日経スペシャル もしものマネー道 もしマネ 2025年4月6日 ふぐの取扱高トップ！『玄品』を支える女性社長の波瀾人生！夫の死…大借金…
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
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 has climbed
01:04to the current position.
01:08If you want to eat pufferfish,
01:10go to Moshimane.
01:14We came to
01:16Nanba Ozenji.
01:18The main store is so nice.
01:20Hello.
01:22Welcome.
01:24This is Mr. Kumiko Yamaguchi,
01:26the president of Moshimane.
01:30I thought you were a big man
01:32because you're a pufferfish.
01:34Is that so?
01:36I'm the first woman
01:38to be the president
01:40of a pufferfish restaurant.
01:42How much did you make?
01:44Last year,
01:46I made
01:4851,500,000 yen.
01:50What?
01:52That's a lot of money.
01:54The charm of this popular store
01:56is the number of
01:58exquisite pufferfish dishes
02:00made with tiger pufferfish.
02:02Tessa is 1,380 yen.
02:06Yubiki is 880 yen.
02:10Tecchiri is 2,680 yen.
02:12The price is
02:14unlike pufferfish dishes.
02:16Pufferfish is expensive,
02:18isn't it?
02:20Do you make money
02:22by selling pufferfish?
02:24I do my best
02:26to make money.
02:28Because of its cheap price,
02:30it's the most expensive
02:32and the most expensive
02:34pufferfish in Japan.
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 an entrepreneur.
02:54He said that
02:56he would make
02:58the company last 100 years.
03:00So I decided to leave it.
03:04In 1980,
03:06Seiji Yamaguchi
03:08started a store called
03:10Fuguhan.
03:12At that time,
03:14there were few stores
03:16but Fuguhan
03:18became a popular store.
03:20Fuguhan opened
03:22new stores one after another.
03:24In the meantime,
03:26Thank you for waiting.
03:36I'm home.
03:38Welcome back, Kuu-chan.
03:40This is a gift for you.
03:44Is she your daughter?
03:46Yes.
03:48She always brings me gifts
03:50after work.
03:52She is a good daughter.
03:54I think so.
03:56Kuu-chan,
03:58she is the president
04:00of Fuguhan.
04:02Fuguhan?
04:04It's not a big deal.
04:06It's a big deal.
04:10She met Seiji
04:12at the age of 30.
04:14At that time,
04:16Seiji was 30 years old.
04:18She was 11 years older than him.
04:22I think
04:24I will
04:26marry him.
04:28It's wonderful.
04:30Why?
04:32Kumiko
04:34fell in love with Seiji at first sight.
04:36On the other hand,
04:38Seiji also fell in love with him.
04:40They look like a good couple.
04:44They have the same thoughts as Kumiko.
04:46I don't want to hear that.
04:48They got along well
04:50and got married.
04:52And
04:54half a year later,
04:56they got married.
04:58Did you feel
05:00surprised?
05:02We both saw each other
05:04and thought
05:06I would marry him.
05:08I could feel
05:10his kindness
05:12and kindness.
05:14Did you feel
05:16your destiny?
05:18Yes, I did.
05:30Seiji was so energetic.
05:32Many young people
05:34in their 20s and 30s
05:36were full of energy.
05:42They are so energetic.
05:44They look so happy.
05:46They are full of energy.
05:48For Kumiko,
05:50who didn't know the world yet,
05:52meeting Seiji
05:54was her first experience.
05:58Kumiko,
06:00do you enjoy
06:02being surrounded by men?
06:04Yes, I do.
06:06It's my first time.
06:08You are so cheerful.
06:10I'm so happy.
06:12Kuu is
06:14twice as cheerful
06:16and energetic as you.
06:18I don't think
06:20I'm cute.
06:22You are cute.
06:24This experience
06:26will be imprinted
06:28in Kumiko's memory
06:30and she will remember it later.
06:34See you later.
06:36See you later.
06:38Take care.
06:42She is so happy.
06:48Two years after their marriage,
06:50they had a baby.
06:52When Kumiko turned 24,
06:54she became Sanji's mother.
06:56She supported
06:58their family as a housewife.
07:00In 2001,
07:02she changed her name
07:04to Kanmonkai.
07:06She opened 99 stores
07:08in Japan.
07:10She also opened
07:12a huge central kitchen
07:14in Matsubara City.
07:16And...
