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00:00Tokyo Tsukiji
00:06This time, we're in Tsukiji, Tokyo.
00:12Even now that the market has moved to Toyosu,
00:15the atmosphere hasn't changed.
00:19Behind the market, there's a shop where you can line up.
00:26It's full of people.
00:29Yes, this is a sushi shop.
00:35Everyone is eating a lot.
00:40What's the most popular menu?
00:42I recommend this.
00:44What is it?
00:45I recommend this rice ball.
00:46I recommend this rice ball.
00:48Look at this. Doesn't it look delicious?
00:50This is the rice ball that she recommends.
00:53A rice ball with tuna and salmon roe,
00:56and a roll of green onion and tuna,
00:59all cost 1738 yen.
01:03The reason why this place is so popular is...
01:07You can eat delicious food at a reasonable price.
01:10Reasonable?
01:12I'm surprised.
01:14It's cheap and delicious in Tsukiji.
01:18It's a shop with a great price.
01:21For example, this is...
01:25On top of the vinegared rice, sprinkle with iburigakko to give it a texture.
01:32On top of that, add more vinegared rice.
01:37On top of that, put a boiled egg.
01:42On top of that, put anago,
01:45kombu,
01:47and tobiko.
01:51On top of that,
01:53put a lot of tuna and salmon roe.
01:57Finally,
01:59put a large scallop and shrimp on top.
02:04A popular seafood dish,
02:06tenkomori, is 1540 yen.
02:10It's the best.
02:12I can taste the umami of each ingredient.
02:16Next is the popular aburi.
02:21It's a tuna that looks like a steak.
02:25This is a thick scallop.
02:30A high-class aburi is also 1540 yen.
02:35It melts in my mouth.
02:38I can taste it in the sushi.
02:41Thank you for it.
02:43He's full of delicious sushi.
02:45This shop has a great price.
02:47It's the star of this episode.
02:50Its name is
02:52Tsukiji Tama Sushi.
02:56It was established in 1913.
02:59It celebrated its 100th anniversary last year.
03:02At first, it was a non-transportation company,
03:05but after the war, it quickly opened a business
03:08and turned sushi into a common meal.
03:13Now, it has 31 stores in the city.
03:20One of them is in Shinjuku, Takashimaya, and Times Square.
03:26It's already crowded before noon.
03:31If it's a peak time,
03:33we have to wait for more than an hour.
03:35Sometimes, we have to wait.
03:38There are a lot of female customers
03:41even though it's a department store.
03:45Tama Sushi changes the menu
03:48depending on the customer's preference.
03:51For example, in this shop...
03:53This is Lady's Gozen.
03:57Lady's Gozen is the most popular dish in this shop.
04:01It has rice balls with tuna and sea urchin.
04:05It also has small yellowtail sashimi.
04:08It also has salad, chawanmushi, and desserts
04:11in three small bowls.
04:15I can eat a lot of things.
04:17This is my favorite.
04:19It's just the right amount.
04:21It's really good.
04:23She can't eat a lot,
04:25but she wants to enjoy various flavors.
04:27That's why it's so popular.
04:35However, in recent years,
04:37the sushi industry has changed
04:41and has become two-tiered
04:44with high-class restaurants targeting the wealthy.
04:49Because of that,
04:51the sushi restaurants in the city
04:53are helping out those in need
04:55and the number of customers is decreasing.
05:01Writer Ryu Murakami
05:07and actor Eiko Koike
05:11are working hard to overcome the crisis
05:13and help out the sushi restaurants in the city.
05:17You said you'd never let the sushi restaurants go.
05:20How do you feel about the sushi restaurants in the city?
05:23How do you feel about being let go of your family?
05:29It's like a counterattack
05:32between high-class restaurants and sushi restaurants in the city.
05:37Tama Sushi
05:39In order to survive in the strict sushi industry,
05:42Tama Sushi is trying to differentiate itself from other restaurants.
05:49A meeting to develop a new product.
05:52This is the koho-jime of the kajiki tuna.
05:57The mekajiki is a fish that is used at home.
06:01It's common to use it for cooking such as munieru and nitsuke,
06:05but it's not often used for sushi.
06:09This is the koho-jime with ginger.
06:13I'll try it.
06:15He tries it first.
06:20It's interesting.
06:21The koho-jime and ginger go well together.
06:26The price is quite low.
