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00:01Today's Gatchiri Monday is...
00:04A forbidden project where that man delivers the back side of a restaurant naked!
00:11Yes, good morning.
00:14Monthly Restaurant Editor-in-Chief, Shigeyuki Toriyama.
00:19Until now, he has interviewed more than 4,000 restaurants on site.
00:25A man who knows all the secrets of a restaurant's profitability
00:28will tell you the top half of a restaurant worth over 300,000 yen.
00:33So, what is the top half of a restaurant?
00:37It's a chart that shows how much a restaurant sells in a month.
00:43If you sell a pot for 300,000 yen, it's the top half.
00:47If you sell a pot for 500,000 yen, it's the bottom half.
00:51Yes, if you look at Tsumogessho, you can see the true profitability of a restaurant.
00:56So, let's look at the top half of a restaurant worth more than 300,000 yen
01:00that is hidden all over the country and known only by Editor-in-Chief Toriyama.
01:05In the back alley of Umeda in Osaka,
01:09for some reason, there are a lot of customers.
01:13What is the secret of Matsuno Bonsai?
01:17Isn't it the most popular in Osaka?
01:19We found it in Kyoto.
01:21At first glance, it's just a Chinese restaurant.
01:25The secret is in the back of the shop.
01:28What is it?
01:31I'm sweating and I want something.
01:35I think I haven't eaten for three days.
01:39I want to eat.
01:41The top half of a restaurant worth more than 300,000 yen.
01:45It's the top half of a restaurant worth more than 300,000 yen.
01:51Good morning.
01:52Today is Tsumogessho.
01:53Yes, I'm Editor-in-Chief Toriyama.
01:55So, in fact, it is natural for a large store to increase in sales where the number of pots is large.
02:00If you think of it as a single pot, it may not be so profitable.
02:04Even in a small shop, there are shops that make 300,000, 400,000, 500,000 yen in one pot.
02:12I'm sorry to make you feel hot in the morning.
02:17Good morning.
02:18Good morning.
02:21I'm AI-chan.
02:22Nice to meet you.
02:35This program is amazing.
02:38That's right.
02:42Let's cross the bridge.
02:51Let me introduce today's guests.
02:53I'm Editor-in-Chief Toriyama Shigeyuki and I'm AI Haruna.
02:57Nice to meet you.
03:00AI-chan always comes to the series of Tsumogessho.
03:04I love it.
03:05I love it.
03:07You love it because you're trying to steal it from your store.
03:10I'm not trying to steal it.
03:12When this program was released around the time of COVID-19,
03:14I collaborated with a company called Weir's, an IT company.
03:23This program is amazing.
03:25That's right.
03:26Really.
03:27How is it?
03:28Uber has come to a standstill.
03:31After COVID-19, everyone went home around 10 p.m.
03:36It's very difficult to find a second or third store.
03:40Everyone stopped crossing the bridge.
03:42However, there are many stores that have come to a standstill.
03:49I think there are various reasons for that.
03:52I'm going to show you that today.
03:54I want you to teach me.
03:56There are so many popular stores.
03:58Let's take a look.
04:00First of all, there is a monster store.
04:03This is a store that sells Tsumogessho for more than 300,000 yen.
04:10This is a meat store called NIKUNOYOICHI.
04:15Have you heard of it?
04:16It's not a meat store, is it?
04:17I don't know.
04:19It's a meat store, but it's not meat.
04:22Is it really profitable?
04:26I went to the office of NAGOYA.
04:29Here it is.
04:31NIKUNOYOICHI.
04:33I've seen this before.
04:36It looks like a regular YAKINIKU store.
04:41I entered the store.
04:44It's a big success.
04:48Let's ask the president of NIKUNOYOICHI about Tsumogessho.
04:53How many Tsumogessho are there?
04:55There are 18 Tsumogessho.
04:57How much is it?
04:58It's 960,000 yen.
05:01How much is Tsumogessho?
05:03It's 500,000 yen.
05:05That's a lot.
05:06That's amazing.
05:08I came here all of a sudden.
05:10Tsumogessho is more than 500,000 yen.
05:14It's a regular YAKINIKU store.
05:16The secret to selling this much is that it's a YAKINIKU store, but it's not meat.
05:24If you look at the store, you can see it.
05:31There is something like a kiln for each customer.
05:35What is this?
05:37That's right.
05:39This is KAMADAKI GOHAN.
05:41This is also for customers.
05:43Kamagohan is delicious.
05:49This is very popular.
05:51This is delicious.
05:53This is made by our company.
05:55This is a joint development with the five-star rice sommelier.
06:01This is a rice with twice the amount of water in a large grain of Hokkaido.
06:07This is a small grain of Gifu Prefecture, but it has a high degree of sweetness.