07:24The ultimate of things.
07:26That's what it means.
07:28The ultimate of things.
07:30The ultimate of things.
07:32Genpin Fugu.
07:34How about this?
07:36Genpin Fugu.
07:38It's amazing.
07:40I'll do my best
07:42to make this a great restaurant.
07:44Who are you?
07:46In 2002,
07:48he became a famous artist
07:50and he named his restaurant
07:52Genpin Fugu.
07:54He is a professional
07:56and he is trying to
07:58become more and more successful.
08:00But...
08:02There was a tragedy.
08:04What happened?
08:10Hello?
08:16What?
08:26In 2005,
08:28Seiji, who was studying
08:30the cultivation of fugu until late at night,
08:32met a motorcycle accident
08:34on his way home.
08:36He couldn't go home.
08:40Right before he died,
08:42he was studying fugu.
08:44Yes.
08:46He put his life
08:48on fugu.
08:50Yes.
08:52Fugu, too,
08:54I think
08:56he was doing his best
08:58for everyone.
09:00I was afraid
09:02that he would die
09:04and that
09:06all the children
09:08would grow up alone
09:10because they were elementary school students.
09:12But there were
09:14a lot of things
09:16that Seiji left for me.
09:18Fugu is
09:20not a big deal.
09:22So even if Seiji
09:24died,
09:26it was not a big deal for me.
09:28I was depressed
09:30that I could get over it,
09:32but I was always positive
09:34in my head
09:36and managed to get here.
09:38However,
09:40the management of the company
09:42that lost the business
09:44of the founder, Seiji,
09:46was in trouble.
09:48In addition to fugu,
09:50he was in a serious business,
09:52but the management of the company
09:54was in trouble.
09:56And...
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
10:22to make the company better.
10:24As the management
10:26of the company changed,
10:28so did the style of the company.
10:30Many employees
10:32and shopkeepers
10:34came to Kumiko
10:36for consultation.
10:38If this continues,
10:40Seiji's
10:42limited-edition clothes
10:44will be sold out.
10:46Kumiko has been
10:48silent for 7 years
10:50since Seiji's resignation.
10:527 years...
10:54I'm Kumiko Yamaguchi.
10:56Nice to meet you.
10:58In response to this crisis,
11:00she joined the Kanmon Association
11:02as an employee in 2012.
11:04Then...
11:06The Kanmon Association
11:08The Kanmon Association
11:10The Kanmon Association
11:12The Kanmon Association
11:14I'm serious.
11:16I'm not motivated at all.
11:18I know.
11:20The Kanmon Association
11:22was not like this when Seiji was there.
11:24And...
11:26She attended a meeting.
11:30Anyway,
11:32I don't know
11:34what I'm going to do
11:36with 4 billion yen.
11:38What?
11:404 billion yen?
11:42I didn't know that.
11:44What are you going to do
11:46with Central Kitchen?
11:48I can't return it.
11:50You can't do anything
11:52because it's useless.
11:54Kumiko saw
11:56a completely different company.
12:00I'll definitely change it.
12:02Because...
12:04You have
12:06a lot of energy and power.
12:10Energy and power
12:12are my strength.
12:16From here,
12:18Kumiko's great reform begins.
12:22The first thing she noticed
12:24was the company's face.
12:28Good morning.
12:32I'm Kumiko Yamaguchi,
12:34the wife of the founder.
12:36Thank you for your hard work.
12:38Can I clean
12:40the shop?
12:42What?
12:44Cleaning?
12:48At that time,
12:50she went to the greeting room
12:52to introduce herself
12:54to all 99 stores.
12:56What did she see there?
12:58What did she see there?
13:00It looks
13:02cheap.
13:10What is this?
13:12It's not
13:14a limited edition at all.
13:18It's not suitable for the name
13:20of a limited edition.
13:22And...
13:24Good morning.
13:26I'm scared.
13:30You're not energetic.
13:32Even if you're greeted
13:34like that,
13:36you're not excited at all.
13:38The employees
13:40are not motivated.
13:44It's not suitable
13:46for the name of a limited edition.
13:48Change everything!
13:51Was it different
13:53from what you imagined?
13:55It was different
13:57from the limited edition
13:59that the founder had drawn.
14:01And the design of the teacher
14:03was not taken seriously.
14:05It was a company
14:07full of love.
14:09I felt like that.
14:13First, Kumiko
14:15started the branding reform
14:17of the store.
