日経スペシャル もしものマネー道 もしマネ 2025年1月12日 並んででも食べたい！京都の人気餃子and大阪の㊙ケーキ！異業種ならではアイデア物語
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TVTranscript
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.
12:02I can't read katakana.
12:05I can't read katakana.
12:07I can only read 3 characters.
12:10Gyoza is written in katakana.
12:13It's written by people who were born before the war.
12:17It's written by people who were born before the war.
12:20Gyoza is written in katakana.
12:23Mr. Hohei was doing his best to make the store more famous.
12:27Did you do anything to make the store more famous?
12:32I did a comedy show when I was young.
12:35I thought it would be better to do a comedy show.
12:38So I changed it from comedy to comedy.
12:40That's a strategy to make the store more famous.
12:42I didn't want to make a joke.
12:44It's not funny.
12:46I didn't want to make a joke.
12:48I wanted to make a short name.
12:51I wrote three characters.
12:54Three characters.
12:56I'm glad I was told that.
12:59I'm glad I was told that.
13:02I put Mr. Okada in the middle.
13:04I put Mr. Okada in the middle.
13:07I was in the middle.
13:09Mr. Masato's idea to make the store more famous.
13:18It's amazing.
13:21The gyoza is delicious.
13:24I don't care about the smell because I didn't use garlic.
13:28Mr. Hohei is good.
13:30There are a lot of customers.
13:33Mr. Hohei's gyoza was made small to make it easy for the customers to eat.
13:41Because of that, customers came to the store.
13:46In the meantime...
13:49This is Hohei's gyoza.
13:51Yes.
13:55Please let me check.
13:57Excuse me.
13:59What's the matter?
14:01I was asked to deliver the gyoza.
14:03It's a request to deliver the gyoza from the store.
14:08After receiving the request, Mr. Masato arrived at the point.
14:17That's right.
14:19I used Maiko to deliver the gyoza.
14:23What?
14:25But isn't that a red flag?
14:27That's right.
14:29I had to deliver the gyoza because I got a call.
14:33Maiko and Geiko told me that they knew the store.
14:37I was allowed to deliver the gyoza.
14:40That's right.
14:42Geiko delivered the gyoza.
14:46Geiko used 25,000 yen to deliver the gyoza for 2,000 yen.
14:52It was a red flag strategy.
14:55But it had a big impact.
14:59I brought the gyoza.
15:03Maiko delivered the gyoza.
15:07I feel like I've won.
15:10That's right.
15:12Geiko delivered the gyoza successfully.
15:17The name of the store has spread.
15:22When I brought the gyoza to customers, they said it was delicious.
15:27That's how the store's reputation grew.
15:31Geiko told me that the gyoza didn't smell.
15:39As a result, the store became a popular store.
15:45When I came to the store, there were a lot of beauticians, nailists, and customers.
15:56Even if I had a day off, I was able to deliver the gyoza.
16:04I was able to deliver the gyoza successfully.
16:09Now, he goes to other places other than Gion.
16:13I go to Paris.
16:16Do you have a store in Paris?
16:18People in Paris love gyoza.
16:22Tourists from Gion and Paris come to my store.
16:30He succeeded in delivering the gyoza successfully.
16:36Next, we visited a popular patisserie in Nakazaki, Osaka.
16:42This is a patisserie called Paddock.
16:45This is a patisserie from Nakazaki to Tenroku.
16:48This is a stylish store with a concrete floor.
16:52This is a open-air cinema.
16:56And there are delicious-looking cakes in the showcase.
17:04How long have you been waiting?
17:07I've been waiting for over an hour.
17:10Do you have a lot of customers?
17:12Yes, I have a lot of customers.
17:14It's very cute.
17:16Not only does it look good, but the taste is also delicious.
17:19The store is also cute.
17:21I had a wonderful day off.
17:25The person who made this store is...
17:28I'm Kodama from Dream Lab. Nice to meet you.