06:12This is a blend of such rice.
06:15This is called YOICHIMAI.
06:18This is an original rice.
06:19Customers cook their own rice in a kiln.
06:25Customers bring the rice in front of them.
06:28Customers can enjoy the most delicious taste of freshly cooked rice.
06:32That's why it's delicious.
06:34This is 594 yen for one kiln.
06:39Everyone is ordering.
06:43This is a delicious freshly cooked rice.
06:45Everyone orders a lot of rice.
06:49Is it really profitable?
06:52The rice that was about 30% is now 80%.
07:01If the number of orders for rice increases, the number of dishes to eat rice deliciously increases.
07:06In other words, the number of orders for meat increases.
07:11In addition, YAMASE wants to eat more rice.
07:17This is KALBI with a lot of fat.
07:23This is a special KALBI for white rice.
07:27This is a beef tongue with a lot of garlic and salt.
07:34As a result, more rice was ordered.
07:37This is an infinite loop.
07:41As a result, the number of orders for meat increased.
07:45The number of orders for meat increased from 8 to 10.
07:50In the past, the number of orders for meat increased to 5.
07:54This is a great success.
07:57The number of orders for meat has increased.
08:01This is a great success.
08:06This is a great success.
08:08The number of orders for meat has increased.
08:10The number of orders for rice has increased.
08:13The number of orders for meat has increased.
08:17The number of orders for lunch has doubled.
08:22Normally, there are many restaurants that serve lunch at night.
08:27We mainly serve lunch.
08:29Of course, the restaurant where the rice is delicious.
08:33Of course, lunch is a great opportunity to enjoy it.
08:39The number of orders for lunch has increased.
08:43Lunch costs 1250 yen.
08:49Lunch and dinner are sold out.
08:53I'm satisfied with 500,000 yen.
08:57Why did you decide to serve rice?
09:03I wanted to eat self-served meat.
09:06I wanted to eat everything.
09:09I wanted to eat everything.
09:11When I first started the restaurant, it was a buffet-style restaurant.
09:18However, there are many similar restaurants.
09:21I made a mistake.
09:23I spent 100 million yen.
09:26I thought it was over.
09:31However, there was a customer who said that the rice was delicious.
09:36The president of YANASE changed his mind.
09:40He started a restaurant that doesn't have anything else.
09:43The number of orders for meat has increased to 24 stores in 5 years.
09:48That's amazing.
09:50I decided to serve rice.
09:54That's amazing.
09:57Let's eat.
10:00Isn't it difficult to mix rice?
10:03I ate about 100 patterns.
10:05That's right.
10:07Did you choose the one that goes best with the meat?
10:10That's right.
10:12The sweetness is strong.
10:14I made rice that is as good as meat.
10:16Let's eat it with meat.
10:19I ate it earlier.
10:21I can't stop eating rice.
10:24Is this called MARIAJU?
10:29This is delicious.
10:31This restaurant sells lunch for 2 million yen.
10:33That's amazing.
10:34Lunch is very popular.
10:36YANASE's company is running a restaurant called HIRUDAKEUNAGI.
10:42That's amazing.
10:45Did you change the rice to match the meat?
10:48That's right.
10:49I changed the rice to match the meat.
10:51What is the reputation of this restaurant?
10:54This restaurant is also sold 400,000 yen.
10:56That's amazing.
10:58I didn't expect much rice.
11:01I think this restaurant is very popular.
11:04TORIYAMA, the editor-in-chief of KETKAN SHOKUDO, teaches.
11:07This restaurant is sold more than 300,000 yen.
11:11This restaurant is very popular in KYOTO.
11:16This restaurant is a combination of the three strongest restaurants.
11:21This restaurant is located near the Gion market station in Kyoto.
11:26Let's go there.
11:28There are many people.
11:30What is this place?
11:32This is a dumpling shop.
11:34Is this a dumpling shop in Kyoto?
11:36There are many people.
11:38At first glance, it looks like a normal Chinese restaurant.
11:42However, there are many people in front of the restaurant.
11:46There are customers from all over the world.
11:51When I look inside the restaurant, there are a lot of seats.
11:58Everyone is eating dumplings and fried rice.
12:04This restaurant looks delicious.
12:06This is a normal Chinese restaurant.
12:09Is this restaurant profitable?
12:14This is the president, SAKATA.
12:16Please tell me the price of the dumplings.
12:19This is 15 dumplings.
12:22How much is the price of dumplings?
12:23This is 7.5 million yen.
12:26How much is the price of dumplings?
12:27This is 5 million yen.
12:31This is amazing.
12:33This restaurant is open from 5 p.m. to 11 p.m.
12:41The price of dumplings is 500,000 yen.
12:45President SAKATA, why is this restaurant so profitable?
