Hijiori Onsen Maruya

Highest Standard COVID-19 Measures ~ Maruya's Approach to Avoiding the Three Cs ~ Rooted in this Onsen area with a history of 1,200 years, Maruya, established in the first year of the Meiji era, celebrates its 153rd anniversary. With pride in the Maruya legacy, we propose a thorough approach to avoiding the Three Cs as a way of travel in the prolonged COVID-19 era. We will continue to evolve our measures to avoid the Three Cs, aiming for the highest standard of COVID-19 measures. Strengthening the Avoidance of the Three Cs to Provide a Safe Stay Due to the impact of the novel coronavirus (COVID-19), people's movement and direct interactions have been restricted. At Maruya, we believe that when the situation of virus spread stabilizes, what travelers will seek is the ability to enjoy extraordinary experiences with peace of mind. We are convinced that providing a stay where guests can relax and unwind, free from the stress and anxiety of virus spread, is what the tourism industry can offer moving forward. Therefore, Maruya has established two key measures: "hygiene management" and "avoidance of the Three Cs," evolving our traditional services at each Facility. Under the "hygiene management" axis, we focus on disinfection within the Property in addition to regular cleaning, as well as monitoring the health of both staff and guests. Under the "avoidance of the Three Cs" axis, we are creating an environment where the Three Cs are less likely to occur from the perspectives of guests and staff. According to the Ministry of Health, Labour and Welfare, the Three Cs are defined as "closed spaces with poor ventilation," "crowded places where many people gather," and "close-contact settings where close-range conversations or interactions occur" (from the Ministry of Health, Labour and Welfare website). At Maruya, we have concretized these Three Cs avoidance measures as service standards for our Ryokan and will implement the following measures thoroughly. Specific Measures to Avoid the Three Cs - Check-in in guest rooms (temporarily suspending front desk check-in) To avoid contact with others, guests will be guided directly to their rooms for check-in. - Entry restrictions Staff will manage the entrance to avoid congestion at the entrance upon arrival. - Open design allowing natural ventilation Rooms are designed with large windows to bring in fresh air. - Semi-open-air Onsen in guest rooms The Grand Room Gassan features a semi-open-air Onsen with natural hot spring water, allowing guests to enjoy the Onsen in their private space. - Meals served in completely private rooms - Measures to minimize close contact between staff and guests Replacing verbal explanations of dishes with written notes (temporarily suspending verbal explanations) - Enhanced ventilation in dining areas - Limiting the number of guests Restricting the number of guests in each bath to 2-3 to ensure social distancing - Enhanced ventilation in bathing areas - Suspension of day-use bathing - Staggered billing To avoid crowding during billing, guests will be billed at staggered times. "Hygiene Management" Measures As part of our response to the novel coronavirus, Maruya considers the health of our guests and public hygiene and implements the following measures: ■ Temperature checks and health monitoring at check-in All guests are subject to temperature checks and health monitoring. Guests with a fever of 37.5°C or higher may be asked to refrain from staying, following the instructions of the health authorities. ■ In addition to regular room cleaning, disinfection and wiping with alkaline electrolyzed water throughout the Property Special attention is given to disinfecting frequently touched areas (door handles, drawer and refrigerator handles, remote controls, switches, handrails, etc.) in all guest rooms with alkaline electrolyzed water. ■ Ozone deodorization and sterilization in all rooms During ozone treatment, air conditioners are turned on, and all closets and storage spaces are opened to ensure comprehensive deodorization and sterilization of the entire space. ■ Placement of disinfectant alcohol throughout the Property ■ Mandatory alcohol disinfection for all guests upon entering dining areas ■ High-temperature washing (above 80°C) of tableware (plates, glasses) and cutlery, and disinfection washing of meal trays ■ Staff wearing masks during customer service within the Property ■ Strict health and hygiene management for staff (temperature checks and record verification before reporting to work)