Introducing the top 10 unmissable local gourmet dishes from the Nagasaki region.

Introducing the top 10 unmissable local gourmet dishes from the Nagasaki region.
When visiting the Nagasaki region, be sure to enjoy the authentic local gourmet dishes at their best.

Table of Contents

Nagasaki Champon
Sasebo Burger
Toruko Rice
Nagasaki Sara Udon
Goto Udon
Kujukushima Kaki Meshi
Shimabara Hand-Stretched Somen
Hatoshi
Taishu Soba
Kanzarashi

No.1

Nagasaki Champon

Nagasaki Champon is said to have originated in Nagasaki City, Nagasaki Prefecture.

Champon, said to have originated in Nagasaki City, Nagasaki Prefecture, has been enjoyed there since the Meiji era and is one of the region’s signature dishes. It is known for its generous toppings...

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No.2

Sasebo Burger

So big, it impresses at first sight—Sasebo’s famous burger!

The story began around 1950, when people connected with the U.S. Navy stationed in Sasebo shared a recipe. It was later adapted to suit Japanese tastes, and the burger has since become a local spec...

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No.3

Toruko Rice

Toruko Rice, often called an “adult’s kids’ meal”

Nagasaki’s Toruko Rice is a hearty Western-style dish served on one plate, typically with dry curry rice (or pilaf, fried rice, and other variations), pork cutlet, and spaghetti. A local favorite a...

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No.4

Nagasaki Sara Udon

Crisp, fragrant thin noodles topped with steaming hot vegetable sauce.

Nagasaki is famous for champon, but sara udon is a noodle dish loved just as much by locals—perhaps even more. It is a hearty dish of Chinese-style noodles topped with a thick, savory sauce made wi...

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No.5

Goto Udon

Thin noodles with a firm bite and smooth texture

Goto Udon is considered one of Japan’s three great udon varieties, alongside Sanuki Udon and Inaniwa Udon. These thin noodles are known for their firm bite and are aged after being coated with came...

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No.6

Kujukushima Kaki Meshi

A rich, savory oyster rice from Kujukushima

Oysters are sometimes called the “milk of the sea” and are rich in nutrients such as protein and vitamins. Kujukushima oysters are said to absorb abundant nutrients from the land carried by the mou...

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No.7

Shimabara Hand-Stretched Somen

Shimabara Hand-Stretched Somen: The Premier Brand of Somen Noodles

Shimabara Hand-Stretched Somen (島原手延べそうめん, Shimabara tenobe somen) stands apart from machine-made somen due to its meticulous crafting process. These noodles are carefully aged over tim...

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No.8

Hatoshi

A Nagasaki specialty enjoyed as a snack or side dish

Hatoshi is a local dish from Nagasaki made by wrapping shrimp paste in bread and deep-frying it. It was introduced from China through trade and became popular throughout Nagasaki for its crisp text...

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No.9

Taishu Soba

The authentic flavor of buckwheat passed down since the Jomon period

Taishu Soba (対州そば, Taishu soba) is a rare variety of buckwheat that is believed to have been introduced to Japan from the continent during the late Jomon period. Known for its exceptional taste...

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No.10

Kanzarashi

A Shimabara specialty

Small dumplings made from shiratama rice flour are boiled and chilled in Shimabara’s spring water, then served with a special syrup made with honey, sugar, and other ingredients. This simple local ...

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