As it has remained unchanged since the day it opened, the store’s appearance has the air of history that brings with it a feeling of safety almost as if you’d visited numerous times over the years. As you go through the noren-curtain, you’re instantly faced with the savory smell of sauce!

Dishes include either nikutama (i.e. meat) daitsuke udon or soba noodles. The daitsuke refers to the “skin” that in Hiroshima style okonomiyaki is made by spreading a thin layer of batter made with water and wheat flour.

It’s interesting to see how things are named differently according to the region, isn’t it?

The soba is then put on the batter and topped with plenty of cabbage, beef tallow and pork. And then some more batter is poured on top. Giving a rich flavor and fragrance to the dish, the special characteristic of Mitsuhamayaki is the addition of beef tallow. Lastly, the mixture is flipped on top of an egg that has been fried on the hot plate, and the dish is finished.

Actually, I’ve heard that people wonder whether Mitsuhamayaki is the origin of Hiroshima style okonomiyaki. When I asked at the store, I was told, “I heard some fisherman say something like that a long time ago, but I don’t really know-“.

We didn’t really get a definitive answer, but both Mitsuhamayaki and Hiroshima style okonomiyaki were developed separately in accordance with their respective local characteristics. If this has made you curious, how about trying Mitsuhamayaki for yourself?

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Okonomiyaki Miyoshi Mitsu Branch

Address: Ehime Prefecture, Matsuyama city, Sumiyoshi 2-4-3
Tel: 089-952-3359
Open: 10.00-18.30
Closed: Open every day
Access: 15-minutes walk from Mitsu station