松崎町で愛されて60年 手作りさつま揚げの名店「はやま」が長期休業を乗り越え待望の営業再開【愛されごはん】

A Town of Namako Walls Where Traditional Flavors Are Returning This time, we'll introduce a renowned handmade satsumaage shop in Matsuzaki Town, located at the southern tip of the Izu Peninsula. After a long closure beginning in June 2025, the shop resumed sales in February 2026, bringing back the flavor its regular customers have been waiting for. Located on the west coast of the Izu Peninsula, Matsuzaki Town, where namako walled buildings still remain, is a popular spot. When you mention "hanpen" (fish cake) in Matsuzaki Town, locals will immediately think of "Satsumaage no Hayama." This renowned shop is also popular with tourists. Customer Q. What do you think? "It's freshly fried and delicious. It's hard to find freshly fried fish." The delicious flavor of the fish is preserved in a granite millstone built in 1963. The owner, Tomomitsu Hashiyama, makes the satsumaage. Hayama's satsumaage began about 60 years ago when Mr. Hayama's parents produced it at a family fishery company. Following the company's closure, he took over production and sales. A granite mill, manufactured in 1963, brings out the perfect texture for Hayama's satsumaage. Tomomitsu Hayama, Satsumaage Hayama "It's been used for a long time to keep the surimi cool and prevent its temperature from rising." Granite is less likely to generate frictional heat, absorbing excess heat from the surimi. Because surimi loses its elasticity above 10°C, a thermometer is used to check the temperature and adjust the kneading level by touch. Once shaped and deep-fried until golden brown, the resulting satsumaage boasts a chewy texture and concentrated fish flavor, making it a beloved favorite for over 60 years. Local support during the difficult closure However, in June 2025, Tomomitsu fell ill, forcing Hayama to take an extended closure. His rehabilitation progressed smoothly, but the restaurant was unable to open for more than six months. Under these circumstances, it was the support of our customers that encouraged us to reopen. Satsumaage Hayama's Mr. Hayama "When people walking by ask, 'Is your restaurant open?' or 'Are you open?' I always respond by saying, 'Please wait a little longer.'" The restaurant reopened in February. While only open on weekends, it was a long-awaited restart for our regular customers. Regular Customer "My usual restaurant had been closed for nearly six months, so I was feeling withdrawal symptoms, or rather, hungry, and really glad that they finally reopened." We also created a new product: five varieties of flattened tempura made with sakura shrimp, corn, pickled ginger, wood ear mushrooms, and black pepper. This is a tangible expression of our gratitude to our customers who waited for our reopening. A New Product Launch and a New Beginning, Expressing Gratitude Hayama Satsumaage, Mr. Hayama "Rethinking things and starting from scratch is a fresh and unprecedented approach. We hope you continue to enjoy Hayama's Hanpen as always." For more details, check out NEWS DIG! ↓ https://newsdig.tbs.co.jp/articles/-/...