12:50There is a special dumpling in this restaurant.
12:54This is probably the first dumpling in the world.
12:57There is a special dumpling in the back of the dumpling shop.
13:01I want you to show me that.
13:04Please look at the back of the restaurant.
13:12Please look at the back of the restaurant.
13:17This is the back of the restaurant.
13:20Is this a sauna?
13:22This is a sauna attached to the back of the dumpling shop.
13:24This is a sauna.
13:27This is the only thing we like.
13:31There is a sauna in the back of the dumpling shop.
13:37The entrance says GYOZAYU.
13:43In this restaurant, you can eat dumplings and Chinese food.
13:50You can only enter the sauna.
13:54After entering the sauna, you can drink beer and eat dumplings.
14:01This is a restaurant with a sauna.
14:05This is a 80-minute rental.
14:08This is 7,700 yen for two people.
14:10This restaurant is very popular.
14:13This restaurant is more expensive than usual.
14:16The quality of the dumplings is very high.
14:19This is a restaurant with underground water.
14:23Is this a restaurant with underground water?
14:25This restaurant is open to the public.
14:30The restaurant is open for about three months.
14:34I asked a customer who was eating Chinese food at the end of the sauna.
14:39I felt very good.
14:41The inside of the restaurant is very clean.
14:45How was it?
14:46It was the best.
14:47I was surprised.
14:49The sauna and dumplings are connected.
14:53This is a very good effect.
14:56I'm hungry after the sauna.
14:58In the case of a large number of people, it costs about 30,000 yen for four people.
15:03Of course, the customers of the sauna come to the dumpling shop.
15:09Then.
15:10Is there such a delicious beer?
15:13I want to eat dumplings for a long time.
15:21That's right.
15:23For some reason, the number of customers who eat dumplings and beer is higher than usual.
15:29The result.
15:30After putting the sauna in a normal dumpling shop, only the sales of Chinese food increased.
15:36In the end, the sales increased by 1.5 times.
15:41That's great.
15:42I run this restaurant mainly in Kyoto.
15:44However, I received a request from other prefectures.
15:48This is still going to grow.
15:51Perfect.
15:55There is a sauna in the back of the dumpling shop.
15:58How did you make it?
15:59In Kyoto, it's like an eel bed.
16:02That's right.
16:03If it's a dead space, it's better to make something.
16:07It's a combination of different things.
16:09Okonomiyaki and sauna.
16:13Where can I find such a property?
16:16How do you get permission for food?
16:22You don't have such a property, do you?
16:24I run a real estate business.
16:27That's right.
16:28Did you have spring water in the basement?
16:32I dug it.
16:33Did you dig it?
16:35From the fact that you can choose what you like, it leads to such a sale.
16:41Customers are different.
16:44It's about how to make a passionate fan at a small number of restaurants.
16:49After the pandemic, the number of visitors has decreased.
16:52As you said, if you don't make a strong fan, it will be difficult to survive at the restaurant.
16:57If you make a fan for everyone, the number of visitors will increase.
17:01This is a restaurant with over 300,000 yen.
17:06Next is a restaurant with a lot of things to learn from Haruna Ai.
17:13The next restaurant is Umeda, Osaka.
17:17Then this man came.
17:21He came.
17:24He came.
17:25He came to Osaka to explain about this restaurant.
17:31It's a restaurant called RIP RYORI PAIN.
17:35It's a popular restaurant.
17:37I am looking forward to this restaurant.
17:40When I go to Umeda, I will pass through the shopping street and the night market.
17:49Then I enter this alley.
17:52Is it here?
17:53This is the back alley of the back alley.
17:55I didn't notice it.
17:56What is hidden in this back alley?
18:00This is it.
18:02This is RIP RYORI PAIN.
18:04RIP RYORI PAIN is a restaurant that sells meat dishes.
18:06However, it is not a restaurant that supports revenue.
18:10Where is the entrance?
18:12This is the entrance.
18:16I entered from a small entrance.
18:20It seems to be a TACHINOMIYA.
18:23There are a lot of customers.
18:26Everyone seems to be enjoying meat dishes and alcohol.
18:30Are you excited?
18:33Hello.
18:37Let's ask Matsushita, the owner of this restaurant.
18:42The number of TSUBO is 6.
18:46The monthly fee is 5.2 million yen.
18:515.2 million yen.
18:53How much is the monthly fee for TSUBO?
18:55It's about 820,000 yen.
18:58820,000 yen is 860,000 yen.
19:01I'm sorry.
19:03It's 860,000 yen.
19:06TSUBO monthly fee is 300,000 yen.
19:09500,000 yen is a monster.
19:12TSUBO monthly fee is 860,000 yen.
19:15700,000 yen is a lot of money.
