Otoro Club/The Ceremony/Food safety & permitting
Food safety & permitting
Cold chain, permitting, and load-out.
Safe handling of raw fish is built into how the ceremony runs. We coordinate the requirements for each venue as part of planning the date.
How we handle it
Cold chain
- Temperature-controlled from delivery through service
- The fish stays whole and cold until it is opened in the room
- Portioning to order keeps the cuts at peak
Venue requirements
What the room needs.
A load-in path for equipment, a stable surface for the station, standard power, and access to water where possible. Most private homes, event spaces, hotels, and clubs qualify without changes. We walk the specifics for your venue before we confirm the date.
Setup & load-out
The room is handed back clean.
Load-out is part of every engagement, never a separate charge.
At the close, the team breaks down the station, packs out the equipment, and removes and disposes of all fish and food waste. Hosts and venue managers do no teardown. The space leaves as it was found.