Nagasaki Sara Udon: Crispy Noodles Under a Glossy Sauce

Sara udon is a specialty of this port town, spoken of alongside Nagasaki champon. Thinly fried noodles are piled crisp on a plate, then topped generously with a thick sauce of simmered pork, vegetables and seafood. It is said to have originally derived from champon, and watching the texture change as the sauce soaks into the noodles is a pleasure unique to this dish.

Highlights

The combination of the light, crisp texture of the fine noodles and the sauce packed with savor is exquisite. Some shops use thick noodles, whose chewy heartiness is their charm. A little of the table sauce tightens the flavor, a standard way of eating cherished by locals.

Enjoying the Seasons

It can be enjoyed all year, but because the thick sauce stays warm, it is especially welcome in the cold season. In summer, pair it with a cold drink for a refreshing bite. At shops using seafood in season, you can also sense the differences in flavor from one season to the next.

Access and Basic Information

Sara udon is widely served in Nagasaki Shinchi Chinatown and at Chinese restaurants around the city. It is easy to reach by streetcar from JR Nagasaki Station, and many visitors compare it side by side with champon. The Chinatown streets are lined with many shops, so there is also the fun of choosing by your preference for fine or thick noodles and different toppings.

Practical Travel Notes

Opinions differ on the crisp fine noodles versus the chewy thick ones, so confirming which noodle when you order helps you meet the plate you prefer. As a guide the price at specialist shops runs around a thousand yen, and some shops let you make it a set with champon. At shops offering takeaway, they may wrap the noodles and sauce separately, so even taken home you can keep the crispness by adding the sauce just before eating. Since Chinatown is walkable, hopping between a champon shop and a sara udon shop to compare is also recommended.

A Quick Tip

Start eating as soon as the sauce is poured to fully enjoy the crisp texture. Adding table sauce partway through lets you taste the flavor change in two stages, which is recommended. Share it with champon and you can enjoy Nagasaki two great specialties in one sitting.

Practical Information for Your Visit

• Origins: It is said to have been devised in 1899 by Chin Heijun, the owner of "Shikairo," as a soup-less version of champon, and the name comes from the surprise of being served on a plate at a time when it was standard to serve noodles in a deep bowl (Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine").
• The local distinction: In Nagasaki, people clearly distinguish between "thick-noodle sara udon" and "thin-noodle sara udon," and there is a custom of eating both with Nagasaki's own Worcestershire sauce or with vinegar.
• Main area where it is served: Nagasaki Shinchi Chinatown (Shinchi-machi, Nagasaki City). Around 40 shops line a crossroads of about 250 m; it is about 7 minutes by tram from in front of JR Nagasaki Station, then about a 1-minute walk from the "Shinchi Chinatown" stop.
• The restaurant where it began: Shikairo (4-5 Matsugae-machi, Nagasaki City) / lunch 11:30-15:00 (last entry 14:30), dinner 17:00-20:00 (last entry 19:30). The shop on the 1st floor is open 10:00-17:30. Reservations are not accepted. You can also try it at the noodle restaurant "Tsubaki / Botan" on the 2nd floor of Nagasaki Airport (10:30-20:30).

* Opening hours and prices at individual shops vary from shop to shop.

(Sources: Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine: Sara Udon"; Nagasaki City official tourism website; Shikairo official website; Nagasaki Airport official website)

Sources of Information

This article is compiled from Nagasaki Prefecture tourism information and information published by each shop. Prices, menus and seasonal availability may change, so please check the official information of each shop for details.

Sightseeing Checklist

• Budget guide: From around 800 yen per plate
• Where to eat it: Nagasaki Shinchi Chinatown and specialist restaurants in the city
• Best time to go: Both lunchtime and evening. Choose between this and champon
• Beating the crowds: Popular restaurants get busy at lunchtime. Try going at off-peak times
• Enjoy it together with: Adding sauce to change the flavor, champon, and a stroll through Chinatown