PORT OF JAPAN
Castella at FukusayaNagasaki FukusayaFukusaya, Nagasaki 福砂屋 Dec 3, 2017 (2)
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Eat in Nagasaki · #8 of the port's ten

Castella at Fukusaya

~1h — the round trip from the gangway, with the 60-minute margin kept aside.

Photo: sodai gomi / CC BY

Tap a photo to see it large. 3 photographs, each credited.

Round trip
1 hr
From the ship and back
Fits
a 2–3 hour stop ashore
Margin already counted
Getting there
Walkable
See the rides below
Booking
Just turn up
Nothing to reserve
Why we send people here

Portuguese sponge cake perfected over 400 years — Fukusaya’s 1624 original shop still hand-mixes every batch. The five-slice box is carry-on gold.

Why it earns the hours
  • Short enough to be certain of: 1 hr door to door, so even a tender day works.
  • Reachable on foot from the berth, so no timetable can strand you.
  • It is not only a photo stop: what happens when a port cooks for three countries at once.
The story

Why Castella at Fukusaya is famous

What happens when a port cooks for three countries at once

Castella came with Portuguese missionaries in the 16th century and became Japanese: no butter, no dairy, just eggs, sugar, flour and mizuame syrup, baked until the bottom is a layer of coarse sugar. Fukusaya has made it since 1624 and still cuts it to order.

A Chinese restaurateur invented a cheap bowl for homesick students in 1899 and accidentally created the most Nagasaki thing there is: a dish that is not from anywhere, made of everything.

1571
The port opens to Portuguese trade

Sugar, sponge cake and the technique for both arrive

1624
Fukusaya founded

Still hand-mixing castella batter four centuries later

1600s
Shippoku emerges

One round table for Japanese, Chinese and Western courses

1899
Champon is invented

At Shikairo, to feed poor Chinese students cheaply

Do this

Shikairo sits near Glover Garden, minutes from the wharf. Chinatown and Fukusaya are both walkable — this is a port where the food is the sightseeing.

Where to have it

Three places, three different answers

The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.

On the signs

Words you will see

Champonちゃんぽん
Thick noodles, pork-and-seafood broth, everything in the pan. Invented at Shikairo in 1899.
Sara-udon皿うどん
The delivery version: crisp fried noodles under a thick starch sauce.
Shippoku卓袱
A round shared table alternating Japanese, Chinese and Western courses.
Kakuni角煮
Braised pork belly; on the street, stuffed into a steamed bun as kakuni-manju.
If you have longer

What fits alongside it

Each of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.

The day this belongs to

Routes that already include it

Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.

Pairs well with

What to put beside it

Each of these still lands you back aboard with the hour to spare.

Build your own day →
The one rule: be back on board 60 minutes before all-aboard. Build the whole day on the Nagasaki plan page.