14:21I see.
14:23Excuse me.
14:25Yes?
14:27Can you review
14:29the store's design?
14:31The design?
14:33Which part?
14:35I mean
14:37the overall design.
14:39I went around the store
14:41a few days ago
14:43and saw the word
14:45GENPINFUGU.
14:47That design is unique.
14:50I don't think you should make
14:52a store based on that design.
14:57In this way,
14:59Kumiko changed
15:01the menu board,
15:03lunch mat,
15:05and paper bags for souvenirs
15:07to match the word
15:09GENPINFUGU.
15:11Mr. Watanabe
15:13used colors
15:15to express the texture
15:17and the originality
15:19of GENPINFUGU.
15:21I wanted to create
15:23each and every one of them.
15:25I wanted to make a store
15:27that wouldn't be ashamed of GENPINFUGU.
15:30And then,
15:32something happened.
15:34Mr. Watanabe,
15:36is this store OK?
15:38Yes, it's OK.
15:42By adding a sense of luxury
15:44and cleanliness,
15:46GENPINFUGU can be used
15:48for parties and parties.
15:50In addition,
15:52by unifying with the image of Japanese,
15:54the number of foreign customers increased.
15:56Customers who used to
15:58only want cheap things
16:00started to change.
16:04In 2018,
16:06Kumiko finally became
16:08the president.
16:10And then,
16:12she started the second reform.
16:16Thank you very much.
16:22The problem is people.
16:25How can everyone
16:27feel responsible
16:29and work cheerfully?
16:32The task was to improve
16:34the consciousness of employees
16:36and store staff.
16:38At that time,
16:42No, no.
16:44Take this first.
16:46Yes, I understand.
16:50From a veteran
16:52to a young man.
16:54At that time,
16:56Kumiko came up with a revolutionary reform.
17:00That's right.
17:04Then,
17:06people will feel responsible and work, right?
17:08What do you think?
17:10Here is the problem.
17:14What is the reform
17:16that Kumiko did
17:18to make employees feel responsible
17:20and work?
17:24This is a little bold.
17:26If you do it properly,
17:28you can add a shop
17:30called chain.
17:32It's a carrot strategy.
17:34If you like,
17:36you can add a shop.
17:38I'm motivated.
17:40I won't give you money anymore.
17:42I'll decide how to work
17:44by the manager or the president.
17:46It's like a love affair.
17:48It's like a love affair.
17:50If there is no customer on that day,
17:52it will be zero.
17:54Then it's like a dead person.
17:56That's right.
17:58It's a love affair.
18:00It's a love affair.
18:02It's a love affair.
18:04It's a love affair.
18:10Kumiko is worried about
18:12the unmodest staff.
18:14So,
18:16what is the reform
18:18that employees feel
18:20responsible and work?
18:22No, no.
18:24We have to get a position.
18:26Oh, this is...
18:27I understand.
18:30That's right.
18:31Instead of being a veteran,
18:34if a young person is in charge of the store,
18:36wouldn't he feel responsible and work for us?
18:38There's a way to do it, right?
18:40That's right.
18:42Instead of being a veteran,
18:44by putting the young person in charge of the store,
18:47Kumiko came up with the idea
18:49that the whole store would be in charge.
18:52I thought everyone wasn't doing their best.
18:56I thought the young people weren't doing their best.
18:59If you're a veteran,
19:01you feel responsible, right?
19:05If you're in charge of the store,
19:08you help the people around you.
19:10That's where the sense of unity and unity came from.
19:14What is the current manager of Housenji Sohonten?
19:20How old are you?
19:21I'm 29 years old this year.
19:24This calmness!
19:26Who is the manager of this store?
19:30I'm 23 years old.
19:32When were you hired?
19:34Three years ago.
19:36I was 20 years old.
19:38When the director came out.
19:39You're the manager since you were 20?
19:40That's right.
19:41You have a good face.
19:42Even at the head office!
19:46I'm the manager of the management department.
19:50How long have you been here?
19:51Five years.
19:52You've been the manager for five years?
19:53Yes.
19:56He's in a position where he's in charge of the young people.
20:01If I think that what I'm going to make
20:03will be the standard,
20:05it's worth doing it.
20:08When I hear that the managers of the same age
20:10are doing their best,
20:12I feel like I'm not losing.
20:14I feel like I'm not losing.
