Sakamotoya has a history dating back to the Edo period (1603 - 1868), during which time they have perfected such dishes as funazushi (fermented sushi made with crucian carp) and Lake Biwa tsukudani (foods simmered in soy sauce). They seek to always use quality ingredients, bringing diners all of the blessings from the lakeside region of Omi. Their funazushi is still made using the traditional Edo period methods, seeking a clean and mild flavor. Furthermore, the Sakamotoya building itself is a national Registered Tangible Cultural Property.