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00:01Boss!
00:02I'm in trouble!
00:04What's the rush?
00:06What's wrong?
00:07I can't get in touch with the client!
00:11Huh?
00:12The store is about to open!
00:16Masatoshi Imai, CEO of a product planning company in a pinch.
00:23The story goes back two years.
00:26Actually, I'm thinking of opening a restaurant in Kyoto.
00:30I want to open a restaurant that will sell well.
00:35So, I've been thinking.
00:40How about a dumpling specialty store?
00:44Dumplings?
00:46The client, who was talking about it,
00:49was seen in a tragedy where he disappeared.
00:54What?
00:56Right before the store opened?
00:59So, Masatoshi made a decision.
01:03It can't be helped.
01:05Let us open the store.
01:07What?
01:09Are you serious?
01:11The store that opened the store is...
01:15a popular store in Daigyo-retsu.
01:19About a million dumplings a year.
01:23What's the surprise of the company that opened a popular store that sells a million dumplings a year?
01:31And in Osaka...
01:34The owner is absolute.
01:37I can't say anything.
01:40I'm just following orders.
01:44I'm not a machine.
01:47From morning to night,
01:49I work in a quiet kitchen.
01:51Why did I become a patissier?
01:54I don't know.
01:57A man who works as a restaurant assistant.
02:01He was shocked by an interview.
02:04Is patissier such a tough job?
02:09And this man, too.
02:13He opened a patisserie by himself.
02:16It's strong.
02:18What?
02:19It's amazing.
02:22Now, it's a very popular store.
02:27It's hard to find a delicious cake for a showcase.
02:33How much is the sales of this patisserie?
02:36About 200 million yen.
02:39By incorporating ideas that other patisseries haven't done,
02:43patissiers can make delicious cakes and become popular.
02:49So, this time,
02:51we're going to talk to the people who made a great success with their ideas.
03:05The first place we visited was a popular store in Kyoto, Gion.
03:09Gyoza Hohei.
03:13Everything was crispy.
03:15Everything was burnt.
03:17It was delicious.
03:18It had a strong taste of ginger.
03:20Ginger?
03:21It was easy to eat.
03:24Thank you very much.
03:27It looks delicious.
03:28The front is ginger gyoza and the back is garlic gyoza.
03:30I recommend miso dare for ginger gyoza.
03:32Miso dare.
03:34Gyoza Hohei is famous for ginger gyoza without garlic.
03:41It's not made with garlic, so it's very popular among women and customers.
03:49There are two kinds of gyoza,
03:53authentic gyoza with garlic and fresh chives,
03:56which are unique to this store.
03:59Garlic and chives are often used,
04:03but this ginger gyoza doesn't have them,
04:06so you can eat it deliciously without worrying about the smell.
04:11These two kinds of gyoza were your ideas?
04:14Yes.
04:15There is another reason why this store became popular.
04:20What is the surprising strategy that led to this line?
04:28It was 2011.
04:31Mr. Masatoshi was consulted by a customer to open a restaurant that sells gyoza at Gion.
04:39I want to open a restaurant that sells gyoza at Gion.
04:43I'll think of something.
04:47Can I think about it?
04:54A restaurant that sells gyoza at Gion means that everyone can eat whatever they want.
05:03I want to eat, but I don't have anything at Gion yet.
05:08When he was thinking about it,
05:14Hey, don't you want to eat gyoza?
05:16I don't want to eat gyoza because I'm worried about the smell.
05:20If you want to eat gyoza, you have to go to Shio.
05:23There is no shop.
05:24You're right.
05:28I want to eat gyoza at Gion, but I don't have anything at Gion.
05:39This is the answer.
05:40How about a gyoza specialty store?
05:44Why gyoza?
05:47Although gyoza is a national food, there aren't many specialty stores.
05:57But I'm worried about the smell of gyoza, so I don't think it will be popular at Gion.
06:06That's it.
06:08That's why.
06:11If you make gyoza that doesn't smell, it will definitely be popular.
06:18I see.
