Ouchidepizzaお家でピザ

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 'at home' - 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, 'Fabio Meshi') 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.

Address: Shirohori, Yugawara, Ashigarashimo District, Kanagawa 90-1

Phone: (see Instagram @ouchidepizza - phone not published online)

Hours: 11:00-20:00

Real Roman-style pizza, in a space as relaxed as your own home.

Square pizza is still uncommon in Japan, but in Rome it's one of the two main styles alongside the round pie.

Without a crust rim, the toppings extend all the way to the edge, covered with colorful meat, fish, and vegetables.

Home-party catering and events are still part of what they do.

These are points where the platforms we scraped (Tabelog, Google, Hot Pepper) gave us conflicting information. Where a visitor could waste a trip on a wrong assumption, we have defaulted to the most conservative interpretation rather than picking a winner. Each note explains the contradiction and the choice we made.

• 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 '' (@fabico0101 / @fabilog0016, the 'Fabio Meshi' account). Cross-referencing social handles, the Ouchidepizza Fabio does appear to run the '@ouchidepizza' account directly but the TikTok personality 'Fabio Meshi' 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.

• Google Maps
• Instagram (@ouchidepizza)
• Facebook
• Yugawara-Manazuru PR (1-month recap, May 2025)
• 93estate coverage (opening announcement)