Exploring Urban Agriculture: The Story of &FARM YUGI

About a 10-minute drive from Tama Center Station, a vine-covered cowshed suddenly comes into view as you navigate the old roads of the Horinouchi area in Hachioji. This building, once home to a dairy farm, has been repurposed as the base of operations for &FARM YUGI. The spacious cowshed has been transformed into an event space, and offices have also been added on the second floor. Even the massive feed silo standing by the roadside now serves as a striking landmark and signpost for the farm.

“The Horinouchi area is considered the birthplace of dairy farming in Tama. Toru Suzuki, who provided us with this land, was also a well-known dairy farmer in this area. Even though he’s retired now, he remains actively involved in mentoring younger generations and has become like a mentor to us. His efforts, especially in urban agriculture, have profoundly impacted our initiatives.”

The person sharing this story is Yusuke Hase, who oversees beekeeping at &FARM YUGI. Having been part of the farm since its early days, Hase explains the origins of the organization as follows:

“In 2013, the predecessor of &FARM YUGI, ‘FIO,’ was founded by three new farmers. The name ‘FIO’ comes from the initials Fresh (freshness), Integrity (honesty), and Organic (organic practices). One of the founding members and our current representative, Tatsuhiro Ogami, had just become a father at the time. His strong concern for ‘food safety’ was what initially drove us to grow vegetables without the use of pesticides or chemical fertilizers. That commitment continues to guide us today.”

Their decision to avoid using pesticides and chemical fertilizers also stems from a desire to “reduce the strain on the soil.” In other words, their integrity is not only directed toward consumers but also toward caring for the environment. The principles embodied in the name FIO continue to thrive today, living on as the brand name for their vegetables.

“In 2018, we changed our name to &FARM YUGI. Becoming a corporation qualified to own agricultural land allowed us not only to lease farmland but also to own it. Then, in 2024, we obtained Organic JAS Certification, which made us feel that our efforts had truly been solidified.”

The name “YUGI” is a tribute to the former village of Yugi, which once existed in this area. Although Yugi Village disappeared from maps when it was merged with Hachioji City in 1964, its legacy lives on through &FARM YUGI. This choice of name is not merely a nod to the area’s history but also a reflection of their commitment to staying deeply rooted in the local community.

&FARM YUGI currently grows around 30 types of vegetables, including carrots, arugula, zucchini, and turnips. In addition to running their own online store, they supply their produce to supermarkets, retailers, and restaurants both within and beyond Tokyo.

As Hase laughs and says, “It’s a common challenge for new farmers,” the farmland of &FARM YUGI is scattered across several small plots surrounding their base of operations.

Remarkably, one of these plots is located right next to Tokyo Metropolitan Route 155. At your feet, farmland stretches out with the rustic charm of a countryside landscape, and when you lift your gaze just a few meters ahead, cars rush by in an endless stream. This striking contrast between farmland and busy roads is a scene unique to urban agriculture. There, nestled inside small plastic-covered tunnels, Katsuona was patiently waiting for its time to be harvested and shipped.

“Our top recommendation in winter is Katsuona,” Hase explains. “It’s a leafy vegetable primarily grown in Fukuoka Prefecture, but we started growing it here at the suggestion of Ogami, who is originally from Fukuoka. Katsuona has a rough, bumpy appearance, almost like Godzilla’s skin, but its flavor is exceptional. It’s also considered a lucky charm and is an essential ingredient in Hakata-style New Year’s soup.Winter is also the season when carrots, daikon radishes, and sweet potatoes are at their best. Carrots, in particular, become much sweeter during this time, making them enjoyable even for those who usually don’t like them.”

Organic farming is a constant battle with pests. The challenge lies in preserving the deliciousness of the vegetables while finding ways to coexist with these insects. It is through countless efforts and hard work that &FARM YUGI has grown into what it is today.

“For example, Katsuona is part of the Brassica family, so in spring, it blooms with nanohana flowers. The nectar from these flowers becomes food for the bees I keep. While humans struggle with vegetable farming, it’s fascinating to see a small ecosystem of coexistence naturally thriving around us.”

Since 2022, &FARM YUGI has been engaged in a CSA initiative called “Ethical Farming.” CSA stands for Community Supported Agriculture, a system where producers and consumers mutually support each other. Consumers pay in advance to regularly receive farm produce while also sharing the risk of poor harvests with the producers. Regardless of the harvest volume or crop quality, the payment amount remains fixed, providing financial stability for the producers. This, in turn, helps build a foundation for sustainable agricultural management.

Currently, a shared farm is open to CSA members, where about 20 groups of members jointly manage a single plot of land. They grow annual crops, which complete their cycle from sowing to harvest within a year, as well as plants like rose hips and raspberries. Interestingly, more members come from outside the local area rather than from nearby residents.

“Home gardening or community gardens are more than sufficient for personal enjoyment. However, I think CSA members are drawn to the idea of ‘growing vegetables together and harvesting them together.’ We only provide minimal support, so how much they harvest depends on their efforts. Of course, it involves a lot of work and challenges, but that’s part of the appeal. Farming is, quite simply, fun,” says Hase.

It’s not uncommon for CSA members to take the lead in organizing events. One example is a gathering where members bake bread and pizza together. On the day of the event, the stone oven in a corner of the shared farm plays a central role.

“Recently, the stone oven has started showing noticeable cracks, so we plan to repair it together. The materials we’ll use are just mud, straw, and plaster. It’s not something you’d typically think about in daily life, right? But experiencing hands-on, practical work like this—not just on the farm—is essential. Through these accumulated efforts, I believe we can uncover the true meaning of ‘well-being.’”

Ethical Farming is an innovative initiative that leverages the unique characteristics of this area, where rural landscapes and residential environments coexist. While remaining deeply rooted in the local community, &FARM YUGI continues to embrace new ideas and will keep evolving the role of urban agriculture.