There are many differences between preparing food in Japan and China; however, this restaurant employs creative measures, in terms of sourcing ingredients, storage and serving methods, to maintain authentic flavors, paying special attention to water. Unlike soft Japanese water, Chinese water is hard. It is impossible to recreate the flavors by preparing the food the way it is done in Japan; cooking methods are adjusted to accommodate the hard water. As some flavors can only be created with soft water, the restaurant uses a special water called “naturally adjusted water.” As Japanese cuisine is sometimes referred to as “water cuisine,” they are aware of the fact that water is a significant component of the cooking style and particular about rice. The length of time the rice is submerged in water depends on the season and the day’s weather. Yoshiteru Midorikawa, the executive chef, personally handles the entire rice preparation, from cooking it to making it into sushi rice (shari).