Food Allergy Policy Food Allergy Policy

1. Basic Policy for Food Allergy Management

(1) Allergy information for the nine specified ingredients

Tobu Hotel Management Co., Ltd.(hereinafter referred to as "the Company") discloses information on the nine specified allergens (shrimp, cashews, crab, walnuts, wheat, buckwheat, eggs, milk, and peanuts) that are required to be displayed in accordance with the Food Labeling Act of the Consumer Affairs Agency, using pictograms and other means. Furthermore, for customers with food allergies, we will provide information on the specified allergens contained in the dishes that will be served, upon prior notification. We are happy to discuss the contents of the dishes to be served upon prior consultation. In that case, we kindly ask that you contact the restaurant staff at least one week before your scheduled visit.

• *Please note that we are currently only addressing the nine specified allergens, as it can be difficult to obtain accurate information from our suppliers regarding the 20 items that are similar to specified allergens but are not required to be listed on the label.
• *Please note that some restaurants, such as buffets, may not be able to accommodate allergies.

(2) How to deal with allergens during the cooking process

In the kitchens of Hotel, restaurants, and banquet halls, we handle foods and ingredients containing the nine specified allergens, "shrimp, cashews, crab, walnuts, wheat, buckwheat, eggs, milk, and peanuts," during the cooking process. We use the same cooking utensils and cooking oil throughout these facilities.

While we thoroughly clean our cooking utensils, please understand that due to the facility environment in the kitchen (such as sharing kitchen equipment), there is a possibility that trace amounts of allergens may be present in the food. Therefore, we are unable to provide dishes that are completely free of allergens.
Please note that our information regarding allergens is based on raw material information (food labeling) from the raw materials used and the manufacturers.

2. Disclosure of allergy information from customers

When customers contact us with inquiries regarding food allergies, we ask that they provide the necessary information in advance.

<Example>

• Food information regarding ingredients related to food allergies
• Allergic symptoms (whether mild or severe)
• Will you be accompanied by someone on the day you use our restaurant, banquet hall, etc.?
• How to respond to anaphylactic shock
• Emergency contact
• Other information you need to know in advance

While we will respond appropriately based on the above policy, sensitivity to allergens varies from person to person, and there are limitations to what we can do as a cooking facility to accommodate food allergies during the preparation process. Therefore, we ask that you consult with your doctor and consider your own health condition before using our Hotel, restaurants, banquet halls, etc.