20:17And here's a question.
20:21Have you ever been criticized by a veteran?
20:25Not at all.
20:27I'm curious about your salary.
20:30My salary will increase over time.
20:35Why don't you get paid less than him?
20:40I don't think so.
20:43You're doing well, aren't you?
20:44I'm doing well.
20:45The veteran who has contributed to the company so far
20:47answers in terms of his salary.
20:49On top of that, the young man who became a manager
20:52is keeping the overall motivation by
20:55taking good care of his work.
21:00Due to Kumiko's internal reform,
21:03the atmosphere at the Kanmon-kai has changed.
21:06In addition, the development of multi-business
21:09that has been done by hand has also been drastically reduced.
21:12As a result, sales have recovered.
21:15That's great.
21:17However, there are difficulties again.
21:19What is it?
21:21Thank you for your hard work.
21:22Thank you for your hard work.
21:23How is it?
21:24It's not good at all.
21:25What?
21:26All reservations are canceled.
21:28Maybe...
21:30I've been on the road for a long time.
21:34Everyone is in trouble.
21:36Since the next year when he became the president,
21:39the Kanmon-kai has been affected by COVID-19.
21:42As a result, the sales of Genpin Fugu have fallen by more than half.
21:48However, Kumiko did not give up.
21:52That's great, president.
21:53Kuu-chan.
21:54Most things are not so big.
21:57It's Izumo.
21:58Even here, Kumiko keeps the words of politics in his heart.
22:03He succeeds in overcoming this crisis.
22:07How did you overcome the crisis of COVID-19?
22:11There was a central kitchen under the head office.
22:15However, it was too wide.
22:18I've been using it for a long time.
22:20I decided to use it.
22:24Here is the question.
22:27What is the secret to overcoming COVID-19
22:31in the world?
22:37COVID-19 is not only in Japan.
22:40It's all over the world.
22:41Everyone was in trouble.
22:43The employees stayed overnight there.
22:46They don't need a rent.
22:49It's a secret.
22:50If you stay there, you'll get cold.
22:52Open the door.
22:54It's cold.
22:55COVID-19 is remote.
22:58So, you can learn how to cook.
23:01You can learn how to cook.
23:03You can learn how to cook.
23:05You can learn how to cook.
23:06I see.
23:07It's remote.
23:08Of course.
23:10That's good.
23:11I just forgot to wear contact lenses.
23:14The secret to overcoming COVID-19.
23:17That is...
23:20I can't open a restaurant.
23:23That's true.
23:25It's harder than the central kitchen.
23:30Kumiko arrived at the secret spot.
23:35I see.
23:37I have a big central kitchen.
23:40What's wrong with that?
23:42Everyone gathers there.
23:46The secret to overcoming COVID-19.
23:49Delivery products like Otorios.
23:53Kumiko gathers employees in the central kitchen.
23:59She focuses on selling Fugu dishes.
24:06I'll invite all the craftsmen.
24:09Let's rebuild the Fugu industry.
24:11That's a good idea.
24:13In addition to online shopping,
24:16she also started selling products at supermarkets.
24:22In addition to the Fugu dishes sold at supermarkets,
24:26President Yamaguchi developed a new product.
24:29It's called freeze-dried Fugu Zousui.
24:32It's an easy-to-make product.
24:34That's how she overcame the crisis.
24:37That's a good idea.
24:39What kind of product is it?
24:41It's a product that recreates the same Zousui.
24:46There's Fugu in it.
24:48There's also fried chicken.
24:50Everyone says it's delicious.
24:54Are you confident?
24:56That's right.
24:58It's as good as Fugu for Zousui.
25:01It's really good.
25:03It's delicious.
25:05There's a lot of broth.
25:07There's a lot of Fugu broth.
25:09It's just like making it in a clay pot.
25:11That's right.
25:13Now that the pandemic is over,
25:16she continues to increase sales
25:19by running a Japanese-style business.
25:22By the way,
25:24there's a place like this in the central kitchen.
25:28This is a Hireyaki-style room
25:30where you grill the fins of the tiger Fugu.
25:33Hireyaki-style room?
25:34Yes, that's right.
25:36This is a Hire-special room
25:39that was built for Hireyaki-style cooking.
25:43The processing of the fins takes a lot of time,
25:46so all the fins provided at the store
25:49are made here.
25:52In addition...
25:54What do you do here?