06:22Actually, Kyoto people have loved gyoza since then.
06:27It is the best five in the country in terms of purchasing power.
06:32If you can make gyoza that doesn't smell, it will be popular with businessmen and women.
06:43That's how I got here.
06:54This is gyoza with ginger instead of garlic.
06:58Let's eat.
07:02It's troublesome to make gyoza.
07:08How is it?
07:12This is delicious.
07:14Let's brush this up.
07:20Gyoza with ginger instead of garlic and chives.
07:24You can feel the impact of gyoza, but you don't care about the smell.
07:31In this way, gyoza made in Gion has been completed.
07:36Gyoza with ginger.
07:38How is it?
07:42It's very delicious.
07:44Gyoza without garlic.
07:47Gyoza is delicious.
07:49It tastes like gyoza, but it also tastes like another delicious dish.
07:54It's very delicious.
07:56But a terrible thing happens here.
08:02Boss, I'm in trouble.
08:05Why are you in a hurry?
08:07What's wrong?
08:08I can't get in touch with the client.
08:12What?
08:14The store is about to open.
08:17The client has disappeared.
08:21It took a year.
08:24I have a contract.
08:25I have a lot of money.
08:28I have a lot of energy.
08:31But I quit.
08:33I can't tell the staff.
08:36I don't know what to do.
08:39I don't know what to do.
08:44In such a situation,
08:46Masato made a decision.
08:49It can't be helped.
08:53Let's open the store.
08:55What?
08:57However, there was a big risk in this decision.
09:02If we fail,
09:05or if it takes time to succeed,
09:08we can't go back to our usual work.
09:13The pressure to not fail
09:16is several times higher than when we planned.
09:21It's a lot of pressure.
09:23I'm trying to plan.
09:26If I fail,
09:28I'll lose my credibility as a planner.
09:31But this gyoza will definitely sell.
09:38The ginger gyoza will definitely sell.
09:41With that in mind,
09:43Gion opened Gyoza Hokei in 2011.
09:47However,
09:48It's empty.
09:50It's a little bad.
09:54Why?
09:56It's such a delicious gyoza.
10:02Because
10:042011 was the year of the Great East Japan Earthquake.
10:08The influence of the earthquake on Gion
10:11and the number of people walking were decreasing.
10:14If it continues like this,
10:16the store will be closed in 2 or 3 months.
10:19The taste will be ruined.
10:22If the store doesn't become famous,
10:25it will be difficult to run Gion.
10:29The reputation of the store?
10:31Yes.
10:36First, the reputation of the store.
10:39First, the reputation of the store.
10:42First, the reputation of the store.
10:44First, the reputation of the store.
10:46Meanwhile,
10:52I see.
10:55At this point,
10:57Masatoshi reaches a point.
11:00He laughed.
11:02What if I sell gyoza?
11:05What?
11:06Which one?
11:08Will it be a red flag?
11:11Here is the question.
11:15What is the idea to make the store more famous?
11:25Here you are.
11:27Maiko came to me.
11:29She said,
11:31I don't smell.
11:33I don't smell.
11:34She said,
11:36I don't smell.
11:38I have a question.
11:40Gyoza is written in katakana or kanji.
11:43That's right.
11:45I thought hiragana was unusual.
11:47Hiragana is written on the sign.
11:50I don't think the store will become famous.
11:53That's a deep consideration.
11:55Katakana is not written in kanji.
11:58It's written by people who were born before the war.
12:02People who were born before the war.
12:04I can't read katakana.
12:07A person is limited to three letters.
12:23Mr. Hohei did his best to increase the popularity of gyoza.
12:26Did you do this to increase your popularity when you were young?
12:32When I was young, I used to do a lot of comedy.
12:34So I thought that I should do a lot of manzai.
12:37So I changed from comedy to manzai.
12:39That's a famous strategy, isn't it?
12:41I didn't want to aim for a joke.
12:43Because it's not funny.
12:44I didn't want to aim for it.
12:45But I didn't want to sell my name, so I decided to make an impact with a short name.
12:50It's white. It's black. It's Othello.
