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00:00It's huge!
00:02This is it!
00:04Wow!
00:06It's amazing!
00:08It's a 7kg pufferfish.
00:10It's so heavy!
00:12The king of pufferfish,
00:14the tiger pufferfish,
00:16is served at a reasonable price.
00:18This is a tiger pufferfish restaurant
00:20that opens all over the country.
00:22You can see the sign.
00:24It's a chain that opens
00:26about 70 restaurants
00:28all over the world.
00:36It looks
00:38so cheap.
00:46I can't get excited
00:48even if it's served at such a cheap price.
00:52It's not worth
00:54the original price.
00:56I'll buy all of them!
01:00It's a hot memory of a woman
01:02who climbed up
01:04to the current position.
01:08If you're interested,
01:10come to Moshimane!
01:14We came to
01:16Nanba, Ozenji.
01:18The main store is magnificent.
01:20Hello.
01:22Welcome.
01:24This is Mr. Kumiko Yamaguchi,
01:26the president of Moshimane.
01:30I thought you were
01:32a chubby man.
01:34Why?
01:36It's my first time
01:38to be the representative
01:40of women.
01:42How much did you make?
01:44Last year,
01:46I made
01:4851,500,000 yen.
01:50What?
01:52That's a lot.
01:54The charm of Genpin,
01:56a popular restaurant,
01:58is the number of
02:00exquisite fugu dishes
02:02using tiger fugu.
02:04Tessa is 1,380 yen.
02:06Yubiki of leather is
02:08880 yen.
02:10Tecchiri is
02:122,680 yen.
02:14The price is
02:16unlike fugu dishes.
02:18Fugu is expensive.
02:20Do you make money
02:22by selling fugu?
02:24I do my best
02:26to make money.
02:28Genpin is the cheapest
02:30and the most expensive
02:32in Japan.
02:34It looks like
02:36it's full of money.
02:38I had a lot of debt.
02:40When I had the most debt,
02:42I made about 4 billion yen.
02:444 billion yen?
02:46I thought about
02:48quitting my job.
02:50My late husband
02:52was the founder of Genpin.
02:54He said
02:56Genpin would be
02:58a company for 100 years.
03:00I decided to leave Genpin.
03:04In 1980,
03:06Seiji Yamaguchi
03:08started a restaurant,
03:10Fuguhan.
03:12At that time,
03:14there were few restaurants
03:16but Fuguhan
03:18became a popular restaurant.
03:20He opened
03:22new restaurants.
03:24In the meantime,
03:26Thank you for waiting.
03:36I'm home.
03:38This is a souvenir.
03:42Mom,
03:44Is she your daughter?
03:46Yes.
03:48She always brings me souvenirs
03:50after work.
03:52She is a good daughter.
03:54I think so.
03:56She is the president
03:58of Fuguhan.
04:00Fuguhan?
04:02It's not a big deal.
04:04It's a big deal.
04:08She met Seiji
04:10when she was 19 years old.
04:14At that time,
04:16Seiji was 30 years old.
04:18She was 11 years older than Seiji.
04:22Oh,
04:24I think
04:26I will marry him.
04:28Wow,
04:30it's wonderful.
04:32Kumiko
04:34fell in love with Seiji at first sight.
04:36On the other hand,
04:38Seiji also fell in love with her.
04:40She is a good girl.
04:44Seiji and Kumiko
04:46have the same thought.
04:48They grew up together
04:52and
04:54they got married
04:56half a year later.
04:58Did you feel
05:00surprised?
05:02Our eyes met.
05:04I thought
05:06I would marry him.
05:08I could feel
05:10his kindness
05:12in my heart.
05:14It was like a destiny.
05:16Yes, I felt it.
05:18Hey, you are
05:20too loud.
05:30Around Seiji,
05:32there were young people
05:34in their 20s and 30s.
05:36The company was always full of energy.
05:42They were so energetic.
05:44They looked so happy.
05:46They were full of energy.
05:48For Kumiko,
05:50who didn't know the world yet,
05:52meeting Seiji
05:54was the first experience
05:56in the adult world.
05:58Kumiko,
06:00do you enjoy
06:02being surrounded by men?
06:04Yes, I do.
06:06It's my first time.
06:08When you are around,
06:10I feel so happy.
06:12You are so cheerful
06:14and energetic.
06:18I'm not energetic.
06:20I'm not cute.
