Dà Kōng Shí Táng - 上天草市

I visited "Amakusa Champon Daiku Shokudo" for the first time in a while. It had been so long! The nostalgic atmosphere remains unchanged, and I felt a sense of nostalgia as I entered. The restaurant was already full, but I managed to get a seat at the counter. I quickly ordered the champon and looked around the restaurant. As I reminisced about eating in the tatami room in the past, my champon arrived - a generous serving of vegetables with shrimp tails and pieces of local chicken scattered throughout. The vegetables seemed to be cut smaller than before, but I started eating anyway. I couldn't see the noodles at first - where are they? The dish was like a vegetable garden in a bowl! Finally, the noodles appeared - they seemed thinner than I remembered. The texture was a bit soft. The soup seemed to be chicken-based, but I couldn't tell if it had changed. Finally, I finished the meal with the five remaining shrimp shells, unable to break my previous record. The champon at Daiku Shokudo was just as impressive as ever, with an abundance of vegetables. That's all, please refer to the photos for more details.

When I traveled to Amakusa, I definitely wanted to try Chanpon, so I visited this restaurant. I was surprised by the generous amount of ingredients, just as the reviews said. The sweetness of the vegetables and the seafood broth really came through in the soup. One bowl was enough to fill me up. It was delicious.

This is a hidden gem of a champon restaurant. It is located in a secluded spot on the opposite side of the Kashihama Bridge when approaching from the Sanjiao side. They offer both Nagasaki plate udon and Nagasaki champon, which are basically the same base dish. The plate udon is like a soupless champon and has a slightly stronger flavor. Both dishes come in generous portions. When I first visited this restaurant, I didn't know that champon was their specialty and ended up ordering the meat udon, which I was still quite satisfied with. The presence of shrimp with shells in the champon (plate udon) might be a make-or-break point for some. Personally, I prefer my shrimp without shells, so it's just okay for me. For those who are not fond of eating shrimp with shells, it's recommended to peel them before eating since there are facilities outside to wash your hands. For those who are okay with it, you can enjoy the shrimp with shells and tails intact. Note that the tatami seating area on the right side as you enter has been closed off. Only tables and counter seating are available, but they do have high chairs for children. The cats outside seem a little thinner than before, don't you think?

メニュー名が「長崎ちゃんぽん」になってますが、本場に負けず美味しいです。 確かに他所の熊本ちゃんぽんとは何か違います。素人で定義が分かってませんが、スープの出汁の部分で違うんですかねえ。 まあ、旨いのには違いありませんので、皆さま是非とも上天草で長崎を感じて下さい。

昔（笑）エビ、鶏肉がいっぱい入っていたけど、少なかった！味も変わった？でも、私には食べやすくて美味しかったかなり量がありお腹いつぱいになるーー。満足 ¯﹀¯