Masashi Yamaguchi says he wants a sushi meal to tell an enjoyable story, with a beginning, twists and turns, and an ending. In his training, he learned how to vary the tempo of sushi using sweet and sour and hot and cold toppings. Taking classic techniques, he has further developed his own style. For example, he marinates the kobujime in kombu dashi and adds flavour to get a soft texture. His originality can be seen, too, in snacks like the tuna sukiyaki.