In preparation for Setsubun on February 3rd, Grand Hyatt Tokyo will offer a wide variety of ehomaki (sushi rolls), including ehomaki made with luxurious ingredients and ehomaki with Cobb salad wrapped in a tortilla.

From January 28th to February 3rd, 2017, China Room will offer a unique "Eho Spring Roll" (¥3,200), modeled after ehomaki. The spring roll is filled with a generous amount of luxurious ingredients, including a whole black tiger prawn (approximately 200g), approximately 30cm long, as well as king crab, scallops, squid, flying fish roe, wood ear mushrooms, bamboo shoots, and yellow chives. Wrapped in spring roll wrappers and kadaif, the rolls are deep-fried, resulting in a satisfyingly crispy and plump ehomaki.

During this same period, China Room will also be serving "nengou," a traditional Chinese dish essential to the Chinese New Year. They have prepared their original "Nengou," made by coating honey-like brown sugar with shiratama flour or mochi flour and steaming it for three hours.

In addition, from January 30th to February 5th, 2017, Oak Door will be offering a Western-style ehomaki (2,200 yen), made with chicken, tomato, avocado, egg, onion, blue cheese, bacon, and lettuce wrapped in a tortilla. Rokuen will be selling a limited run of 100 ehomaki (2,500 yen), a popular dish that usually sells out immediately, on February 3rd, 2017 only. The dish showcases the skilled techniques of their sushi chefs and is filled with ingredients such as Matsuba crab, conger eel, herring roe, rape blossoms, bamboo shoots, tamagoyaki (rolled omelet), and shiitake mushrooms.