12:52It was a three-character name.
12:53Oh, Othello. A three-character name.
12:55Wow, it's a three-character name.
12:57When I was told that, I thought,
12:58We should have named our convenience store Masuda.
13:02We should have named it with Mr. Okada's name.
13:03Masuda's Masu and Okada's Da, so it's Masuda.
13:07We should have named it properly.
13:10The idea of a one-shot reversal to increase the reputation of the store that Mr. Masato came up with.
13:18Oh, I knew it.
13:20It's amazing.
13:21The gyoza at Suko is delicious.
13:23I don't use garlic, so I don't care about the smell.
13:28Oh, that's good.
13:30We have a customer.
13:32The gyoza at Hohei was made small so that Gion, a local town, was easy to eat.
13:40That's how we started getting customers from Gion.
13:45That's right. It was small.
13:49Yes, this is Gyoza Hohei.
13:51Yes.
13:54Yes, let me check. Excuse me.
13:58Yes, what is it?
14:00We have a delivery order.
14:02It's a delivery order for gyoza from a restaurant.
14:07After receiving the order, Mr. Masato arrives at the delivery point.
14:17That's right.
14:19You used Maiko-san to deliver the gyoza, right?
14:23What?
14:24But isn't that a red flag?
14:26Oh, that's why.
14:29I got a phone call and was told that I had to deliver the gyoza.
14:32But Maiko-san and Geiko-san told me that they knew the restaurant.
14:36So I was allowed to deliver the gyoza.
14:40That's right. Geiko-san delivered the gyoza.
14:46It was a super red flag strategy to use 25,000 yen to deliver the 2,000 yen gyoza.
14:54Oh, 25,000 yen.
14:55It had a big impact.
14:59Here's your gyoza.
15:02Oh, Maiko-san delivered the gyoza.
15:06Mr. President, I feel like I've earned something.
15:09You're right.
15:12Geiko-san's delivery of the gyoza was a success.
15:17The name of Gyoza Hohei spread throughout the country.
15:22When I brought the gyoza to customers, they told me that it was delicious.
15:27That's how the restaurant started to gain popularity.
15:31When I heard that Maiko-san was going to eat the gyoza,
15:33I thought, maybe she didn't like the smell.
15:35That's how I felt when I heard that.
15:40As a result, the restaurant became a popular place.
15:44One day, the restaurant was full of beauticians, nailists, and customers.
15:55Even if the next day was a day off,
15:59I could see that the customers were waiting for the gyoza.
16:03It went on for a few days.
16:05I thought, maybe I can do it.
16:09And now, it's sold outside of Gion.
16:12We also sell gyoza in Paris.
16:15You sell gyoza in Paris, too?
16:17People in Paris love gyoza.
16:20We have tourists from Gion and Paris come to our restaurant.
16:29With just one idea, the restaurant was a huge success!
16:33Next, we visited a popular pâtisserie in Osaka, Nakazaki-cho.
16:41It's a pâtisserie called Haddock.
16:43It's a pâtisserie from Tenroku to Nakatsu.
16:45You know a lot about pâtisseries.
16:47It's a stylish pâtisserie with concrete floors.
16:50It's a pâtisserie with a sense of freedom that the customers can see.
16:54And there are delicious-looking cakes in the showcase.
17:03By the way, how long have you been waiting?
17:05We've been waiting for over an hour now.
17:09There are so many cakes!
17:13It's so cute.
17:15Not just the looks, but the taste is delicious, too.
17:18The restaurant is cute, too.
17:20I had a great holiday.
17:24The person who built this restaurant is...
17:28I'm Kodama from Dream Lab.
17:32This is our second guest, Mr. Kodama.
17:36How much does this restaurant cost?
17:41It's about 200 million yen.
17:44200 million yen just for this restaurant!
17:49However, it was the first time for Mr. Kodama to run a restaurant.
17:56Our main business is a company that supports restaurants in the food industry.
18:02I started running this restaurant because of the tears of a pâtissier.
18:08That was nine years ago.