17:32This is the second customer, Kodama Naoto.
17:37How much does this store sell?
17:42About 200 million yen.
17:44200 million yen for this store alone.
17:49However, it was the first time for Mr. Kodama to run a restaurant.
17:56The main business is a company that supports restaurants in the food industry.
18:01I started running a restaurant because I wanted to make a living.
18:07That 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,
18:26Mr. Kodama founded a company that supports restaurants in the food industry.
18:32Excuse me.
18:37I think I can help you now.
18:41However, while talking to hundreds of people, she noticed something.
18:48The owner is absolute.
18:51I can't say anything.
18:54I'm not a machine.
18:58I don't know why I became a pâtissier.
19:04Is the pâtissier such a tough world?
19:08That's right.
19:10Compared to people who work in the food industry,
19:14many pâtissiers cry during interviews.
19:21Really?
19:24I thought something was wrong.
19:28I realized that I was suffering more than other people in the food industry.
19:37According to a detailed survey,
19:4070% of new pâtissiers retire within a year.
19:4590% in three years.
19:4790%.
19:49Most pâtissiers have left their jobs.
19:56There are tens of thousands of pâtissiers. Is this okay?
20:01Pâtissiers are children's dream jobs.
20:05I want them to work hard with their dreams.
20:09So, Naoto came up with this.
20:12Hey.
20:14What do you think of this?
20:17In a pâtisserie, the owner decides everything.
20:23Isn't that what a pâtisserie is?
20:26That's right.
20:28But what if we do it the other way around?
20:32The other way around?
20:34This is the question mark.
20:37Naoto came up with an innovative idea that will make the sweets industry flourish.
20:44I'm so happy.
20:47But this person.
20:51I think this is shameful.
20:54The names are stupid.
20:59You see,
21:01I didn't know if I was taming anything,
21:05or just pretending to have it,
21:08because I didn't know how much effort I was investing in this challenge.
21:15It's a structure where the owner decides everything, right?
21:19But what if we did it the other way around?
21:23The other way around?
21:25This is Naoto's hint!
21:33Each employee has the right to make their own sweets.
21:39In other words,
21:42regardless of age or experience,
21:44the staff will be in charge of making the sweets.
21:47By doing this,
21:49we can maximize the creativity of the patissier.
21:55The sweets industry tends to be dominated by the owner.
22:00So we came up with a system where the patissier,
22:03who doesn't exist in the top, becomes the main character.
22:07If we just support each employee,
22:11it would be difficult to improve the industry.
22:16So we thought that we could change the industry
22:21in a new way,
22:24by running the shop in a different way
22:27than we have done in the past.
22:35The main character is the patissier.
22:37Let's make a shop like that.
22:39Are you serious?
22:41Of course!
22:43If all the patissiers can make their own sweets,
22:47a new value will be born.
22:51This is how the shop has been created,
22:54which is the exact opposite of the previous ones.
22:57In a normal shop,
22:59the kitchen is closed,
23:02and you can't see the patissier.
23:06But in our shop,
23:08you can see the patissier making the sweets.
23:15Unlike the general sweets shops,
23:18in Hanok, you can see the patissier making the cakes.
23:24Why is that?
23:27By seeing the patissiers choosing and eating the sweets,
23:33you can see why the patissiers are working,
23:38and why they are making the sweets.
23:41That's why the shop is so big.
23:44Other sweets shops have European interior,
23:48but in Hanok,
23:50the interior is made of concrete.
23:55The cakes made by the patissiers
24:00are monotone to stand out.
24:04The patissiers' appearance
24:07and the cakes' interior design
24:10are beautiful.
24:12And what about the cakes?
24:16The patissiers who develop the products
24:19are not alone.
24:21The patissiers develop the cakes themselves.
24:26The cakes the patissiers design.
24:29For example...
24:31The theme is a forest with animals.
24:34We put whipped cream on the mousse,
24:37and spread rosemary and walnuts.
24:39Then we pour hot water over the cake.
