Roman-style pizza • Yugawara
概要
Ouchidepizza sits on the same short stretch of road between Yugawara Station and the Chitose River that hosts several of the town's better lunch options. The room is small and casual, built on the idea of 'お家で' - at home - which is also the literal meaning of the name. Chef Fabio Romanato is from Venice; his Japanese business partner, Yamada Kimie, runs the floor. Before the Yugawara storefront, the two operated a Tokyo catering and mail-order operation out of the Kagurazaka / Ichigaya area, delivering pizza to homes via Uber Eats and shipping frozen pizzas nationwide. The name is a direct carryover from that chapter of the business.
The backstory is what makes this restaurant worth a specific plan rather than a default pizza stop. Fabio is a food content creator - his Japanese-language TikTok and Instagram accounts (@fabilog0016, 'ファビオ飯') have a meaningful following in Japan's Italian-cooking community. Moving the physical shop from Tokyo to Yugawara was a deliberate choice: Fabio has said he picked Yugawara for its seaside setting and small-town feel reminiscent of his Venetian home, and for the community-oriented pace that a capital city could not offer. The shop opened April 2025 and hit its one-month anniversary in May with a small press piece from the local Yugawara-Manazuru PR outfit. It is, by any measure, a very young restaurant - no Tabelog listing yet, no Hot Pepper page - which is both a freshness signal and a data caveat (see notes).
The pizza itself is the reason to plan around this restaurant. Fabio serves Roman-style square pizza (pizza al taglio), not the Naples-style round pies most Japanese customers expect. The edges carry toppings all the way out - no 'mimi' crust rim - and the dough is offered in two builds: a whole-grain dough with a nutty, crisp texture, and a white-wheat dough with a softer, chewy bite. Dishes rotate. The lunch menu anchors on classics - Margherita and Diavola (spicy salami) - plus a daily special. Dinner expands with appetizers and the house specialties: Ortolana (vegetable-heavy, with housemade pesto), Parmigiana (Fabio's eggplant-and-sausage special), Rustica (cream base with potatoes), and vegan options with plant-based cheese. Italian imports - cheeses, olive oils - are paired with Japanese seasonal vegetables from the local market.
Two things round this out: takeout is part of the shop's DNA, not an afterthought - every pizza on the menu is available to go, and home-party catering and children's pizza workshops are still offered alongside the dine-in service. And because Fabio brings a camera-lens instinct to the food, expect presentation, process, and plating to matter. The restaurant is closed Mondays, open 11:00-20:00 the rest of the week. Given its youth and the online-first way the business is built, their Instagram (@ouchidepizza) is the most current source for menu rotations, daily specials, and holiday closures.
根拠
なぜそう言えるか
予算、予約、支払い、信頼ラベル、引用、スコアメモは、詳細ページの項目、公開リスティング、ガイドページ、レビュー抜粋から整理しています。スコアはライブ評価ではなく編集上の信頼度です。
- 確認した情報源
- 5件の公開情報
- データノート
- 5件の相違点
- 最新性
- このガイド内の静的な調査記録です。営業時間・料金・休業・空室は旅行前にリンク先で確認してください。
基本情報
店舗データ
住所: 神奈川県足柄下郡湯河原町城堀90-1
電話番号: (see Instagram @ouchidepizza - phone not published online)
営業時間: 11:00-20:00
各ソースからのシグナル
スコア
| Food quality | 4.2/5 | mediumChef Fabio Romanato is a documented Italian-cuisine content creator (TikTok/Instagram 'ファビオ飯' - @fabilog0016) with a Venice background and years of Tokyo catering/delivery experience. The Yugawara-Manazuru PR one-month recap (May 2025) and the 93estate town coverage both speak positively, but we have no Tabelog corpus to triangulate against. Score reflects strong pedigree signal with medium confidence on live execution. |
| Value | - | lowPricing is not published on any online source we could find (no Tabelog, no Hot Pepper, no menu on the shop's own site). Roman al taglio in Japan typically runs ¥1,000-1,500 per square pizza but we are not quoting a number we cannot confirm. |
| Spaciousness | - | lowSeating count not confirmed from any scraped or published source. The shop is described as small and casual ('like home'), consistent with a takeout-first operation that added dine-in, but this is inference rather than measured footprint. |
| Health friendly | 3.5/5 | mediumVegan pizza option explicitly on the menu; vegetable-forward Ortolana with housemade pesto; local Japanese vegetables layered onto Italian imports. Not positioned as health food, but has more dietary flexibility than a typical Neapolitan pizza program. |
| English ability | 4.0/5 | mediumItalian-born chef (Fabio Romanato from Venice) - English should be conversational. Partner Yamada handles floor-facing Japanese. Signage and online copy are primarily Japanese; the name and Instagram handle romanize cleanly. |
| Kid friendly | 4.0/5 | mediumChildren's pizza-making workshops are a published offering. The format (square slices, casual room, takeout-friendly) is structurally kid-appropriate in a way that a Neapolitan trattoria would not be. |
| Seating comfort | 3.5/5 | lowRoom is described as a casual, home-like space. No reviewer corpus yet to confirm. |
レビューより
お客様の声
「本場のローマピッツァを家のようなリラックス空間で」
Real Roman-style pizza, in a space as relaxed as your own home.
「四角いピザは日本ではまだ珍しいが、ローマでは丸いピザと並ぶ主流のスタイル。」
Square pizza is still uncommon in Japan, but in Rome it's one of the two main styles alongside the round pie.
「耳がない分、具材が端まで乗り、色とりどりのお肉や魚や野菜で埋め尽くされる。」
Without a crust rim, the toppings extend all the way to the edge, covered with colorful meat, fish, and vegetables.
「ホームパーティーやイベントへのケータリングも継続中。」
Home-party catering and events are still part of what they do.
情報源の相違点
データノート
食べログ・Google・ホットペッパーなど複数のプラットフォームで収集した情報に矛盾があった箇所です。誤った情報でせっかくの旅を無駄にしないよう、より保守的な解釈を採用しています。各ノートには矛盾点とその判断理由を記載しています。
- Tabelog and Hot Pepper: Neither platform lists this restaurant as of 2026-04-15 - it opened April 2025 and is a takeout-first operation with a strong social-media presence rather than a traditional-listing presence. This is a genuine data gap; the guide page is authored from web research (Yugawara-Manazuru PR, 93estate) plus the shop's own social accounts. If a Tabelog listing appears later, we should rescrape and refresh.
- Phone number: We could not locate a published phone number through any online source. For contact or catering inquiries, Instagram DM (@ouchidepizza) is the documented channel.
- Pricing: Menu prices are not published on any online source we were able to verify. We have left `averagePrice` deliberately vague rather than guess. Check Instagram or ask in-store.
- Chef identity: Chef is 'Romanato Fabio' per the 93estate opening article - not to be confused with the separate Japanese food TikToker also named 'ファビオ' (@fabico0101 / @fabilog0016, the 'ファビオ飯' account). Cross-referencing social handles, the Ouchidepizza Fabio does appear to run the '@ouchidepizza' account directly but the TikTok personality 'ファビオ飯' is a distinct food-content brand even if it's the same person. Treat the chef's face as the canonical identity, not the username.
- Reservations and seating: No online source confirms seat count, reservations policy, or parking. The shop's takeout-first, catering-friendly heritage suggests walk-in dine-in is normal; confirm via Instagram before a group visit.
情報源