Himeji's culinary specialty is anago — sea eel — caught in the Inland Sea and traditionally grilled rather than steamed in the Tokyo style. The anago-don (eel over rice) at the small specialist shops near the station is the local move. The other regional dish to look out for is Himeji oden, served with ginger soy rather than dashi-mustard, and Himeji's surprisingly good ramen scene leans heavily on the local fishery.
The arcades and side streets around the station are full of izakayas, ramen joints, and standing bars. Avoid the immediate forecourt of the station for chains and head a block in.