Ｘ年後の関係者たち 2024年10月21日
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00:00If you want to know more, search for T-Bird on the Internet.
00:03Tengu no Daidokoro Season 2, starting at 9pm on October 22nd.
00:08In the 60th anniversary of the rise of Tengu,
00:10the hotel has been named as one of the most prestigious international conferences in Japan.
00:14It has been named as one of the most prestigious international conferences in Japan.
00:18HOTEL NEW OTANI
00:21In the midst of economic growth,
00:24HOTEL NEW OTANI, which opened in Tokyo during the Olympics,
00:28has two main halls, an office building,
00:31a 37-person restaurant,
00:34a 33-person banquet hall,
00:37a Japanese garden with a history of over 400 years,
00:41and a super-huge hotel with a pool and rose garden.
00:46The history and the building are counted as one of the five three pillars of the Imperial Palace.
00:53The 60th anniversary of the opening of HOTEL NEW OTANI,
00:57which is a unique style and innovative design.
01:00HOTEL NEW OTANI has been named as one of the most prestigious hotels in Japan.
01:05However, there are many difficulties behind it.
01:10Tonight's event is a reunion of HOTEL NEW OTANI officials.
01:13Now, the door of space and time opens.
01:17HOTEL NEW OTANI
01:21The backstage of the movement that the officials talk about.
01:28The first guest is Yoshikazu Takayama,
01:31who has been a member of HOTEL NEW OTANI for 29 years.
01:38Nice to meet you.
01:40The second guest is Yoshikazu Takayama,
01:42who is in charge of the cooking department of HOTEL NEW OTANI.
01:48Nice to meet you.
01:52The third guest is Yuri Yano,
01:55who has been in charge of the accommodation department for many years.
01:59Nice to meet you.
02:03The third guest is Kiyohiro Yamakawa,
02:06who has written many novels about the hotel industry.
02:11Mr. Yamakawa,
02:12HOTEL NEW OTANI is a five-star hotel with the Empire and Okura.
02:17What does it mean to be a five-star hotel?
02:21It is a city hotel with a large banquet hall in the city center.
02:27In the Showa era,
02:30three hotels operated in a luxury style every year.
02:37That's why it's called a five-star hotel.
02:41That's how high-quality services can be provided.
02:46What are the characteristics of each five-star hotel?
02:52Historically, the Empire Hotel is old.
02:56It was built by Ichi Shibusawa,
02:59who was the founder of the Shinichima Company.
03:02It is said to be the predecessor of modern Japanese hotels.
03:06Is the first building in the Empire Hotel built by Aichi?
03:12That's the second building.
03:13Is that the second building?
03:15It's very old.
03:17It was designed by Frank Lloyd Wright,
03:19who was called the Jewel of the East.
03:21The next building is the old Hotel Okura.
03:24It was built by Okura Kihachiro,
03:27who was a North Korean like Mr. Shibusawa.
03:31Is it the Okura of Okura Foundation?
03:34Yes, it is.
03:35It was built to create a new hotel
03:38that is not found in Western hotels.
03:42The Empire Hotel was built to catch up with Western hotels.
03:46That's right.
03:47It's different from that.
03:48It's not found in Western hotels?
03:50No, it's not.
03:51It was built to create a new hotel.
03:53What's the difference?
03:55It's New Otani.
03:57It opened two years later.
03:59It's quite close.
04:00It's very close.
04:02It was built in 1964.
04:05It was the first year of the Tokyo Olympics.
04:10It was built to catch up with the Tokyo Olympics.
04:15Is it like a hotel built for the Tokyo Olympics?
04:19Yes, it is.
04:20The number of guests is not enough.
04:23It was built to catch up with the Tokyo Olympics.
04:26That's why the project was launched.
04:30It's like a national project.
04:32I see.
04:33Today, I'm going to tell you about our newspaper ad.
04:40It's a million-dollar ad.
04:42It's the first high-rise building in Japan.
04:46The bottom part of the catchphrase
04:50is the address of our activities since then.
04:54It's the address of our activities since then.
04:58It's quite wide.
05:00Yes.
05:01We wanted to build a hotel that people all over Japan could enjoy.
05:09That was our idea.
05:11It's the third building.
05:13As you said, it's a three-story building.
05:17We wanted to develop new services and products
05:21so that we wouldn't lose to other companies.
05:25NewMotor took advantage of the high-rise building
05:28and came up with innovative ideas one after another.
05:31The representative building is the unit bus.
05:34The unit bus.
05:35It's a common thing now, but it's innovative.
05:38It was only 17 months after we decided to build it for the Olympics.
05:43That's a long time.
05:45Yes.
05:46We even designed the design on the spot.
05:49Wow.
05:50A lot of technology and inventions were gathered here.
05:56The unit bus was introduced for the first time.
05:59The unit bus means that you can fit everything in it, right?
06:03Yes.
06:04People tend to say that it's like a bathroom.
