A Former Farm Reborn: Arriving at UBUYAMA PLACE in the Aso Highlands

Welcome to UBUYAMA PLACE — the ambitious new destination that opened in July 2024 on the grounds of the former Ubuyama Farm in Ubuyama Village (産山村, a quiet highland community deep in Aso District). What was once a working dairy farm has been reimagined as a full-day food destination, serving authentic wood-fired Neapolitan pizza, house-made cheese, Italian cuisine, and fresh gelato from morning through dinner.

The venue carries a clear mission: “Revitalizing the community through food.” It’s already become a gathering place where locals, families, and visitors from across Japan — and the world — share great meals with the sweeping Aso landscape as their backdrop. Future plans include shokuiku (食育, food education) workshops for children, outdoor activities, and seasonal festivals.

The parking lot is spacious and easy to navigate. On our visit the sky was overcast and the air cool — if you’re coming in autumn or winter, bring a light jacket so you can fully enjoy the outdoor areas.

A tourism information board near the entrance is a welcome sight for first-time visitors to Ubuyama Village — the area has more to explore than just this restaurant.

Walk up the gentle slope from the parking lot and something catches your eye — a large bell hanging at the top. Give the rope a solid pull and let it ring out across the highlands.

Beyond the bell you’ll find an outdoor play area for children.

The equipment was slightly damp from morning dew on our visit, but on a clear day this wide-open space looks wonderfully freeing for kids to run around in.

The outdoor fun doesn’t stop at the playground. UBUYAMA PLACE offers free hammock rentals — pick one up from the café counter, find one of the hammock stands scattered across the grounds, hang it wherever you like, and unwind. A ¥500 deposit is required at pickup but fully refunded when you return it. Finding your own perfect spot on the property is half the charm.

As you wander the grounds, you might encounter a goat. Our fearless toddler made a beeline straight toward it, much to our alarm. We later saw a staff member gently herding it back to its pen — apparently it had escaped. Very on-brand for a former farm.

Right next to the main building is an on-site cheese workshop. It was closed on the day we visited, but knowing that the fresh cheese on your plate is made just steps from where you’re eating tells you everything about this place’s commitment to quality.

Inside the Restaurant — Japan’s Largest Wood-Fired Oven and a Menu Rooted in Local Ingredients

Step inside and you’ll find a souvenir corner near the entrance stocked with local specialties: basashi (馬刺し, horse sashimi — a signature Kumamoto delicacy), fresh house-made cheese, melon bread, and more.

The refrigerated section carries locally grown cherry tomatoes and fresh milk sourced from the surrounding Aso farms.

The café counter is where you order takeout items — and where you pick up or return the free hammocks.

There’s also a comfortable lounge area indoors — ideal for relaxing while waiting for your table, or for taking in the mountain scenery on a rainy day.

The dining room is centered on what is said to be Japan’s largest wood-fired pizza oven — an unmistakable focal point. Floor-to-ceiling windows frame a sweeping panorama of the Aso highlands. Seating is generously spaced, making navigation easy with strollers or wheelchairs. By lunchtime the restaurant fills up quickly, and seating is prioritized for those with reservations — booking in advance is strongly recommended. Staff are attentive and welcoming; there’s no table call button because there’s always someone nearby.

Each pizza on the menu lists its toppings and sauces in detail — no guesswork required. Many of the cheeses are made in the on-site workshop using milk from the neighboring farm. Staff are happy to explain any unfamiliar ingredients. Note that pizzas are a generous ~30 cm in diameter.

《Wood-Fired Neapolitan Pizza》
— Seasonal Specials —
· Funghi (Mushroom)　¥2,000
· Zucca (Pumpkin)　¥2,200

· Monte Bianco　¥1,980
· Quattro Formaggi (Four Cheese)　¥2,200
· Pizza “Aso”　¥1,980

《Appetizers》
· Mozzarella & Ricotta Caprese with Aso Tomato　¥1,200
· Akau Red Wagyu Carpaccio　¥1,180
· Sweet Potato Chips with Ricotta Mousse　¥680
· Aso Shiitake Sauté with Mashed Potato & Porcini Sauce　¥1,050

《Iron Grill — Akau (Aso Red Wagyu)》
Akau (阿蘇あか牛) is a prized breed of Wagyu cattle raised in the Aso region, known for its rich flavor and lean marbling.
· Rump (200g)　¥3,500
· Sirloin (150g)　¥4,000
· Fillet (150g)　¥4,500

《Pasta》
· Sawamura-san’s Tomato Peperoncino　¥1,280
· Wagyu Bolognese　¥1,680
· House-made Salsiccia & Aso Shiitake Cream Sauce　¥1,680

All ingredients are locally sourced. Menu items like “Sawamura-san’s Tomato” put a human face on the producers behind your meal — a detail that makes the food feel genuinely personal.

