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About the Cuisine of Nagasaki Prefecture
Nagasaki Prefecture is located in the western part of Kyushu, characterized by its geographical setting surrounded by rich seas including the East China Sea and Goto-nada. Historically, it was home to Dejima, the only international trading port during the Edo period, and this background of active foreign exchange fostered a distinctive food culture where diverse cultures and ingredients intersected.
Among the most iconic local dishes of Nagasaki are “Champon,” “Sara Udon,” and “Toruko Rice (Turkish Rice),” beloved by locals while also deeply cherished by tourists visiting from across the country. When you visit Nagasaki, be sure to try these dishes and experience the rich food culture woven from the city’s multicultural history.
✔ In Short — Our Top Picks
- Nagasaki Champon — Nagasaki Champon is a local specialty that vividly reflects Nagasaki’s multicultural heritage.
- Sara Udon — The greatest charm of sara udon lies in the contrast of its textures.
- Toruko Rice (Turkish Rice) — The charm of Toruko Rice lies in its endless combinations.
Read on for the appeal, history, and access details of each spot.
Top 3 Gourmet Picks from Nagasaki Prefecture
Nagasaki Champon
The Appeal of Nagasaki Champon
Nagasaki Champon is a local specialty that vividly reflects Nagasaki’s multicultural heritage. It was created during the Meiji era to provide an affordable, nutritious meal for Chinese students studying abroad. Packed with cabbage, bean sprouts, carrots, onions, wood ear mushrooms, pork, shrimp, squid, and kamaboko (fish cake), the dish condenses the bounty of both land and sea into a single plate, presenting a colorful and appetite-stimulating appearance.
Finished with a special broth and chewy thick noodles, each bowl is highly nutritious and visually stunning. The pork bone and chicken bone-based broth is mellow and rich, and locals love it as an everyday home-cooked meal as well. It is also hugely popular with tourists, making it one of the top reasons to visit Nagasaki — a true culinary and cultural ambassador for the city.
History of Nagasaki Champon
In 1899, Chen Pingshun, originally from Fujian Province, China, opened a Chinese restaurant called “Shikairou” in Nagasaki. He created champon as a way to provide affordable and nutritious meals for financially struggling Chinese students.
There are several theories about the origin of the name “champon.” Some say it derives from the Chinese phrase “chi fan” (meaning “eat rice”), while others attribute it to the Portuguese word for “mix.”
After its creation, champon spread throughout Nagasaki and became a beloved dish among the local population.
Where to Eat Nagasaki Champon!
- Restaurant: Kozanro Chinese Restaurant, Chinatown Annex (Shinkan)
- Highlights:
When discussing the “pinnacle” of Nagasaki champon, many food connoisseurs and locals first mention “Kozanro.” Its ratings on review sites consistently rank at the top, and it commands a presence truly worthy of being called the king of Nagasaki champon. While Shikairou’s broth is sometimes described as gentle and mellow, Kozanro’s broth is consistently praised for its richness, creaminess, and profound depth of flavor. - Address: 13-13 Shinchicho, Nagasaki City, Nagasaki Prefecture
- Access: Approx. 2-5 minute walk from “Shinchi Chinatown” tram stop on the Nagasaki Electric Tramway
- Google Maps: https://maps.app.goo.gl/6PzYJR2AXGnhDavC9
Sara Udon
The Appeal of Sara Udon
The greatest charm of sara udon lies in the contrast of its textures. Crispy deep-fried thin noodles are generously topped with a thick, savory gomoku (five-ingredient) sauce, creating a perfect harmony of crunch and richness. The ingredients include pork, shrimp, squid, cabbage, bean sprouts, carrots, shiitake mushrooms, kamaboko, and quail eggs — a diverse selection that also provides excellent nutritional balance.
In Nagasaki, there is a local custom of adding Worcestershire sauce or vinegar to sara udon to enjoy different flavor variations, with the locally produced “Kincho Sauce” being a particular favorite. As time passes, the sauce soaks into the noodles, transforming the texture from crispy to soft, allowing you to enjoy different textures in a single dish — another part of its unique appeal.