25:56We boil the skin of the tiger Fugu
25:59and make Yubiki.
26:01That's a lot.
26:02That's right.
26:03That's a lot.
26:04Is everything in the store processed here?
26:08Yes, it is.
26:10At Genpin, a store in Japan,
26:13the parts that take a lot of time
26:15are processed in the central kitchen
26:17to make the work more efficient.
26:21If you look around the central kitchen...
26:25Which 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 three years.
26:34Three years.
26:35Do you enjoy working with tiger Fugu?
26:37Yes, I do.
26:38I think it's a lot of fun.
26:40There were a lot of foreigners
26:42in the central kitchen.
26:44Yes.
26:45We made the central kitchen
26:47into a factory for foreign workers,
26:49so we were able to increase
26:51the number of foreign workers.
26:54Currently, there are 24 employees
26:56from Indonesia in the central kitchen.
26:58That's amazing.
26:59That's amazing.
27:00There are 24 employees from Indonesia in the central kitchen.
27:02Even in an environment
27:03where you have to stand all the time,
27:05they work very hard until the end.
27:07They are very reliable in terms of technology
27:10and they help us a lot.
27:13The most distinctive feature of such a rare item
27:16is the price.
27:20Why is it so cheap?
27:23We buy a whole year's worth of food
27:26from the factory.
27:28We buy a whole year's worth of food
27:29from the factory.
27:31Yes.
27:32By buying a large amount of food
27:34for about a year and a half,
27:36the cost is reduced.
27:40Doesn't it deteriorate
27:41by buying a whole year's worth of food?
27:42We have a special technology.
27:46We let it mature at a low temperature
27:49and store it in a super-freezer.
27:54With such a unique technology,
27:56they provide delicious Fugu
27:58at a very low price.
28:02Wasn't it originally called Genpin Fugu?
28:04Yes, it was.
28:05Now, it's called Genpin.
28:08There's a reason for that.
28:12Now, let's ask Ms. Shimazaki a 10-second quiz.
28:15What is the reason for the name Genpin?
28:20I don't know,
28:21but I have the image that there is
28:23anything other than Fugu.
28:25I think so, too.
28:26With a sense of luxury.
28:27Ready, go!
28:30I heard it live.
28:35For Osaka people,
28:36Fugu is a treat.
28:37Yes.
28:38For you two,
28:39what is a luxurious treat?
28:42For me, it's a crab.
28:45Crab is a treat.
28:49For me, a treat is
28:51when I come back from work in Osaka,
28:54I eat ice cream from Sujata
28:56that I get on the Shinkansen.
29:00That's pretty luxurious.
29:02The price is a little high for ice cream,
29:04but the taste is excellent.
29:06I eat it when I feel like
29:08today was a good day.
29:10But I haven't eaten it in the past few years.
29:12I don't feel like eating it.
29:15Why did you change the store name
29:17from Genpin Fugu to Genpin?
29:21Thank you for waiting.
29:25What is this?
29:27It's an eel.
29:28It's an eel?
29:30Yes.
29:31For a long time,
29:32our company, Kamihanki,
29:34has been in the red.
29:36For 45 years.
29:38So, in the summer,
29:39we decided to make it black.
29:41That's why we started with an eel.
29:43It's very cheap.
29:45It's not something to be proud of,
29:50but it's worth more than
29:52anything else.
29:54That's why we made it.
29:57President Yamaguchi continues
29:59to challenge himself.
30:03Welcome.
30:04Welcome.
30:06Welcome.
30:09What are you doing here?
30:11I come here twice a week
30:13and work as a waitress.
30:18The waitress counter
30:20is a must-visit place.
30:23Using the highest quality natural tiger puffer,
30:27President Yamaguchi came up with
30:29a unique dish
30:31and served it on the counter.
30:36It's a luxurious large-sized fried chicken.
30:40The outside is crispy
30:42and the inside is melting.
30:43It's a grilled soft-boiled egg.
30:44Grilled soft-boiled egg.
30:45It's a puffer fish soup with tsukemen.
30:48There are many dishes you can only taste here.
30:52I wanted to experience
30:54what the customers wanted
30:57after the pandemic.
31:00I wanted to stand on the spot
31:02and talk to the customers
31:04and regain my confidence.
31:08This is a special taste.
31:11Everyone was impressed
31:13by President Yamaguchi's
31:15professionalism and hard work.