06:08But the unit bus means that you can fit everything in it.
06:13That's right.
06:14It took us about a month to build one bathroom.
06:21Just the bathroom?
06:22Yes.
06:23It took that long?
06:24If you bring what you made at the factory,
06:27you can finish it in one or two hours.
06:30It's that different?
06:31Yes.
06:32We were told that it would take two hours,
06:35but we were able to finish it in one day
06:37because we built it step by step.
06:40Even though it's a special construction,
06:43we didn't reduce the quality.
06:46If we had enough time before the opening,
06:49we might not have had the unit bus.
06:52That's possible.
06:54It was born out of necessity,
06:56but it's quite natural now.
06:58It's amazing.
06:59The idea of the unit bus wasn't born out of necessity,
07:02but because it was already there.
07:05It's probably the first in the world.
07:07It's like it was in an American paper.
07:09It's new.
07:11You have a lot of courage to adopt it.
07:14That's right.
07:15It's amazing that you were able to incorporate
07:17something new in a national project.
07:20Another revolutionary project was the rotating restaurant.
07:26It hasn't been around for a while, has it?
07:28No.
07:29It was shut down in 2018.
07:31I have an image of it as a great masterpiece.
07:34How did you incorporate it?
07:36The founder, Yonetaro Ohtani,
07:38wanted to have the world's largest rotating restaurant.
07:43He wanted to show foreigners coming to the Olympics
07:46the proud Mt. Fuji from there.
07:50I see.
07:51That's the idea.
07:52Mt. Fuji?
07:53Yes.
07:54You can still see the same view.
07:57I see.
07:58It's not just a observatory.
08:00It's a restaurant.
08:02He wanted a smooth rotation
08:05where people could eat and drink.
08:08If it was rattling, it wasn't a restaurant.
08:11How did you solve this problem?
08:13What did you do?
08:15At the time, a warship was being built
08:18in the Kure region of Hiroshima.
08:21The Kure Region?
08:22Yes.
08:23Yamato, the warship,
08:25was the main cannon.
08:27Oh, I see.
08:29It's the largest, 46 centimeters.
08:31He incorporated that technology.
08:34Was it because of the technology
08:36that you thought you could do it?
08:38Or did you find the technology
08:40because you wanted to build a big one?
08:42I found it later.
08:43You found it later.
08:44You're running too fast.
08:47It's only been 17 months.
08:49It's a success.
08:51I'm proud of it.
08:52In terms of cooking,
08:53you're a patissier from Nagajima.
08:57Is it unusual to be a patissier?
08:59I think it's my first time.
09:01What kind of people are usually in the back?
09:05French cuisine.
09:07Luxury hotels are French.
09:11We have that vague image.
09:13I think so.
09:15In the hotel New York,
09:17there are French, Japanese, Chinese,
09:22and patissiers.
09:24I play a neutral role
09:28in bringing them together.
09:32Does that mean you always
09:34take advantage of your origin?
09:37No.
09:38My origin is always at the end.
09:42If it's good at the end,
09:44it's all good.
09:45At the end,
09:47you're in charge.
09:49I'm responsible.
09:51That's a good system.
09:53After eating Japanese food,
09:55I eat sweets.
09:56French food, too.
09:58There are many kinds of food.
10:00Depending on which food you eat at the end,
10:05it's hard to decide how to end the meal.
10:09That's why I have to eat a lot.
10:12I have to keep a good balance.
10:14You have to have all the knowledge.
10:16I have some knowledge,
10:18but I still eat.
10:20That's hard.
10:22That's really...
10:24You look like you're having a hard time.
10:27I'm having a hard time.
10:30In the huge hotel New York,
10:33there are many kinds of specialists.
10:36We asked them to show us their work.
10:41First, this person.
10:44I'm Takahashi, a gardener.
10:47There are about 10,000 gardens here.
10:50I'm in charge of them.
10:54As you can see,
10:56there are pine trees,
10:58wrinkled trees,
11:00and so on.
11:02I'm in charge of them.
11:05This garden is not closed.
11:08365 days a year,
11:10whether it's raining, snowing,
11:12or a typhoon,
11:14I clean and weed every day.
11:17I do it every day.
11:19Mr. Takahashi has been a gardener
11:22for two years,
11:24including in the restaurant and lodging industry.
11:27Two years?
11:29There are many people,
11:31from young to old,
11:33who are interested in gardening.
11:35Japanese people,
11:37as well as foreign visitors,
11:39like my garden very much.
11:43You don't throw your garden out to experts?
11:46No.
11:48I get help from them, of course.
11:51But I think it's better to manage it
11:54with the love of each employee.
12:00Next, this person.
12:02My name is Wakasugi,
12:04and I'm in charge of marriage counseling
12:06at Hotel New Yotani.
12:08I opened a marriage counseling center.
12:10It's a matching app
12:12for people in the marriage industry.
