Fisheries vessel Hayama refitted to become 60m superyacht
National Marine Red Sea in Hurghada has transformed a former 50m fisheries vessel, Hayama, from a rusting hulk into a handsome 60m superyacht built for long-distance passage-making.
Built in 1988 and originally registered in Panama, Hayama is a former Japanese fisheries inspection ship. She was bought for the refit project in Shimizu, Japan, before her flag and class were changed and she was delivered from Shimizu to Egypt by a professional crew. The Hurghadan yard then began completely gutting and rebuilding her as a luxury exploration vessel.
The refit has added 10 metres to her length and brought her battered topsides up to a gleaming white finish that is sure to turn heads in any marina. The 60m boat now has new plumbing, engines, generators, toilets, tanks, valves and myriad other basic and luxury fittings.
Among them is a sizeable open air swimming pool in the aft deck area. The pool can be covered in bad weather. A large gym studio with exercise machines and mirrored walls is another of the features that Hayama’s original fisheries protection crew wouldn't have had access to.
Fresh decking has been laid throughout and the boat boasts wonderful wide, covered side decks that will make life on board safe and comfortable. The traditional circular and oblong ports have been maintained, giving plenty of light and adding classic character. Command is from a traditional bridge, also giving plenty of character. There is ample room for a large tender and water toys and the refit created additional RIB or PWC stowage in a dedicated well.
Down below the boat also now boasts a bar area and wine cellar with temperature controlled racks. There is ample room for guests and a large master cabin. A large dining room with some of the biggest windows in the boat has seating for 10 comfortably. Gone are the bare WCs designed with a hardy commercial crew in mind. In their place are comfortable bathrooms with showers and oversize basins and a wood-panelled sauna. Crew are accommodated in bunked cabins, with a crew kitchen and eating area. There is a separate, commercial-spec kitchen for preparing food for the guests.