π Local-First — Harbor-fresh fish sealed inside the crust: no fishy smell, fluffy flesh — Aji-fry at Hayakawa Port, Odawara.
Freshly fried aji-fry (three pieces) at Hayakawa Port, Odawara. Because the fish is so fresh, there’s no off-odor even after frying, and each bite is sweet and fluffy. It’s an easy Hop-Off between Hakone or Atami.
Last updated: 2025-12-05
Introduction
Hayakawa Port is the seaside gateway of Odawara in Kanagawa. Morning-caught horse mackerel is trimmed quickly, then fried in clean, well-rotated oil at high heat for a short time—so the coating stays crisp while the flesh stays moist and fluffy. That lack of fishiness and the natural sweetness you get at the harbor lift aji-fry to another level.
What to Try
- Aji-fry (three-piece standard): as in the photo. For flavor changes, go #1 lemon + salt → #2 soy sauce → #3 tartar (if available). If a shop has no tartar, repeat lemon or soy to enjoy the fish’s natural sweetness.
- Set meal with rice & miso soup: the steam from the fryer and the rice bowl peaking at the same moment is the best bite.
- Small sides: if they have crispy fish-bone “senbei,” add it—different crunch from the coating.
How to Order
- Ordering: ticket machine or at the counter; specify the set meal (three pieces). On the table you’ll usually find lemon, salt, and soy sauce. Tartar sauce availability varies by shop.
- How to eat: right after serving, take a first bite from the edge to catch the sound and aroma → then move to the thick center. Keep half the piece “plain,” then add tartar (if available) or soy for a second take.
- Wait time: freshly fried usually takes 5–10 minutes. Check train/bus times for Hakone before lining up.
Tokyo or Trip?
π Local-First — Eat it at the port.
Tokyo has good aji-fry, too, but the lack of fishiness even after frying and the fluffy, juicy flesh come from harbor freshness. At Hayakawa Port you also get strong value for size. It’s the ideal one-plate stop on a Tokyo ↔ Hakone Hop-Off.
Explore Nearby
- Kakigori at Tamaya (Enoshima) π§
- Tsukiji Tamagoyaki at Marutake (Tokyo) π₯
- Kura Sushi in Tokyo — Conveyor Belt π£
- Tori-Chiku Udon at Onyanma (Tokyo) π
- Cream Anmitsu in Asakusa (Tokyo) π¨
Similar Dishes
- Kurobuta Tonkatsu (Kagoshima) π
- Kurobuta Katsudon (Kagoshima) π
- Osaka-Style Kushikatsu in Tokyo π’
External Links
- Kanagawa Prefecture Tourism — TOTOCO Odawara (Official) π
- Japanese Jack Mackerel — Species info (Wikipedia) π
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- π Local-First: Best experienced in its home region. Worth a trip.
- π’ Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- π£ Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.