, recognized as Japan Heritage. It features octopus and other seafood from the Seto Inland Sea.

Fuchu Style

Fuchu developed its version after World War II when pork belly was less accessible in rural areas. Instead, minced pork was used. As it cooks, the fat from the minced meat blends into the noodles, creating a richer texture.

The mascot Minchuu references “minced” meat. In Japanese, “chuu” can also mean kiss, which explains the character’s puckered lips.

Miyoshi Style

Miyoshi is known for its spicy variation. The noodles are made by the long-established producer Egusa Seimen and are infused with chili peppers. On the manhole design, the noodles appear red, accompanied by an illustrated pepper.

If you enjoy spicy food, Miyoshi-style okonomiyaki delivers a serious kick.

Shoubara Style

Shobara replaces noodles with rice and is topped with citrus-based ponzu sauce.

The manhole features Hiba-gon, a local Bigfoot-like legend first reportedly seen on Mount Hiba. Though police investigations followed early sightings, no evidence was ever found. The creature is generally described as mysterious but harmless.

Kitahiroshima Style

Kitahiroshima serves a standard Hiroshima-style okonomiyaki. The manhole features a cow, reflecting the region’s rural landscape and cattle farming.

Akitakata Style

Akitakata is known for its traditional Kagura theater performances. The mascot Taka-tan is depicted as a child oni who protects the Satoyama landscape.

Akitakata-style okonomiyaki reflects the five colors of Kagura through ingredients such as green aonori, red pickled ginger, yellow egg, white mochi, and dark sauce.

Hatsukaichi Style

Hatsukaichi is home to Itsukushima Shrine on Miyajima Island, famous for its floating torii gate in the water.

Oysters are abundant in the area and are commonly added to local okonomiyaki.

Next to the city name on the manhole is a kendama, a traditional skill toy that originated in Hatsukaichi. The city even hosts world championships. The ferry to Miyajima is also depicted on the design.

After a long day exploring Miyajima, Hatsukaichi-style okonomiyaki is a satisfying meal.

Can You Find Them All?

Hiroshima Prefecture has turned its beloved dish into public art. These okonomiyaki manholes celebrate how deeply this food is woven into regional identity. They can be found in Hiroshima city in the Chuo-dori Shopping Street.

Our Hiroshima okonomiyaki food tour explores the history, flavors, and stories behind the dish that inspired these manholes.