tour & activity
ツアー＆アクティビティ
all day
Guests can use the workspace "labo" at a special price all day long.
・Regular price : 3,300JPY → Special price : 1,650JPY (per day)
・Available 24 hours a day for staying guests only.
Normal business hours : 9:00 a.m. – 10:00 p.m.
・Available from 11:00 a.m. on the check-in date to 3:00 p.m. on the check-out date.
Coworking space “labo” available hours
From 11:00 a.m. on the check-in date to 3:00 p.m. on the check-out date.
Example) Check-in on April 1st, check-out on April 3rd
11:00 on April 1st to 15:00 on April 3rd
Number of seats
10 seats
Facilities
Wi-Fi, multifunction printer
How to use
– The space entrance is accessed by a 4-digit PIN. The PIN will be provided after your reservation is confirmed.
– The lock closes automatically, so no operation is required. Please note that you will not be able to re-enter the room after your scheduled time of use.
Requests for Use
– If you have made any changes to the layout of the room, please return it to its original position before leaving.
– Please turn off the air conditioner.
– Smoking is strictly prohibited in the entire building. Please use the designated smoking area (outside).
– Please take all items that you bring.
latest
métisse's live performance series " métisse live!"
We introduce SATO ANNA from Amami Oshima island, Japan at vol.5.
Guest: Sakamoto Masayuki
métisse's live performance series " métisse live!"
We introduce Sato Anna from Amami island, Japan at vol.5.
Amami island, located in the ocean between Kagoshima Prefecture and the main island of Okinawa, preserves many cultures that are both diverse and rare, a mixture of Okinawa and Kagoshima. Among these, the island songs "shima-uta" have a variety of themes, including casual scenes of daily life, farewells, longing, the hardships of colonial times and moral lessons for children, and have been sung around the table with family and friends to the tune of the sanshin and tategoto.
Please apply at least 5 days in advance
Masu-no-sushi (trout salmon pressed sushi) making class.
All the key techniques of Toyama’s authentic speciality.
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The region of Toyama is known in the whole country as one of the best area for fresh fish, high quality rice … and sushi making!
The masu-no-sushi (trout salmon pressed sushi), a very traditional technique, is one of its speciality, and is very popular in all Japan.
You will learn everything about the ingredients, and all the key tehcniques, from the moulding with bamboo to the packaging, with direct instructions from the chef of Tairasushi Honpo, based in Nanto. Discover the 300 years old traditional taste of Toyama!