12:15It's a matching app for people in the marriage industry.
12:18It's a business-oriented app
12:20to make the most of the experience
12:22you've gained so far.
12:25There's only one in Japan,
12:27but it's the first time
12:29we've done something like this.
12:31The reason we were able to open
12:33a marriage counseling center
12:35was because we had the scale
12:37and merit of this facility,
12:39which includes everything
12:41you need for marriage counseling.
12:44One of the consultants
12:46is a man whose parents
12:48once hosted a wedding at New Yotani.
12:52If a customer asks,
12:54do you have a family member
12:56or a good person at Hotel New Yotani,
12:58I'm sure you'll have someone to talk to.
13:01Do you even get that kind of advice?
13:04Even if you say you don't have a marriage partner,
13:06you'll be in trouble.
13:08But marriage is very important,
13:10so it's irresponsible
13:12to introduce someone you don't know.
13:14If that's the case,
13:16we want to make it business-oriented
13:18and take responsibility
13:20to connect people.
13:22I see.
13:24The last person is this man.
13:27I'm Koichi Hirata,
13:29the sculptor at Hotel New Yotani.
13:31I make sculptures
13:33for marriage counseling
13:35and for weddings.
13:37When a customer asks
13:39for a sculpture,
13:41I make it, set it up,
13:43and clean it up.
13:46We asked him to show us
13:48what an ice sculpture is.
13:51This is an ice sculpture
13:53that I make a lot.
13:55It's a swan.
13:57If you want to make an ice sculpture,
13:59you have to start with a sword.
14:01I'm going to make this today.
14:03First, I'm going to start with
14:05a simple figure.
14:07I always start with that.
14:09It's a really simple figure.
14:11You can tell
14:13where to put it
14:15and where not to put it.
14:17After that,
14:19I use a chainsaw
14:21to cut off the unnecessary parts.
14:25Wow, amazing.
14:27It cuts without hesitation.
14:31That's amazing.
14:33If it's just a sculpture,
14:35I don't know how to make it
14:37because I'm not good at it.
14:39But every time,
14:41I make a mistake.
14:43I can't add more ice.
14:45It's a work that requires
14:47a lot of work.
14:49I have to make sure
14:51that this part is okay.
14:55After cutting off
14:57the unnecessary parts,
14:59he uses tools
15:01to carefully shape it.
15:03It's not just a sculpture.
15:05What I'm most careful about
15:07is this line.
15:09I've seen it before,
15:11but this S-shaped line
15:13is surprisingly difficult.
15:19After cutting off
15:21one piece of the feather,
15:23the swan was completed
15:25in just 20 minutes.
15:27That's right.
15:29Oh, really?
15:31If you heat it, it will melt.
15:33Now I only have one
15:35and one more.
15:37You only have two.
15:39Yes.
15:41I want to make a sculpture
15:43that will remain
15:45in people's eyes.
15:47I've been making sculptures
15:49for 35 years,
15:51but this is the only one left.
15:53In that sense,
15:55I want to make a sculpture
15:57that will remain
15:59in people's eyes.
16:01In New York City,
16:03which has many specialists,
16:05the bubble machine
16:07was the most popular in history.
16:09Thanks to you,
16:11I heard that
16:13I was very popular
16:15after I joined.
16:17Christmas is a big business.
16:19I heard that
16:21it was my job
16:23to refuse customers
16:25to check in every day.
16:27It's always a 100% discount rate.
16:29It's amazing.
16:31It's a pool bar party.
16:33It's fashionable.
16:35It's New York City
16:37full of bubble cakes.
16:39However,
16:41there is a crisis
16:43and a difficulty.
16:45Should I completely destroy
16:47and rebuild
16:49or partially restore?
16:51In a good way
16:53or a bad way,
16:55it's a matter of life and death.
16:57Sakurae,
16:59the only beauty treatment
17:01in Japan.
17:03Women want to be beautiful
17:05forever,
17:07but when they look at themselves,
17:09they feel sad.
17:11I thought
17:13I had no choice
17:15but to go with the stains.
17:17I thought I would
17:19compromise on my skin
17:21and live from now on.
17:23There are two causes of stains.
17:25The first is that the melanin
17:27accumulates in the skin.
17:29I shouldn't give up.
17:31I'm really glad
17:33I got Sakurae at that time.
17:35I think from the bottom of my heart.
17:37Sakurae,
17:39an anti-stain beauty solution
17:41made by Otsuka Pharmaceuticals.
17:43Until now,
17:45anti-stains were either
17:47too much melanin
17:49or the accumulation of melanin.
17:51Sakurae
17:53The only anti-stain beauty solution
17:55in Japan,
17:57which approaches both
17:59the accumulation of melanin
18:01and the elimination of melanin.
18:03Two active ingredients
18:05suppress melanin,
18:07which is too much,
18:09and eliminate melanin,
18:11which accumulates further.
