I tried the limited quantity and limited time menu "Kakuni Champon" with the Nagasaki Champon chain "Ringer Hut". The hot noodles and soup with a thick chunk of meat are easily torn with chopsticks and are so tender that they melt when you put them in your mouth.

The price of Kakuni Champon is 961 yen (tax included, same below). It's a little more expensive than the usual Nagasaki Champon. It will be on sale until February 20th with "Soy Sauce Champon" (745 yen).


I ordered at the ticket vending machine, handed the ticket to the shop staff, and waited for a while. Appeared in a large bowl like Champon with a dynamic presentation. The most eye-catching thing is the two kakuni. It's rugged and voluminous, but you can easily split it into small pieces with chopsticks.

Kakuni pork is a traditional Nagasaki local dish, "Shippoku". It seems that the ribs are carefully simmered and cooked by hand. It is characterized by its sweet flavor, and when you try a bite, it tastes like it's inside, and it looks good as a side dish of rice or a snack of sake.


This goes very well with soy sauce soup. If you soak the kakuni in the soup for a few seconds and then chew it, the texture will melt in your mouth.

By the way, the soup is different from normal Nagasaki Champon, and it is rich with oil that is a blend of 5 types of bonito flakes, "Urumebushi", "Iwashi Niboshi", "Katsuobushi", "Sababushi" and "Soda Katsuobushi", and chopped ginger is added as an accent. It seems to be.

When you scoop it up with a lotus and take a sip, it feels like the so-called standard "soy sauce ramen" at first, but afterwards you can feel a more complex scent.

It is also good to combine with the thick and slightly chewy noodles of Champon. There is plenty of meat, so you can tear it off with chopsticks little by little, entwin it with the soup and eat it with the noodles, or taste it alternately with the noodles, and enjoy the crispy cabbage toppings in between.


When you carry chopsticks vigorously, the taste of seafood spreads on your tongue like a sudden hit. It's like chewing thinly sliced "fried kamaboko" entwined in noodles. It has a rich flavor of minced fish and squid, and even if it contains plenty of stewed pork, it is a powerful accent that reminds me that I am eating champon now.

Including this fried kamaboko, sweet and spicy kakuni, bonito soup, thick noodles, crispy cabbage, etc. are all very assertive, but it is interesting that they are firmly united as a noodle dish. When I finished eating while being impressed, I was completely full. The body also warmed up from the core.