Hiramatsu

To see our guests smile

 

We are entering a new era, with new values that call for changes in the way we live.
But there is one thing we believe should never change: the joy of precious moments spent with those dear to us.

So that you can continue to enjoy those precious moments, Hiramatsu has established a new set of safety standards, which we call the Hiramatsu Standards.

These set out detailed guidelines on the environment into which we welcome our guests, and the way our staff go about their jobs, with a focus on hygiene, social distancing and ventilation. Building on Hiramatsu’s traditions of safety and peace of mind, we will continue to adapt them to suit the changing times.

All because we love to see our guests smile.

Enjoy precious moments with those dear to you, with peace of mind. Your happiness is our delight.

Restaurant

 
  • Air purifiers

    We have placed AirBuster air purifiers (ozone germ and odour eliminators)
    in all Hiramatsu Group restaurants, cafés and hotels.

    The oxidizing action of ozone eliminates and inactivates bacteria and viruses in the air and on surfaces, and prevents growth of resistant bacteria. AirBusters are used to prevent infection in fire stations, ambulances and healthcare facilities around Japan.

    Facility Hygiene
Hygiene Management
  • Sanitizing surfaces

    We sanitize all frequently touched surfaces in common areas once an hour.

    Facility Hygiene
  • Sanitizing tables & chairs

    We sanitize tables, chairs, bag baskets and other frequently touched objects after every guest.

    Facility Hygiene
  • Staff health checks

    We check our staff's temperatures when they arrive for work and before opening, and anyone with a cough, fever or other cold-like symptoms is sent home.

    Staff
  • Masks

    For your safety and to maintain public hygiene, our staff wear masks while commuting and at work.

    Staff
  • Hand-washing & gargling

    Our staff wash their hands and gargle on arrival and at frequent intervals while at work.

    Staff
  • Supplier hand hygiene

    Anyone entering our premises (food suppliers etc) is asked to clean their hands with sanitizer.

    Staff
  • Food hygiene

    We are taking extra care to observe the standard food hygiene measures required under Japan's Food Sanitation Act.

    Facility Hygiene
  • Separate dishes

    To reduce the risk of infection, we try as far as possible to avoid guests sharing dishes.

    Facility Hygiene
  • Contact-free payment

    To avoid contact when you pay your bill, we provide cash trays and recommend paying at the table.

    Requests to our guests
  • Hand hygiene after table-clearing

    Waiting staff sanitize their hands every time they clear dishes from a table.

    Staff
  • Fresh tablecloths

    In the interests of hygiene, we change tablecloths after every guest.

    Facility Hygiene
  • Your health

    We respectfully ask that you stay away if you have are unwell, with symptoms such as a fever or a cough.

    Requests to our guests
  • Temperature checks

    Please cooperate with temperature checks before you enter the premises. We will respectfully ask you not to enter if you have a fever.

    Requests to our guests
  • Hand sanitizer

    Please clean your hands carefully, using the sanitizer provided.

    Requests to our guests
  • Masks

    For your safety and to maintain public hygiene, please wear a mask as far as possible except during meals.

    Requests to our guests
  • Back-of-house hygiene

    Back-of-house areas used by staff are kept well ventilated and are regularly sanitized.

    Staff
  • Travel restrictions

    Staff are not permitted to travel overseas or within Japan, especially to areas with a high risk of infection.

    Staff
  • Health & safety

    We hold training sessions led by experts to raise staff awareness of coronavirus prevention measures and food safety.

    Staff
Social Distancing
  • Table spacing

    To maintain social distancing, we have a reduced number of tables, placed well apart.

  • Seat spacing

    Chairs are spaced to ensure that guests at the same table are not seated too close together.

  • Diner numbers

    To minimize risk, we restrict the number of diners per reservation and stagger reservation times.

    Requests to our guests
Ventilation
  • Air purifiers

    We have placed AirBuster air purifiers (ozone germ and odour eliminators) in all Hiramatsu Group restaurants, cafés and hotels.

    Facility Hygiene
  • Ventilation

    Besides installing air purifiers, we keep our premises well aired using ventilation systems and by opening windows at regular intervals.

