Basic Concept as Muslim Friendly

Our hotel's restaurant and banquet kitchen all use the same kitchen, cooking utensils, and edible oils for daily operations. Additionally, we ensure thorough cleaning of cooking utensils, equipment, and tableware. We display forbidden ingredients used in our menu through pictograms, and we can make ingredient substitutions for certain menu items as needed. We kindly ask for your preferences in advance for special menu requests and will do our best to accommodate them. In the event of accidental cross-contamination of forbidden ingredients due to shared kitchen facilities, we will promptly report it to you.

Response Policy

1. Our restaurant has not received halal certification from a third-party organization.
2. The kitchen environment is used for general cooking purposes and is not dedicated exclusively to halal preparation. While we take great care in handling ingredients and seasonings, please be aware that there is a possibility of cross-contamination with prohibited substances due to cooking in the same kitchen.
3. In our establishment, we offer non-halal menus and alcoholic beverages for our general guests.
4. In the case of Muslim‐Friendly Menu, we provide a halal label.
5. We will accommodate a Muslim‐Friendly Menu as follows.
   1. We use Halal-certified meat for our Muslim-friendly menu.
   2. In regards to seasonings, we make sure to check the ingredient list before using them. We carefully check the ingredients, seasonings, and frying oil to ensure that neither the primary nor secondary ingredients, as well as additives, contain alcohol or pork-derived components.
      ＊ However, that processing aids, carry-over ingredients, and additive preparations that are exempt from labeling under food regulations are not subject to verification.
   3. We use the same utensils such as cutting boards, knives, bowls, and tongs as those for regular cooking, and we wash them thoroughly before use.
   4. We use the same heating cookware (pots, pans) as those for regular cooking, and we wash them thoroughly before use.
   5. We use same dishes as those for the regular menu, and we wash them thoroughly before use.
   6. We use alcohol-based disinfectant for staff hand sanitization and sterilization of cooking utensils.