Providing high-quality dialysis
treatment at large-scale clinics.
Operating one of the top dialysis clinics in Japan in terms of scale and facilities.
Since opening in 2009, this dialysis clinic has carried out state of the art treatment as a hospital specializing in the fields of urology and nephrology. It aims for “good, warm healthcare” through thoughtfulness to patients and reliable techniques and experience.
Possible to provide dialysis treatment to 140 patients simultaneously
Staff members specializing in dialysis and the latest high-functioning equipment are located on one of the most spacious floors in Japan.
Currently, roughly 450 patients are going through dialysis treatment on the dialysis floor. It houses the latest equipment with high reliability and functionality, such as monitoring equipment, and in terms of human resources, engineers, therapists, dietitians, and medical social workers join dialysis staff members as residents. A team of specialists in healthcare provide high-quality dialysis treatment to many patients.
Reducing annual mortality rates for dialysis patients.
Reducing the annual mortality rate for dialysis patients in Japan, which is 10%, to 8%.
The mortality rate for dialysis patients in the dialysis clinics was roughly 8% in 2017. The results show that the ratio of long-term survival is higher compared to standards in Japan. Mortality rates for dialysis patients are reduced by providing comprehensive support ranging from prevention of disease complications to early detection of foot injuries and treatment of feet to control degeneration.
Services that support patient recuperation
Free transport services
from bed to bed
This is a complementary service providing transportation for patients that struggle to travel to hospitals due to physical and transit issues. Many patients from nearby regions come as well.
Nutritional administration customized for each patient
Effort is also put into meals and nutritional guidance that suits the patients’ conditions and tastes. Even within limited nutrition quantities, seasonal aspects and appearance are valued while planning menu items.