| Store Name | Bokkakyo Seijyo |
|---|---|
| Genre | Chinese Food Organic |
| Address | Seijyo Corti 4F, 6-5-34, Seijyo, Setagaya-ku, Tokyo 157-0066 |
| Phone Number | 0354292824 |
| Business Hour |
Monday through Sunday Lunch time: 11:00-15:00 (L.O. 15:00) Dim sum time: 15:00-17:00 (L.O. 16:30) Dinner time: 17:00-22:30 (L.O. 20:00) (In accordance with Seijyo Corti's business hours) Opening hours may change. For more information, please visit the NEWS section of our website. |
| Regular Closing Day |
Irregular Holiday Open on national holidays, closed on January 1. Business hours follow those of Seijyo Corti. Business hours and holidays are subject to change, so please check with the store before visiting. |
| Average Price |
Lunch Time：1,500Yen～2,000Yen Dinner Time：3,000Yen～4,000Yen |
| Available Language for Inquiries | Japanese |
・We are a Chinese home-style restaurant that does not use chemical seasonings, but rather strives to provide a taste of the ingredients, and is particularly concerned about organic and other vegetables.
・It is a Chinese restaurant that is dedicated to cooking methods, with a gentle flavours and no greasiness, which is different from the general impression of Chinese food.
・We want to make food that we can feed our children with confidence, that tastes good, is easy on the body and makes them feel better, so we are always happy to welcome customers with these thoughts.
・We also want to preserve traditional Japanese culture, so we choose traditional pottery as our tableware and use handmade seasonings that take a lot of time and effort to make our food both tasty and to pass on our feelings.
・In addition to food, we also serve a wide range of carefully selected alcoholic beverages. We have a range of delicious, health-friendly alcoholic beverages, such as natural wines and sake made with reduced amounts of pesticides, so please enjoy them.
・We are aware that the number of customers with allergies is increasing, and we understand that responding to allergies is a matter of life and death. There are many things we can't do, but we will do what we can.
・So, welcome to us, Bokkakyo! We hope you enjoy our cuisine.
・When you go up to the fourth floor of Seijyo Corti and visit the restaurant, you can see the glass-walled kitchen from outside aisle. Many restaurants have open kitchens where you can enjoy the sounds and smells of the cooking site inside the restaurant (that's one treat), but to be able to see what the restaurant is like even before you enter. Everyone can see it at all times, and you can feel the very open attitude of the company.
・The chef serves Chinese food with this in mind: 'I am very happy that you leave feeling better than when you came in'. In fact, customers who say they are not feeling well often return home saying that they feel better. It is because of such interactive interactions with customers that "I can cook with love". We were struck by the sincerity of his attitude.
・The name of the restaurant was inspired by the sound of the owner's favourite restaurant, or by his wish for the restaurant to be a place where pictures of sumi ink flowers would suit.
・The owner of the restaurant wants the customers to feel the taste of the ingredients without using chemical seasonings, and to feel energised after eating the food. The restaurant has been serving customers for 16 years, before the recent boom in organic and non-chemical food, while considering their health and wellbeing.
・The restaurant wants customers with allergies to be able to enjoy its food. They want to do what they can to help. We felt such enthusiasm. On the other hand, we asked them about the background to their concerns, such as the risk of contamination in the cooking process and cooking utensils, which was a realistic and difficult issue to deal with. In the end, you will be greeted by people who make realistic decisions and deal with what they can do and what they cannot do with sincerity.
・If you have allergies, please visit our website before making a rough decision on availability. Please contact the restaurant well in advance to let them know that you have read the SmileMenu and discuss your needs in a positive manner, without saying anything that would be unreasonable for the restaurant. We at Food Allergy Association of Japan would be very happy if you have the opportunity to enjoy their meals as a result of these communications.
