Matsuzushi has been in business for over half a century. Its second and present owner-chef, Yohei Tanigawa, used the opportunity of the handover from the previous owner to study sushi in detail, embarking on an eating tour of sushi shops in Tokyo. He adds red vinegar to sushi rice to harmonise it with toppings. The first item served is seafood in season. Sushi toppings are fresh from Osaka Bay: egg cockle in spring, pilchard in summer, sea bream in autumn, and Spanish mackerel in winter.