18:13By continuing to use it,
18:15a clear cycle of the skin is born
18:17and approaches the stains
18:19of both.
18:21I think it's not scary anymore.
18:23On the contrary,
18:25it's amazing to have fun.
18:27The only anti-stain beauty solution
18:29in Japan,
18:31which approaches both
18:33the accumulation of melanin
18:35and the elimination of melanin.
18:37From Otsuka Pharmaceuticals to Sakurae.
18:39This time,
18:41we will introduce the special price.
18:43Now,
18:45it's 980 yen
18:47for a set of 14 times
18:49107-226
18:51Sakurae,
18:53the anti-stain beauty solution
18:55of Otsuka Pharmaceuticals.
18:57What will happen to Hiroshi Sekiguchi?
18:59Sunday at 12 noon.
19:01The bubble cake industry
19:03and New Otani.
19:05However,
19:07it seems that it was difficult from there.
19:09How did he deal
19:11with the three directions?
19:15First,
19:17Gaishu.
19:19What is Gaishu?
19:21There are many famous hotels now.
19:23Was this a big event?
19:25In 1992,
19:27Four Seasons Shinsansou Tokyo
19:29was said to be the beginning
19:31of Gaishu.
19:33Then, in 1994,
19:35Park Hyatt Tokyo
19:37and Westin Hotel Tokyo
19:39came out consecutively.
19:41In these three,
19:43it was said to be the new Gosanke
19:45How is it different
19:47from the previous Gosanke and Gaishu?
19:49Is it expensive?
19:51Is it luxurious?
19:53It's very expensive now.
19:55At that time,
19:57it was a little expensive
19:59because it was a large room.
20:01I see.
20:03When Gaishu came in,
20:05did it have an impact?
20:07Staying overnight
20:09had an impact.
20:11When it was a bubble,
20:13many people stayed at this hotel.
20:15When it finally came to Japan,
20:17and opened three hotels in Tokyo,
20:19it was a great success.
20:21I see.
20:23People who went there
20:25when it was a bubble
20:27wanted to stay there again.
20:29People who didn't go there
20:31heard rumors that
20:33there was a hotel in Tokyo
20:35and wanted to stay there.
20:37New Yotani was built in 1964.
20:39It was the main hotel.
20:41The Garden Tower,
20:43which was built in 1974,
20:45was different from the other two hotels.
20:47In 1991,
20:49the Garden Court,
20:51which was an office tower,
20:53was opened.
20:55With this,
20:57it secured a stable income
20:59that did not depend on
21:01the number of guests.
21:03In addition,
21:05it also created
21:07the famous spot
21:09for night time pool.
21:11In 1999,
21:13I thought about opening
21:15a night time pool.
21:17You went far ahead
21:19with the night pool.
21:21I imagined
21:23playing in the middle of the night
21:25and opened it.
21:27In the second year,
21:29I got help from a DJ.
21:31It's a system that hasn't changed.
21:33Has it continued?
21:35Yes, for 20 years.
21:37However,
21:39even in the 2000s,
21:41the structure of a night time hotel
21:43didn't stop.
21:45New Yotani was forced
21:47to make a big decision.
21:49It's been 10 years
21:51since the first Shingo Sankyo.
21:53It's getting more and more
21:55old-fashioned.
21:57It's time to
21:59completely destroy it
22:01and rebuild it
22:03or partially
22:05renovate it.
22:07Even with new services,
22:09the Yotani box
22:11is still old-fashioned.
22:13What kind of
22:15change is this?
22:17Is it a replacement
22:19or something else?
22:21There was a lot of discussion
22:23in the company at the time.
22:25However,
22:27even by stopping the rotation
22:29of the night time restaurant,
22:31the number of guests
22:33has increased.
22:35If you think of it
22:37as a landmark
22:39in the city,
22:41it's a mission
22:43to keep
22:45this hotel
22:47as it is.
22:49That's why
22:51we started
22:53a two-and-a-half-year
22:55renovation.
22:57That's a long time.
22:59Yes, it is.
23:01I see.
23:03The Yotani hotel
23:05is a three-room type,
23:07so we renovated
23:09the main room
23:11one room at a time.
23:13In that sense,
23:15it's a circular structure.
23:17That's right.
23:19What did you change
23:21about the Yotani hotel
23:23that was particular
23:25about renovation
23:27instead of replacing it?
23:29We decided to create
23:31a small luxury hotel
23:33that Japanese people
23:35can think of.
23:37That's the main room
23:39with 84 rooms
23:41on the 11th and 12th floors.
23:43It's called Executive House Zen.
23:45It's very Japanese style.
23:47Yes.
23:49The manager is
23:51the owner of the inn.
23:53She is in charge of
23:55everything from opening hours.
23:57What is your target?
23:59We want to create
24:01a luxurious
24:03inbound business
24:05with family
24:07and tourists.
24:09You want to experience
24:11a Japanese style.
24:13How much did it cost
24:15to renovate it?