18:11I have experience as a chef.
18:13I used to work at a hotel restaurant in Kobe.
18:16I want to open my own restaurant in the future.
18:19I want to change jobs if I can improve my skills.
18:23In order to make up for the shortage of people in the food industry,
18:27Mr. Kodama founded a company that supports restaurants in the food industry.
18:33Excuse me.
18:38He's going to be a great person.
18:42However, while talking to hundreds of people,
18:45he realized something.
18:48The owner is absolute.
18:51I can't say anything.
18:53I'm not a machine.
18:58I don't know why I became a pâtissier.
19:04Is the pâtissier such a tough world?
19:09Compared to people who work in the food industry,
19:13many pâtissiers cry during interviews.
19:21Really?
19:23I thought something was wrong.
19:27I realized that the reality is that
19:31pâtissiers are suffering more than other people in the food industry.
19:37According to detailed research,
19:39the percentage of new pâtissiers is about 70% within a year.
19:44It's about 90% within three years.
19:47He realized that most pâtissiers are leaving their jobs.
19:55There are tens of thousands of pâtissiers.
19:57Is this okay?
20:00He wants pâtissiers, who are children's dream jobs,
20:03to work hard with a dream.
20:07So he came up with this idea.
20:11Hey.
20:13What do you think of this?
20:16In many pâtissiers,
20:18the owner decides everything.
20:23Isn't that what a pâtisserie is?
20:25Right.
20:27But what if we do the opposite?
20:31The opposite?
20:34This is the point.
20:37Naoto came up with an innovative idea
20:40that will make the sweets industry flourish.
20:43I'm so happy.
20:50The owner decides everything.
20:53I can't say anything.
20:57He wants pâtissiers, who are children's dream jobs,
21:00to work hard with a dream.
21:04So he came up with this idea.
21:08Hey.
21:10What do you think of this?
21:12In many pâtissiers,
21:14the owner decides everything.
21:19Isn't that what a pâtisserie is?
21:23The opposite?
21:25This is the point.
21:32Each pâtissier has the right
21:36to make their own sweets.
21:39In other words,
21:41regardless of age or experience,
21:43the staff will make the sweets.
21:46By doing so,
21:48the pâtissier's creativity will be maximized.
21:54The sweets industry tends to be
21:56dominated by the owner.
21:59So he came up with a system
22:01where the pâtissier is the main character
22:03instead of the top.
22:05If we support each and every pâtissier,
22:09it will be difficult
22:11to improve the industry.
22:15If we manage the pâtisseries
22:19in a different way
22:21from the previous pâtisseries,
22:23I think we can change
22:25the industry
22:27to a new form
22:29even a little bit.
22:32The main character is the pâtissier.
22:34Let's make a pâtisserie like that.
22:36Are you serious?
22:38Yes, I am.
22:40If all the pâtissiers
22:42make their own sweets,
22:44a new value will be created.
22:46This is how
22:48a pâtisserie has been created.
22:52In a normal pâtisserie,
22:54the kitchen is closed
22:56and the staff is not allowed
22:58to come in.
23:00In this pâtisserie,
23:02we can see the pâtissier
23:04making a cake
23:06in the open.
23:08I want to see it.
23:10It's different from
23:12a normal pâtisserie.
23:14In Hanok,
23:16the pâtissier
23:18makes a cake
23:20and the customers
23:22can see it.
23:24Why is that?
23:26The pâtissiers
23:28can see
23:30what the customers
23:32are choosing
23:34and eating
23:36to see
23:38what they are
23:40working for
23:42and who they are
23:44making sweets for.
23:46In other sweets shops,
23:48the interior is European.
23:50In Hanok,
23:52the interior is
23:54made of concrete.
23:56The cakes
23:58that the pâtissiers
24:00make are
24:02monotone
24:04so that they stand out.
24:06The pâtissiers
24:08and cakes
24:10look gorgeous.
24:12What about the cakes?
24:16The pâtissiers
24:18are not alone.
24:20There are many
24:22pâtissiers
24:24in Japan.
