Collection of short message cards posted online

Q:

I'm taking classes at the Hongo campus. I love the menu on the second floor of Komaba, but I have classes at Hongo during the weekday lunch hours, so I can't go. Would it be possible to extend the opening hours to at least weekday evenings or weekend lunches? Thank you for your consideration

A:

Regarding your request to open on the second floor on weekday evenings and weekends, we regret to inform you that we are currently short-staffed and barely able to operate on the first floor alone. Furthermore, given the number of customers in the entire cafeteria, it is currently difficult to open on the second floor during the requested times, and we are very sorry that we are unable to accommodate your kind request.
While it will be for a limited time or on a spot basis, we will consider adding the second floor menu when the first floor shortens its hours during spring and summer vacations. In that case, we would like to inform you in advance of the period and menu.

Q:

I'd like to see improvements in the way katsudon is made.
If you pour the sauce over the katsu, it soaks into the cutlet too much, making the batter completely uncrispy, and the batter peels off easily while you're eating, which is unpleasant. Instead of pouring it all over the cutlet, pouring it from the side so it doesn't touch the cutlet will give the donburi sauce a strong flavor and keep the batter crispy. I'd like to see more people understand that the condition of the batter has a big impact on the deliciousness of katsudon.

In the past, I kept quiet because some people would make it so that the sauce didn't get too much on the cutlet, but recently the batter has always been soggy, so I can't stand it anymore.
I've made katsudon many times in the past as a part-timer, so I'm confident that changing the way the sauce is applied won't be too much of a burden, which is why I'm posting this. Please improve your recipe as soon as possible. I sincerely ask you to do so.

A:

Thank you very much for your valuable feedback.
As you pointed out, to enjoy the katsudon, it is necessary to ensure that the sauce does not get on the cutlet. We will share this with our part-time staff and strive to improve.

Q:

I would like you to stock the Maruman Loose-Leaf Mini B7 Time Planning. I can't find it at my local stationery store, so I'm requesting it. The schedule management template is very useful

A:

We have received a request for the Maruman Loose-Leaf Mini B7 Time Planning.
Normally, we sell these in packs of 10, but
since we are planning to open a new loose-leaf section, we will stock 10 packs.
(We can sell from 1 pack.)
As for delivery, they are currently out of stock and will be shipped by the end of October.

Q:

I would like the "Mochimochi Crepes with Sweet Potato" sold in the Second Purchasing Department to be sold at the Asano store as well

A:

"Mochimochi Crepes - Sweet Potato" will be available at the Asano store from next week.
Please come and try them.

Q:

There is a person who appears to be a homeless person in the Central Cafeteria. He is eating food he brought in from outside, as well as instant noodles. I think that the very fact that a homeless person is entering the cafeteria is a problem in terms of hygiene and public safety. Please cooperate with the security and take measures such as calling out to the person and patrolling the area

A:

We will discuss your comments with the security staff and move forward accordingly

Q:

The "Soft Cookies (Chocolate Chip)" in the bread section are delicious.
I love chocolate chip cookies and always buy them whenever I see them, but these are the closest to my ideal I've ever tried.
The sweetness, size of the chocolate, overall texture, aroma, and satisfying texture are all excellent. They also last a long time, so it's great to stock up on them.
They're a little pricey, but the flavor is well worth it.
a shame the packaging is too simple, so it doesn't convey the deliciousness, but that's true for all Oriental Bakery products, so I'm sure you'll appreciate it once you try them. I
would be very happy if you could continue to stock up on them. Thank you.

A:

As the person in charge, I am very happy to hear that you are pleased with Oriental Bakery's "Soft Cookies (Chocolate Chip)."
Thank you very much.

We will continue to purchase from now on, so we look forward to your continued patronage!

Q:

There are signs asking non-members to refrain from using the cafeteria during the busy lunch hours, but perhaps due to the increase in tourists during the summer vacation, there are a lot of people (especially foreigners) who are clearly there for sightseeing purposes during busy hours.
Many people use the seats in groups, and it seems like they are using them for relatively long periods of time, so I would like students to be given priority, even if only during busy hours. There have been many times in the past when I have given up using the cafeteria because I was exhausted by the crowds.

Currently, the sign is written in Japanese and English, but could you add Chinese?
Also, the coloring is already quite eye-catching, but I think it would be more effective if it was a more eye-catching color.

A:

With the increase in external users, the dining environment for our members has been restricted as a result, and we feel partly responsible for this. We apologize for this.
Currently, the Co-op has added Chinese signage to Japanese and English, and has posted warning notices at entrances, but we have not been able to improve the situation, and we would like to apologize again. We will consult with the university regarding this matter and consider how to make future improvements. We apologize for the time it has taken to make the adjustments, and we appreciate your understanding.

Q:

I ordered curry rice the other day, but I have a question about the nutritional information, so I'd like to inquire.
The amount of vegetables in the small curry is listed as 23g, but the amount in the large curry is only 26g, while the salt content has gone from 3.6g to 4.8g. It's strange that these two amounts are completely out of proportion, and I think the information is likely incorrect. I apologize for the inconvenience, but I would appreciate it if you could confirm this.

A:

We have confirmed this with a registered dietitian. The details are as follows:
The nutritional value of curry rice includes not only the curry roux and rice, but also the nutritional value and vegetable amount of fukujinzuke.
● Curry rice (small): Uses 130g of curry roux and 20g of fukujinzuke ● Curry rice (large): Uses 190g of curry roux and 20g of fukujinzuke
The amount of fukujinzuke used in curry rice is the same regardless of size, so the vegetable and salt amounts for each menu are not proportional.

Q:

I'd like to see Sanpin tea (bottled) in stock. It's summer, so I want to feel Okinawa

A:

Two types of Sanpin Tea will be available for sale from early August

Q:

As a citizen who loves imoni, I find it extremely regrettable that a falsely labeled imoni dish based on pork and miso is being served under the guise of "imoni soup."
Since ancient times, authentic imoni has been a soy sauce-based dish with beef, while miso and pork soups that resemble tonjiru have been shunned as barbarian imoni. I believe that imoni soup in the school cafeteria, which could repeat the tragedy of the "imoni wars," the repeated barbarian invasions of orthodox imoni, is a very dangerous menu item that could undermine peace.

A:

Thank you very much for your passionate feedback regarding imoni soup. The restaurant staff, who developed the dish, are originally from Tohoku and have told us that imoni soup varies from region to region, even within the prefecture, and that each has a deep love and dedication for their own local dish. It's difficult to say, "This is the imoni soup!" This imoni soup is inspired by Tohoku University, so we recreated the imoni (miso-based, pork) that is popular in Miyagi Prefecture, where the university campus is located. We apologize for not using the soy sauce-based beef imoni soup that you all love. We hope you'll give it a try this time, in recognition of the Hellenic generosity.
If we consider serving imoni soup at the University of Tokyo Co-op again in the future, we'd like to consider a soy sauce-based version.