06:22This experience
06:24was deeply imprinted
06:26in Kumiko's memory
06:28and she learned
06:30what to do next.
06:36I'm leaving now.
06:38Take care.
06:48Two years after marriage,
06:50they had a baby.
06:52When Kumiko turned 24,
06:54she became Sanji's mother.
06:56As a housewife,
06:58she supported the family.
07:00In 2001,
07:02she changed her name
07:04to Kanmonkai.
07:06She expanded her business
07:08to 99 stores in Japan.
07:10She also opened
07:12a huge central kitchen
07:14in Matsubara City.
07:16And...
07:24This is the pinnacle of things.
07:26That's what it means.
07:32Genpin Fugu.
07:34What do you think?
07:36Genpin Fugu.
07:38It's wonderful.
07:40I'll do my best
07:42to make this restaurant
07:44as good as it's name.
07:46In 2002,
07:48Genpin Fugu
07:50was named
07:52the best restaurant in Japan.
07:54As a restaurant
07:56specialized in Fugu,
07:58they were trying to
08:00expand their business.
08:02But it was a tragedy.
08:12Hello?
08:26In 2005,
08:28Seiji was studying
08:30Fugu.
08:32On his way home,
08:34he met a motorcycle accident
08:36and couldn't go home.
08:40Before he passed away,
08:42he was studying Fugu, right?
08:44Yes.
08:46So he put his life
08:48on Fugu.
08:50Yes.
08:52Fugu also cared
08:54a lot about people.
08:56So I think
08:58he cared a lot about people.
09:00I was afraid that
09:02I wouldn't have anyone
09:04in my life.
09:06I was afraid
09:08that I wouldn't have
09:10anyone in my life.
09:12But Seiji left
09:14a lot of memories
09:16for me.
09:18He said,
09:20Fugu was
09:22nothing special.
09:24So I thought
09:26I could overcome it.
09:28I was depressed,
09:30but I was always positive.
09:32I could overcome it.
09:38However,
09:40the management of the company
09:42lost Seiji,
09:44and had a hard time.
09:46Besides Fugu,
09:48they started new business
09:50such as sushi and delivery.
09:52But the negative impact
09:54of Seiji's death
09:56was getting worse.
09:58And...
10:00Yes?
10:02Tanaka-kun, what's wrong?
10:04Kumiko-san,
10:08we can't do it anymore.
10:10What?
10:12The company
10:14has changed
10:16since Seiji left.
10:18I see.
10:20No one is working
10:22for Seiji anymore.
10:24As the management
10:26of the company got worse,
10:28the company's style changed.
10:30Many employees
10:32and shopkeepers
10:34came to see Kumiko.
10:38If this goes on,
10:40Seiji's
10:42limited-edition clothes will be sold out.
10:46Kumiko had been
10:48silent for 7 years
10:50to protect the company.
10:527 years...
10:54I'm Kumiko Yamaguchi.
10:56Nice to meet you.
10:58In this crisis,
11:00she decided to join
11:02Kanmon-kai as an employee in 2012.
11:04Then...
11:14It's true.
11:16I'm not angry at all.
11:18I know that.
11:20Kanmon-kai was not like this
11:22when Seiji was here.
11:24Moreover,
11:26when she attended the meeting,
11:30Anyway,
11:32considering the current
11:344 billion yen,
11:36what should I do?
11:38What? 4 billion yen?
11:40No way.
11:44What about Central Kitchen?
11:46I can't give it back.
11:48I can't help it
11:50because it's useless.
11:54Kumiko saw
11:56the completely changed company.
12:00I'll definitely change it.
12:02Because...
12:04You are
12:06the brightest
12:08and the most powerful.
12:10Brightness and power
12:12are my strength.
12:16From here,
12:18Kumiko's great reform begins.
12:22The first thing she noticed
12:24was the store,
12:26which is also the face of the company.
12:28Good morning.
12:34I'm Kumiko Yamaguchi,
12:36the wife of the founder.
12:38Thank you for your hard work.
12:40Can I clean the store?
12:42What?
12:44Yes.
12:48She went to the greeting room
12:50and cleaned
12:52all the 99 stores
12:54for self-introduction.
12:56What did she see there?
13:02It looks cheap.
13:10What is this?
13:12It's not cheap at all.
13:18She saw the store
13:20which is not suitable
13:22for being called cheap.
