Kazutoshi Tsujimoto trained in Osaka and came up with ‘Kansai-style Edomae sushi’. He uses Edomae techniques such as marinating, pickling and simmering while using typical Osaka toppings such as hamo and unagi. The sushi rice is mildly seasoned with rice vinegar, in keeping with Nara sushi culture. He keeps the sushi small so that customers can try various kinds. His passion shows in how he goes to the Kizu Market every morning.