In order to visualize the status of the three Cs in the hotel, we installed a system called a CO₂ sensor.
The CO₂ sensor measures carbon dioxide (CO₂) concentrations. It is used to measure the degree of crowdedness in public spaces, such as public baths, based on the principle that the CO₂ density increases the more crowded a place is.
The CO₂ concentration is displayed on the monitor screen in three levels (green, yellow, and red) accompanied by a warning sound. Please use this as a guide for avoiding the three Cs.
Please monitor the CO₂ concentration displayed on the screen to avoid closed and crowded areas.

We have applied an antibacterial and antiviral photocatalytic coating to surfaces that people touch (door knobs in all guest rooms, all handrails and elevator buttons in the hotel, etc.). Surfaces with a photocatalytic coating are clearly indicated with stickers.

• (1) Regular cleaning of public spaces

  We have increased the frequency that public spaces are cleaned since June.

• (2) Installation of humidifiers filled with hypochlorite water to operate late at night

  We have installed humidifiers filled with hypochlorite water, which is effective in inactivating viruses and removing allergens, in public spaces such as changing rooms, the front counter, the lobby, and food preparation areas for operation late at night.

• (3) Ozone sterilization late at night

  We use ozone sterilizers to remove bacteria and viruses from public spaces late at night when no guests are present.

• (4) Regular ventilation

  We regularly ventilate public spaces to reduce stagnation and the proliferation of viruses and bacteria.

In order to avoid crowding in the public baths, we have suspended day spa services for the time being. While suspended, only guests staying at the hotel are able to use the onsen baths. Alcohol disinfection pumps have been installed in the changing rooms. Late at night, we operate humidifiers filled with hypochlorite water and ozone sterilizers. All equipment (baskets, hair dryers, etc.) in the changing rooms is also frequently disinfected. The onsen baths are disinfected using chlorine.
We also control meal times to avoid the three Cs in the public baths. Please note that use of the bathing areas may be restricted without notice. We appreciate your understanding.

We have introduced Hazard Analysis and Critical Control Point (HACCP) standards for food hygiene in food preparation areas, and pay special attention to hygiene management. We also carefully sanitize delivered food ingredients and other deliverables, and disinfect shoes and clothing when entering food preparation areas.

*HACCP stands for Hazard Analysis Critical Control Point. HACCP is a food hygiene management method requiring important matters relating to the condition and handling of food items to be recorded and controlled. It was announced by the Codex Committee on Food Hygiene, a joint organization of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The hotel complies with HACCP in food hygiene management.

Course meals at the hotel are served in private rooms. After use, we disinfect with hypochlorite water using sprayers and also disinfect tables and other small fixtures such as handles with alcohol.

We use humidifiers and sprayers filled with hypochlorite water to disinfect the interiors of our shuttle buses. Alcohol disinfection pumps are installed in the buses. Bus service takes social distancing into consideration by limiting the number of passengers and ensuring spaced seating.

We have been conducting COVID-19 antigen testing for all employees monthly since August 2021. For the safety and security of our guests and employees, we plan to continue conducting monthly testing for as long as there are concerns about COVID-19 infections.