The restaurant, particular about the quality and freshness of its ingredients, receives shipments three times a week from Nagasaki, twice a week from Ehime, as well as shipments of fresh sanma (Pacific saury) from Hokkaido, using only the freshest seafood selected per season, flown in directly from Japan. The rice used here is imported from Hokkaido, Japan as well. The featured menu item here is their Maekawa Chirashi Sushi. The colorful chirashi sushi made wholeheartedly by Chef Maekawa, who is from Nagasaki, is popular with both Japanese and Chinese customers alike. The restaurant also sometimes provides golden-colored uni (sea urchin) eaten with yuzu pepper sauce on a bed of crispy, roasted nori seaweed and Iwagaki oysters 10 centimeters in diameter depending on the season. Chef Maekawa places great emphasis on the idea that freshness is everything. “The food of the day should be eaten that day.” His creed is that delicious food should be served in its freshest and best condition.