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Hitoshi Tamura makes sure the curry restaurants he operates in Tomakomai, a city in Hokkaido, take all the necessary precautions against COVID-19.

Those who enter are asked to wear masks, disinfect their hands and measure their temperatures. Transparent plastic panels stand between cashiers and customers to block any pathogen-laced droplets produced by coughing and sneezing. Guests are given numbered tags and asked to pick up their orders so they don’t need to flag down servers.

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