History of Sara Udon
Sara udon was invented as a variation of champon — a “broth-less champon.” The original sara udon used the same thick noodles as champon, stir-fried with ingredients and flavored with a small amount of broth. The dish was served on a flat plate, which is how it came to be called “sara udon” (literally “plate noodles”).
Later, in pursuit of easier preparation, a new style emerged in which thin noodles are deep-fried to a crispy texture and then topped with a rich sauce loaded with vegetables, pork, and seafood. This version has become the mainstream today.
Where to Eat Sara Udon!
- Restaurant: Kozanro Chinese Restaurant, Chinatown Annex (Shinkan)
- Highlights:
While Kozanro has made its name with champon, its prowess extends equally to sara udon. Like its champon, the sara udon has also won a dedicated following and enjoys an unwavering reputation as one of the restaurant’s signature dishes. What makes Kozanro particularly outstanding as a recommended sara udon destination is that it serves both the “thin noodle (crispy)” and “thick noodle (soft)” varieties. Since preferences for sara udon differ greatly depending on noodle type, restaurants offering only one style may not fully satisfy every visitor. - Address: 13-13 Shinchicho, Nagasaki City, Nagasaki Prefecture
- Access: Approx. 2-5 minute walk from “Shinchi Chinatown” tram stop on the Nagasaki Electric Tramway
- Google Maps: https://maps.app.goo.gl/6PzYJR2AXGnhDavC9
Toruko Rice (Turkish Rice)
The Appeal of Toruko Rice
The charm of Toruko Rice lies in its endless combinations. While the basic composition consists of pilaf, spaghetti, and a pork cutlet (tonkatsu), restaurants often add their own variations such as hamburger steak, fried shrimp, curry sauce, or demi-glace sauce. This diversity is one reason why each visit offers a new flavor experience.
Nagasaki City is home to numerous cafes and Western-style restaurants serving Toruko Rice, enjoyed by locals and tourists alike. At the historic cafe “Tsuruchan” in particular, over 10 varieties of Toruko Rice are offered. The classic “Nostalgic Toruko Rice” — featuring butter rice, Napolitan spaghetti, and pork cutlet topped with curry sauce — is one of their most popular items.
History of Toruko Rice
Toruko Rice is a local gourmet dish centered around Nagasaki City — a hearty Western-style plate combining pilaf, spaghetti, and a pork cutlet in one serving. Its exact origins and the derivation of its name remain the subject of several theories and have not been definitively established.
Multiple theories exist regarding the origin of its name. One suggests it was named “Toruko Rice” because the pilaf derives from the Turkish dish “pilav,” while another proposes that because the plate combines dishes from different countries (pilaf, spaghetti, tonkatsu), it was named after Turkey, which symbolizes the crossroads of East and West.
Where to Eat Toruko Rice!
- Restaurant: Tsuruchan
- Highlights:
The other iconic face of Nagasaki’s culinary identity, representing its Western food culture, is “Toruko Rice.” The establishment that best embodies this dish — and is indispensable to any discussion of Nagasaki’s food culture — is “Tsuruchan.”
The foremost reason for recommending Tsuruchan is its unparalleled history and atmosphere. Founded in 1925 (Taisho 14), it is the oldest cafe in Kyushu and has witnessed the changing tides of Nagasaki’s history. While the exact origin of Toruko Rice is debated, and the owner himself reportedly does not claim to be the originator, there is no doubt that Tsuruchan has been one of the restaurants that popularized and served Toruko Rice the longest in Nagasaki. For many people, “Toruko Rice means Tsuruchan.” - Address: 2-47 Aburaya-machi, Nagasaki City, Nagasaki Prefecture
- Access: Directly from “Shianbashi” tram stop on the Nagasaki Electric Tramway
- Google Maps: https://maps.app.goo.gl/JvzrWqLvy7qrCB65A
