A night in Nagasaki is all about oden! 4 great spots by station where you can enjoy it with local sake

Photograph:ヴォル・デ・ワンワン

Shianbashi Ramen is a ramen shop located on Shianbashi-dori in the downtown entertainment district of central Nagasaki City, near the Shianbashi tram stop.

This shop has been loved by locals since the 1960s. It has a retro storefront, and the interior is centered around counter seating. It stays open from daytime until late at night.

Photograph:ぱるたまは食いしん坊

The main menu item is ramen. While waiting for the ramen to be ready, many people seem to eat oden (Japanese one pot dish), which is simmered for a long time in a large pot.

In the jet black broth, daikon radish and beef are simmered together. People say that even though the color is dark, you can still taste the dashi and it is delicious.

Photograph:ウドン・ドレイパー

The specialty here is Nagasaki’s local favorite champon, a ramen dish with thick noodles in a cloudy broth made from pork bones and chicken carcasses, topped with pork and plenty of vegetables that are stir-fried and then simmered together with the soup.

Bakudan Ramen, made with garlic flavored miso, is also popular.

Photograph:にくや

Hakushika is an izakaya centered on oden (Japanese stew), founded in 1952. It has multiple restaurants in Nagasaki City, and this one, about a 2-minute walk from the Shianbashi streetcar stop, is the Honten.

Counter seats are set up around a large oden Hot Pot. The restaurant has a retro feel that still preserves the look of when it first opened.

Photograph:酒場整体ラボ

You can enjoy oden (Japanese simmered hotpot ingredients) known for its dashi broth made from dried flying fish from Nagasaki, katsuobushi (bonito flakes), scallops from Aomori, and kombu kelp from Hokkaido.

The broth has a clear look, and people say it has a light saltiness while still delivering plenty of umami. The ingredients are varied as well.

Photograph:とこわかはる

The main ingredients are house-made hanpen (fish cake made from ground fish) and ika-ten (fried squid cake), both made by grinding fish into a paste. They soak up the base dashi, and the ingredients themselves are said to have plenty of umami.

They also use seasonal ingredients that are unique to that time of year, so you can enjoy refined oden flavors. The photo shows shungiku (edible chrysanthemum greens) oden.

Photograph:Hiro45316

Momowaka is an izakaya (Japanese pub) located about a 2-minute walk from the Kanko-dori tram stop, at the entrance to Shianbashi Yokocho, an area packed with restaurants and bars. Founded in 1931, it is now run by the fourth generation, who carry on the flavors from when it first opened.

Look for the black lattice windows and red lantern. The counter seats in front of the oden Hot Pot are especially recommended for their lively feel.

Photograph:g2et

At the counter seats, the staff are close by, creating a homey feel where customers naturally strike up conversations with one another.

The oden (Japanese stew) comes with a wide range of ingredients, with many made from processed seafood. The base dashi (Japanese soup stock) is enriched by umami from the ingredients as well, giving it a deep flavor.

Photograph:毎日1外食太郎

"Ryugan (deep-fried fish paste wrapped around a boiled egg)" is one of the popular ingredients. It is a satisfying item.

"Tofu" is also popular. The dashi broth soaks in well, and it melts in your mouth with great flavor spreading gently across the palate. It is recommended to add yuzu kosho (spicy citrus pepper paste), a seasoning with a bright kick.

Photograph:koge929

Nanbantei is a diner located inside the Nagasaki Port Terminal, at the innermost part of Nagasaki Bay. Opened in 1969, it serves people using the port and stays open from morning until evening.

Inside, there are counter seats for quick standing style meals, as well as table seating.

Photograph:sarutobisasuke

A large oden Hot Pot is set in front of the kitchen counter, where ingredients like daikon radish and boiled eggs simmer in a seafood-based dashi made with flying fish and katsuobushi (bonito flakes).

People say the clear broth soaks into the ingredients and tastes great.

Photograph:new happy

The signature dish is "gobo-ten udon (udon topped with burdock tempura)." It is topped with udon in a savory dashi broth much like their oden broth, plus a large tempura fritter made from thinly sliced burdock root.

Set menus are also popular, including "goshiki udon (five-color udon)," topped with five ingredients such as green onion and kombu kelp, as well as oden.