13:24And...
13:26Good morning.
13:30It's not good.
13:32I don't feel excited
13:34even if I'm greeted like that.
13:38She saw the employees
13:40of the company.
13:44It's not suitable
13:46for being called cheap.
13:48Change everything.
13:52Was it different
13:54from what you imagined?
13:56It was different from
13:58what the founder imagined.
14:00The design of the teacher
14:02was not taken seriously.
14:04It was a company
14:06full of love.
14:08The design was
14:10not taken seriously.
14:14The first thing she did
14:16was branding the store.
14:24Excuse me.
14:26Yes.
14:28Can you review
14:30the store's design?
14:32The design?
14:34Which part?
14:36The overall design.
14:38I've been looking around
14:40the store for a few days.
14:42There is a word
14:44called Genpinfugu.
14:46That's true.
14:48That design is unique.
14:50I don't think
14:52the store should be like that.
14:58So, first of all,
15:00she bought a lunch mat
15:02and a paper bag for souvenirs.
15:04She tried to make
15:06every item
15:08match the word Genpinfugu.
15:10It would be nice
15:12if it was an izakaya.
15:14Watanabe-sensei
15:16has a lot of originality
15:18in the color,
15:20texture,
15:22and atmosphere of the paper.
15:24I wanted to make
15:26each item
15:28Genpinfugu.
15:30Then,
15:32something happened.
15:34Watanabe-sensei,
15:36is this store okay?
15:38Of course.
15:42By adding a sense of luxury
15:44and cleanliness,
15:46the store has been used
15:48for catering and lodging.
15:50In addition,
15:52by unifying the image of Japanese,
15:54the number of foreign customers has increased,
15:56and there has been a change
15:58in the customers
16:00of Genpinfugu.
16:04Thus, in 2018,
16:06Kumiko has finally
16:08become the president.
16:10Then,
16:12she starts the second reform.
16:16Thank you very much.
16:22The problem is people.
16:24How can everyone
16:26be responsible
16:28and work in a healthy way?
16:32The task is to improve the consciousness
16:34of employees and store staff.
16:36At that time,
16:38what she saw was...
16:42No, no.
16:44This is the beginning.
16:46Take this first.
16:48Yes, I understand.
16:52From a veteran to a young master.
16:54There, Kumiko
16:56came up with a revolutionary reform.
17:00That's right.
17:04Then,
17:06you're going to take responsibility and work, right?
17:08What do you think?
17:10Here's the question.
17:14What was the reform
17:16that Kumiko
17:18took responsibility
17:20for the employees?
17:22This is a bit
17:24bold.
17:26If you do a good job,
17:28I don't know if it's a good job or not,
17:30I'll give you a chain store.
17:32It's a carrot strategy.
17:34If you like, I'll give you a store.
17:36I'm motivated.
17:40I won't give you money.
17:42I won't give you money.
17:44The manager or the president
17:46will decide how to work.
17:48It's an ability class.
17:50If there's no customers on that day,
17:52I'll give you nothing.
17:54I'll pay you with my life.
17:56That's right.
18:10Kumiko is worried about
18:12the unemployed employees.
18:14She thought about
18:16what kind of reform
18:18she should take responsibility for.
18:20No, no.
18:22You should
18:24take responsibility first.
18:26Oh, I see.
18:30That's right.
18:32You're not a veteran.
18:34If you give a store to young people,
18:36you'll take responsibility
18:38and work, right?
18:40That's right.
18:42It's not about age.
18:44By putting young people
18:46in a responsible job,
18:48Kumiko thought that
18:50the morale of the whole store would rise.
18:54I thought everyone
18:56didn't do their best.
18:58Young people are not active.
19:00People who have been fired
19:02have a sense of responsibility.
19:04That's right.
19:06People around them
19:08try to take full responsibility.
19:10That's where the sense of unity
19:12comes from.
19:16Who is the manager
19:18of Housenji Sohonten?
19:20How old are you?
19:22I'm 29 years old.
19:26Who is the manager
19:28of Honmachi?
19:30I'm 23 years old.
19:32When were you hired?
19:34Three years ago.
19:36I'm 20 years old.
19:38I'm 20 years old.
19:40You've been the manager since you were 20.
19:42That's right.
19:44He's the head of the store.
19:46I'm the manager
19:48of the accounting department.
19:50How long have you been working?
