So that everyone can make champon
a lasting part of their memories of Nagasaki.
The challenge of making the dish visually appealing using only the colours of 13 types of vegetables.
The birthplace of champon, Shikairou, was founded
by a restaurant owner who wanted to provide affordable,
nutritious meals to students from China.
Just across the street,
a new version of champon and sara udon has been created,
catering to vegans, vegetarians,
and those with food allergies.
The concept of food diversity is gaining importance. Many international visitors face dietary restrictions due to religious beliefs, convictions or allergies, and Japan has been slow to respond to the need for menus that cater to everyone. Some visitors come to Nagasaki but leave without having the chance to try champon because of these restrictions. This led to the development of products aimed at reducing such situations and offering more inclusive options for all.
A dish that everyone can enjoy with peace of mind. A light yet full-bodied soup.
The biggest challenge in creating champon without any animal-derived ingredients was perfecting the soup. We crafted the broth using only vegetable stock, achieving a light yet full-bodied flavour. While champon and sara udon are typically seen as healthy due to their vegetable ingredients, they are often high in calories. Our healthier version of champon has successfully reduced the calorie count by approximately 30%.
In Nagasaki, food diversity is still relatively uncommon, so it’s essential to make efforts to become a restaurant that customers are willing to choose. To ensure this initiative is sustainable, we have focused on perfecting the taste to provide a satisfying experience for everyone.
The taste and appearance of the dish are so close to that of regular champon and sara udon
that you wouldn’t notice the difference unless told.
that you wouldn’t notice the difference unless told.” class=”a-fadein”>
He attended a seminar on food diversity and decided to implement it in the restaurant. He developed the menu in consultation with a colleague who had previously worked as a dietitian. As someone with a shellfish allergy himself, he was especially motivated to create inclusive options for all guests.
ANA Crowne Plaza Hotel Nagasaki Glover Hill
Address: 1-18 Minamiyamate-machi, Nagasaki City
Restaurant Hours: Pavé
Morning: 6:00 a.m. to 10:00 a.m.
Lunch: 11:30 a.m. to 3:00 p.m.
Dinner: 5:30 p.m. to 9:00 p.m.
Parking: Available