31:18He's a cheerful person.
31:20I had to work hard too.
31:22This is the perfect time to eat puffer fish.
31:25Please eat it now.
31:27The customers are drooling.
31:30He's a human being.
31:32What is President Yamaguchi's
31:34secret to passing the time?
31:39Laugh whenever you want.
31:42When you're smiling,
31:44people gather around you
31:46and cheer you up.
31:48When you laugh,
31:50happiness comes to you.
31:54When you say laugh,
31:55you mean Okada-san, right?
31:56That's right.
31:57When you laugh,
31:58you mean Tsurube-san.
31:59It's a joke.
32:00It's a joke.
32:01It's a joke.
32:04Is it true
32:06that the old-fashioned Seiniku-ten
32:08is still alive?
32:11The old-fashioned Seiniku-ten
32:13is popular in supermarkets and large malls.
32:16There are more and more restaurants
32:18that use mushrooms to create new dishes.
32:22For example,
32:23in Kyoto,
32:24the old-fashioned chicken restaurant,
32:26Torihisa,
32:29Wait a minute.
32:31Yes?
32:32All the meat
32:34is on the picture.
32:37That's interesting.
32:38It's very innovative.
32:40What's on the showcase
32:42is not meat,
32:43but a picture.
32:45It's a restaurant
32:47where the 87-year-old owner
32:48and his wife work together.
32:50It's nice.
32:52Why is this on the picture?
32:54Actually,
32:56a few years ago,
32:58the metal in the refrigerator broke.
33:00I'm over 80 years old.
33:04I was wondering
33:06whether I should stop
33:08or not.
33:10The woman in the office
33:12made a picture
33:14and showed it to me.
33:16She made it for me.
33:18The showcase broke
33:20because of the heat.
33:22Knowing that it would cost
33:243 million yen to repair,
33:26he suggested
33:28to use a picture as a substitute.
33:30Then...
33:33It's still the same.
33:35It's still the same?
33:37I don't need an electric bill.
33:39I don't have to pay for cosmetics.
33:42Everything is good.
33:44Everything is good.
33:46He doesn't need an electric bill
33:48because it's a picture.
33:50He doesn't have to pay
33:52because he'll fix it after ordering.
33:54That's what he said.
33:56How long can you keep doing this?
33:58It's the most fun.
34:00It's the most fun.
34:02As long as I'm still energetic.
34:04As long as I'm still energetic.
34:06However,
34:08in Ujigawa Shoten-gai
34:10in Motomachi, Kobe,
34:12there is a new
34:14butcher shop.
34:16Hello.
34:18Hello.
34:20I'm Oda Nobunari.
34:22I'm Oda Nobunari.
34:24I'm Oda Nobunari.
34:26How long have you been
34:28running this shop?
34:30It was opened in 1936.
34:32It was opened in 1936.
34:34It was opened in 1936.
34:36It's been about 88 years.
34:38It's been about 88 years.
34:40He has been running this shop
34:42since the early Showa period.
34:44He is particular about meat.
34:46He only uses
34:48female black beef.
34:50It looks simple
34:52and old-fashioned.
34:54It looks simple and old-fashioned.
34:56Let's take a look at
34:58his innovative chore,
35:00Let's take a look at
35:02his innovative chore,
35:04his innovative chore,
35:06his innovative chore
35:08his innovative chore.
35:10his innovative chore.
35:12You've come.
35:14You've come.
35:16So,
35:18the store looks like
35:20the restaurant is keen on
35:22BBQ.
35:24They thought
35:26I don't know what you need to do
35:28I'll go to the fridge
35:30I'll just stay here
35:32Wait, are you going?
35:34Wait, what's going on?
35:36The owner left
35:38and there was no one
35:40who looked like the owner
35:42and no one was there
35:44I had no choice
35:46so I looked around the room
35:48What's in the fridge?
35:50Oh
35:52There's vegetables and meat
35:54Yes
35:56What's this?
35:58Oh
36:00There's rice
36:02Wow
36:04What's going on?
36:06They called the owner
36:08and asked him to come back
36:10I'm so busy
36:12Can you tell us where you are?
36:14This is the self-service
36:16meat space
36:18I ordered the meat in advance
36:20You can do whatever you want
36:22It's like a barbeque place
36:24That's what I imagined
36:28Yes
36:30There are some
36:32meat restaurants
36:34but this one is
36:36a self-service meat restaurant
36:38Basically
36:40there's no staff
36:42The meat we ordered
36:44is in the fridge
36:46and they do
36:48everything in the fridge
36:52What about the drinks?
