Champon is mostly known for being made in Nagasaki, but there are famous kinds of champon in Kitakyushu as well.  About 70 years ago, noodle makers created a kind of thin and chewy steamed noodle, and that evolved into the hearty yet inexpensive champon enjoyed in Tobata today.

The crisp, sautéed vegetables and chewy, smooth noodles are an excellent combination.