A hagama pot that has been in use for many years. An iron pot is placed on the hagama pot, and then a wooden lid and a stockpot filled with water are placed on top of it to add weight. This applies pressure, resulting in fluffy cooked rice.

I use a deba knife and a yanagi knife. Both are single-edged Japanese knives, and I sharpen them every day. They are like an extension of a sushi chef's hand, so I use them with care.

Because I'm confident that I'm sourcing quality ingredients, I wanted to arrange them in a way that would give them a luxurious look, and I came up with the idea of using wooden boxes. I placed a slatted board underneath, made the boxes sloped, and angled the corners,  a lot of effort to create that look.

A rice bowl made from cypress. After use, wash it thoroughly with hot water, then with vinegar, and dry it thoroughly.

This is a custom-made copper product. It was made to order so that the fire would spread throughout the pot. It has been in use for a long time, so it is less likely to burn. The wooden lid is also custom-made.

We store vinegar and wasabi together when preparing sushi, and we had a custom-made box made to cover it so that it doesn't get dusty during our lunch and evening breaks. It's made of mesh so that odors don't build up.

A straw rice container. I put a rice bowl inside it to keep it warm. I think natural products are best, but they are harder to obtain due to the decreasing number of craftsmen making them.

The condiments are placed in oval-shaped containers. The containers are preready-made, but we had a craftsman make a box with a lid in which the containers fit perfectly.

Before making the sake, moisten your hands lightly with vinegar mixed with water, served in a Kutani-ware dish. Put a little on the tip of your middle finger, then use that finger to moisten the palm of the other hand. The key is to not put too much on.