24:26The cakes
24:28that the pâtissiers
24:30make are
24:32animal-themed.
24:34There's whipped cream
24:36on the mousse
24:38and there's
24:40rosemary and walnuts.
24:42It's called
24:44Liberté.
24:46It's a cake
24:48based on
24:50French traditional sweets.
24:53There's pistachio
24:55and strawberry cake
24:57with balsamic sauce.
24:59It's a Mont Blanc
25:01with whipped cream
25:03and milk chocolate mousse
25:05and bergamot jam.
25:07That's the key point.
25:11All the pâtissiers
25:13are expressing
25:15the unique characteristics
25:17of each shop.
25:19It's a unique
25:21point.
25:23But
25:25there's another
25:27trick.
25:31We don't do this
25:33in other shops.
25:37I want to know that.
25:39That's the key point.
25:41Here's the problem.
25:45It's a hit.
25:47We don't do this
25:49in other shops.
25:51That's a hard one.
25:53It might be too late
25:55but
25:57if you win
25:59you can take a walk.
26:01We've been doing this
26:03since the Showa era.
26:05At a roadside station
26:07there's a picture of farmers.
26:09I see.
26:11I think we can tell
26:13who made the cake.
26:15They're the pâtissiers.
26:17Yes, yes, yes!
26:17Go ahead.
26:18The subscription of the cake!
26:20Low cost system.
26:21System.
26:21If you pay this much, you can eat as much as you want at Hanok.
26:23Not as much as I want, but I can get it every day.
26:25Ah, I see.
26:26It's delicious, it's spreading, it's delicious over there, it's delicious.
26:30What is Hanok's unique idea that created a large line?
26:36Wow, I'm happy!
26:37No, this is good, but it's really good.
26:39Participant
26:42There was a story that Mr. Patissier cried during the interview.
26:46How about the two of you?
26:47Is there a regrettable episode that you experienced when you were young and still cry when you remember it now?
26:53We shot from morning to night, really close to 12 o'clock.
26:59Yes.
27:00I went around the amusement park and shot it, and the next day I went live in the studio in the morning.
27:07Wow, that's great.
27:08In the same program.
27:09Gala, 1030 yen.
27:11Wow, that's a little too much.
27:14What?
27:15What?
27:16More people.
27:17It's a special treatment.
27:18It's a four-shot studio.
27:19Wow, it's hard.
27:20It's 1600 yen for four shots.
27:24Wow, 400 yen per shot.
27:26There are 2000 yen in the office.
27:29From there, I got 400 yen, and I got 400 yen for one shot at 1600 yen.
27:3382.
27:35That's a good office.
27:37The result.
27:39Anok's unique idea that is not done at other sweets shops.
27:44Here it is.
27:48Oh, it's coming out.
27:50Is it a picture of the person who made it?
27:52Yes, it's a picture of the developer's face and his name on it.
27:57Oh, I got it.
27:58Wow.
27:59That's right.
28:00There is a picture so that you can see the patissier who made it next to all the products.
28:09By letting customers know who developed it and whose cake it is,
28:16customers can feel safe and feel close.
28:22There was a customer who came to buy my cake because it was delicious.
28:33I was very happy.
28:36I'm very happy that customers are happy to see their products.
28:45I think it will be an industry where individual patissiers can enjoy their work with responsibility.
28:55The picture was also nice.
28:57It's an idea that I really thought about patissier.
29:01If you eat it deliciously, you will definitely feel better.
29:04That's right.
29:07Is it true that the house of a person who buys a lot of animals is inevitably big?
29:13In the last episode, we investigated whether the house of a person who buys a large animal should be big.
29:20It's a beautiful house.
29:21It's beautiful.
29:22So, we went out again because we were wondering if the house would be big even if there were a lot of animals.
29:29This time, I heard that you were buying cats.
29:35I think there are more than 10 cats.
29:41We visited a residential area in Sakai City.
29:45I heard that the owner is a Shonika teacher.
29:56Hello.
30:00Hello.
30:02Hello.
30:04Nice to meet you.
