Collection of short message cards posted online

Q:

When will the Suzuki Umetaro Bowl be available for sale?
I've always wanted to try it but the timing never seemed right, and I've been dying to try the Suzuki Umetaro Bowl for the past five years! I
usually go to Hongo and rarely have a chance to go to Yayoi, so if you could make the menu public like Hongo Shokudo does, I'd be happy to be able to go to Yayoi on the release date. Please consider it!!

A:

Umetaro Donburi is served every Friday, with the next scheduled date being XX/XX (). As it is made with black rice, numbers are limited, so please come early

Q:

Please stock imported juices.
I used to enjoy passion fruit and mangosteen juice, but they haven't been coming in recently and I'm having trouble.

A:

This is an imported product and
depending on the timing of your order, we may not be able to secure the product.

We try to place orders regularly, but
at the moment our supplier is out of stock.

We will continue to order and check stock frequently, so
please check the store from time to time and wait for the next shipment.

Q:

I think it would be better to make the location of the toilets easier to understand, and to post notices to people outside the campus

A:

Thank you for your feedback regarding the restroom signs for external visitors. This week, we have seen an increase in the number of overseas visitors, and we have received many inquiries. We would like to post the restroom signs

Q:

In light of the recent earthquake on the Noto Peninsula, I was wondering if there was any way we could come up with a plan to donate a portion of sales to disaster relief efforts, or to promote Yamazaki Bread products, which are sending supplies to the affected areas.
I think there are many people, including myself, who feel bitter about their own powerlessness, so I wanted to be able to offer some support. I would appreciate your consideration.

A:

The University of Tokyo Co-op is collecting donations to support the victims and affected areas.
Donations will be delivered to the victims as relief funds through the Japanese Consumers' Co-operative Union, and will also be used as support funds for activities to support the affected areas.

Q:

We hope that the sake and wine festivals will be held this year

A:

Regarding your inquiry, we are planning to hold a sake festival at the second cafeteria on Tuesday, February 13th. More details will be posted on our website and on posters in the near future, so please wait a little longer

Q:

I would like to know if there are plans to release the schedule book with the Tokyo University mark that was sold every year. It wasn't available at the Hongo branch, and it wasn't even sold at the Komaba Festival, so I asked the store clerk and they said that the release date hasn't been decided yet, but it will be the same as the one at Hongo

A:

Regarding the Todaicho Register that you inquired about, the 2024 edition is scheduled to be published around the end of December. We appreciate your patience for a little while longer. In addition, publication of the Todaicho Register is scheduled to end with the 2024 fiscal year

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, both in summer and winter. I've always thought this, and I've talked about it with friends. I'm a man with a good metabolism, but my female friends get cold even in fluffy clothes and long pants, so they carry down jackets for the central cafeteria. It's especially cold in the apron. No matter where you sit, the wind blows directly from the ceiling, making it cold all year round.
I've asked the cafeteria staff several times, and my friends have asked as well, but today for the first time they told me, "We don't have the authority to do this, so we can't do it. The university manages the air conditioning. We sometimes put on jackets when we get cold. Sorry." They said they didn't know where to turn it up, so I'm posting this here. I
hope it reaches someone with the authority. I come to the cafeteria with various friends and teachers, or wear aprons to work and have coffee or discussions, and we use the cafeteria almost every day, and everyone says it's cold, even those who are sensitive to heat. Even French students who spend winter in short sleeves for some reason bring woolen jackets because they feel cold in an apron and the cold wind. I wonder why they are creating such a cold environment and consuming so much electricity.
Today, for my graduation thesis, I wanted to wear an apron after the cafeteria and go to read, but the cold was unbearable and I gave up within 30 minutes. Even my fingertips are completely frozen as I type this, so I went outside and was relieved to feel the warmth of the outside air.

First, please turn down the wind. And also, please turn up the temperature setting. Thank you in advance.

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 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.