| License and Qualifications | No qualifications required |
|---|---|
| Number of staff | 6persons |
| Number of instructors | 2persons |
| Selling points regarding safety | ・Supervised and conducted by a professional Japanese chef, the cooking process is designed with safety in mind. ・Processes using knives and fire are carried out within reasonable limits with prior explanation and support. ・The experience is carried out in a strict hygiene environment (hand washing before cooking and thorough utensil management). ・If you have any allergies or dietary restrictions, please let us know in advance. ・The number of participants is kept small or easy to manage, so staff can keep an eye on them at all times. ・Operated responsibly as a business in Japan, in case of any problems. |
| Operating hours | 11:00-14:00 |
|---|---|
| Regular holidays | Monday, Thursday, Friday |
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