Shop Uzunokuni
ショップ うずのくに
3.17
(0resultados)Reserva
No se aceptan reservas
Tipo de cocina
Presupuesto
JPY 2.500JPY 2.500
Horario de apertura
domingo
9:00~17:00
(L.O.16:30)
Se aceptan reservas
lunes
9:00~17:00
(L.O.16:30)
Se aceptan reservas
martes
9:00~17:00
(L.O.16:30)
Se aceptan reservas
miércoles
9:00~17:00
(L.O.16:30)
Se aceptan reservas
jueves
Cerrado
viernes
9:00~17:00
(L.O.16:30)
Se aceptan reservas
sábado
9:00~17:00
(L.O.16:30)
Se aceptan reservas
Día festivo
Cerrado
Comodidades
Aparcamiento disponible
Accesible para sillas de ruedas
Métodos de pago
Se aceptan tarjetas(VISA,Maestro,JCB,AMEX,Comensales)
Valoraciones
3.17(0resultados)
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Cocina
-
Servicio
-
Ambiente
-
Relación calidad-precio
-
Reseñas
Carta
Food
Menús
Genso Onion Japanese Dressing 1/2 oil (250ml)
The dressing is very popular, with a total of 800,000 units sold!
JPY 550
Onions from Awaji Island
Special Cultivation Awaji Island Onion (Net) with 100% Organic Fertilizer by Shun Sakoda of Mitsutama
JPY 350
Tetchan's Awaji Island Fully Ripened Onion Middle Size Turbo
JPY 1,100
Onion Dressing
Original Onion Dressing Oil 1/2 (250ml)
JPY 500
Original Yuzu Onion Dressing Oil 1/2 (1,000ml)
JPY 1,500
Onion Non-Oil Japanese Style Dressing (Aojiso Flavor) (250ml)
JPY 500
Onion Non-Oil Japanese Style Dressing (Aojiso Flavor) (1,000ml)
JPY 1,500
Onion Dressing Japanese Style Onion (200ml) (Made with Olive Oil)
JPY 500
Onion Dressing Western Style Onion (200ml) (Made with Olive Oil)
JPY 500
Awaji Onion Salad Dressing (300ml)
JPY 700
Ginger and Onion Dressing (250ml)
JPY 600
Yuzu and Onion Dressing (250ml)
JPY 600
Awaji Onion Field Yuzu Kosho and Onion Dressing (310ml) (No Salad Oil)
JPY 700
Premium Italian Dressing with Onions from Awaji Island and Loquats (180ml) (No Artificial Seasonings)
JPY 800
Awaji Onion Sesame Dressing (250ml)
JPY 600
Kosho Japanese-style Non-Oil Dressing (250ml) (Made with Kochi-produced Kosho juice and Awaji Island-produced onions)
JPY 500
Onion Soup
Awajishima Onion Soup/Stick Type (12 servings・60g) (Made with 100% Awajishima onions)
JPY 500
Awaji Island Onion Soup (24 servings・120g) (Made with 100% Awaji Island onions)
JPY 800
Ginger and Onion Soup/Stick Type (10 servings, 60g) (Made with 100% Awaji Island Onions)
JPY 600
Ginger and Onion Soup (20 servings, 120g) (Made with 100% Awaji Island Onions)
JPY 900
Onion Soup Zosui (4 servings) (4 bags of mixed grain rice + 4 bags of onion soup mix) (made with Awaji Island onions)
JPY 500
Onion Potage Made with Awaji Island Grown Onions (12g x 6 bags) (Made with 100% onions from Minamiawaji, Awaji Island)
(No chemical seasonings added)
JPY 600
Rich and Flavorful Onion Gratin Soup (5 servings, 42g total)
JPY 500
Fried Onion
Awaji Island Fried Onion (50g) (100% Awaji Island-grown onions)
JPY 477
Retort (Curry, etc.)
Awaji Beef and Onion Curry (Medium Spicy) (200g) (No Added Chemical Seasonings)
JPY 500
Awaji Beef Onion Hayashi (200g) (No Chemical Seasonings Added)
JPY 500
Awaji Island Blueberry Curry (Keema Curry) (Medium Spicy) (180g) (No Chemical Seasonings)
JPY 400
Awaji Island Keema Curry (180g) (Medium Spicy) (No Chemical Seasonings)
JPY 380
Awaji Island Meat Sauce (Tomato-based) (140g) (No Artificial Seasonings)
JPY 380
Awaji Island Onion and Awaji Beef Curry (Mild) (180g) (1 serving)
JPY 300
Awaji Island Onion and Awaji Beef Curry (Mild) (180g) (Serves 5)
JPY 1,500
Awaji Island Onion and Awaji Beef Curry (Spicy) (180g) (1 serving)
JPY 300
Awaji Island Onion and Awaji Beef Curry (Spicy) (180g) (Serves 5)
JPY 1,500
Awaji Island Shirasu Curry (Medium Spicy) (200g) (No Added Chemical Seasonings)
JPY 500
Awaji Island Naruto Sweet Potato Curry (Medium Spicy) (200g) (No Added Chemical Seasonings)
JPY 500
Rich Onion 5x Curry (220g) (Made with 100% Awaji Island Onions)
JPY 500
Awaji Island Onion Kitchen
Onion Chips (Lightly Salted) (15g) (Made with 100% onions from Minamiawaji City, Hyogo Prefecture)
JPY 240
Onion Chips (Curry Flavor) (15g) (Made with 100% onions from Minamiawaji City, Hyogo Prefecture)
JPY 240
Onion Chips (Black Pepper Flavor) (15g) (Made with 100% onions from Minamiawaji City, Hyogo Prefecture)
JPY 240
Blueberry Confiture (100g) (Made with 100% Blueberries from Minamiawaji City) (No Food Additives)
JPY 600
Blueberry Confiture (300g) (Made with 100% Blueberries from Minamiawaji City) (No Food Additives)
JPY 1,800
The Lovers of Rice
Awaji Island Specialty Stem Wakame Umatsuke (240g)
JPY 500
Awaji Island Specialty Stem Wakame Simmered (500g)
JPY 1,000
Kuki Wakame Chirimen Jako (160g)
JPY 600
Awaji Island Dried Sansho Pepper (100g) (No Food Additives)
JPY 600
Awaji Island Dried Sansho Pepper (200g) (No Food Additives)
JPY 1,100
Awaji Beef Chirimen (Chirimen Sansho) (100g) (No Food Additives)
JPY 600
Awaji Octopus Shirimen (Shirimen Sansho) (100g) (No Food Additives)
JPY 600
Awaji Beef Minced Meat (100g)
JPY 1,000
Awaji Oshinori (48 sheets)
JPY 500
Rice Lover Nori (48 sheets) (Made with Awaji Island Nori)
JPY 500
Rice Lover Nori (144 sheets) (Made with Awaji Island Nori)
JPY 1,000
Uzushio Nori (48 sheets) (Made with Awaji Island Nori) (No Food Additives)
JPY 500
Uzushio Nori (144 sheets) (Made with Awaji Island seaweed) (No food additives)
JPY 1,000
Información básica
Esta información sobre el restaurante ha sido facilitada por un usuario y no podemos garantizar que sea correcta. Verifica la información antes de usarla.
Nombre del restaurante
Shop Uzunokuni
Inglés
Shop Uzunokuni
Japonés
ショップ うずのくに
Coreano
쇼프 우즈노쿠니
Reserva
No se aceptan reservas
Tipo de cocina
Número de teléfono
Dirección
Horario de apertura
domingo
9:00~17:00
(L.O.16:30)
Se aceptan reservas
lunes
9:00~17:00
(L.O.16:30)
Se aceptan reservas
martes
9:00~17:00
(L.O.16:30)
Se aceptan reservas
miércoles
9:00~17:00
(L.O.16:30)
Se aceptan reservas
jueves
Cerrado
viernes
9:00~17:00
(L.O.16:30)
Se aceptan reservas
sábado
9:00~17:00
(L.O.16:30)
Se aceptan reservas
Día festivo
Cerrado
Presupuesto
JPY 2.500JPY 2.500
Métodos de pago
Se aceptan tarjetas(VISA,Maestro,JCB,AMEX,Comensales)
Comodidades
Aparcamiento
Sí 大型車6台/普通車60台] 最大100台まで
Accesible para sillas de ruedas
Sí
Tabaco
Prohibido fumar
Día de apertura
1 de abril de 2013
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