Our Approach with Producers
For our patrons to enjoy delicious oysters that are safe, we serve only the carefully selected oysters after we conduct inspections of our producers, the water qualities of their marine aquaculture, facilities, etc., including their management standards.
Also prior to shipment, all the oysters are elutriated in UV sterile seawater for a minimum of 18 hours.
The inspections are conducted for general bacteria, E. Coli by the most probable number (MPN) method and Norovirus at least once a month.
We only offer the oysters that meet our own established standards which are far more stringent than the standards for edible raw oyster constituents specified by the Food Sanitation Law of the Ministry of Health.
Moreover, we have developed our original sampling technique based on the Food Sanitation Law to conduct monthly inspections of general bacteria and E. coli by the MPN method.
At Our Restaurants
As well as the safety and cleanliness of the oysters we serve, we also ensure strict hygienic standards with management and our staff working in our restaurants.
We conduct monthly inspections of the E. coli by the MPN method and general bacteria on all our staff.
In addition, they are examined for Norovirus twice a month in December, January, and February.