Unlike the usual udon you expect to see in soup or stir-fried dishes, sara udon is a thinner crispy variety fried in oil. The dish is typically served with a topping of seafood, cabbage, bean sprouts and other vegetables, though other meat varieties will be available on the menu. Different restaurants may serve different thickness of noodles too, so you are bound to find one that suits your personal taste!

昼食は中華街でチャンポンを食べました。 #江山桜#チャンポン#長崎#中華街#champon#noodles

A post shared by Haruhisa Takaki (@hal_t0806) on Jun 19, 2016 at 5:46am PDT

The Champon is one of Nagasaki's famous noodle cooking styles. It is a local cuisine, featuring thick noodles and a variety of ingredients such as pork, seafood and vegetables. It is so famous that many noodle styles in Japan have been influenced by the Champon, especially the Champon in the Kyushu area, with their soup and fillings originating from the one in Nagasaki. "Toaku", an ingredient unique to Nagasaki, is the secret to the noodle's springy texture.

As a local saying goes: People in Nagasaki eat Champon in the afternoon, just like how people in the Kanto region eat Ramen, Udon and Soba. To fully appreciate Nagasaki culture, Champon is a must try! Shikairou restaurant (四海樓) is said to be the restaurant which invented Nagasaki Champon. It's accessible from the city centre easily.

The coastline of Nagasaki blesses the region with one of the best locations for fishing in Japan, and most definitely some of the best seafood delicacies. You will get to try out numerous seafood dishes in the form of sushi, sashimi and seafood rice bowls in Nagasaki.

A special mention is the whale meat in Nagasaki. Historically, Nagasaki whale meat has been recognised as extremely fresh. From whale bacon, hyakuhiro (small intestine of whale) to sashimi platter, you will have a whale of a time dining in Nagasaki seafood restaurants.