Collection of short message cards posted online

Q:

There are a lot of non-students, faculty, and staff using the facility, such as junior and senior high school students visiting the facility and labor committee groups, and it is very difficult for me to use the facility, especially since I have second and third periods. I would like you to strengthen measures such as requiring student ID cards to enter

A:

We apologize for any inconvenience caused to external users. We have shared the situation with the university and are currently discussing how to respond

Q:

The air conditioning is incredibly cold. In both summer and winter. I've thought this before, and I've talked about it with my friends. I'm a man with a good metabolism, but my female friends get cold even when wearing thick clothes and long pants, and they carry a light down jacket with them to the central cafeteria. The apron area, in particular, is really cold. No matter where you sit, the wind from the ceiling blows directly on you, and it's cold all year round.
I've asked the cafeteria staff several times if they could turn up the temperature, and my friends have asked as well, but today for the first time I was told, "We staff members don't have the authority to do anything about it. The university manages the air conditioning. We also sometimes put on jackets when it's cold. We're sorry," and they said they didn't know who to contact, so I'm posting here.
I want this to reach someone with the authority. I come to the cafeteria with various friends and professors, or come to the apron area to work, have coffee, or have discussions, and I use it almost every day, but everyone says it's cold. Even people who get hot easily. Even French exchange students who wear short sleeves in winter bring their wool jackets to Apronto because it's cold with the biting wind. I wonder why they use electricity to create such a cold environment.
Today, I wanted to use Apronto after the cafeteria to read for my graduation thesis, but it was too cold and I gave up after less than 30 minutes. My fingertips are completely numb as I type this, and I was relieved to go outside and feel the warmth of the air.

First, please reduce the wind speed. And please raise the temperature setting. Thank you.

A:

Regarding your question about the air conditioning, the temperature settings are managed by the university. We will share with the university facilities that you have commented that the current temperature setting is too cold

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 the second floor on weekday evenings and weekends, we regret to inform you that, due to internal circumstances, we are currently operating with only the first floor open, and are managing to keep it running despite staff shortages. Furthermore, given the total number of customers using the cafeteria, it is currently difficult to open the second floor during your requested times. We are very sorry that we cannot fulfill your kind request. We
will consider offering the second-floor menu during the shortened hours of the first floor during spring and summer holidays, although this may be on a limited or occasional basis. In that case, we will inform you in advance of the period and menu.

Q:

I wish they would improve the way they make katsudon.
When they pour the sauce over the pork cutlet, the sauce soaks into the cutlet too much, completely ruining the crispness of the coating, and the coating peels off while you're eating, which is unpleasant. Instead of pouring the sauce over the entire cutlet, if they just pour it in from the side without getting it on the cutlet, the flavor of the sauce will be just right, and the crispness of the coating will be preserved. I wish they would understand more that the condition of the coating greatly affects the deliciousness of katsudon.

Until now, some people would make the katsudon so that the sauce wouldn't get too much on the cutlet, so I kept quiet, but recently the batter has always been soggy, and I can no longer tolerate it.
I myself have made katsudon many times in my past part-time jobs, so I am confident that changing how the sauce is applied won't be that much of a burden, which is why I'm posting this. Please improve the preparation method as soon as possible. I earnestly beg you.

A:

Thank you very much for your valuable feedback.
As you pointed out, in order for customers to enjoy the katsudon, the sauce needs to be added in a way that it does not get on the pork cutlet. We will share this with our part-time staff again and strive to make improvements.

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 received a request for "Maruman Loose-Leaf Mini B7 Time Planning," which
is normally sold in packs of 10. However,
as we are planning to set up a new loose-leaf section, we will stock 10 packs.
(You can purchase them individually.)
As for delivery, it is currently out of stock and will be available until 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:

Our "Mochi Mochi Crepe - Honey Sweet Potato" will be available at the Asano store starting next week.
Please come and try it!

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 absolutely delicious.
I love chocolate chip cookies and always buy them when I see them, but these are the closest to my ideal so far.
The sweetness, the size of the chocolate chips, the overall texture, the aroma, and the satisfying texture are all wonderful. Plus, they have a long shelf life, so I'm happy that I can stock up on them.
The price is a little high, but the taste is well worth it.
It's a shame that the packaging is too simple and doesn't convey how delicious they are, but that's the case with all Oriental Bakery products, so I'm sure you'll understand how delicious they are once you taste them. I
would be very happy if you continue to stock them, so thank you in advance.

A:

I'm very pleased to hear that you're enjoying 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:

We have signs asking non-members to refrain from using the cafeteria during peak lunch hours, but with the start of summer vacation, there seems to be an increase in tourists, and we're seeing a noticeable number of people using the cafeteria during peak hours who are clearly there for sightseeing purposes (especially foreigners).
Many of them are using the seating in groups, and they seem to be staying for relatively long periods, so we would like students to be given top priority, at least during peak hours. In the past, we've been so exhausted by the crowds that we've decided not to use the cafeteria at all.

I believe the sign currently uses Japanese and English, but could you please add Chinese?
Also, while the current color scheme is quite eye-catching, I think a more attention-grabbing color scheme would be even more effective.

A:

We feel a sense of responsibility for the resulting restrictions on the dining environment for our members due to the increase in external users. We sincerely apologize.
Currently, the cooperative is adding Chinese signage in addition to Japanese and English, and posting notices at the entrance to raise awareness, but we are still unable to improve the situation and apologize again. We will consult with the university regarding this matter and consider ways to improve it in the future. We apologize for the time it will take to make adjustments, and we appreciate your understanding.

Q:

I recently ordered curry rice, but I have a question regarding the nutritional information and would like to inquire about it.
The small portion of curry contains 23g of vegetables, but the large portion contains only 26g. Meanwhile, the salt content is 3.6g for the large portion and 4.8g for the large portion. It's strange that these two figures don't correlate at all, and I believe there's a high possibility that the labeling is incorrect. I would appreciate it if you could take a look into this.

A:

We have confirmed with a registered dietitian. The following is the information we have gathered.
The nutritional value of curry rice includes not only the curry roux and rice, but also the nutritional value and vegetable content of the fukujinzuke
(pickled vegetables). ●Small curry rice: Uses 130g of curry roux and 20g of fukujinzuke. ●Large curry rice: 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 content and salt content of each menu item are not proportional.