    Facility Hygiene

Hotel

 
  • Air purifiers

    We have placed AirBuster air purifiers (ozone germ and odour eliminators)
    in all Hiramatsu Group restaurants, cafés and hotels.

    The oxidizing action of ozone eliminates and inactivates bacteria and viruses in the air and on surfaces, and prevents growth of resistant bacteria. AirBusters are used to prevent infection in fire stations, ambulances and healthcare facilities around Japan.

    Facility Hygiene
Hygiene Management
  • Sanitizing surfaces

    We sanitize all frequently touched surfaces in common areas once an hour.

    Facility Hygiene
  • Sanitizing guest rooms

    We thoroughly sanitize all surfaces in guest rooms that guests may touch, and provide sanitizer in all rooms.

    Facility Hygiene
  • Your luggage & car

    Our staff sanitize their hands or wear gloves when handling your luggage or parking your car.

    Staff
  • Check-in & check-out

    To help avoid close contact, we may ask you complete check-in or check-out in your room if the lounge is busy.

    Requests to our guests
  • Turndown service

    To avoid staff entering guest rooms more than necessary, please let us know if you do not require your bed turning down.

    Facility Hygiene
  • Staff health checks

    We check our staff's temperatures when they arrive for work and before opening, and anyone with a cough, fever or other cold-like symptoms is sent home.

    Staff
  • Masks

    For your safety and to maintain public hygiene, our staff wear masks while commuting and at work.

    Staff
  • Hand-washing & gargling

    Our staff wash their hands and gargle on arrival and at frequent intervals while at work.

    Staff
  • Supplier hand hygiene

    Anyone entering our premises (food suppliers etc) is asked to clean their hands with sanitizer.

    Staff
  • Sanitizing tables & chairs

    We sanitize tables, chairs, bag baskets and other frequently touched objects after every guest.

    Facility Hygiene
  • Fresh tablecloths

    In the interests of hygiene, we change tablecloths in the restaurant after every guest.

    Facility Hygiene
  • Separate dishes

    To reduce the risk of infection, we try as far as possible to avoid guests sharing dishes.

    Facility Hygiene
  • Hand hygiene after table-clearing

    Waiting staff sanitize their hands every time they clear dishes from a table.

    Staff
  • Food hygiene

    We are taking extra care to observe the standard food hygiene measures required under Japan's Food Sanitation Act.

    Facility Hygiene
  • Contact-free payment

    To avoid contact when you pay your bill, we provide cash trays and recommend paying at the table.

    Requests to our guests
  • Hand sanitizer

    Please clean your hands carefully, using the sanitizer provided.

    Requests to our guests
  • Masks

    For your safety and to maintain public hygiene, please wear a mask as far as possible except during meals.

    Requests to our guests
  • Your health

    We respectfully ask that you stay away if you have are unwell, with symptoms such as a fever or a cough.

    Requests to our guests
  • Temperature checks

    Please cooperate with temperature and health checks before you enter the premises. If you have a fever, we will ask you to contact a public health centre or medical institution.

    Requests to our guests
  • Back-of-house hygiene

    Back-of-house areas used by staff are kept well ventilated and are regularly sanitized.

    Staff
  • Travel restrictions

    Staff are not permitted to travel overseas or within Japan, especially to areas with a high risk of infection.

    Staff
  • Health & safety

    We hold training sessions led by experts to raise staff awareness of coronavirus prevention measures and food safety.

    Staff
Social Distancing
  • Table spacing

    To maintain social distancing, we have a reduced number of tables, placed well apart.

  • Seat spacing

    Chairs are spaced to ensure that guests at the same table are not seated too close together.

Ventilation
  • Air purifiers

    We have placed AirBuster air purifiers (ozone germ and odour eliminators) in all Hiramatsu Group restaurants, cafés and hotels.

    Facility Hygiene
  • Ventilation

    Besides installing air purifiers, we keep our premises well aired using ventilation systems and by opening windows at regular intervals.

