Nagasaki-hanten Toranomon Shop

The starchy sauce was too thick which reminded me of the old time when I couldn't make it properly when I wasn't used to cook with starch.

Champon 1,100 yen + large size 150 yen

Yesterday was my third time in Toranomon to help with office relocation💪🏻 I ordered ``Chanpon'' here.

Nagasaki Hanten is said to have opened in Shibuya in 1975. According to the literature written by Hiroshi Osaki (a ramen critic), there are three such restaurants in Tokyo: Shibuya, Takadanobaba, and Toranomon. Takadanobaba and Shibuya are my eldest daughter's stores, and Toranomon here is my eldest son's. It seems that the second son's Kojimachi store has already closed. The signature menu is ``Chanpon'' and ``Sara Udon'' which are loaded with ingredients.

The soup is made with 3 parts chicken bones and 1 part pork bone, and is simmered every morning from 5 a.m. for 6 hours to bring out the flavor. Add 10 ingredients to the soup, including cabbage, bean sprouts, squid, clams, fish cakes, and pink kamaboko, and simmer for 30 minutes before serving. This is a hearty dish worthy of the name champon. That's why the vegetables were pretty tired. However, the vegetable and seafood bouillon melt into the soup, making it full of flavor. The noodles are authentic Champon noodles purchased from a noodle factory in Sasebo City, Nagasaki Prefecture. It's plump, chewy, and delicious. This one, Toranomon, seems to have been relocated recently, and is operated in the basement of a very modern building. The inside of the store is clean and tidy, with a dazzling white interior.

I think it's probably so busy that there's a long line of office workers in the area on weekdays. However, on Saturdays, it's much less crowded and you can eat at your own pace. I was able to enjoy the delicious taste of Nagasaki. Thank you for your meal.

2025/1/XX (Lunch)

As many of you may know, this restaurant was founded in 1975 and its signature menu items are Nagasaki Champon and Sara Udon. I often visited the Shibuya store when I was a student.
The Toranomon store used to have a rundown feel, but it has been relocated and now has a clean and bright interior.
I had already tried Champon and Sara Udon, but I remembered that there were many orders for fried rice when I visited before, so I came here to try fried rice.

Although we arrived late at 1:00 p.m., the store was busy and we were guided to the only vacant counter seat.

■Gomoku fried rice set @ 1,250 yen (tax included)
*Cash payment

I think the amount of fried rice is the standard amount for a town Chinese restaurant.
The fried rice is well coated with fat and is slightly moist.
Even though it was called Gomoku, there were fewer ingredients and I felt there were a little less eggs.
The rice itself has a strong flavor, but it's a little bland, so adding a little pepper and soy sauce will make the fried rice more distinct and delicious.

The set comes with Champon soup, which has lots of clams and vegetables, and the seafood soup is rich and delicious.

The person in charge of the hall served the customers, served the meals, set the table, and took care of the bill by himself, but I think it was a good thing that he answered energetically and enthusiastically.

I felt the price was a little high, but I think it's a fairly balanced price in this day and age.
Both the fried rice and champon soup were delicious, and there are other menu items that interest me, so I would like to visit again.

Thank you for the meal.

A long-established restaurant serving Nagasaki Champon and Sara Udon.
During the day, it's crowded with office workers.
My last visit before moving

Everyone seems to be ordering champon and fried rice a lot.
All are very delicious.

The soup and bean paste are made in large quantities in large woks by experienced kitchen staff.
I feel like I'm doing things quite randomly when it comes to the distribution of ingredients and seasonings, but in the end it seems to come together nicely.

The movements of the young master, who specializes in customer service, and the exchange of technical terms are also a sight to behold.

I used it for lunch. As I approached the store, I could smell the strong smell of pork bones, but there is another store nearby that sells large size kotteri, so I think it must have come from there. This time I received a large serving of Champon toppings. Although the soup felt a little salty, the taste of each ingredient was good, especially the squid legs, clams, and shiitake mushrooms. The person who seems to be the owner is very efficient, and the efficient cooking also shortens the waiting time. The noodles seem to be boiled, so the finished product is a little lukewarm, but I think this is a restaurant that serves delicious Champon that you can easily enjoy.