| Information Disclosure Policy | |
|---|---|
| Can provide same dish with allergic specific ingredients removed (Simply removed or provided with a different flavor) | |
| Unused / Removable Allergen Ingredients | Egg(Raw or Soft-boiled) Dairy Product Peanut Shrimp Buckwheat |
| Situation of Kitchen/Cookware | |
| Whether Allergen Ingredients are used at the same kitchen | Use |
| Cleaning Situation about Cookware | Not washing for each dish |
| Response Policy for Cleaning Cookware on Demand | Not possible to wash if required |
| Cleaning Method | Hand wash for temporary and machine wash |
| Detergent Type | Using alkaline detergent and general neutral detergent separately |
| Employee Understanding | |
| Educating Serving Staff about Food Allergies | Implemented (having manuals) |
| Educating Cooking Staff about Food Allergies | Implemented (having manuals) |
| Rules between Serving Staff and Cooking Staff regarding Note such as Food Allergy etc | Having rules (by orally) |
| Self-recognition of Staff's Understanding of Food Allergies | Believe to have sufficient understanding (Interested in FAJ’s service) |
| Bring-in | |
| Allowance about Bring in for Food Allergies | Accept |
| Supplemental Item | |
|
・As is common in the Chinese cooking process, pots and pans are not cleaned with detergent each time they are used for cooking. The basic process is to use the same pot for the next cooking, fill it with hot water, rinse it quickly with sasara, soak it in oil, rinse it again with hot water and then start cooking. ・In order to serve dishes efficiently and in a timely manner in a limited time and space, it is difficult to clean the pots and pans each time with detergent. For this reason, it is our policy not to wash dishes on request. ・The following are some of the reasons why we do not support requests for separate cooking equipment: - In the cooking area, there are situations where knives, chopping boards and ladles are shared, and it is practically impossible to make a clear distinction. ・Please note that allergen contamination can occur in the cooking process and the use of utensils. Please note that we can remove the ingredient elements themselves from the food if you understand the above, so please contact us in advance. ・As is common in the Chinese cooking process, pots and pans are not cleaned with detergent each time they are used for cooking. The basic process is to use the same pot for the next cooking, fill it with hot water, rinse it quickly with sasara, soak it in oil, rinse it again with hot water and then start cooking. ・In order to serve dishes efficiently and in a timely manner in a limited time and space, it is difficult to clean the pots and pans each time with detergent. For this reason, it is our policy not to wash dishes on request. ・The following are some of the reasons why we do not support requests for separate cooking equipment: - In the cooking area, there are situations where knives, chopping boards and ladles are shared, and it is practically impossible to make a clear distinction. ・Please note that allergen contamination can occur in the cooking process and the use of utensils. Please note that we can remove the ingredient elements themselves from the food if you understand the above, so please contact us in advance. ・In addition to the dishes listed on SmileMenu, we have also prepared a list of 'allergens as ingredients' for each dish, so information according to this list may be provided by part-time employees, based on the documents (Food Allergy Association of Japan does not provide allergen checks for these dishes). ・When there are detailed allergy questions and answers in communication with customers, we check with our employees and kitchen cooks to ensure that they are addressed. ・We have a daily Q&A session on food allergies, with a check to the kitchen about once a day. ・Slips for customers who require allergen handling are exchanged between the hall and the kitchen, with comments regarding allergen handling. ・In the case of orders that require special confirmation, the order is marked on the slip (unusual signatures) and the information is shared with the recipient. ・We will consider the possibility of bringing in your own food if you ask us about it at the time of booking in advance. (In any case, as a guide, we would be happy for you to order one dish per person and enjoy our dishes.) |
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| Dish Name | Possibility of Explaining Alternatives | Supplemental Information | Food Allergen Ingredients | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Egg(Raw or Soft-boiled) | Egg(Full boiled) | Dairy Product | Wheat | Peanut | Shrimp | Buckwheat | Crab | |||
| Chinese stly deep-fried chicken with sweet vinegar sause | □ | ■ | □ | ■ | □ | □ | □ | □ | ||
| Crab meat fried rice | □ | ■ | □ | ■ | □ | ■ | □ | ■ | ||
| Sweet and sour pork with black vinegar (lychee wrapped in pork) | □ | □ | □ | ■ | □ | □ | □ | □ | ||
| Lunch Soup | □ | □ | □ | ■ | □ | □ | □ | □ | ||