Tuna purchased by the company in large quantities from Tsukiji in Japan is transported using their own unique method at an ultralow temperature of minus 60 degrees, stored by a Chinese fishery company, and distributed in small quantities for use at each restaurant. Tuna is all about the quality. Since the quality of tuna is greatly influenced by the techniques used to thaw and mature the fish, restaurants handle ingredients with careful attention to the defrosting method, temperature, time, and where it is matured. Attention is paid to the part used, how it is cut, the amount, etc., depending on the menu item, so as to use the whole tuna without waste. Mr. Shimahara, who is such a lover of tuna, said, "I'd like people to experience the real taste of tuna in China," and he welcomed Shigemi Matsumoto, a veteran craftsman who spent 18 years making sushi in Ginza so that customers can enjoy the taste of sashimi and sushi in his restaurant.