24:43The cake is called Liberté.
24:45It's a French traditional cake.
24:48It's my interpretation of the cake.
24:53It's a cake of pistachio and strawberry.
24:56We put balsamic sauce on it.
24:59It's a Japanese-style Mont Blanc.
25:02We put roasted tea, milk chocolate mousse,
25:05and bergamot jam on the cream.
25:08That's the key point.
25:11All the patissiers become the expressions.
25:15Each shop has its own uniqueness.
25:18It's a revolutionary sweet shop.
25:24But there's another trick to become so popular.
25:32We don't do this in other shops.
25:37I want to hear that.
25:39That's the key to success.
25:42Here's the question.
25:45What's your unique idea?
25:51That's a difficult question.
25:54I don't know if it's too late,
25:58but if you win, I want you to take a walk.
26:01I've been doing that for 45 years.
26:05When you go to a roadside station,
26:07you see a picture of a farmer.
26:09I see.
26:10You can tell who made the cake.
26:14That's because the patissier is the main character.
26:17Here it is.
26:18It's a subscription system for the cake.
26:22You can eat as much as you want.
26:24I can't eat as much as I want every day.
26:26I see.
26:27That's why it's so popular.
26:30What's Hanok's unique idea?
26:36I'm so happy.
26:38This is a great picture.
26:41I heard that the patissier cried during the interview.
26:46How about you two?
26:47Do you have any episodes that made you cry?
26:53We were shooting all day long.
27:00We were shooting in the amusement park.
27:04The next day, we were shooting in the studio.
27:08It was the same program.
27:10The price was 1030 yen.
27:12Wow.
27:13That's too much.
27:15What?
27:16It's a special treatment.
27:19We shot four episodes in the studio.
27:20That's a lot.
27:21It was 1600 yen for four episodes.
27:24Wow.
27:25That's 400 yen for one episode.
27:27There were 2000 yen in the office.
27:29It was 400 yen for four episodes.
27:31It was 1600 yen for one episode.
27:33It was 8200 yen.
27:35That's a great office.
27:37That's the result.
27:39What's Hanok's unique idea?
27:46Here it is.
27:48Wow.
27:49It's a picture of the person who made it.
27:52That's right.
27:53It's a picture of the developer and his name.
27:57I got it right.
27:58Wow.
27:59Yes.
28:00There's a picture of the patissier next to all the products.
28:05That's great.
28:06That's a good idea.
28:07What's the purpose of this?
28:09It's to let the customers know who developed it and whose cake it is.
28:16It makes the customers feel safe and close.
28:22After eating the cake I made,
28:26some customers said they came to buy the cake I made because it was delicious.
28:34I was very happy.
28:36I'm glad that customers are happy to see their products.
28:46I think the patissier will be able to work in a fun and responsible way.
28:56The picture was great, too.
28:58It was a great idea to think about the patissier.
29:01I agree.
29:02If customers eat delicious food, they will feel better.
29:05That's right.
29:06Is it true that the house of a person who has a lot of animals is naturally big?
29:14In the last episode, we investigated whether the house of a person who has a lot of animals is naturally big.
29:20It's a beautiful house.
29:21Yes, it is.
29:22So, we came here again to find out whether the house of a person who has a lot of animals is naturally big.
29:30I heard that a person who has a lot of animals is a cat.
29:35I think there are more than 10 cats.
29:41We visited a residential area in Sakai City.
29:45I heard that the house of a person who has a lot of animals is a cat.
29:49The owner of the house seems to be a Shonika teacher.
29:56Hello.
30:00Hello.
30:02Hello.
30:04Nice to meet you.
30:05Nice to meet you.
30:06My name is Bunari Oda.
30:09You are cute.
30:11Thank you very much.
30:14This is Kaoru Hayashi, the owner of the house.
30:21I heard that you have a lot of cats.
30:26How many cats do you have?
30:29I have 50 to 60 cats.
30:33I heard that you have a lot of cats.