19:52Five years.
19:54You've been the manager
19:56for five years.
19:58He takes responsibility
20:00for young people.
20:02If you think that
20:04what you're going to make
20:06is worth it,
20:08it's worth it.
20:10When I hear that
20:12the manager of the same age
20:14is doing his best,
20:16I think,
20:18wow, he's a veteran.
20:20I have a question.
20:22Have you ever received
20:24any criticism from a veteran?
20:26Not at all.
20:28I'm worried about
20:30the salary.
20:32The longer you work,
20:34the more you get.
20:36Why do you think
20:38the salary is lower than him?
20:40I don't think so.
20:44He's doing well.
20:46He's been a veteran
20:48for a long time.
20:50He's been a veteran
20:52for a long time.
20:54He's been a veteran
20:56for a long time.
20:58He's been a veteran
21:00for a long time.
21:02The program has been renovated,
21:04and the feel of the commons has changed.
21:06and the feel of the commons has changed.
21:08And management is
21:10most dependent on there.
21:12With this,
21:14the sale of stamps
21:16has recurred.
21:18TheOrderly
21:22How are you doing?
21:24How are you doing?
21:26It's no good.
21:28Eh?
21:30It's been a long time since I've been on the road, but everyone's in trouble.
21:36The world is in a pandemic since the next year after becoming president.
21:42Of course, Genpinheg was hit hard, and sales fell by less than half.
21:49But Kumiko didn't give up.
21:52It's amazing, president.
21:53Kuu-chan, most things are not that big.
21:57It's a water bottle.
21:59Even here, Kumiko succeeds in overcoming this crisis with the words of politics in her heart.
22:07How did you overcome the crisis of the coronavirus?
22:11There's a central kitchen under the head office, but it's too white.
22:18I've been using it for a long time, but I decided to use it.
22:24Here's the question.
22:28What is the secret to overcoming the coronavirus, using a large central kitchen that was popular?
22:37The coronavirus is not only in Japan, but all over the world.
22:42Everyone had a hard time.
22:44So the employees stayed overnight there.
22:47I don't need a rent.
22:49It's a secret.
22:51It's cold.
22:53Open the door.
22:55It's cold.
22:56Since the coronavirus, we've been doing remote work.
22:59From there, we've been doing distribution.
23:01We've been doing distribution of Fugu no Osabaku Shokunin no Waza.
23:07That's great.
23:08Of course.
23:10That's pretty good.
23:12I just forgot to wear contact lenses.
23:15The secret to overcoming the coronavirus.
23:18That's...
23:21I can't do business with this.
23:24It's true.
23:25This is more expensive than the central kitchen of the head office.
23:30Here, Kumiko arrives at Mosumane Point.
23:36That's right.
23:37I have a big central kitchen.
23:40What's wrong with that?
23:42Everyone gathers there.
23:45What?
23:46The only way to survive during the coronavirus is by ordering food delivery.
23:52I didn't notice the ordinary answer.
23:54Kumiko gathers the employees in the central kitchen,
23:59and focuses on selling Fugu cooking sets that can be enjoyed at home.
24:04It's time to go home.
24:06Let's call all the craftsmen who are bored at the store and rebuild the Fugu industry.
24:11That's a good idea.
24:13So, starting in 2020,
24:15we started selling Fugu products at supermarkets and other places.
24:22In addition to the Fugu cooking set provided at the store,
24:26President Yamaguchi developed a new product,
24:29called Freeze-dried Fugu sauce.
24:32It's a product that can be made easily,
24:34so we overcame the crisis.
24:37That's a good idea.
24:39What kind of product is this?
24:41It's a product that uses soy sauce to make the same sauce as the one at the store.
24:47It has Fugu in it.
24:48Yes, and also fried chicken.
24:50Everyone says it's delicious.
24:55Are you confident?
24:57Yes, I am.
24:58You eat Fugu just for the sauce.
25:00It's good.
25:01It's good.
25:02It's really, really good.
25:03It's good.
25:05It has a nice broth.
25:07It has Fugu broth.
25:09Yes, it does.
25:10It looks like it was made in a clay pot.
25:12Yes, it does.
25:14Even now, with the pandemic,
25:16they continue to increase their sales
25:19by selling at stores and other places.
25:24By the way,
25:25there is a place like this in the central kitchen.
25:29This is the Hireyaki room where we grill the fins of the tiger Fugu.