24:17It cost more than
24:19100 million yen.
24:21The current price
24:23is about
24:25100 million yen.
24:27That's amazing.
24:29The construction company
24:31told us that it's
24:33cheaper to renovate it.
24:35It costs that much?
24:37Then you should have
24:39renovated it.
24:41The structure is divided
24:43into three floors.
24:45You should have
24:47broken one and
24:49built three new ones.
24:51But we built the tallest
24:53one.
24:55The main structure
24:57is the same
24:59as the oldest
25:01Horyu-ji in Japan.
25:03I want to see
25:05how long
25:07it will last.
25:09Horyu-ji is
25:11more than 1,000 years old.
25:13We can't afford to lose.
25:15It's not only hard,
25:17but also soft.
25:19He also worked on cooking.
25:21Many foreign chefs
25:23were working
25:25on the restaurant.
25:27We opened
25:29the world's
25:31largest patisserie
25:33called Pierre-Hermé
25:35in New York.
25:37It's the world's
25:39largest patisserie.
25:41It's the largest?
25:43Yes, it is.
25:45We also
25:47renovated
25:49the restaurant
25:51and opened
25:53the patisserie
25:55called Satsuki.
25:57We started
25:59with sweets.
26:01Chef Nakajima
26:03noticed
26:05the sweets that
26:07Japanese people love.
26:09What's the
26:11most delicious cake
26:13that comes to mind?
26:15It's shortcake.
26:17Shortcake is
26:19the most popular cake.
26:21Shortcake in hotels
26:23has to be delicious.
26:25Of course.
26:27I don't want it to be bad.
26:29That's where
26:31the shortcake was born.
26:33The hotel
26:35made the shortcake
26:37with their know-how.
26:39It's called
26:41Extra Super Series.
26:43This time,
26:45they prepared
26:47three types of shortcake.
26:49The color of the sponge
26:51is yellow.
26:53This one is
26:55a little darker.
26:57The one on the left
26:59is
27:01a normal strawberry shortcake.
27:03A normal one?
27:09It's good.
27:11Next,
27:13I'll try this one.
27:15The sponge is a little black.
27:17The color is yellow.
27:19The sugar is wasabon.
27:21It's a little like wasabon.
27:23This is Super Series.
27:33You're good at eating.
27:35I'm good at eating shortcake.
27:39It's good.
27:41The strawberry is
27:43a little darker.
27:45But,
27:47the strawberry itself
27:49doesn't have a strong flavor.
27:51The strawberry itself
27:53has a strong flavor,
27:55but the other flavors
27:57are different, right?
27:59That's right.
28:01Just by changing the sugar,
28:03the sourness of the strawberry
28:05is different.
28:07That's kind of you.
28:09It's called Amao Shortcake.
28:11It's like a deadly weapon.
28:13It's like an extra super.
28:15This one is a little big.
28:17Can I eat it?
28:29It's good.
28:31I think the texture of the mouth is different.
28:33When we say beef,
28:35or English rank,
28:37I think the expression
28:39that it melts in your mouth
28:41will come out.
28:43I'd like to try it
28:45with shortcake.
28:47I see.
28:49The sponge is very gentle.
28:51What I started with
28:53was to make it from eggs.
28:55First,
28:57I tried to make the raw material silky.
28:59At first,
29:01the sponge dough
29:03called shortcake
29:05was a little sticky.
29:07But I thought
29:09it wouldn't be interesting,
29:11so I fed the chicken
29:13with brown rice.
29:15And I thought
29:17if I made the dough
29:19with the eggs,
29:21it would give the rice
29:23a little fluffiness.
29:25Did it actually come out?
29:27Yes, it did.
29:29Did you have any know-how
29:31or research results?
29:33I just made it.
29:35Did you make it with your intuition?
29:37Yes, with my intuition.
29:39I went to the factory
29:41and fed them with brown rice.
29:43People at the factory
29:45must have wondered
29:47why you did that.
29:49I told them,
29:51but they said,
29:53I don't know,
29:55but let's do it.
29:57And they did it.
30:00By the way,
30:02how much does it cost?
30:04The most expensive one
30:06was 4,000 yen.
30:08The extra one was 4,000 yen.
30:10Yes, 4,000 yen.
30:12One cut.
30:14Wow, 4,000 yen?
30:16Shortcake originates from Japan,
30:18so there is no strawberry shortcake
30:20in other countries.
30:22So the shortcake
30:24that foreigners think of
30:26is not a shortcake?
30:28Shortcake,
30:30cheese cake,
30:32gâteau au chocolat,
30:34something like that.
30:36It's a waste.
30:38Don't foreigners eat it?
30:40No, they don't.
30:42Even now,
30:44if there are customers
30:46from all over the world,
30:48they will definitely eat it.
30:50I think that's why
30:52we fight against foreign companies.