30:35I have 50 to 60 cats.
30:37There are about 60 cats here.
30:41Are they going to Japan?
30:42I heard that the 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.
30:55Is this a residential area?
30:56This is my living room.
30:58It's a spacious living room, but it's not as spacious as I thought.
31:03It's not as spacious as I thought.
31:05I was guided to the back.
31:10This is amazing.
31:12Look at this.
31:14There are a lot of cages.
31:19This is a room exclusively for cats.
31:22There are so many cages that I can't count them.
31:25It seems to be well managed.
31:28There are three exclusive rooms.
31:32I have a bad feeling about this.
31:35There are no cats here.
31:39Cats are originally stray cats.
31:42When people approach them, they run away.
31:45I don't know where they are hiding.
31:48All the cats I have are protective cats.
31:52They are very alert.
31:54When strangers come in, they hide.
31:58This is amazing.
32:01By the way, Hayashi-san said that all the cats' faces and names match.
32:07That's amazing.
32:08And when I went down to the first floor again,
32:12I'm sorry it's raining today.
32:16This is a jungle gym.
32:21You can take a bath here in the morning.
32:23You can feel the wind outside.
32:26It would be sad if it was just inside the house.
32:29It's like a zoo.
32:34There is a passage exclusively for cats in the room and garden.
32:42This is the front of 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.
33:05Go outside?
33:07In fact, there were only a few so far.
33:15This is a cat's house.
33:19A cat's house?
33:21This is also a cat's house.
33:23This is amazing.
33:25Is this also a cat's house?
33:28This is a cat's house.
33:31Look at this.
33:33What is this?
33:34It's cute, isn't it?
33:36What is this?
33:38Is this a house?
33:39Yes, it's a cat's house.
33:42It is said that the number of houses increases as the number of cats increases.
33:48By the way, this strange building costs 20 million yen.
33:53This building costs 70 million yen.
33:57All the scenery I see now is a house, isn't it?
34:01Yes, that's right.
34:03Isn't it?
34:04This is all a house, isn't it?
34:06That's right.
34:08This is amazing.
34:10Hayashi-san's sister manages the inside, so she will guide us.
34:17As the saying goes, this is a spacious space designed only for cats.
34:24From the bed to the athletic field, this space is perfect for cats.
34:31There are 20 cats here, 20 cats here, and 20 cats here.
34:38There are a total of 60 cats.
34:41This is definitely a big house.
34:43It was a big house.
34:45How much does it cost to manage a house?
34:50More than 10,000 yen.
34:55More than 10,000 yen?
34:57No, it's 100 times more than that.
35:02More than 100,000 yen?
35:04More than 100,000 yen.
35:07But why did you buy a cat and raise it to 60 cats?
35:12At first, I thought I would raise one or two cats, but I couldn't leave it alone when I found a poor cat.
35:22I'm looking for a housekeeper for a healthy cat.
35:28That means there are more cats you've sent out, so the number of cats you've raised so far is quite large.
35:36Yes, I think it's hundreds.
35:39I've been raising them for 20 years.
35:4220 years? That's amazing.
35:45And you're doing it while you're working.
35:47That's right.
35:48That's a lot of work.
35:51Kiya thinks this is the end of the story.
35:56Then let's go to the next one.
35:59What? What? What?
36:02After he said that, he was guided to...
36:07A train.
36:09Wait a minute.
36:10I've seen that lion before.
36:12Hayashi Lion.
36:14This is a building called Neko Bukken.
36:17Neko Bukken?
36:19Wait a minute. This building, too?
36:21Yes.
36:22Sensei's building?
36:23Yes.
36:32This is a building called Neko Bukken.
36:35Neko Bukken?
36:37Wait a minute. This building, too?
36:39Sensei's building?
36:40Yes.
36:41It's huge!
36:42What is this?
36:46A five-story black gold-painted building.
36:49It's called Neko Bukken.
36:52Let's take a look inside.