25:33Hireyaki room?
25:34Yes, that's right.
25:36This is a room exclusively for the fins
25:39that was made to process the ingredients for Hirezake.
25:43The processing of the fins takes a lot of time,
25:46so all the fins for Hirezake provided at the store
25:49are made here.
25:52In addition,
25:54What is this place for?
25:56This is where we boil the skin of the tiger Fugu
25:59and make Yubiki.
26:01That's a lot.
26:02Yes, it's quite a lot.
26:04All the ingredients for the store are processed here.
26:08Yes, that's right.
26:10Genpin, which has stores all over the country,
26:13processes the parts that take time
26:15in the central kitchen
26:17to make the work more efficient.
26:22Looking around the central kitchen,
26:26Which country are you from?
26:27I'm from Indonesia.
26:29Indonesia?
26:30Yes, I'm from Indonesia.
26:31How long have you been in Japan?
26:33About 3 years.
26:343 years.
26:35Is it fun to work as a Fugu?
26:37It's fun.
26:38I think it's really interesting.
26:40There were a lot of foreigners in the central kitchen.
26:45Yes, we made the central kitchen
26:47into a factory for foreign workers,
26:49so we increased the number of foreign employees at once.
26:54Currently, in the central kitchen,
26:56there are 24 employees from Indonesia.
27:02Even in an environment where you have to stand for a long time,
27:05they work hard to the end.
27:07They are very reliable and helpful in terms of technology.
27:13Speaking of the most distinctive feature of Genpin,
27:16it's the price.
27:20Why is it so cheap to supply?
27:23We buy about a year to a year and a half worth of ingredients
27:28and buy them all at once.
27:31By buying a large amount of ingredients for about a year and a half,
27:35the cost is reduced.
27:40Don't you buy it all at once and deteriorate it?
27:42We have a special technology.
27:46We mature it at a low temperature and store it in the freezer.
27:53Genpin offers delicious fugu at a reasonable price
27:57thanks to such a unique technology.
28:02Wasn't it originally Genpin Fugu?
28:05Yes, it is.
28:06Now it's called Genpin.
28:08There's a reason for this.
28:12Here's a 10-second quiz for Mr. Shimazaki.
28:15What is the reason for the name Genpin?
28:20I don't know.
28:22I think there's nothing but fugu.
28:25I think so, too.
28:26It's luxurious.
28:28Ready, go!
28:30I heard it live.
28:35For Osaka people, fugu is a feast.
28:38What is a luxurious feast for you two?
28:42For me, it's a crab.
28:46Crab is a feast.
28:49For me, it's a Tsujiata ice cream
28:52that I get on my way home from work in Osaka.
29:02It's a luxury.
29:03The price is a little high for an ice cream,
29:05but the taste is excellent.
29:06It was a little expensive, but it was good today.
29:09That's when I eat it.
29:11But I haven't eaten it in the past few years.
29:13There's no answer.
29:15Why did you change the store name from Genpin Fugu to Genpin?
29:22Thank you for waiting.
29:26What is this?
29:28It's an eel.
29:29It's an eel?
29:31Yes.
29:32For a long time, my company, Kamihanki,
29:35has been a red-brand company.
29:37For 45 years.
29:39So we decided to change it to a black-brand store in the summer.
29:42That's how we started the eel business.
29:44It's very cheap.
29:46It's not something to be proud of,
29:50but it's worth it compared to other red-brand stores.
29:54That's why we're so particular about it.
29:57President Yamaguchi's next challenge is...
30:04Welcome.
30:05Welcome.
30:07Welcome.
30:08Welcome.
30:09What are you doing here?
30:11I come to this counter twice a week.
30:16My name is Okami.
30:18Okami's counter started in 2023.
30:24Using the highest quality natural truffles,
30:27President Yamaguchi has created his own unique dish.
30:35It's a luxurious large-size fried chicken.
30:39The outside is crispy and the inside is soft.
30:42It's grilled soft-boiled egg.
30:44It's grilled soft-boiled egg.
30:45It's a fugu-flavored tsukemen.
30:48There are many dishes that you can only taste here.
30:51That's great.
30:52I wanted to feel what the customers wanted after the pandemic.
31:00I wanted to stand in front of the counter and talk to the customers.
31:04I wanted to regain my confidence.
31:09This is a special taste.
