Micchan Souhonten started as a food stall in 1950 and opened its first permanent store in Hatchobori. The store has about 50 seats, including counter seats and table seats, and the retro Showa-era interior creates a nostalgic atmosphere. Reservations are not accepted, so be prepared to queue, but the lively and skillful cooking in front of you is exceptional and will whet your appetite.

The cooking method is a unique method of dividing the tasks into three parts: "stretching and serving," "cooking," and "finishing," so you can enjoy the same taste no matter when you visit. Soba Niku Tamago (soba meat and egg) is reasonably priced and comes in a wide variety of options, such as squid tempura and green onion.

In addition to okonomiyaki, there are also a variety of teppanyaki dishes such as Hiroshima oyster teppanyaki, beef tendon stew, and gansu yaki. It is open from lunch to dinner, so it is convenient to visit after work or in the evening after sightseeing.

In addition to the main store, there are five other stores in Hiroshima.

[Trivia]
The idea behind the noodles, the special spatula for eating, and the original sauce were all originally conceived by founder Inune Mitsuo.

[Useful points of concern]
There will inevitably be a line and waiting times, but the staff are very efficient and take orders while you are waiting in line, and serve them smoothly as soon as you are seated, so the turnover is relatively fast.