Inside the factory, areas are strictly segmentalized according to its exposure to the hygiene control levels.
Maintain the quality stability by the central kitchen system. Under the system, intensive quality control were made possible.
Cooking room
Latest facilities were installed for bulk production.
Packing room
Atmospheric pressure in Packing room is kept high to keep off bugs, dirt, or dust.
An essential requirement for every catering company is, of course, to guarantee food safety to its customers. We are particularly attentive for this food safety issues, and introduced HACCP production system in 2006 building HACCP-certified Hakusan Factory. To serve the best, at the same time, we are consistently questing for better ingredients and look for room for improvement.
Our food quality is constantly checked by the third party inspection agency.
We attach specific importance to water, and we use the river-bed water from Mt.Hakusan to cook our curry. The water which has been filtered and purified during its long trip from the summit of Mt. Hakusan is a perfect match to enhance the flavor of our curry.
It is our important obligation to procure the finest ingredients from the farmers we trust.
To secure food safety for customers, we
・conduct on-sight inspection for every farmland
・made submittal of written standards compulsory
■ Intolerance concerns
If you are concerned about intolerance for particular food ingredients, please refer to the below.
■ Ingredient labeling
If you need to confirm the ingredient labeling, refer to the below
If you need to confirm the ingredient labeling, refer to the below
■ Sanitary control
Each one of shop is highly committed to the sanitary control. Who wants to eat at the place with poor sanitation? We have put particular importance on cleanliness since we started as a tiny restaurant. Now we are keeping that tradition with
・Setting specific manual for sanitary control
・Constant monitoring of actual operations
・Disclosing information on products
Each one of shop is highly committed to the sanitary control. Who wants to eat at the place with poor sanitation? We have put particular importance on cleanliness since we started as a tiny restaurant. Now we are keeping that tradition with
・Setting specific manual for sanitary control
・Constant monitoring of actual operations
・Disclosing information on products