Established during the Meiji era (1868–1912) as a casual eatery serving oshizushi and noodles, the restaurant today specialises in Kyoto-style sushi and remains much loved by the locals. Meticulous craftsmanship shines through in everything from the saba-zushi and hako-zushi, to the chirashi-zushi; a mixed platter allows diners to savour a little of all three. The seasonal offerings are equally appealing, featuring young sea bream in spring, hamo in summer, barracuda in autumn, and mushi-zushi in winter. The establishment continues to pass down a culinary culture deeply rooted in Kyoto life.