31:12Yamaguchi-san worked so hard.
31:15Everyone was impressed by his hard work.
31:18He's a bright person.
31:20I had to work hard the next morning.
31:22This tsukemen is...
31:23It's just the right time to eat fugu.
31:25Please eat it now.
31:27Please eat it now.
31:28The customers are drooling.
31:31He's a human being.
31:33President Yamaguchi gave us a hint.
31:40Laugh at any time.
31:42When you smile, people will gather.
31:46Let's make everyone happy.
31:49When you laugh, happiness will come.
31:54When you say laugh at any time, do you mean Okada-san?
31:56That's right.
31:57When you laugh at any time, you mean Tsurube-san.
31:59That's right.
32:00That's right.
32:01That's right.
32:02That's right.
32:05Is it true that the old-fashioned SEINIKU restaurant is still alive?
32:12The old-fashioned SEINIKU restaurant is popular in supermarkets and large malls.
32:16I like this kind of restaurant.
32:18There are more and more restaurants that use old-fashioned techniques.
32:23For example, the old-fashioned chicken restaurant TORIHISA in Kyoto.
32:30Wait a minute.
32:32Yes.
32:33This is a picture of all the meat.
32:37That's interesting.
32:39It's very novel.
32:41What's on the showcase is a picture, not meat.
32:46It's a restaurant where the 87-year-old owner and his wife eat together.
32:51That's great.
32:53Why is this a picture?
32:55Actually, this restaurant was closed a few years ago.
33:01I'm already 80 years old.
33:05I don't know what to do.
33:09The woman in the office made a picture for me.
33:19The showcase broke down because of the heat.
33:23I found out that it would cost 3 million yen to repair.
33:27So I made a proposal to use a picture as a substitute.
33:31Then...
33:33The price is the same as before.
33:36Is it still selling?
33:37I don't need electricity at all.
33:40I don't have to pay for cosmetics.
33:43Everything is good.
33:46No electricity because it's a picture.
33:49I don't have to pay for cooking because it's a picture.
33:56How long will it last?
33:59It's the most fun now.
34:02As long as I'm still alive.
34:07Ujigawa Shoten-gai is located in Kobe.
34:12There is a new butcher shop here.
34:17Hello.
34:21I'm Oda Nobunari.
34:24Nice to meet you.
34:26How long has this restaurant been open?
34:30The sign says 1936.
34:35Is it 1936?
34:37It's been about 88 years.
34:38I want it to be 100 years old.
34:40This restaurant has been in business since the early Showa period.
34:44They are particular about meat.
34:47They only use female black beef.
34:51It looks simple and old-fashioned.
34:56This is a novel way of cooking.
35:00Is it here?
35:02Yes.
35:04They go to the back of the restaurant.
35:07Then...
35:13There is a room where you can eat grilled meat.
35:17Will they eat the meat here?
35:23What do they think?
35:26You can do whatever you want.
35:29There is also a refrigerator.
35:31Excuse me.
35:33Wait a minute.
35:35What's going on?
35:37The restaurant is gone.
35:40There is no staff here.
35:43No one is here.
35:46Let's check the room.
35:50There are vegetables and meat in the refrigerator.
35:58What's this?
36:00There is rice in the refrigerator.
36:03What's going on?
36:06They call the owner of the restaurant.
36:09I'm busy.
36:11Can you explain the location of the restaurant?
36:14This is a self-service grilled meat restaurant.
36:17You can order meat in advance and put it in the refrigerator.
36:21You can do whatever you want.
36:23It's like a barbeque restaurant.
36:29There are some self-service grilled meat restaurants.
36:34This is a self-service grilled meat restaurant.
36:39There is no staff here.
36:42You can order meat in advance and put it in the refrigerator.
36:47You can do whatever you want.
36:52What do you drink?
36:54You can drink whatever you want.
36:58There is a supermarket nearby.
37:00That's good.
37:02I was impressed.
37:05The quality of the meat is amazing.
37:10What kind of meat is this?
37:13This is Chateaubriand.
37:15This is the highest quality meat.
37:17If you go to a high-quality restaurant, it costs about 5,000 yen a year.
37:22It costs 4,500 yen.
37:26This is because it is a home-style restaurant.
37:30In addition to the menu, you can choose various dishes from the self-service grilled meat set of 3,900 yen to the beef tongue.
37:42This looks very delicious.
