About Food Allergy Accommodations
We have received many inquiries regarding how we handle food allergies at our Accommodation, and would like to inform you as follows.
Meals served at our Accommodation are not completely allergen-free. When making a Reservation, please review the following points and make your final decision accordingly.
1. Please inform us of the specific allergen(s) and severity at least 3 days before your stay. We will accommodate by removing the relevant ingredient(s) or adjusting the menu. Please note that we may not be able to accommodate requests made on the day of your visit.
2. If symptoms are severe, for your safety we may be unable to serve meals and/or may have to decline your stay.
3. Meals are prepared in the same kitchen as other dishes, using shared cooking equipment. While items are thoroughly cleaned each time, there is still a possibility of trace allergens adhering to or mixing into food.
4. Please understand that it is difficult to completely eliminate essential Japanese seasonings such as soy sauce and miso (which may contain wheat, soybeans, etc.).
5. If significant changes to the meal content are required for allergy accommodation, an additional fee may apply. Also, the number of dishes in the course may be reduced.
6. Please refrain from requesting ingredient substitutions due to personal likes or dislikes.
[Examples of common allergens]
- Dairy products: butter, milk, cheese, yogurt, fresh cream
- Eggs: chicken eggs, fish roe
- Nuts: peanuts (groundnuts), cashews, almonds, walnuts
- Crustaceans: shrimp/prawns, crab
- Wheat
- Buckwheat (in addition to dishes containing buckwheat noodles/soba; some guest room bedding uses buckwheat-husk pillows)
- Rosaceae fruits: apple, peach, strawberry/berries*, Japanese apricot (ume), loquat (biwa), pear
- Oily blue-backed fish: mackerel (saba), herring (nishin), sardine (iwashi), tuna (maguro), Pacific saury (sanma)
*Generally refers to fish with bluish backs that swim near the surface






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