Yutaka Shimonaka uses over 200 different kinds of seafood throughout the year and expresses the season in his sushi. He visits fishing ports in each area and orders seasonal fish. The wide variety of snacks includes sashimi, tempura and assorted shuko. Sushi toppings are prepared in such ways as maturing or pickling them. The rice is made with akazu and rice vinegar, combining the traditions of Edomae and Kansai.