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Naturalle Bono

Last Updated February 7, 2019

Naturarae Bono | Italian cuisine (Aoba-ku, Yokohama)

Yokohama local production for local consumption support shop (honorific title omitted)
Store nameNaturalle Bono
Representative DirectorMakoto Ueki
Address and
Access
2-4-3 Fujigaoka, Aoba-ku, Yokohama-shi Fujigaoka Kaikan B1F
1-minute walk from Fujigaoka Station on the Denentoshi Line
Phone numberPhone: 045-978-0355 Fax: 045-978-0355
URLhttp://n-buono.com/ (external site)
Business hours

From 11:30 a.m. to 3:00 p.m. (Last order at 2:00 p.m.)
6 p.m. to 10 p.m. (Last order 9:30 p.m.)

Regular holidayTuesday
Local production for local consumption
For
Initiatives
Focusing on the Italian food culture "local production for local consumption and slow food," we actively incorporate local vegetables directly from our partner farmers in Aoba Ward, Midori Ward, Tsuzuki Ward  , and Kohoku Ward.
There are many rare Western vegetables, where owners go directly to farmers and sometimes harvest in their own fields, and there are many rare Western vegetables, and there are about 300 types a year. "Yokohama Vegetable Burnya Cauda", which eats more than 10 kinds of seasonal vegetables in sauces heated with garlic, anchovi, and olive oil, is the most popular menu in our shop.
RecommenderMasakatsu Nakayama (Producer/Okuma-cho, Tsuzuki-ku)
Reason for recommendationWe produce vegetables and other products in Tsuzuki Ward  .
Naturra Lebono uses vegetables and fruits throughout the year. The main vegetables are tomatoes, eggplants, cabbage, spinach, ruccoola, turnips, lettuce, and mizuna, and fruits are oysters, karin, and oysters.
The owner chef Ueki comes to pick vegetables and fruits about six times a week. In addition, the farm name and producer are displayed on the menu of the shop.

For inquiries to this page

Green Environment Bureau Agricultural Administration Department Agriculture Promotion Section

Phone: 045-671-2637

Phone: 045-671-2637

Fax: 045-664-4425

Email address: mk-nogyoshinko@city.yokohama.lg.jp

Return to the previous page

Page ID: 191-919-222

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