Uni Senmonten Yoichiya Otaru Unga Branch
うに専門店世壱屋 小樽運河店
Help desk
Shop
From the chef
With local pride, Mr. Sato warmly welcomes and greets visitors.
He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.
佐藤 勇太Yuta Sato
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- Menu
- From the chef
- Map
- Reviews
Uni Senmonten Yoichiya Otaru Unga Branch
うに専門店世壱屋 小樽運河店
Help desk
Shop
0134-65-7251 (+81-134-65-7251)
- location_onAccess
- 6-minute by car from the Sasson Expressway Otaru IC / 60-minute from Sapporo City via National Route 5 / 15-minute walk from Otaru Station
- restaurantCuisine
- Japanese / General,Japanese / Sashimi (raw fish)/Seafood,Japanese / Donburi (rice bowl) / Kaisendon (seafood bowl),Japanese
- scheduleOpen
- [Monday, Tuesday, Thursday-Sunday, National Holidays, Day Before National Holidays] 10:00 am - 8:00 pm (L.O. 7:30 pm)
- blockClosed
- Wednesday
- paymentsAverage price
- Dinner: 5,500 JPY / Lunch: 5,500 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments Accepted
Transportation IC Card / Prepaid IC Card / Prepaid Card -
QR Code Payments Accepted
PayPay / Rakuten Pay / LINE Pay / d Payment / au PAY / Alipay / WeChat Pay
- pin_dropAddress
-
2-18, Sakai-machi, Otaru-shi, Hokkaido map
- local_taxiAddress (for taxi driver )
- 小樽市堺町2-18
- translateEnglish services
- English menu available.
- listFeatures
-
English menu / Free Wi-Fi / Chinese menu / Lunch / No smoking / Reservations / Child friendly / Counter seating available / Take out
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews