Mag-book sa SUSHI KATO SETSU NISEKO INORI

✅ Reservations for the 2024-25 winter season will open on October 1, 2024.

✅ In accordance with our cancellation policy, an amount equivalent to the meal cost will be held as a deposit on the credit card provided at the time of booking. The deposit will be released upon completion of payment for your meal.

✅ We accept reservations for children aged 7 to 11. Please make sure to select a course labeled "For Children." We regret to inform you that reservations for children under 6 years old can only be accepted for private rooms (minimum of 4 adults). Children 12 and older will be considered adults.

✅ Please note that reservations for only the children's menu are not allowed. Thank you for your understanding.

✅ If you are more than 15 minutes late for your reservation, it will be considered a same-day cancellation. Thank you for your understanding.

✅ If Sushi Kato INORI is fully booked, please check the availability at Sushi Kato Niseko Main Store. You can make a reservation at the Main Store here.

Reservation Notes:

Our cancellation policy is as follows. If you are going to be late for your reservation, please contact us in advance. If we do not hear from you and you are more than 15 minutes late, your reservation will be considered a no-show, and 100% of the reservation amount will be charged.


[Cancellation]
Cancellation 10 days prior: 50% of the course fee
Cancellation 3 days prior (72 hours before the reservation): 100% of the course fee

[Reservation change]
Due to the procurement of ingredients and preparation, any changes to the number of guests or the reservation date must be made at least 3 days in advance (72 hours before the reservation time). After this period, 100% of the course fee will be charged.


Contact Information:
TEL: 050-3184-0720
E-mail: concierge@sushikato.jp
Web: https://linktr.ee/sushikatoniseko
11 na taon at baba

Mga Kahilingan

If you have any food allergies or preferences, please inform us in advance. Please note that we may not be able to accommodate changes to the course menu due to sourcing constraints.
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