36:54We only serve the drinks
36:56You can choose what you want
36:58There's a supermarket nearby
37:00That's nice
37:02It's a rough impression
37:04but the quality of the meat
37:06is real
37:10What's this?
37:12This is Chateaubriand
37:14The highest quality
37:16If you go to a normal restaurant
37:18it's about 15,000 yen
37:20That's right
37:22That's 4,500 yen
37:26Because of the cheap price
37:28you can choose
37:30the menu
37:32and the service set
37:34from 3,900 yen
37:36to beef tongue
37:38You can choose
37:42It looks so good
37:44The meat looks so good
37:46It's so beautiful
37:54It's so good
37:56It's so tender
37:58You don't need the teeth
38:00I don't need the teeth
38:02It's so good
38:06Why did you choose
38:08a house-style restaurant
38:10instead of a normal one?
38:12The meat shop is the main
38:14so we only serve the meat
38:16The opposite
38:18As a result
38:20they didn't advertise
38:22even once
38:26The meat shop
38:28is on the right
38:30This way
38:34This is the private room
38:38It's true
38:40The popular
38:42Yakiniku room is on the rise
38:44If you look closely
38:46it says 9 rooms
38:50There are 11 rooms
38:56They rent rooms
38:58in all 11 rooms
39:02When you go up the stairs
39:04through the backyard
39:06there is a Yakiniku space
39:08In addition
39:10there is a Yakiniku space
39:12on the 3rd floor
39:16This is more like
39:18they are making money
39:22I'm curious
39:24How much
39:26do you make
39:28with this new service?
39:30What?
39:36The Yakiniku space
39:38is so popular
39:40that now
39:42they have 11 rooms
39:44It seems like
39:46they are making a lot of money
39:48How much
39:50do you make
39:52with this new service?
39:56I think
39:58it's about
40:004 million yen
40:02It's not that much
40:04It costs a lot
40:06to clean up
40:08Is that so?
40:10Even though
40:12it's a house
40:14the number of rooms
40:16has increased
40:18and the cost of cleaning
40:20has increased
40:22In addition
40:24they don't make
40:26a lot of money
40:28It's hard
40:30to make a lot of money
40:32It's hard
40:34The original product
40:36introduced this time
40:38has its own system
40:40and offers a high-quality
40:42fugu at a low price
40:44However, there are
40:46other stores
40:48that offer
40:50high-quality fugu
40:52at a low price
40:54The best 30 products
40:56of the year
40:58are announced
41:00The 15th place is
41:02Unagi No Naruse
41:04Unagi No Naruse
41:06It was a big hit last year
41:08In September 2022
41:10it opened its first store in Yokohama
41:12In just two years
41:14it sold
41:16348 units
41:18Wait a minute
41:20Unagi No Naruse
41:22Unagi No Naruse
41:24In just two and a half years
41:26it has increased
41:28the number of stores
41:30It's a perfect price
41:32Perfect
41:34It's not too expensive
41:36I see
41:38If it's too cheap
41:40it's not good
41:42If it's too expensive
41:44it's not good
41:46If it's too expensive
41:48it's not good
41:50I see
41:52The cheapest Unagi No Naruse
41:54is 1,600 yen
41:56The highest price is
41:582,500 yen
42:00That's popular
42:02Unagi No Naruse
42:04at a low price
42:06There is a surprising cost-cutting technique
42:10In Naruse,
42:12the fugu is grilled
42:14and imported
42:16and baked
42:18In addition,
42:20by avoiding large stores
42:22and reducing the number of seats
42:24basically
42:26one hall and one kitchen
42:28can be managed
42:30By also limiting
42:32sales time
42:34it was successful
42:36In addition,
42:38there is a big secret
42:40In front of the station
42:42you can choose
42:44three seats
42:46When you eat Unagi
42:48you don't go to many stores
42:50and choose Unagi
42:52But if you do
42:54it's okay even if it's a little far
42:56I see
42:58Is it more popular?
43:00But it's not
43:10Enough
43:12Enough
43:14Enough
43:16It's enough
43:18I see
43:24Smart
43:26Really smart
43:28Great
43:30Really smart
43:32Really smart
43:34Smart
43:36Great