1. [Ekisoba] Maneki no Ekisoba

『Tempura Ekisoba』500 yen

“Ekisoba” is a brand operated by the locally rooted “Maneki Foods.” It began as a street vendor on the platform at Himeji Station in 1949 and has since evolved into a shop located on the platform. “Eki” means “station,” and as “stand-up soba that can be easily enjoyed at the station,” it is popular among busy businesspeople and students alike.

The “Tempura Ekisoba,” featuring smooth Chinese noodles topped with fluffy tempura, is reasonably priced at 500 yen. Other options include “Kitsune Ekisoba” (500 yen) and “Tori-ten Ekisoba” (680 yen). For locals in Himeji, this is a culinary delight that could be called soul food.

In Japan, Chinese noodles are typically served with a Chinese-style broth made from chicken bones, while udon and soba are paired with a Japanese-style dashi made from bonito and kelp. However, “Ekisoba” offers Chinese noodles served with a secret Japanese-style dashi. This delightful “mismatch” is the secret to its popularity.

“Ekisoba” is located on the platforms for both directions of the Sanyo Main Line at JR Himeji Station. The air is filled with the pleasant aroma of Japanese-style broth, and the sound of customers slurping their noodles echoes through the air. Currently, there are 12 locations in Himeji City—including JR Himeji Station, Himeji Festa, Piole Himeji, and Otemae-dori—and a total of 21 locations throughout the Kansai region.

2. [Almond Toast] Hamamoto Coffee

『Almond Toast』550 yen

Since being featured on a popular national TV program, “Almond Toast” has spread across Japan as a Himeji specialty. This local toast, originating in Himeji, is made by generously spreading “almond butter”—a mixture of butter or margarine, almond powder, and sugar—on bread and toasting it. It is widely enjoyed at coffee shops and cafes throughout the city, and many people order it for breakfast or as a snack.

“Hamamoto Coffee” has been serving its Almond Toast since before the trend began. Although the shop prides itself on its coffee, this dish is such a popular menu item that many customers visit frequently just for it.

The secret to its deliciousness starts with a commitment to the bread. By flash-freezing the bread immediately after baking, moisture is locked in, resulting in a chewy texture when toasted. The almond butter—a blend of flavorful almond powder and plenty of chopped almonds—is roasted until golden brown. The bread is then removed from the oven, topped with sliced almonds, and toasted again to achieve a crisp, light texture.

“Syphon coffee,” which is now rarely served in Japan, is also a trademark of “Hamamoto Coffee.” Using beans from the long-established “Narita Coffee” in Himeji, they offer seven blends and twelve single-origin varieties. Watching the coffee brew while it makes a pleasant bubbling sound is a joy in itself. It’s a blissful moment where you can experience the now-rare “Japanese coffee shop culture.”

Founded in 1975, “Hamamoto Coffee” is located in a corner of the Miyuki-dori shopping district. The shop attracts not only regulars who have been coming for over a decade but also many customers who have heard of its reputation and travel all the way from overseas. Why not pay a visit to enjoy Himeji’s long-loved “soul food,” almond toast, and aromatic coffee?

3. [Himeji Oden] Himeji Sake and Himeji Oden Honpo

Did you know that many of Himeji’s local specialties feature a distinct ginger flavor? A prime example is “Himeji Oden,” which is enjoyed with ginger soy sauce. Since Himeji was once a famous ginger-producing region, the local culinary culture includes enjoying oden with ginger soy sauce.

The standard way to enjoy it is with “ginger soy sauce”—a mixture of grated ginger and soy sauce. You can dip the ingredients into the ginger soy sauce diluted with oden broth, pour a generous amount over the top, or even find shops that simmer the ingredients directly in the ginger soy sauce. Even though it’s simply called “ginger soy sauce,” the flavor and serving style vary from shop to shop, and the wide range of ways to enjoy it is the true charm of “Himeji Oden.”

『Choinomi (Drinking) Set』1,000 yen

If you’re looking to grab a quick lunch or dinner while waiting for a train or the Shinkansen, we recommend “Himeji Local Sake and Himeji Oden Honpo” inside the “Pioré Himeji Souvenir Hall”! It’s just a 30-second walk from the central ticket gate at JR Himeji Station, making it incredibly convenient.

We recommend the “Choinomi (Drinking) Set,” which lets you enjoy local sake and oden. The set includes dishes that embody the essence of Himeji, such as “Castle Konjac” shaped like Himeji Castle and “Kanbei Lotus Root Sticks,” which combine Himeji’s specialty fish paste products with lotus root. A la carte oden items are also available, so order according to your appetite.

Located within a food court with 120 seats, the shop is often frequented by travelers carrying large suitcases. They also offer takeout, so why not give it a try when you’re traveling on the Shinkansen or want to eat at your hotel?

4. [Hinepon] Yakitori Kimura

『Hinepon』500 yen

If you visit Himeji, “Hinepon” is a must-try. This local specialty from the Banshu region features matured chicken served with ponzu sauce, and it’s a staple menu item at many izakayas. “Hine-dori” refers to “parent chickens” that have finished laying eggs. Since their muscles are more developed than those of young chickens, the meat is firm and characterized by a satisfying texture and umami flavor that deepens with each bite.