30:54New York,
30:56New Orleans,
30:58Asia,
31:00China
31:02Egypt
31:06Thailand
31:08Japan
31:12Singapore
31:14Taiwan
31:17Japan
31:20Serious Space
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33:19Let's buy a house in the land of longing.
33:22Friday night at 9 o'clock
33:24The three major crises faced by New Otani.
33:27The second is the example of constipation.
33:29Can the concept raised at the opening ceremony be realized?
33:34New Otani is in charge of the dinner party of the 1990s and 2019.
33:41All the attendees are super VIP.
33:44It is said that failure is not allowed.
33:47The pressure to go beyond imagination.
33:50This is of course an honor, but it's a pinch.
33:54Even a millimeter of failure is no good.
33:57How do you want this kind of big event?
34:00Not only all employees, but also all groups.
34:04All the students are gathered at once.
34:07It is said that it is carried out with the sun.
34:11First of all, how many customers will come?
34:14190 countries
34:16All of them
34:17Yes
34:18More than 600 people
34:21There is a dinner party that was held at once.
34:25Isn't that scale quite rare?
34:27No
34:29How do you decide the seats?
34:33This is the job of the country, so we don't decide it on our own.
34:37The Ministry of Foreign Affairs is the window of each country.
34:40It is decided by the protocol of the attendees.
34:45It's not the rank, but it's there.
34:49It's a higher rank.
34:51Mr. Yano, as a service department,
34:53Did you do all the moving while waiting for the arrival and departure of the guests?
34:58Yes
34:59Are you nervous?
35:01I was very nervous.
35:03Of course, there are countries that have stopped in advance, not on the day.
35:07Yes, it depends on the country.
35:09There were some countries that came early.
35:13Is the VIP of each country selfish?
35:17I have never said selfish.
35:20There were various requests from each country.
35:25Are you in charge of each country?
35:30Yes.
35:31Each country had a special person in charge.
35:37Did you have any problems with a sudden order?
35:41When I went to a restaurant or a Japanese garden,
35:44I was asked to respond to an unexpected request.
35:51It's a problem if the VIP of each country moves without permission.
35:56Even if you want to go somewhere suddenly,
35:58It's a VIP, so it's hard to move with the guards around you.
36:04During this period, the hotel was open for business.
36:09There are some customers who use it for business.
36:13Don't you have anything to do with ordinary customers?
36:15I'm good at leaving the space.
36:19I'm a little behind schedule.
36:21There was a king.
36:24He liked the rotating restaurant.
36:28You can order it yourself.
36:32The next day, he said he wanted to come again.
36:35He really liked it.
36:38There are a lot of customers at the rotating restaurant.
36:42Isn't it really hard for the king to move around?
36:46There is a saying that it is better to have a hotel-only security guard.
36:53It's safe and easy.
36:55It's like a country.
36:58There are people who have to stay in the hotel because of their customers.
37:05It is our duty to respond to the customer's voice.
37:09What was particularly difficult in the tense atmosphere?
37:13When you go out, you have a minute-long schedule.
37:18It was hard.
37:20For example, it takes time to knock on the door of the room and wait for the customer to come out.
37:27The time it takes to get out of the room and get to the elevator is different for everyone.
37:32I had to take that into account and move around.
37:37It was very important to take the time to knock on the door of the room.
37:42Did you participate as the general chef in 2019?
37:46Yes.
37:47That's a lot of work.
37:50It's a lot of pressure.
37:53In a good way or a bad way, I thought it was a life-threatening task.
37:58Life-threatening tasks are only in a bad way.
38:00That's right.
38:02The dinner was decided to be a 70-minute full course meal.
38:06Chef Nakajima prepared this meal.
38:10The menu was decided to be a 70-minute full course meal.
38:19Did you decide the name of the menu yourself?
38:23No.
38:25This time, the Cabinet will check everything.
38:31So I consulted with the Cabinet.
38:35Who came up with the name KARE-NARU?
38:39I was told that it was okay to call it KARE-NARU.
38:41I see.
38:43You have your own preferences.
38:46Of course, each country has its own preferences.
38:50Is there anything you can eat?
38:52I can't eat anything because of religious reasons.
38:56I don't drink alcohol.
39:00I have an allergy.
39:03I think there were 617 people in the Cabinet.
39:08216 of them had an irregular menu.
39:14I had a mission to distribute all of them.
39:20How did MAME, who is not allowed to make mistakes, respond?
39:24I was told about the irregular menu.
39:28It was a security issue.
39:31It was said that the person was supposed to sit 30 minutes before the meal.
39:36I'm in trouble.
39:38I want to eat it a little earlier.
39:40I'm in trouble.
39:42I may fall down during meals.
39:45It's a national problem.
39:47It's a national problem.
39:50I decided to distribute the menu.
39:55At first, I didn't know the name of the person.
39:58I thought there was a person with this kind of menu.
40:01I decided to distribute the menu.
40:05All 200 people had different colors.