37:45The meat looks like this.
37:47This is very beautiful.
37:55This is very delicious.
37:57This is very soft.
37:59You don't need to use your teeth.
38:02This is very delicious.
38:05Why did you make this a home-style restaurant?
38:11This is a home-style restaurant.
38:15So I decided to make a home-style restaurant.
38:19As a result, he didn't advertise the restaurant at all.
38:26This is the restaurant where I first came.
38:29This is the restaurant.
38:33This is a private room.
38:35This is a private room.
38:41This is a very popular restaurant.
38:44This is a private room.
38:49There are 11 private rooms in this restaurant.
38:56There are 11 private rooms in this restaurant.
39:02When you go up the stairs through this backyard, there is a barbecue space.
39:10There is also a barbecue space on the first floor.
39:16This restaurant seems to be making a lot of money.
39:22I have a question.
39:25How much money do you make with this new service?
39:32What?
39:37This restaurant seems to be making a lot of money.
39:44This restaurant seems to be making a lot of money.
39:49How much money do you make with this new service?
39:57I will make a lot of money.
40:01Does this restaurant still make a lot of money?
40:04This restaurant still makes a lot of money.
40:11Although this restaurant is a home-style restaurant, the number of rooms has increased.
40:15Therefore, the cost of preparation and cleaning has increased.
40:19In addition, it seems that this restaurant is not making a lot of money.
40:25I have a question.
40:28Is it difficult to make a lot of money?
40:32It's difficult, but I can't help it.
40:35The original product introduced this time is a high-end ingredient.
40:39The original product introduced this time is a high-end ingredient.
40:44There are other restaurants that offer such high-quality ingredients at a low price.
40:51Last December, NIKKEI TRENDY announced the top 30 most popular products in 2024.
40:59The restaurant I chose in 15th place is UNAGI NO NARUSE.
41:03UNAGI NO NARUSE?
41:05Do you know this restaurant?
41:07This restaurant was a big hit last year.
41:09This restaurant opened its first store in YOKOHAMA in September 2022.
41:12This restaurant opened its first store in YOKOHAMA in September 2022.
41:14This restaurant opened its first store in YOKOHAMA in September 2022.
41:18Wait a minute.
41:20UNAGI NO NARUSE has 25 stores in Osaka alone.
41:25What is the reason for increasing the number of stores so rapidly in just two and a half years?
41:31It's a perfect price setting.
41:34It's not too expensive and not too cheap.
41:36I see.
41:37I see.
41:38I'm worried if it's too cheap.
41:40The high-end restaurant is over 4,000 yen.
41:42The high-end restaurant is over 4,000 yen.
41:45The price of UNAGI NO NARUSE is lower than 1,000 yen.
41:48The price of UNAGI NO NARUSE is lower than 1,000 yen.
41:51The price of UNAGI NO NARUSE is lower than 1,000 yen.
41:52The lowest price of UNAGI NO NARUSE is 1,600 yen.
41:55The highest price of UNAGI NO NARUSE is 2,500 yen.
41:58You can enjoy the authentic eel at this price.
42:01That's a popular dish.
42:03The authentic eel is sold at a low price.
42:06There is a surprising cost-cutting technique.
42:10We are importing this fresh and mass-produced eel.
42:15And we grill this Eel with a machine Indian.
42:19This dish is sold washed away mixing the steamed Eels.
42:22And by reducing the number of sides with measured size,
42:24Basically this dish can cook only for two people.
42:28Basically this dish can cook only for two people.
42:30This can also reduce the human cost by reducing the time of opening.
42:36There is also a big secret to the place where the exhibition will be held.
42:41We don't choose a place in front of the station.
42:43We choose a place that is about 10 minutes away.
42:45A place that is about 10 minutes away?
42:47When we eat eel, we don't go to a lot of places to eat eel.
42:51We go to eat eel.
42:53When that happens, even if it's a little far away, I think it's okay.
42:56I see.
42:58Do you develop more and more momentum?
43:00But that's not the case.
43:02A few days later.
43:11That's enough.
43:14Excessive exhibitions can be a problem for customers.
43:19So we are currently stopping the recruitment of new owners.
43:22That's enough.
43:24But almost every day, there are inquiries about the name of the exhibition.
43:28Do you want to do it?
43:29I wonder if it's the owner.
43:31You have a very smart way of thinking.
43:34You have a very smart system.