Question: At which restaurant was 'Gunkan-maki' created?
About the article "Sushi", section "Nigirizushi".

Candidate passages:
Gunkan (, also Romanized as Gūnkan; also known as Gūngan) is a village in Abtar Rural District, in the Central District of Iranshahr County, Sistan and Baluchestan Province, Iran.
At the 2006 census, its population was 116, in 22 families.  
  Aburi sushi (炙り寿司, "roasted sushi") consists of nigiri sushi with a fish topping that is partly grilled and partly raw  Gunkan-maki (軍艦巻, "warship roll") is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs  Maki sushi (巻き寿司, "rolled sushi") consists of rice and other ingredients rolled together with a sheet of nori and there are four traditional types of maki and a more contemporary one: * Chu maki (中巻き, "medium roll") is a medium-sized rolled maki sushi usually containing several ingredients * Futo maki (太巻き, "large or fat roll") is a thick rolled maki sushi containing multiple ingredients * Hoso maki (細巻き, "thin roll") is thinly rolled maki sushi with only one ingredient * Temaki (手巻き, "hand roll") is a cone-shaped maki sushi * Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is "inside out"—with the rice on the outside—and has an outer layer of tobiko or sesame seeds.
This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity.
"Western style" sushi also sometimes does not include raw meat.
Nigiri sushi (握り寿司, "hand-formed sushi") consists of an oval-shaped ball of rice topped with a slice of another item  
"Nigirizushi" (, "hand-pressed sushi") consists of an oblong mound of "sushi rice" that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of "wasabi", and a topping (the "neta") draped over it.
"Neta" are typically fish such as salmon, tuna or other seafood.
Certain toppings are typically bound to the rice with a thin strip of "nori", most commonly octopus ("tako"), freshwater eel ("unagi"), sea eel ("anago"), squid ("ika"), and sweet egg ("tamago").
"Gunkanmaki" (, "warship roll") is a special type of "nigirizushi": an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of "nori" such as roe, "nattō", oysters, "uni" (sea urchin roe), corn with mayonnaise, scallops, and quail eggs.
"Gunkan-maki" was invented at the "Ginza Kyubey" restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.
"Temarizushi" (, "ball sushi") is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
Combining the teachings he had received from Mitogaku and elsewhere, Maki created a new school of thought called Tenpōgaku, named after the era in which it was founded. 
Much of the war is depicted in an "e-maki" narrative handscroll, the "Gosannen Kassen E-maki", which was created in 1171.
The artwork is owned today by the Watanabe Museum in Tottori city, Japan.