The “Hinepon” at Yakitori Kimura, a restaurant said to be the birthplace of Hinepon, is marinated in homemade ponzu sauce for at least one night and seasoned with yuzu and shichimi pepper. It’s a secret recipe passed down from mother to daughter and has been loved for over 60 years.

Located about a 12-minute walk from JR Himeji Station, “Yakitori Kimura” is a cozy little shop nestled in the Honmachi Shopping District. With a nostalgic atmosphere and bustling with locals, it’s the quintessential neighborhood spot. It features seven counter seats and four tables in the back, making it perfect for solo diners as well as groups.

In addition to the Hinepon, be sure to check out the extensive menu of Hine chicken dishes, such as the “Hine Karaage” (500 yen) and “Hine Momo Aburi-yaki” (600 yen).

5. [Ramen] Himeji Tammen Ekimaeten

『Himeji Tammen (Regular)』950 yen

“Himeji Tammen” lets you enjoy Himeji’s “ginger culture” in a bowl of ramen. “Tammen” is a noodle dish where stir-fried vegetables are simmered in a salt-based chicken bone broth and served over boiled noodles. It’s characterized by being more generously loaded with toppings and heartier than standard ramen. The signature “Himeji Tammen,” containing 360g of vegetables per bowl, is served with plenty of chopped ginger alongside the vegetables.

The broth is a clear, light soup (chintan) carefully simmered from chicken and pork. The noodles are thick, flat noodles that offer a satisfying chew. After savoring the simple umami of the broth and vegetables, break up the mound of chopped ginger and float it in the soup. In an instant, the ginger’s bold kick kicks in, providing a refreshing sensation—it’s sure to become addictive.

Located just a 1-minute walk from JR Himeji Station, right before the entrance to Omizo-suji Shopping Street, is “Himeji Tammen.” If you’re looking to boost your vegetable intake or want to try a ramen with Himeji’s signature ginger flavor, be sure to give it a try.

6. [Jokamachi Dog] Yamasa Kamaboko Otemae Store

『Jokamachi Dog』200 yen

“Jokamachi (Castle Town) Dog” is a popular item from “Yamasa Kamaboko,” a long-established shop boasting over 100 years of history. Kamaboko is a fish paste product made by kneading and heating white fish paste to create a springy texture. It is widely enjoyed on Japanese dining tables and is used in dishes such as oden, udon, and New Year’s cuisine.

The “Jokamachi Dog” features kamaboko packed with cheese, wrapped in a sweet, fluffy batter, and fried to a crispy, light texture. It’s perfect for eating on the go with just one hand, making it a great snack while sightseeing. It’s a local favorite known to everyone in Himeji, from children to adults.

Walk along Otemae-dori from JR Sanyo Himeji Station, and you’ll be greeted by “Satchan,” the shop’s mascot, holding a “Jokamachi Dog” in one hand. Actually, the area at Satchan’s feet serves as a skewer disposal box. Once you’ve finished eating, please place your skewer in the box.

“Jokamachi Dog” is sold not only at “Yamasa Kamaboko Ōtemachi Store” but also at the “Sanyo Department Store Basement Food Court,” which is closer to the station, and at “Kamaboko Kōbō Yumesenkan,” located next to the Yamasa Kamaboko headquarters in the Himeji suburbs.

7. [Akashi-style Takoyaki] Himeji Takopii

『Akashi-style Takoyaki』500 yen

“Akashiyaki” is a beloved local dish in Akashi City, Hyogo Prefecture, Japan, said to have originated over 100 years ago. Akashi has long been known as a producer of high-quality octopus, and this dish has been cherished as a local specialty made with locally caught octopus and eggs.

While it looks almost identical to Takoyaki, Akashiyaki is characterized by its creamy batter, achieved by adding not just Wheat Starch but also potato starch (a refined starch extracted from wheat flour). Unlike Takoyaki, which is topped with sauce, Akashiyaki is typically eaten dipped in dashi, a Japanese umami broth made from kombu seaweed and bonito flakes.

At “Himeji Takopii,” their unique “Akashi-yaki style” Takoyaki is popular—Takoyaki topped with sauce and then dipped in broth! It’s said that this eating style originated when a shop employee placed sauce on the table so customers could enjoy both the broth and sauce flavors, and customers started dipping their food in both.

The “Himeji Takopii” style has become a Himeji specialty with a 50-year history. People returning to Himeji visit saying, “I can’t leave without eating this,” and others make a special trip during layovers between Shinkansen trains. On busy days, they reportedly receive orders for as many as 2,000 servings a day.

The secret to our fluffy Takoyaki lies in Tamba-grown Japanese mountain yam. They peel about 8kg daily. Topped with aged sauce with spices and sourness and dipped in their homemade bonito and kelp broth, they become so tender they seem ready to fall apart. The broth left after eating the Takoyaki is so delicious you’ll want to drink every drop.

“Himeji Takopii” is located in the food court on the basement level of Himeji Grand Festa. Purchase tickets from the ticket vending machine. Hand over your ticket and watch them grill it right before your eyes. The swift grilling skills of the craftsmen are a must-see. Let’s try ‘Akashi-style Takoyaki’.

