Sushi chefs began preparing the thick ehomaki at 5 a.m. on February 2.

The sushi restaurant owner told NTV24, "We’re going through hard times, too. But we thought about what a sushi shop can do to make people in the toughest situation happy." The owner said he disinfected the kitchen to ensure a safe cooking environment.

The roll has seven fillings including simmered conger eel and prawns. The chefs packed them in boxes with a message of appreciation on the cover. They delivered them to the Tokyo Medical and Dental University’s Medical Hospital.