[The Story Behind DEKETACHI Udon in Hayama] Created by a Renowned Event Producer – 9 Reasons You Can’t Miss It

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Today, I’m excited to introduce a hidden gem that’s quietly making waves in Hayama: DEKETACHI Udon.

The owner is none other than a professional event producer and director who even directed the Tokyo Paralympics ceremonies. But why did someone like him open an udon shop in Hayama?
We went to find out the story behind it.

[Highlight 1] Director’s Touch – Crafting the Perfect Thin Udon

The signature dish at DEKETACHI Udon is its delicate, thin noodles. Rather than the thick, chewy Sanuki udon that’s common in Japan, the owner fell in love with the soft and silky thin udon from Kyushu—and he wanted to share this rare treat with people in Kanto.

Every ingredient is chosen with uncompromising care:

・100% Hokkaido wheat flour
・Top-grade Rishiri kelp
・Premium bonito flakes from Kagoshima

The broth, which takes a full three days to prepare, is packed with deep umami flavors.

This is udon where the broth is the real star! Every drop warms your soul.

[Highlight 2] What’s the Meaning Behind “Masu Udon”?

The name “益 (Masu)” carries several meanings:

・Masu-masu oishiku – Getting tastier and tastier
・Masu-masu hanjo – Thriving more and more
・Masu-masu shiawase – Bringing more happiness to everyone

Originally, the udon was served in a traditional wooden measuring cup called a “Masu,” which became the inspiration for the name. The kanji “益” (meaning prosperity or benefit) was chosen as a play on words with “升 (Masu).”

View this post on Instagram

While the wooden “Masu” is no longer used—since ceramic bowls retain heat better—the clever name and its meaning live on.

[Highlight 3] What Does “DEKETACHI” Mean?

“Deketachi” is a dialect word from Shikoku, meaning “just made” or “freshly made.”

In the world of Kamataki Udon (boiled udon straight from the pot), “deketachi” refers to noodles served immediately after boiling — capturing the perfect moment of freshness.

The owner hopes customers can enjoy the texture and flavor of udon at its absolute best, which is why the shop proudly carries the name “DEKETACHI.”

Knowing the story behind the name makes the udon taste even better!

[Highlight 4] How an Event Producer Became an Udon Chef

Yoshida-san, the owner, is a professional event producer by trade. He’s worked on some truly impressive stages, including:

– Tokyo Paralympics Ceremonies
– T.M.Revolution Concerts
– Events for Korean star Lee Byung-hun

(Source: Instagram)

Then, during the COVID pandemic, the event industry came to a sudden halt.

Yoshida-san decided to use that time to pursue his long-held dream: opening an udon shop. His first location was in Yokohama’s Motomachi district.

His passion for udon was sparked years earlier while traveling across Japan for work. In Kyushu, he tasted thin-style udon and was instantly hooked — its gentle texture and delicate flavor left a lasting impression.

Originally, he thought this dream would wait until retirement, but the pandemic accelerated his timeline. Later, he moved to Hayama — drawn by the sea — and reopened DEKETACHI there.

Today, he juggles both careers: event producer and udon chef.

(Source: Instagram)

[Highlight 5] Udon Meets Creative Direction

“Cooking is a lot like directing a performance,” Yoshida-san explains.

・Sourcing the best ingredients
・Planning how to present them beautifully
・Delivering a moment of surprise and delight

This creative mindset runs through every aspect of his shop, from food to ambiance.

For example, the dipping sauce is subtly infused with the fragrance of locally grown Hayama yuzu. Collaborating with nearby farmers, they use only the fragrant peel, creating a delicate aromatic “surprise” in every bowl.

Serving udon in wooden masu cups at his old shop? Another creative touch! He truly brings the art of showmanship into his cooking.

[Highlight 6] A Broth That Takes Three Days to Prepare

The dipping sauce for Masu Udon is crafted using a special broth that takes three full days to complete.

Step 1: 24 hours soaking high-grade Rishiri kombu from Hokkaido
Step 2: Add bonito flakes from Kagoshima to deepen the flavor
Step 3: Combine with a unique soy sauce blend and mirin
Step 4: Finish with another layer of bonito flavor

Finally, the broth rests for another 24 hours to let all the flavors meld beautifully — a total of three days of careful preparation.