06:31It's going to be commercialized.
06:34However, the development team has a concern.
06:38It's a lot of work.
06:41It's a lot of work, but it's worth it.
06:45It's worth it.
06:47It's worth it.
06:50It's this man.
06:53The fourth president of Tama Sushi,
06:5652-year-old Yohei Nakanori.
07:02Nakanori became the president at the age of 32, following his father.
07:07He continued to protect the tradition of Tama Sushi
07:10while there was an upsurge in popular sushi restaurants.
07:16He has a belief.
07:19When you go to Ginza,
07:21you see expensive sushi and alcohol that will surprise you.
07:25There are only a few people who can pay for that.
07:28The value of Tama Sushi is a little extravagance.
07:32I want to make more people happy with my little extravagance.
07:37I think that's the way of Tama Sushi.
07:42Tama Sushi is a must-try in Tama.
07:46Nakanori is looking for quality sushi
07:48that is more affordable than expensive ones
07:50and that you can't taste in other sushi restaurants.
07:54He's working on an extravagance strategy.
07:59Extravagance strategy number one.
08:02Get cheap and delicious ingredients.
08:07What is popular in Tama Sushi?
08:10I want to eat tuna today.
08:12Tuna is good.
08:15It's more expensive than regular sushi,
08:17but it's cheaper than expensive ones.
08:19It's 220 yen.
08:22How is it?
08:27It's good.
08:28It's good.
08:29Speaking of tuna,
08:31Mr. Aomori, the owner of Tama Sushi,
08:33gave 200,000 yen to Mr. Aomori for the first time this year.
08:36He made it a hot topic.
08:39How about Tama Sushi with extravagance?
08:46Mr. Aomori came to a fishery company in Yaizu, Shizuoka.
08:53There...
08:59is a black tuna that weighs over 200 kilograms.
09:02This is a black tuna from Northern Atlantic Island, Ireland.
09:06It was caught by a Japanese fishing boat.
09:09The black tuna from Ireland
09:12lives in a ship that is 60 degrees north and 10 degrees below the water temperature.
09:19It's full of rough flesh.
09:21The flesh is firm.
09:23It has a lot of food.
09:24It has a lot of fat.
09:25It has a high-class reputation.
09:29It's as good as the tuna from Ouma.
09:34He cuts the tail of the tuna he chose.
09:39He checks the quality of the tuna.
09:43It has a lot of fat.
09:46It has a lot of fat.
09:49It has a lot of fat, so it's fresh.
09:53He buys only high-quality tuna.
09:59By the way, how much is this tuna?
10:02It's about 800,000 yen.
10:05800,000 yen?
10:06But it's not 200,000 yen.
10:08It's not 200,000 yen?
10:09It's not 200,000 yen.
10:10I'd like to love this class of people
10:13who make delicious tuna in Matsuzushi.
10:17He buys fish other than tuna
10:20from a fishing company in Numazu, Shizuoka Prefecture.
10:26Isn't this a great fish?
10:28It's a black tuna.
10:31It's Mr Ninjima's favorite fish.
10:34Where is this tuna from?
10:36It's from Kagoshima.
10:37Isn't it a great fish?
10:40There's a reason why he buys tuna from this company.
10:44People from Hokkaido and Kyushu
10:47go to buy tuna.
10:49People who know the customers go to buy tuna.
10:53I buy the tuna and send it to Mr Tamazushi.
10:56He sends me the name of the company and the line number.
11:00Mr Tamazushi is in charge of buying tuna.
11:03He searches for tuna in Japan
11:05and sends pictures in real time.
11:10That's not all.
11:14I got this from Mr Tamazushi.
11:20In this company,
11:22besides fish,
11:24they handle meat, vegetables, seasonings,
11:26and other ingredients.
11:31Mr Tamazushi controls the cost of buying tuna
11:35by buying all the ingredients from this company.
11:44The second part of the luxury strategy
11:47is to eat as much as you want without worrying about the time.
11:51Among the tuna sushi restaurants,
11:53Yokohama has the most cost-effective ones.
11:57The most popular menu at Minato Mirai
12:01is all-you-can-eat sushi.
12:06What's more,
12:08it's all-you-can-eat,
12:10but there's no time limit.
12:13What?
12:14There's no time limit?
12:18This program was brought to you by these sponsors.
12:27All-you-can-eat sushi
12:32It's a generous service,
12:35but it's not what I expected.