8. [Doroyaki / Himeji Champon] Nanpuu Himeji Honten

『Doroyaki (Doroyaki with stewed beef tendon and konjac)』1,254 yen

Doroyaki is a local specialty born in Himeji City. Inspired by Takoyaki and Okonomiyaki, it was conceived as “a new dish made primarily from wheat flour, savored with dashi (Japanese umami broth made from kelp and bonito flakes).” While its appearance resembles Takoyaki or Okonomiyaki, its eating style and texture are entirely different.

The melt-in-your-mouth soft texture of Doroyaki. Its innovative concept—scooping the fluffy batter with a spoon and dipping it into Japanese-style broth(dashi) —has sparked buzz and made it famous nationwide. The egg-rich batter bakes up fluffy, while the large chunks of filling (like pork or beef tendon) add a satisfying texture accent.

Among them, the ‘Doro Mochi Cheese’ (1,056 yen) filled with mochi and cheese is said to be popular. If you haven’t experienced its new texture—“crispy outside, creamy inside”—give it a try.

『Himeji Champon』1,166 yen

Himeji Champon, a fusion of Yakisoba (stir-fried noodles with savory sauce) and Yaki Udon (Stir-fried Udon noodles with savory sauce) originating in Himeji, is also worth trying. Named for mixing soba and udon noodles together, it’s a satisfying dish for those who want it all. This hearty Himeji B-grade gourmet treat lets you enjoy two types of noodles with different thicknesses and textures at once. The aroma of the sauce sizzling on the hot plate is sure to whet your appetite!

For those who want to try a variety of dishes, we recommend the “All-You-Can-Eat Course” (from 3,278 yen).

Nanpuu, an okonomiyaki restaurant beloved by locals for 30 years. The main store is located about a 3-minute walk north from JR Himeji Station. Enjoy Himeji specialties like ‘Doroyaki’ and ‘Himeji Champon’—neither okonomiyaki nor takoyaki.

9. [Conger Eel] Anago Cuisine Hiiragi Honten

『Conger Eel Gozen』4,400 yen

Hiiragi, a rare conger eel specialty restaurant in Himeji. The restaurant offers the ‘All-Conger Eel Set Meal’, featuring a variety of conger eel dishes including sashimi, simmered with sansho pepper, grilled, steamed, rolled omelet with conger eel broth, vinegared dishes, and tempura.

Among the highlights of the set is the grilled conger eel, prepared by skilled chefs who carefully grill each eel at the peak of its seasonal richness. Generously brushed with the restaurant’s secret sauce—so popular that some customers even order the sauce on its own—it is truly exceptional.

Densuke anago (large conger eel) has long been a beloved Himeji specialty enjoyed by ordinary people. In this region, where fishing has thrived since the Edo period, especially large conger eels—rich in fat and thick in flesh—were highly prized and came to be known as “Densuke.” Today, they are considered a premium local delicacy of Himeji.

Densuke anago are three to four times larger than typical conger eels and are known for their plump, tender flesh and refined yet rich umami flavor. The skin becomes deliciously fragrant when cooked, while the meat turns meltingly soft—one of its greatest charms.

About a 10-minute walk from Himeji Station, “Anago Cuisine Hiiragi Honten” is located in Junishomae-cho, a lively area lined with many restaurants. This well-known specialty restaurant is the perfect place to fully experience the exceptional flavor of Himeji’s conger eel, which is said to be in a class of its own.

10. [Shirasu Don] Appare Suisan Kirin

『Whitebait Rice Bowl』(Medium) 980 yen

“Whitebait Rice Bowl” is a traditional fisherman’s dish long enjoyed in Japan’s coastal towns. It consists of a generous serving of Shirasu—tiny young sardines—piled over a bowl of steamed rice. Around Himeji, the standard way to enjoy it is with freshly caught Shirasu from the calm waters of the Seto Inland Sea and Harimanada, prepared using the Kamaage method (quickly boiled). Its defining feature is enjoying the gentle saltiness and fluffy texture of the ingredient itself, without excessive seasoning.

Their signature dish, the ‘Shirasu Rice Bowl’, is a luxurious treat piled high with freshly boiled whitebait. The fluffy, lightly salted whitebait is sure to whet your appetite. Sizes include small (780 yen), medium, and large (1,180 yen). Other popular items include the ‘Seafood Bowl’ (1,780 yen), featuring freshly caught fish prepared on the spot, and the ‘Tempura Bowl’ (1,480 yen).

“Kirin,” located in the Grand Festa underground shopping arcade just steps from Himeji Station, is a directly operated restaurant of Appare Suisan, a seafood wholesaler that has been in business for over 60 years on Boze Island, one of the Ieshima Islands floating in the Harima-nada Sea.

Here, you can enjoy rice bowls and small side dishes made with whitebait processed at their own factory, as well as daily sashimi selections and a variety of fresh seafood dishes. Weekday set meals are also available from 11:00 a.m. to 3:00 p.m. Savor the seasonal, freshly caught seafood from Harima-nada with ease—right near the station.”