40:09I was told to sit 30 minutes before the meal.
40:15I was told to sit 30 minutes before the meal.
40:19I gave the table to the person.
40:23I gave the table to the person.
40:28I gave the table to the person.
40:31You didn't have a big problem.
40:33I didn't have a big problem.
40:38He managed to overcome the national problem.
40:44A new crisis has come.
40:48Let's cheer up.
40:52Let's increase muscle mass.
40:54Yawata Muscle Project.
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40:59I've been walking a lot.
41:01Me too.
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41:22Protein, calcium, glucosamine, chondroitin, lactobacillus, dietary fiber, etc.
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41:31According to Dr. Miwa, who specializes in lower back and knees.
41:36Muscle will decrease with age.
41:38However, you can increase muscle mass even if you are over 80 years old.
41:41For that purpose, exercise and nutrition are important.
41:44In particular, protein intake is important.
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41:54Yawata's Hop Step Jump.
42:00It costs 2,700 yen for a bag and a half.
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42:06However, it is limited to three bags.
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42:18Spanish olive oil and lemon from Setouchi met.
42:26I met a hot salad.
42:30I met.
42:32I met.
42:34It's thick and delicious.
42:36It's thick and sour.
42:39Raw olive oil sauce.
42:42Eat well, live well.
42:45It's fashionable.
42:48Yawata successfully held a dinner party.
42:53However, there was another crisis the following year.
42:57A new coronavirus.
43:00I think it affected all industries in Japan.
43:04The hotel was big.
43:06Yes.
43:08Did you have to take a day off?
43:10No.
43:12It's easier to take a day off.
43:15You can take a quick break.
43:18You didn't choose that.
43:20We have a mission to continue our business.
43:25However, there are people who need to stay in a hotel at any time.
43:34For example, a doctor is on duty 24 hours a day.
43:40They need to take a break.
43:43That's the hotel room.
43:47During the pandemic.
43:50It was the beginning of 2020.
43:53How many people could stay in a hotel?
43:56Almost no one.
43:59But you still keep the hotel open.
44:01There are a lot of people.
44:04Yes.
44:05We use the government's employment adjustment subsidy.
44:08Employees take a day off in turn.
44:11However, when the pandemic started,
44:14the first thing I said was that I would keep my job.
44:18That's what I said.
44:20You've grown a lot since then.
44:25It's been three years.
44:27Didn't you feel like you've said too much?
44:30Didn't you think it was over?
44:32It was a very hard year for business.
44:35Yes.
44:36It was the first and second year.
44:38The future is dark.
44:40But there is a ray of light.
44:44Until then, the number of foreigners was increasing.
44:48The number of foreigners was increasing.
44:51During the pandemic,
44:53the people who worried about us
44:56and came to us
44:58even though they were having a hard time
45:01were members of the hotel club called New Otani Club.
45:05It opened in 1964.
45:08In December of that year,
45:11New Otani was the first hotel club in Japan
45:15to establish a member club.
45:17Since then, for 50, 60 years,
45:19New Otani has been popular with parents of two and three generations.
45:23Are there people who have been in the club for a long time?
45:25Yes, there are.
45:27Are they being used?
45:29Yes.
45:31New Otani was encouraged by the members
45:34and breathed a sigh of relief.
45:36Once again, New Otani takes a new step.
45:39There was a time when alcohol was not allowed to be served at restaurants.
45:44At that time,
45:46although alcohol could not be served at restaurants,
45:48all rooms were room service.
45:51Oh, I see.
45:53It was already a private room.
45:56The rooms were private.
45:59A private room restaurant with 1,400 rooms
46:04opened from there.
46:06Oh, I see.
46:08So, alcohol could not be served at all?
46:10Yes.
46:11That must have been difficult.
46:12Yes, it was.
46:14I was a bartender and a sommelier.
46:16Oh, I see.
46:18I was not a bartender,
46:20so I went to a room to make a cocktail.
46:22A room with 1,500 rooms?
46:24That's a lot of work.
46:26I went there.
46:28I said,
46:29Wow, the freshly made cocktail is delicious.
46:31Then I said,
46:33Then I went home.
46:35I ran around.
46:37It was amazing.
46:39But I could feel that
46:41customers were relying on me
46:43and helping me.
46:45That's how I felt at that time.
46:48Oh, I see.
46:50You were happy when you were busy
46:52because you had customers.
46:54Everyone was happy.
46:56That's not true.
46:58Certainly,
47:00everyone was wearing a mask
47:02and was nervous about
47:04when they would be infected.
47:06But everyone was doing their best.
47:08I see.
47:09In fact, the corona epidemic has ended.
47:11Are there many customers coming back?
47:13The ratio of Japanese and foreigners
47:15is about 55% to foreigners.
47:17That's a lot.
47:19It was about 60% before the corona epidemic.
47:21So, it's about coming back there.
47:23The number of inbound customers is increasing,
47:25and I think it will continue to increase.