    Facility Hygiene

Wedding

 
  • Air purifiers

    We have placed AirBuster air purifiers (ozone germ and odour eliminators)
    in all Hiramatsu Group restaurants, cafés and hotels.

    The oxidizing action of ozone eliminates and inactivates bacteria and viruses in the air and on surfaces, and prevents growth of resistant bacteria. AirBusters are used to prevent infection in fire stations, ambulances and healthcare facilities around Japan.

    Facility Hygiene
Hygiene Management
  • Your health

    We respectfully ask that you stay away if you have are unwell, with symptoms such as a fever or a cough.

    Requests to our guests
  • Temperature checks

    Please cooperate with temperature checks before you enter the premises. We will respectfully ask you not to enter if you have a fever.

    Requests to our guests
  • Hand sanitizer

    Please clean your hands carefully, using the sanitizer provided.

    Requests to our guests
  • Masks

    For your safety and to maintain public hygiene, please wear a mask as far as possible except during meals.

    Requests to our guests
  • Wedding guest reception

    To reduce congestion, we may change reception times and places. We also take precautions regarding the handling of cash and use of shared pens etc.

    Requests to our guests
  • If your guests cancel

    If a guest in your party has suspected coronavirus symptoms and is unable to attend, we will not charge for cancellation even on the day.

    Requests to our guests
  • Sanitizing surfaces

    We sanitize all frequently touched surfaces in common areas once an hour.

    Facility Hygiene
  • Sanitizing tables & chairs

    We sanitize tables, chairs, bag baskets and other frequently touched objects after every guest.

    Facility Hygiene
  • Staff health checks

    We check our staff's temperatures when they arrive for work and before opening, and anyone with a cough, fever or other cold-like symptoms is sent home.

    Staff
  • Masks

    For your safety and to maintain public hygiene, our staff wear masks while commuting and at work.

    Staff
  • Hand-washing & gargling

    Our staff wash their hands and gargle on arrival and at frequent intervals while at work.

    Staff
  • Supplier hand hygiene

    Anyone entering our premises (food suppliers etc) is asked to clean their hands with sanitizer.

    Staff
  • Hair & makeup amenities

    Hair and makeup amenities are replaced or sanitized after every guest.

    Staff
  • Photographs

    Please note that to avoid contact, we are unable to comply with requests for staff to take photographs using your camera or smartphone.

    Staff
  • Microphones

    We provide separate microphones for the MC and guests, and sanitize them after every use.

    Staff
  • Food hygiene

    We are taking extra care to observe the standard food hygiene measures required under Japan's Food Sanitation Act.

    Facility Hygiene
  • Separate dishes

    To reduce the risk of infection, we try as far as possible to avoid guests sharing dishes.Food is served by staff wearing gloves if the dish is needed to be shared.

    Facility Hygiene
  • Buffet

    Except for desserts presented on individual plates, food is served by staff wearing gloves.

    Facility Hygiene
  • Fresh tablecloths

    In the interests of hygiene, we change tablecloths after every guest.

    Facility Hygiene
  • Hand hygiene after table-clearing

    Waiting staff sanitize their hands every time they clear dishes from a table.

    Staff
  • Back-of-house hygiene

    Back-of-house areas used by staff are kept well ventilated and are regularly sanitized.

    Staff
  • Travel restrictions

    Staff are not permitted to travel overseas or within Japan, especially to areas with a high risk of infection.

    Staff
  • Health & safety

    We hold training sessions led by experts to raise staff awareness of coronavirus prevention measures and food safety.

    Staff
Social Distancing
  • Table spacing

    To maintain social distancing, we have a reduced number of tables, placed well apart.

  • Seat spacing

    Chairs are spaced to ensure that guests at the same table are not seated too close together.

Ventilation
  • Air purifiers

    We have placed AirBuster air purifiers (ozone germ and odour eliminators) in all Hiramatsu Group restaurants, cafés and hotels.

    Facility Hygiene
  • Ventilation

    Besides installing air purifiers, we keep our premises well aired using ventilation systems and by opening windows at regular intervals.

    Facility Hygiene