The "Gyoku" (egg) served at sushi restaurants is a sweet, fluffy omelette that can also be enjoyed as a dessert. It is called "Gyoku" because its shape and color resemble the precious gem "gyoku" (jade). The beautiful golden layers of the omelette are reminiscent of a gemstone. The basic way to make Gyoku is to mix eggs with sugar and dashi, and then carefully cook it using a frying pan or a specialized tamagoyaki pan. The chef pays close attention to the cooking time and seasoning to create uniformly golden layers. Many sushi restaurants add ground white fish or shrimp to the egg mixture to give it a richer, smoother texture and flavor. This addition makes Gyoku different from a simple omelette, giving it a unique, deep taste. The appearance of Gyoku is also important, requiring a uniform color and shape. This dish tests the skill and experience of the chef and serves as a measure of the sushi restaurant's quality. For diners, Gyoku is a memorable, flavorful dish that perfectly concludes the meal.