30:05Nice to meet you.
30:06Nice to meet you.
30:12Thank you very much.
30:14This is Kaoru Hayashi, the owner of the house.
30:21I heard that you are buying a lot of cats.
30:26How many cats are you buying?
30:29I'm buying 50 to 60 cats.
30:30What?
30:31I'm buying 60 cats.
30:37There are more than 60 cats than I expected.
30:41Are you going to Japan?
30:42The second floor of the hospital is a residential area, so I asked the owner to show me around.
30:48It's spacious.
30:51It's spacious.
30:55This is a residential area.
30:56This is my living room.
30:58It's a spacious living room, but it's not as big as I thought.
31:05I was guided to the back.
31:09This is amazing.
31:11Look at this.
31:13There are a lot of cages.
31:18This is a room exclusively for cats.
31:21There are so many cages that I can't count them.
31:24It's well-managed.
31:27There are three private rooms in total.
31:32I have a bad feeling about this.
31:35There are no cats here.
31:39I'm a stray cat, so I can't find a place to hide.
31:48All the cats I'm buying are protective cats.
31:52Cats are wary of strangers.
32:00By the way, Hayashi-san said that all the cats have the same face and name.
32:06That's amazing.
32:07Then I went down to the first floor again.
32:11I'm sorry it's raining today.
32:15It's like a jungle gym.
32:20You can take a bath here in the morning.
32:22You can feel the wind outside.
32:26It's a pity if it's just in the house.
32:29It's like a zoo.
32:34There is a cat-only passage in the room and garden.
32:41That's all for Hayashi-san's house.
32:46To be honest, I didn't expect it to be this big.
32:52I thought so.
32:55There are only about 20 cats here.
33:03What do you mean?
33:04Let's go outside.
33:07In fact, it was just the beginning.
33:14This is a cat's house.
33:20This is also a cat's house.
33:24Is this also a cat's house?
33:27This is a cat's house.
33:29Look at this.
33:32What is this?
33:33Isn't it cute?
33:36What is this?
33:38Is this a house?
33:39Yes, it's a cat's house.
33:42Every time the number of cats increases, the number of houses increases.
33:48By the way, this strange building costs 20 million yen.
33:53This one costs 70 million yen.
33:58All the scenery I see now is a house, right?
34:01Yes, that's right.
34:04This is all a house, isn't it?
34:10Hayashi-san's sister manages the inside of the house.
34:14So I asked her to show me around.
34:18This is a spacious space designed only for cats.
34:24There is a bed and an athletic field.
34:27This is perfect for cats.
34:31There are 20 cats here.
34:34There are 20 cats here.
34:36There are 20 cats here.
34:38There are a total of 60 cats here.
34:41This is definitely a big house.
34:45How much does it cost to manage the house?
34:50More than 10,000 yen.
34:55More than 10,000 yen?
34:57More than 100,000 yen.
35:02More than 100,000 yen?
35:04More than 100,000 yen?
35:07Why did you buy more than 60 cats?
35:12At first, I wanted to buy one or two cats.
35:16But if I find a poor cat, I can't leave it alone.
35:21If I find a healthy cat, I can take care of it.
35:28So you have a lot of cats.
35:32So you have a lot of cats.
35:35Yes, I have hundreds of cats.
35:39I've been taking care of them for 20 years.
35:4120 years?
35:43That's amazing.
35:44And you do it while working.
35:47That's right.
35:48That's a lot of work.
35:50Kiya thinks this is the end of the story.
35:55Let's go to the next place.
35:59What?
36:01After being guided to the next place...
36:06A train?
36:08Wait a minute.
36:09I've seen that lion before.
36:11Hayashi Lion?
36:13This is a building called Nekobukken.
36:17Nekobukken?
36:18What?
36:19Wait a minute.
36:20This building, too?
36:21The teacher's building?
36:22That's right.
36:31This is a building called Nekobukken.
36:35Nekobukken?
36:36What?
36:37Wait a minute.
36:38This building, too?
36:39The teacher's building?
36:40That's right.
