
Higashihiroshima, Japan
Ajito
Ajito puts Higashihiroshima’s okonomiyaki culture in a small-room format, with teppanyaki heat and local everyday dining rather than ceremony. Its Tabelog Okonomiyaki 100 selection for 2025 gives it a clear quality signal in a category where regional style, cabbage work, noodle handling, and griddle timing matter more than luxury cues.