36:57Here you go.
36:59Ta-da!
37:00Wow!
37:03The chandelier is dazzling.
37:05Wow, what is this space?
37:07I see.
37:08This is a place where you can hold a banquet.
37:12You can show it to people.
37:20The area of the chandelier is 300 square meters.
37:23The cost of the chandelier is 100 million yen.
37:26Is it okay?
37:27The chandelier was purchased to be used as a banquet hall.
37:32So far, there are too many rooms.
37:37By the way, I have a question.
37:42I have a question.
37:43Yes.
37:44How much did you spend on the chandelier?
37:50Including the cost of the house,
37:56I spent about 300 million yen.
37:58900 million yen.
38:01300 million yen.
38:03I'm in debt.
38:06You haven't paid me back yet.
38:08You said, you haven't paid me back yet.
38:11How much did you spend on the chandelier?
38:13300 million yen.
38:14300 million yen.
38:17I spent 300 million yen on almost everything.
38:19Can I ask you how much you spent on the chandelier?
38:24I don't remember.
38:25You don't remember?
38:26I don't look at the balance sheet.
38:30Are you okay?
38:32You bought a lot of expensive things.
38:35But the bank did it for me.
38:40So I thought it was cool.
38:42If it's red, the bank will definitely tell me.
38:45Of course.
38:46The bank will tell me to stop.
38:48The bank will tell me not to open the chandelier.
38:50The bank will tell me not to return the chandelier.
38:53So I thought it was cool.
38:56The conclusion.
39:00It's not about how big the house is.
39:06The Patisserie Hanok we introduced this time has succeeded in going against the conventional concept of sweets shops.
39:15According to Mr. Ishikawa, the Manekenja, there are other successful cases that have gone against the conventional concept.
39:23For example, this one.
39:24There is a university where you can become a sushi chef without long-term training.
39:30Even if you have no experience, you can become a professional sushi chef in just three months.
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?
39:48I don't know. I've been there since September.
39:51It's still a long way off.
39:54In the past, the system of succession was common, and it took more than 10 years to become a person.
40:04However, due to that period, it is almost impossible to aim to become a sushi chef after ageing.
40:10So, we established a school-like system called the succession system and opened the way to becoming a sushi chef in a short period of time.
40:21From the basic knowledge required to become a sushi chef, starting with the sharpness of the kitchen knife,
40:27to practical training such as 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.
40:43Ishikawa-san, is it possible to become a professional chef just by learning for three months?
40:48Of course, I've heard such worrisome voices.
40:52However, Inshokujin University has succeeded in silencing such voices in a certain way.
40:59What is that method?
41:01Ishikawa-kun, what is it?
41:03Actually, you can bring a veteran sushi chef and ask him to taste it.
41:08You can ask him which one is better, and he will tell you which one is better.
41:11Oh, I got it! That's a great hint!
41:13That's definitely the right answer!
41:15You can bring a teacher who is a very good sushi chef.
41:19You can bring a teacher who is a very good sushi chef.
41:22Yes, that's it!
41:23Yes, that's it!
41:25In the next episode
41:37The correct answer is...
41:39We opened a sushi restaurant that is operated only by graduates of Inshokujin University.
41:45Yes, we opened a restaurant that is operated only by graduates of Inshokujin University.
41:52And then, in just 11 months after the restaurant opened,
41:55he was chosen as a Michelin Guide's Viv Gourmand.
42:00Now, I can silence the industry.
42:02Look, I can run away!
42:04That's right.
42:06I want to go there.
42:08Currently, there are schools in Osaka, Tokyo, Awaji Island, and Fukuoka.
42:14So far, 1,300 graduates have graduated.
42:19In addition, in May, the restaurant will open in Taipei, Taiwan.
42:26I want to go there.
42:28Where?
42:29Here.
42:30In the sushi restaurant.
42:31Not in Hanagusa School?
42:33It's too late to go to Hanagusa School.
42:35I will...