36:41It's huge!
36:42What is this?
36:45It's a five-story building.
36:49It's called Nekobukken.
36:52Let's take a look inside.
36:57Here you go.
36:59Ta-da!
37:00Wow!
37:02The chandelier is so bright.
37:04What is this place?
37:08This is a place where you can show off your work to the public.
37:20The Nobe-Uka area is 300 square meters.
37:23The cost is 100 million yen.
37:26I wonder if it's okay.
37:27I bought it to use it as a place to show off my work.
37:32So far, there are too many rooms.
37:37By the way, there's a question I'm curious about.
37:41I'll ask you a question.
37:43How much have you spent on cats so far?
37:50Including the house...
37:55It's a little over 300 million yen.
37:58300 million yen!
38:00300 million yen!
38:02I'm in debt.
38:05You haven't paid me back yet?
38:07Oh, you haven't paid me back yet.
38:10How much do you have?
38:12300 million yen.
38:14300 million yen!
38:17I have 300 million yen in almost everything.
38:19Can I ask you how much Tsuchizuki's pension is?
38:24I don't remember.
38:25You don't remember?
38:26I don't really look at the balance sheet.
38:30Are you okay?
38:32You've been shopping so much.
38:35But I think the bank is doing it right.
38:40I think it's cool.
38:42If it's red, I'll definitely say it.
38:45Please stop it.
38:48I won't give it back.
38:52I think it's cool.
38:56Conclusion!
39:00It wasn't about the house being big.
39:05The Patisserie Hanok we introduced this time has succeeded in going against the conventional concept of sweets.
39:14According to Mr. Ishikawa, he has succeeded in going against the conventional concept of sweets.
39:22For example, there is a university where you can become a sushi chef without training for a long time.
39:29Even if you have no experience, you can become a professional sushi chef in just three months.
39:34I've met him.
39:36There was a child who was going to go to the Netherlands.
39:41He said he was a sushi chef to work over there.
39:44He's a genius.
39:46Is it popular over there?
39:47I don't know. I've been there since September.
39:50It's still a long way off.
39:53In the past, the system for becoming a chef was common.
39:58It took more than 10 years to become a chef.
40:04However, it is almost impossible to become a sushi chef after ageing.
40:10So, we established a school-like system called the Totei system.
40:17We opened the way to becoming a sushi chef in a short period of time.
40:21From the basic knowledge necessary to become a sushi chef, starting with the sharpness of the kitchen knife,
40:27to how to buy sushi at the market, how to cut fish, how to handle it, and how to hold it.
40:35In addition, you can learn what you need to actually start a shop in just three months.
40:43Is it possible to become a chef just by learning for three months?
40:48Of course, I've heard that kind of voice.
40:52However, Inshokujin University has succeeded in silencing such voices in a certain way.
40:59What is that method?
41:01Ishikawa Quiz.
41:02You bring a veteran sushi chef and ask him to taste it.
41:08Then, you ask him which one is better.
41:10Then, you tell him that you won.
41:11I got it! That's a great hint!
41:13I'm sure it's the right answer!
41:14The teacher brought a teacher from a very good sushi restaurant.
41:18It's like the industry where you can't say anything bad about what the teacher teaches you.
41:37The correct answer is...
41:38He opened a sushi restaurant that is famous only for the graduates of Inshokujin University.
41:44Yes, he opened a restaurant that is famous only for the graduates of Inshokujin University.
41:50Then, in just 11 months after the restaurant opened, he was chosen as a Michelin Guide.
42:00Now you've silenced the industry.
42:02You can do it, right?
42:03That's right.
42:06I want to go there.
42:08Currently, there are schools in Osaka, Tokyo, Awaji Island, and Fukuoka.
42:13So far, he has sent out 1,300 graduates.
42:18In addition, in May, he will open a school in Taipei, Taiwan.
42:25I want to go there.
42:27Where?
42:28Here.
42:29At the sushi restaurant.
42:30Not at the Anagusa school?
42:32It's too late to go to the Anagusa school.
42:34I knew it.