| Number of staff | 11persons |
|---|---|
| Number of instructors | 1persons |
| Selling points regarding safety | 1. Because cutting is a dangerous process of cooking, we ask customers to use a short knife next to the chef when they use it. 2. We treat all ingredients appropriately and always disinfect utensils and fixtures. |
| Operating hours | 12:00 to 20:00 |
|---|---|
| Regular holidays | No scheduled holidays |
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