COVID-19 Infection Prevention Measures
1. Hygiene management
- All employees complete a health check questionnaire and temperature screening when reporting to work. (If an employee has a fever of 37.5°C or higher, they will be instructed not to come to work. The same applies if a family member shows suspected symptoms.)
- Employees are required to follow our internal hygiene rules for handwashing and gargling upon entering the building.
- Overseas business travel for employees is prohibited.
- Entry to facilities considered high-risk for infection is prohibited.
- Staff wear masks while providing service inside the Accommodation.
- Alcohol-based disinfectant is available throughout the Accommodation.
- High-touch areas such as door handles, doors, elevator buttons, and restroom doors are thoroughly wiped and disinfected by service staff approximately once per hour using disinfectant wipes and alcohol.
- Tableware (plates, glasses) and cutlery are washed at high temperature (80°C or higher), and meal trays are cleaned and disinfected.
- Staff wear gloves when setting tables, and cutlery is provided in a cutlery box.
- Buffet-style dining has been suspended. To prevent indirect transmission via food or tableware, meals will be served by staff only.
2. Specific measures to avoid crowded settings
- Capacity limits are in place.
- Restaurant crowd levels are managed, with staggered entry times implemented.
- Spacing between restaurant tables has been increased to approximately 2 meters.
- Windows are opened for continuous ventilation.
- All guests are asked to use alcohol sanitizer upon entering the restaurant.
- At check-in, we confirm whether guests have any recent overseas travel history.
At check-in, we also confirm guests’ previous and next destinations.
Please note that the above measures may be updated in accordance with policies issued by the Japanese government and relevant authorities. If changes occur, we will inform you accordingly.