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Visited

Ukuni Shoten

Name: Ukuni Shoten
Telephone: +81788558564
Price range: JPY 3,500
Rating: 3.03

うおくに商店

3.03

（1 reviews）

JPY 3,500

Kobe-shi Chuo-ku, Hyogo, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 3,500

Hours

Sunday

11:00~19:00

(L.O.18:30)

Accepts reservations

Monday

11:00~19:00

(L.O.18:30)

Accepts reservations

Tuesday

11:00~19:00

(L.O.18:30)

Accepts reservations

Wednesday

Closed

Thursday

11:00~19:00

(L.O.18:30)

Accepts reservations

Friday

11:00~19:00

(L.O.18:30)

Accepts reservations

Saturday

11:00~19:00

(L.O.18:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.43km from Kennchoumae station0.55km from Motomachi station0.64km from Sannnomiya station0.64km from Kobe Sannomiya station0.66km from Kyuukyoryuuchi・Daimarumae station0.83km from Sannnomiya station0.92km from Sannnomiya・Hanadokeimae station0.96km from Minatomotomachi station1.01km from Hanakuma station

Payment methods

Credit cards accepted(VISA, Master, and JCB)

July 26 to August 22, 2026

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26	27	28	29	30	31	8/1
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：Real-time reservation

：Request

：No available seats

：Closed

A specialty store for dried goods and seasonings delivering the rich flavors of Wakayama

Uokuni Shoten is a specialty store for dried goods and seasonings, established in 1946, featuring products centered around Wakayama. As an antenna shop located in Kobe, it offers a wide variety of local specialties from across Japan, with a particular popularity for Wakayama-produced sansho pepper and natural seasonings. Many products make use of fresh ingredients, providing new discoveries with each visit. This store is appealing for its flavorful products that enhance home cooking.

Ratings

3.03（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.05(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

ryou

@ryou-223243

Japan

Aug 2, 2023

3.5

This restaurant was opened in Kobe by the daughter and her husband, the third generation of a dry food store in front of a station in Wakayama, who split the business. 2 flavors became well known when Mr. Hamaya of Kamaitachi taught Mr. dancyu, the editor-in-chief of dancyu, and the cuisine has been well received. The aroma spread to the nose and enhanced the flavor of the dishes. It is worth repeating.

1