Activity Provider of this plan
Selling points regarding safety
Classes are held in small groups, and a staff member is always present to give a lecture. It is also a fun and easy cooking experience that anyone can do. We also take into consideration hygiene such as quality control of ingredients, tableware, and hand washing and disinfection of staff and customers.
Number of staff | 30 people |
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Number of instructors | 2 people |
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JPY
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