One standout feature of the drinks menu is its extensive non-alcoholic lineup. Designated drivers and non-drinkers aren’t stuck with plain soft drinks — there are inventive non-alcoholic cocktails and non-alcoholic beers to enjoy right alongside the rest of the table.

《Non-Alcoholic Cocktails》
· Premium Peach Bellini　¥650
· House-made Whey Sour　¥600
· UBUYAMA Berry Farm　¥600
· Sri Lankan Tea Soda　¥600

《Non-Alcoholic Beer》
· Heineken 0.0　¥700
· House-made Shandy Gaff　¥750
· Ubuyama Tomato Red Eye　¥850
· House-made Lemonade Beer　¥750

《Soft Drinks》
· Kumamoto 100% Mandarin Juice　¥440
· Kumamoto 100% Tomato Juice　¥550
· House-made Ginger Ale　¥440
· House-made Lemonade　¥440
· Ubuyama Fresh Milk　¥500

《Beer》
· Heartland　¥880
· Today’s Craft Beer — ask staff for today’s selection

《Café》
· Ubuyama Special Blend Coffee　¥500
· Ceylon Tea　¥400
· Chai　¥600

What We Actually Ordered — An Honest Review from a Family Visit

Mozzarella & Ricotta Caprese with Aso Tomato — ¥1,200. Our server explained that both cheeses are crafted next door using milk from the neighboring farm. Neither cheese is overpowering — the salinity of the prosciutto, the gentle sweetness and acidity of the tomato, and the clean milky flavor of the cheese come together in a beautifully restrained dish that lets the ingredients speak for themselves.

Zucca — ¥2,200. Topped with pumpkin, ricotta, mozzarella, pancetta, gorgonzola, pumpkin paste, walnut, and rosemary. I was genuinely torn between every option, but the combination of pumpkin, walnut, and gorgonzola was too intriguing to pass up.

A sweet pumpkin flavor runs through the whole pizza, but the saltiness of the pancetta and the pungent depth of the gorgonzola keep things complex and interesting. The crust is thin, but the generous toppings make it surprisingly filling. The faint scent of rosemary, the creaminess of the cheese, and the crunch of walnut all work beautifully together — impressive considering how many elements are at play. My kids were entirely focused on eating just the crust edges.

Wagyu Bolognese — ¥1,680. When we ordered, the server asked whether we’d like it made without black pepper for the children. We said yes, and the pepper was brought separately in a grinder on the side — a small but genuinely thoughtful touch that we didn’t expect.

The pasta is fettuccine-style — wide, chewy ribbons coated in a rich, deeply flavored bolognese. A bit grown-up for young palates, but the kids devoured it anyway. A satisfying, substantial dish.

From left: House-made Whey Sour ¥600, House-made Lemonade Beer ¥750, Ubuyama Fresh Milk ¥500. Children’s drinks arrive with a lid and straw. I ordered the Whey Sour — whey (乳清, nyūsei) is the translucent liquid that separates when making yogurt or strained cheese, and it’s packed with protein. Here it’s transformed into a refreshingly bright, yogurt-tinged sour — I’d order it again without hesitation. My husband’s Lemonade Beer was subtly fruity and a great non-alcoholic option. The kids went straight for the milk, as they always do anywhere in Aso.

I got so excited about dessert that I forgot to photograph the menu — apologies! House-made Milk Gelato — ¥500 (add ¥300 for an espresso affogato topping). It looks like soft-serve, but the moment your spoon breaks the surface you get that unmistakable airy gelato texture. The flavor, however, is intense — almost like eating fresh cream. The contrast between the lightness of the texture and the depth of the milk is extraordinary. If you find it too rich, the espresso topping balances it beautifully. One note: if you’re planning to have dessert, pace yourself during the main course.

My husband chose the firm-set pudding — rich in egg and fresh milk flavor, with a mellow caramel that doesn’t overwhelm. The dessert menu also includes Ricotta Cheesecake and Tiramisu.

Ubuyama Village is not the easiest place to reach — count on roughly 90 minutes to 2 hours from central Kumamoto City. And yet, when you’re finally headed back to the car at the end of the day, you’ll know with certainty that every minute of the drive was worth it. The wood-fired pizza alone justifies the journey. Pair that with the stunning mountain setting, the warmth of the hospitality, and a menu built entirely on local ingredients, and UBUYAMA PLACE starts to feel less like a restaurant and more like a resort. We spotted many international visitors on the day we went — and it’s easy to see why. Come eat, play, and let the Aso highlands restore you.

Frequently Asked Questions

※ Information is accurate at the time of our visit. Prices and opening hours are subject to change. Please confirm before you go.