A Stadium Stop for Sasebo Burger

Stamina Honpo Kaya is a great place to try a Sasebo Burger while visiting Nagasaki. This branch is located inside Peace Stadium Connected by SoftBank, making it a fun and slightly unexpected place to enjoy the burger.

The Sasebo burger originated in Sasebo after World War II, when the nearby United States Navy base introduced American-style hamburgers to the area. Local restaurants adapted the recipe, creating their own versions using fresh ingredients and cooking each burger to order. Today, Sasebo burgers are known for their generous size and handmade style.

At Stamina Honpo Kaya, you order from a ticket machine before collecting your burger. The menu offers around nine different burger variations to choose from. I went with the classic cheeseburger. Because the burgers are made to order, there was a bit of a wait before it was ready.

The burger itself was generously sized, with a soft bun that had a slight crispness on the outside. There was a large portion of fresh lettuce, which gave it a nice crunch. Flavor-wise, it was saucy, tangy, and slightly sweet, with everything tasting fresh and satisfying.

For a casual and tasty introduction to the Sasebo burger, Stamina Honpo Kaya is definitely worth a stop when you’re in Nagasaki city.

Stamina Honpo Kaya

7-1 Saiwaimachi, Nagasaki, 850-0046, Japan

Trying Nagasaki’s Famous Champon

When visiting Nagasaki, one dish that always appears on the must-eat list is Champon. This hearty noodle soup has roots in Chinese cooking and was first created at Shikairō, widely known as the birthplace of the dish.

The restaurant’s founder, Chen Ping Shun, was a Chinese chef from Fujian Province. In the late 19th century, he created champon as an affordable, filling meal for Chinese students studying in Nagasaki. Inspired by noodle dishes from Fujian cuisine, he adapted the recipe to local tastes. The result was a hearty bowl of noodles in a milky pork-and-chicken broth, topped with vegetables, pork, and seafood.

Image by: https://www.nippon.com/en/guide-to-japan/gu900302/

To try this Nagasaki specialty, I visited Lao Lee in Nagasaki Shinchi Chinatown. The interior was dim and slightly outdated. My bowl came packed with vegetables and seafood, and the noodles were firm and pleasantly chewy, though the presentation wasn’t particularly appetizing.

Flavor-wise, it didn’t quite win me over. Compared to ramen, the broth lacked depth and tasted somewhat like a more refined instant chicken noodle broth. Perhaps other restaurants in Nagasaki serve a richer version, but it was still interesting to try this iconic local dish in the city where it was created.

Lao Lee

12-7 Shinchimachi, Nagasaki, 850-0842, Japan

A Creative Udon Experience at Oudon Hajime

Oudon Hajime is the Kyoto branch of chef Tatsuya Aoki, whose udon restaurant in Tokyo has gained quite a following. The Kyoto location opened in June 2025 and sits inside a beautifully restored kyo-machiya, just a short walk from Gojo Station.

The space blends modern dining with traditional Kyoto charm. Warm wooden accents and the preserved machiya structure give the restaurant the quiet, nostalgic feel of old Kyoto. There’s an open kitchen where you can watch the chefs at work, with mostly counter seating and a few small tables.

Ordering is done by scanning a QR code, which makes browsing the menu simple. The menu itself features several creative udon combinations that go beyond the usual classics.

I ordered the crab leg tempura udon along with the parmesan cheese and bacon tempura udon, served kamatama-style. The crab leg tempura was perfectly fried with a crisp, delicate coating, though it left a slight oily aftertaste.

The udon noodles themselves were soft, chewy, and satisfying, with every strand coated in the rich sauce. The dish tasted surprisingly similar to a carbonara — creamy, rich, and incredibly comforting. The bacon tempura added a savory crunch that paired well with the creamy udon.

Overall, it was a unique and memorable take on udon. I would definitely recommend Oudon Hajime to anyone looking for a delicious and slightly different udon experience while visiting Kyoto.