“Professional udon chefs might find this process a bit unconventional,” Yoshida-san admits, “but I wanted to find my own way — not just follow tradition.”

This unique creative spirit — free from rules — is exactly what makes DEKETACHI special.

[Highlight 7] Signature Dish: Masu Udon

The star of the menu is Masu Udon, served with thin, silky noodles made from 100% Hokkaido wheat.

Dip the noodles into piping hot broth and enjoy. A touch of Hayama yuzu peel floats in the broth, adding a fragrant citrus twist to every bite.

On the table, you’ll also find two types of shichimi pepper and special sansho oil — tools for customizing your flavor journey.

“Start plain, adjust with the shichimi halfway through, and finish with a drizzle of sansho oil. Enjoy the 3-step transformation!” says Yoshida-san.

Yoshida-san’s love for quality ingredients even extends to these condiments.

The sansho oil is sourced from Kanja Sansho-en in Wakayama, a connection forged during his event travels. Since dreaming up DEKETACHI’s menu, this fragrant oil has always been part of the plan.

This oil is a game changer! It’s not spicy, just super aromatic — making the udon irresistible.

[Highlight 8] Tempura & Curry Udon: Hidden Gems on the Menu

Besides udon, DEKETACHI offers tempura and curry too!

The tempura was a crowd favorite in Yokohama, but with Yoshida-san running the shop solo, it’s now limited to certain nights.

Curry Udon is a fan-favorite — after being featured in a local magazine, it became an instant bestseller.

[Highlight 9] Supporting Local Kids – The 100 Yen Udon Project

DEKETACHI is not just a place to eat — it’s also a place that cares about the community.

It all started when Yoshida-san noticed a child standing in front of the shop, looking hungry. Without a second thought, he offered the child a warm bowl of udon. That simple act of kindness became the spark for the 100 Yen Udon Project.

The idea is simple: any child who needs a meal can come by and enjoy a bowl of freshly made udon for just 100 yen.

Whether it’s a kid waiting for parents to come home from work, or a child short on allowance — this udon shop wants to be a warm and welcoming place they can always count on.

“I’d love for DEKETACHI to be more than just a restaurant. I want it to feel like a ‘second home’ for the kids of Hayama,” says Yoshida-san.

Some kids even cheerfully call out “I’m home!” when they stop by. This heartwarming initiative makes me love this place even more.

What I Ordered

◽️ Signature Masu Udon (800 yen)
◽️ Masu Udon with Dashi Curry (1,000 yen)
◽️ Extra Ginger Rice (300 yen)
◽️ DEKETACHI Beef Tendon Stew (600 yen)

The silky noodles paired perfectly with the rich, deeply layered broth — an absolute delight!

The dashi curry was another standout, blending fragrant spices with the gentle umami of bonito and kombu.

The ginger rice, soaked in broth for a rice soup twist, was incredibly comforting.

And the beef tendon stew — melt-in-your-mouth tender, with flavors that make you want to order a beer (or two).

It was hard to stop ordering, but every dish was worth it!

Dog-Friendly Info

✔ No terrace seating (indoor only)
✔ Dogs are welcome via takeout orders
✔ Great walking spots nearby

Access & Basic Info

Masu Udon DEKETACHI Hayama
Address: 1392-80 Isshiki, Hayama, Miura District, Kanagawa
Hours:
Mon, Thu, Fri: 11:00-15:00
Tue, Wed: 11:00-15:00 / 18:00-22:00
Sat & Sun: Irregular hours
Closed: Irregular
Parking: 3 spaces available
Official Instagram: @deketachi_hayama

Final Thoughts

At first glance, you might wonder — what could a top event producer and a small udon shop possibly have in common?

But the answer is clear: passion for delivering unforgettable experiences.

Yoshida-san’s commitment to selecting the finest ingredients, creating unique presentations, and crafting memorable flavors reflects the very heart of what makes his events so successful.

Next time you visit Hayama, take a moment to taste the story — every bowl of Masu Udon tells one.

Knowing the story behind the dish makes every bite even more delicious!

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