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Cleanliness & Safe Policy

In our group of hotels, the safety and security of our guests and colleagues remain our key priorities.
While we are all learning to adapt to the ‘new normal’ guidelines that include "The 3Cs"
by the government and the Ministry of Health,
Labor and Welfare in an effort to prevent the spread of COVID-19,
we would like to inform you that we are also implementing heightened
safety and hygiene measures based on three factors and details as follows:

Prevention of
contact infection

Prevention of
splash infection

Thorough ventilation
for Infection prevention

The 3Cs:”Closed spaces with poor ventilation” ”Crowded places with many people nearby” ”Close-contact setting such as close-range conversations”

  • Check-In and Out

    • "Activities of the service staff"

      The service staff thoroughly implements contact prevention, splash prevention, and preventive communication between customers and staff. In addition, the staff will strive to provide services while wearing masks and thoroughly manage health and hygiene.

    • "Prevention of splash infection"

      We will install a panel and vinyl sheet to prevent splash infection. All room keys, writing instruments, rental items, etc. that will be handed to the customer will be disinfected.

    • "Implementation of temperature checks"

      We will perform temperature checks for all customers. In addition, large hotels have installed Al temperature solutions. If you have a fever of 37.5 degrees or higher, you may not be allowed to stay.

    Guestrooms and Public Areas

    • "Thorough ventilation"

      We will ensure thorough ventilation in all guest rooms in public areas. We also have many open rooms with windows and doors that let you feel the atmosphere, so you can rest assured that you are in good hands.

    • "Thorough disinfection"

      We will thoroughly disinfect and clean the facilities in the guest rooms, carefully disinfecting the parts that are frequently touched. In addition, we will thoroughly sanitize elevators in public areas.

    • “Installing disinfection stations”

      We will install disinfection stations that customers can use around public facilities, in front of elevators, in front of banquet halls, etc. to create an environment in which customers can constantly disinfect their hands.

    • "Cleaning during consecutive nights"

      From the perspective of contact infection risk, cleaning staff will only perform cleaning when requested by the guests during consecutive nights.

    Restaurants and Bars

    • "Restaurant, bar, and dining place congestion prevention"

      At all restaurants and bars, we will strive to decentralize entry times and ensure the distance between tables, limit the number of seated people, and devise appropriate seating methods.

    • "New buffet style"

      To provide a safe and secure environment, we frequently change tongs and chopsticks, and when taking food, wearing a mask and gloves is necessary. In addition, if close circumstances are expected, the service staff will provide service to each individual as much as possible.

    • “Implementation of fingertip alcohol disinfection”

      When entering all restaurants/restaurant bars, we ask all customers to disinfect their fingertips with alcohol.

    Banquets and other facilities or colleagues

    • "Counter-measures for the banquet hall"

      We will propose a layout that allows you to keep proper distance in the hall. We will thoroughly disinfect tables and chairs. In addition, for buffets, we will provide services using the new buffet style. Our venues have large windows, so you can use them with confidence.

    • "Counter-measures for pools and gyms"

      We will implement thorough disinfection including hand alcohol disinfection, limiting the number of people, and setting a time limit to maintain a contact infection prevention and splash contact prevention environment. We will also strictly implement measures against the “Three Cs”.

    • "Activities of the service staff"

      The service staff thoroughly implements contact prevention, splash prevention, and preventive communication between customers and staff. In addition, the staff will strive to provide services while wearing masks and thoroughly manage health and hygiene.