Ukai Rakuyado

Ukai Gakuya is committed to ensuring our guests’ safety by implementing measures to prevent the spread of COVID-19. Thank you for your understanding and cooperation. ・The main building is reserved exclusively for one group per day. While you will not come into contact with other guests, we will also simplify the check-in process more than usual to minimize contact with staff. ・The day before your check-in, we will close the Accommodation for disinfecting and cleaning. (Once a Reservation is made, we will stop selling availability for the day before and the day after.) ・For a Multiple Night Stay, we will refrain from changing linens. [Go To Travel Participating Business Checklist] Our Accommodation implements infection-prevention measures required of Go To Travel participating businesses, as well as the “COVID-19 Response Guidelines for Accommodations (Version 1),” as follows. We apologize for any inconvenience this may cause and appreciate your understanding and cooperation. Items marked ○: Not implemented. Items marked ●: Thoroughly implemented. [Cleaning & Disinfection Inside the Property] ○ Frequently touched objects and areas such as elevators are regularly wiped down and disinfected with disinfectant. → Not implemented due to exclusive use. ● Areas in guest rooms that guests may touch are wiped down and disinfected with disinfectant during room cleaning. [Guest Health Checks] ● At check-in, all staying guests are asked to have their temperature taken and their identity verified while taking precautions such as avoiding face-to-face interaction. ● We conduct health checks such as temperature screening; if a guest has a fever or cold-like symptoms, we will follow instructions from the nearest public health center (including on weekends) and respond appropriately. ● If a guest develops symptoms such as fever, cough, or fatigue during their stay, they are asked to contact the front desk immediately; depending on the situation, we may report to the public health center or recommend visiting a medical institution. ● At check-in and other times, we thoroughly inform staying guests of “Items Travelers Must Comply With (*)”. ○ At check-in and other times, we thoroughly inform staying guests that group travel by young people, group travel by older adults who are at higher risk of severe illness, or travel involving large banquets is generally considered high-risk and should be avoided where possible; however, this alone does not uniformly exclude such travel from support programs—rather trips should be conducted appropriately on the premise that reliable infection-prevention measures can be implemented (e.g., school trips/educational trips). → Not implemented because we do not accept groups. [Infection-Prevention Measures Inside the Property] ○ For shared facilities such as baths/spas or dining facilities, limits on number of users or usage time have been set. ○ In restaurants/dining areas, infection-prevention measures such as spacing between tables/seats have been implemented. ○ For buffet-style service: measures are taken to avoid sharing utensils—such as individual servings per guest; staff serving portions; or providing dedicated tongs/chopsticks per guest. → We do not offer buffet-style service. ● Please refrain from actions that involve speaking loudly inside the property or sharing drinks while dining/drinking (“passing drinks around”). ● For ventilation in elevators, guest rooms, and shared spaces inside the property—including introducing outside air via air-conditioning equipment—we open windows/doors where appropriate. [Other Measures] ○ During your stay at our Accommodation: in public spaces within the property please wear a mask and wash/disinfect hands frequently. → Not implemented due to exclusive use. ● Disinfectant is placed in multiple locations inside the property (e.g., in the lobby area and at restaurant entrances) for hand sanitizing/disinfection purposes. ○ At entrances such as reception/front desk counters or restaurants: floor markings etc., have been installed so guests can keep distance from each other (“physical distancing”). → Not implemented due to exclusive use. ○ After meals: tables are cleaned/disinfected before seating next guests again (“turnover disinfection”). → Not implemented due to exclusive use. ● Employee health management has been strengthened; employees undergo health checks including temperature screening when reporting for work; if they have symptoms such as fever/cough/phlegm/cold-like symptoms/fatigue etc., they do not work but instead remain at home. ● All employees wear masks while working along with face shields etc., when necessary.”