19:20That's not true.
19:23700,000 yen is the limit of what I can do.
19:28700,000 yen is the limit of what I can do.
19:33The restaurant is very well-organized.
19:36The restaurant is very well-organized.
19:39Outside?
19:41The facade is also a good point.
19:43What is the facade?
19:45It's the appearance of the restaurant.
19:47It's a facade.
19:49The facade is the face of the restaurant.
19:54It's a facade.
19:56It's a facade.
19:58It's a good example of a facade.
20:02The most important thing is this bonsai.
20:08We call it a memory stop.
20:12When you see this bonsai, you stop for a moment.
20:17When you stop, it's easy to remember in your head.
20:21Really?
20:23Certainly.
20:24I'm very interested in this bonsai in front of the fountain.
20:28I stop my feet.
20:30It's important to stop your feet at a restaurant.
20:35It's like a crab cave.
20:38It's like a restaurant where you can go up and down.
20:43It's like a restaurant where you can go up and down.
20:45There is also a meaning to this small entrance.
20:49It's a great restaurant.
20:51It's a monster.
20:55There are a lot of meat dishes.
20:59There is also a meaning to this small entrance.
21:02I hit my head.
21:04I was surprised.
21:06It's cool because there is a hidden painting.
21:09It's very fashionable.
21:11At first, I didn't know where the entrance was.
21:15The special experience of passing through the entrance remains in my memory.
21:20I want to repeat this restaurant again.
21:24This is a good restaurant.
21:26Once you enter the restaurant, you can't get out.
21:30You can't put a sword in.
21:32There is also an entrance below.
21:34The upper half is made of glass.
21:37It's easy to enter the restaurant because it's easy to see inside the restaurant.
21:43The unique design of this facade is distributed on SNS.
21:49Instagram.
21:51Internet.
21:53This is Instagram.
21:57The effect of the PR of the restaurant is amazing.
22:02As a result, the restaurant is full of customers.
22:06There are more than 100 customers on weekends.
22:10This is the most popular restaurant in Osaka.
22:13This is the most popular restaurant in Osaka.
22:19The second point is the drink.
22:26There are more than 30 kinds of gin.
22:31This is a Japanese-based gin made by SAKAGURA.
22:36This is an Italian gin that looks strange.
22:39The owner, MATSUSHITA, is particular about this.
22:43This is selling well.
22:46Gin is popular.
22:48Gin is also popular at this price.
22:53How many glasses of gin did you drink today?
22:55Today?
22:56I drank four glasses of gin today.
22:59That's a lot of gin.
23:00I usually drink about 10 glasses of gin.
23:03The third point is the menu.
23:09Thank you for the food.
23:11I want to eat ANKIMO.
23:13I want to eat ANKIMO.
23:14I want to eat ANKIMO.
23:15I want to eat ANKIMO.
23:16I want to eat ANKIMO.
23:17I want to eat ANKIMO.
23:19Heart sashimi with fresh beef.
23:22Japanese beef and ANKIMO.
23:26There are a lot of meat dishes.
23:31MATSUSHITA is cooking alone.
23:35Why can he cook this much alone?
23:39This is a product called ATSUAGE.
23:42This is YUKKE.
23:45This is a product with a different taste.
23:50This has about 30 flavors.
23:52Are you making 30 flavors?
23:54This is a dish that can be made in a limited number of ways.
24:01He has a lot of ideas.
24:07This is a great store.
24:09This is a monster.
24:10He has a lot of ideas.
24:13He is handsome.
24:15There is another point.
24:17The right side is air conditioning and the left side is a curtain.
24:21Is that true?
24:22Look at this.
24:24This is an air-conditioned curtain.
24:27Do you know why this is like this?
24:30He doesn't want to be touched by the air-conditioned curtain.
24:33That's not true.
24:36This is to distinguish between the first customer and the second customer.
24:42People who have come to the store know that the right side is air-conditioned.
24:46So they come in from the right side.
24:49People who have come to the store for the first time know this.
24:55People who have come to the store for the first time know this.
24:59People who have come to the store for the first time know this.
25:05I learned a lot.
25:08We have seen a lot of things.
25:10Please tell us a store that is over 300,000 yen.
25:14That is after the commercial.
25:19Please tell us a store that is over 300,000 yen.
25:24That is T-BONE STEAK.
25:27This is a store that sells T-BONE STEAK.
25:32The price of T-BONE STEAK is 22,000 yen.
25:35This is very popular.
25:37What is the selling point?
25:39First of all, there is a saw that cuts the meat of T-BONE STEAK.
25:48The meat is cut and grilled.
25:52The main customer is INVERNON.
25:55He may come from now on.
25:57He is T-BONE.
25:59I will look for him immediately.
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