Collection of short message cards posted online

Q:

Please stock imported juices.
I used to really enjoy the passion fruit and mangosteen juices, but they haven't been in stock recently, and it's causing me problems.

A:

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

We strive to place orders regularly, but
currently our supplier is out of stock.

We will continue to place orders and check inventory frequently, so
please check the store regularly 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 earthquake that struck the Noto Peninsula, I was wondering if we could come up with some kind of plan, such as donating a portion of our sales to disaster relief, or prominently featuring products from Yamazaki Baking, who are sending supplies to the affected area. I
believe many people, including myself, feel a great sense of helplessness, so I wanted to offer even a small amount of support. Thank you for your consideration.

A:

The University of Tokyo Co-op is undertaking a disaster relief fundraising campaign to support victims and affected areas.
The collected donations will be delivered to victims as relief funds through the Japan Consumers' Co-operative Union, and will also be used as support funds for activities to help 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. 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.