Question: Where was "Gunkan-maki" invented?
About the article "Sushi", section "Nigirizushi".

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"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.
  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  
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.  
The village was once part of Mikawa Province during the ancient times to the Middle Ages.
Neba is also one of the many reported sites at which Takeda Shingen died.
According to Koyo Gunkan, Takeda’s strategy book, Neba is the place where he made camp and died in 1573 after the Siege of Noda Castle 
For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish which is to be cooked.
Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection.
Commonly used fish are tuna ("maguro, shiro-maguro"), Japanese amberjack, yellowtail ("hamachi"), snapper ("kurodai"), mackerel ("saba"), and salmon ("sake").
The most valued sushi ingredient is "toro," the fatty cut of the fish.
This comes in a variety of "ōtoro" (often from the bluefin species of tuna) and "chūtoro", meaning "middle toro", implying that it is halfway into the fattiness between "toro" and the regular cut.
"Aburi" style refers to "nigiri" sushi where the fish is partially grilled (topside) and partially raw.
Most nigiri sushi will be completely raw.
Other seafoods such as squid ("ika"), eel ("anago" and "unagi"), pike conger ("hamo"), octopus ("tako"), shrimp ("ebi" and "amaebi"), clam ("mirugai", "aoyagi" and "akagai"), fish roe ("ikura", "masago", "kazunoko" and "tobiko"), sea urchin ("uni"), crab ("kani"), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi.
Oysters, however, are less common, as the taste is not thought to go well with the rice.
"Kani kama", or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.
Pickled daikon radish ("takuan") in "shinko maki", pickled vegetables ("tsukemono"), fermented soybeans ("nattō") in "nattō maki", avocado, cucumber in "kappa maki", asparagus, yam, pickled ume ("umeboshi"), gourd ("kanpyō"), burdock ("gobo"), and sweet corn (possibly mixed with mayonnaise) are also used in sushi.
Tofu and eggs (in the form of slightly sweet, layered omelette called "tamagoyaki" and raw quail eggs ride as a "gunkan-maki" topping) are common.