Motohiro Takeda makes Edomae sushi for the Reiwa era (2019–) while pursuing the history of Edomae sushi. For toppings, he faithfully follows Edomae practice; the rice, vinegared with red vinegar, is cooked in a broad-brimmed cooking pot. Changes in sushi through history are chronicled in Takeda’s offerings: Tiger shrimp folded over nori seaweed is an Edo period (1603–1868) sushi, for example, while simmered scallops are a treat from the Showa era (1926–1989). The menu lists the producing regions for each item, as well as the fish for each season.