About us
A new ramen shop inside etto, a new attraction in Hiroshima's Miyajima
etto, a new tourist and commercial facility in Hiroshima's Miyajima—a gathering place for Japan's “sophistication”—is just a 1-minute walk from Hiroden Miyajimaguchi Station and directly connected to the Miyajimaguchi Passenger Terminal.
On its second floor is the “Oogottsu Dining” restaurant area, where Hiroshima Ramen Kaba operates its ramen shop.
While Miyajima in Hiroshima boasts many other local specialties, our restaurant offers the chance to savor Hiroshima's four major regional noodle dishes: Hiroshima ramen, Hiroshima tsukemen, dry tantanmen, and Hiroshima oyster ramen.
Miyajima itself is a famous destination within Hiroshima, attracting numerous tourists from both Japan and abroad.
We hope visitors will enjoy not only Miyajima's local delicacies but also our Hiroshima Four Major Regional Noodles, widely recognized as Hiroshima specialties, and fully experience the joys of sightseeing in Hiroshima.
Hiroshima's Four Great Local Noodles:
Satisfaction Guaranteed No Matter Which You Choose
We are grateful that our signature Hiroshima Four Great Local Noodles have received many compliments from our valued tourists.
Our most popular Hiroshima ramen features a seasoned boiled egg topping!
We finish our Hiroshima ramen—made by pouring a broth simmered until cloudy with pork bones, chicken bones, vegetables, and more into a soy sauce base—and top it with a deeply flavored seasoned boiled egg.
It's our most popular delicious bowl.
Hiroshima-style tsukemen is perfect for those who love cold and spicy foods!
It features a chilled, spicy soy-based dipping sauce where you dip chilled noodles and toppings for a satisfying slurp—a unique twist on tsukemen compared to other regions.
Surprisingly, its deliciousness means many customers order it even during the colder months.
Dry-style tantan noodles are a new Hiroshima specialty that's gained popularity in recent years—think of it as Hiroshima's version of oil noodles!
The tingling spiciness of sansho pepper is incredibly addictive. Be sure to thoroughly mix the noodles and toppings with the sauce at the bottom of the bowl before eating.
For the perfect finale, mix the leftover toppings with rice—it's absolutely delicious. Enjoy every last bit, from the toppings to the sauce.
On Ramen Day, July 11, 2025, “Hiroshima Oyster Ramen” was newly certified as a regional specialty ramen!
Oyster ramen featuring a rich pork bone miso broth topped generously with plump Hiroshima oysters! Rich and savory white! Spicy and savory red!
We also offer a special rice to savor every last drop of the oyster and pork bone miso broth!!