47:28There are parents and children
47:30who have loved us for a long time.
47:33But to be honest,
47:35considering the low interest rates
47:37and the Japanese economy,
47:39I think it would be more profitable
47:41to meet the demands of luxury people
47:43from foreign countries.
47:48Actually, there are quite a few
47:50companies that do business
47:52like that.
47:54Yes, there are.
47:56But we have been doing business
47:58in a full line since the opening of the store.
48:01So, we are doing our best
48:03from the front.
48:05I see.
48:06Because of that,
48:08people who love us
48:10during the corona epidemic
48:12can't stand it.
48:14That's right.
48:16I see.
48:18It's not cheap,
48:20but it's not a tradition
48:22to go to the store
48:24after the pandemic.
48:26This is the 60th anniversary of
48:28New Otani,
48:30which has overcome the difficulties
48:32over and over again.
48:34The future that they see.
48:36New Otani is a hotel
48:38that welcomes a wide range of customers
48:40from all over the world
48:42to hold international meetings
48:44from family reunions.
48:46We are a department
48:48that can meet the demands
48:50of each and every customer
48:52and provide services
48:54that can be helpful
48:56to them.
48:58I have one goal.
49:00I want to connect
49:02delicious New Otani
49:04to the future.
49:06I will do my best
49:08to be ultra.
49:10The 60th anniversary of the opening
49:12is a turning point
49:14in human history.
49:16New Otani is like
49:18the name New.
49:20We have always
49:22delivered new values
49:24to our customers.
49:26I think there will be
49:28changes in society
49:30and times in the future,
49:32but I want to inherit
49:34the feelings of
49:36New Otani
49:38to the next generation.
49:40That's my biggest wish.
49:42We don't have time to talk,
49:44but it's almost time.
49:46Thank you all for your precious
49:48time today.
49:50It's almost time
49:52for Super Extra.
49:54I think it's time
49:56for Ultra.
49:58At first,
50:00my co-workers told me
50:02to stop.
50:06I'm Hiroshi Ikshiba.
50:08It's an emergency,
50:10but it's an incident.
50:12BHA and EPA,
50:14which are often included
50:16in our products,
50:18are becoming
50:20difficult to get.
50:22We interviewed
50:24the people
50:26who are facing
50:28this situation.
50:30The price of fish
50:32is getting higher
50:34and higher.
50:36It's a problem.
50:38In fact,
50:40the price of fish
50:42is eight times higher
50:44than the price of fish.
50:46We asked Mr. Ikshiba
50:48to check the fish
50:50with Mr. Inoue.
50:52Mr. Ikshiba,
50:54you're getting a lot of fish.
50:56This is enough, isn't it?
50:58Actually,
51:00it's not enough at all.
51:02What do you mean?
51:04I prepared this.
51:06This is a tuna.
51:08This is the actual
51:10amount of fish caught in a day.
51:12How many fish are there?
51:14There are 131 fish.
51:16Is this for a day?
51:18I can't eat this.
51:20Who can't eat this?
51:22That's why
51:24BHA and EPA are
51:26supplemented with food.
51:28Supplemented?
51:30That's why
51:32BHA and EPA
51:34plus vitamin D.
51:36BHA and EPA
51:38400mg,
51:40100mg of
51:42alpha-linolenic acid,
51:44which is a vegetable-based
51:46smooth ingredient,
51:48and 500mg of
51:50double smooth ingredient.
51:52This time,
51:54we'll show you
51:56the special price.
51:58Please prepare a note.
52:00BHA and EPA
52:02plus vitamin D.
52:04The normal price is
52:062,423 yen
52:08But
52:10the special price
52:12is
52:20500 yen!
52:22With the same amount,
52:24including shipping and consumption,
52:26one coin is 500 yen.
52:28We'll provide it for 500 yen.
52:30It's a shocking price
52:32of about 79% off.
52:34This is the
52:36chance to try
52:38our new product
52:40for only 17 yen per day.
52:42Here it is.
52:4417 yen per day.
52:46I'm very satisfied.
52:48I'll buy it, too.
52:50Registration is
52:520120-232-444
52:54to 232-444.
52:56Please call
52:58us now.
53:06What Nakajima wants to do
53:08is space food.
53:10The ultimate food
53:12is space food.
53:14I've been studying it for years.
53:16I'm working with
53:18various manufacturers.
53:20The most important thing
53:22in space is calcium.
53:24I'm looking for something
53:26that tastes like fish
53:28or that can't be sucked
53:30by a tube.
53:36Space Food
53:42Next time
53:44Alone Alpha
53:46Faster and more powerful
53:48Even in a container,
53:50we have to solve
53:52the contradiction
53:54of keeping it smooth.
53:56Every Monday at 11 p.m.
53:58For those who want to watch
54:00the program again,
54:02go to T-Bar.
54:04Have you ever experienced
54:06something like this?