広島お好み焼き： Hiroshima-Style Okonomiyaki. Like a cabbage/pork/egg latke sitting on top of fried udon or soba noodles. Best with copious amounts of sauce and mayonnaise. Bonito flakes wave in the wind. It's never not unsettling watching them move; are they waving hello or contorting in pain?
すき焼き： Sukiyaki. A delicious assortment of beef, tofu, and vegetables that is cooked in a hot pot in a delicious sweet and salty sauce. Wintry food, ideal for entertaining guests as you can make a lot at once. All major food groups except chocolate are covered here.
エビチリ: Chili shrimp. There's an obvious Chinese influence here. Usually at restaurants the sauce is very sweet and not really spicy at all, which is the giveaway that those silly delicate-tongued Japanese have neutered an imported entree (you should taste their "kimuchi" bullshit).
豚丼： Butadon, aka sliced pork on rice. Simple and easy to make. My school cafeteria makes a KILLER butadon that is worth dreaming about and possibly dying for. I'd probably be properly thin if I didn't insist on eating butadon every Wednesday.
なす田楽: Nasu Dengaku/Baked Eggplant with Miso. The most delectable of gourmet dishes. It's just an eggplant with miso paste in it, yet it has somehow achieved food perfection. You can't get this glorious treat from a crappy vending machine restaurant.
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