It is often believed that the strength of restaurant kitchen is determined by the quality of tamagoyaki they serve. It is a sushi ingredient of which cooking method and flavoring require all sort of technique. Grated fish or prawn, and sometimes yamato yams are used as ingredients. Currently many sushi restaurants serve atsuyaki (thick tamagoyaki), but in conventional Edo-style, egg dishes were kurakake-style (kura meaning saddle) or vinegared rice-lapping style using usuyaki（thin tamagoyaki）. The thick sweetish tamagoyaki (omelet) is often eaten at the end of a meal as a dessert.