12:39I ordered all-you-can-eat sushi.
12:44I ordered all-you-can-eat sushi.
12:47When customers order all-you-can-eat sushi,
12:50it's easier to order all-you-can-eat sushi.
12:53If you order all-you-can-eat sushi without worrying about the time limit,
12:56the number of customers will increase.
13:00The goal is to create an opportunity to eat all-you-can-eat sushi
13:03and make it a repeat.
13:07There's no time limit.
13:10This is the luxury of the common people.
13:14The third part of the luxury strategy
13:17is to provide delicious sushi even at home.
13:20All-you-can-eat sushi
13:22This is a restaurant run by Mr. Yagi, who lives in Tokyo.
13:26Cheers.
13:27He's having a home party with his co-workers.
13:31Then...
13:35Yes?
13:36It's all-you-can-eat sushi.
13:37Okay.
13:39Thank you for today.
13:41It's a delivery for sushi?
13:43Here you go.
13:46He's carrying a lot of things.
13:50And...
13:54What is this?
13:56It's a yatai.
13:57A yatai?
13:58I'm going to rent a place to make sushi.
14:01I'm going to make sushi.
14:04This is a business trip service for a sushi yatai.
14:09If you live in Tokyo,
14:11you can find a yatai in front of your house or office.
14:19It's 11,000 yen per person.
14:23It's amazing.
14:26It's amazing.
14:28It's not just a small luxury.
14:31It's the pinnacle of luxury.
14:38The rice is also luxurious.
14:40It's made with red vinegar.
14:44There are more ingredients than usual.
14:49I'm so happy.
14:53What's the special ingredient of the day?
14:58This is the main ingredient.
15:02This is a blackthroat seaperch.
15:05Blackthroat seaperch.
15:06They lightly grill the blackthroat seaperch, which is known as a luxury fish.
15:12They put it on seaweed and rice and eat it.
15:15It's grilled blackthroat seaperch wrapped in scissors.
15:20How is it?
15:22It's great.
15:23It's great.
15:24It's great.
15:25It's great.
15:27There's no seaweed.
15:29We used French seaweed today.
15:32Really?
15:33It's crispy when you eat it.
15:39They have a conversation with the chef as if they were in a restaurant.
15:44You don't have to go out to eat.
15:46You can prepare the sake yourself, so you can spend money on sushi.
15:51That's the good thing about this service.
15:55Thank you very much.
15:56Thank you very much.
15:59This is the power of Matsuzushi.
16:02You can eat sashimi on a daily basis.
16:06You can eat it again next week or next month.
16:10That's the advantage of this service.
16:14This is sushi for business trips.
16:16It costs 11,000 yen per person.
16:18It's cheap when you eat and drink outside.
16:22How important is it?
16:25That's right.
16:26We provide this service while running a restaurant.
16:30When the restaurant is busy, it's hard to accept it.
16:36But we provide this service several times a month.
16:39It's a luxury to invite people to your house.
16:43That's right.
16:45But the room is small.
16:47The room is the smallest I've ever experienced.
16:51Is that so?
16:53At that time, I couldn't set up a stall.
16:56I put sushi on the table that my children use.
16:59You can do that, too.
17:01But it depends on the environment.
17:05You said you would never serve sushi.
17:09Do you have any feelings for Kaitenzushi?
17:13Kaitenzushi is trying to improve the quality of sushi.
17:19Matsuzushi has been doing this for a long time.
17:23It's been declining day by day.
17:26We've redefined where to put our efforts.
17:33When you want to celebrate someone or say thank you,
17:37you can eat sushi in this lane.
17:40You can take your favorite sushi.
17:42That's right.
17:43You can eat seasonal fish.
17:48You can eat delicious Japanese sake.
17:50You can eat freshly caught sushi.
17:52Which one do you prefer?
17:56You can also talk to people.
17:58You can talk to customers.
18:00Recently, fresh seaweed from Sanriku came in.
18:03Everyone knows about seaweed.
18:05Fresh seaweed from Sanriku is delicious and short-lived.
18:09When I went to my restaurant,
18:12my customer said,
18:14He said,
18:21It's delicious because it's thick.
18:23That's right.
18:24If you don't talk to people,
18:26it's just seaweed.
18:28If you have that kind of communication,
18:30you will be twice as happy.
18:32I think Matsuzushi's good point is that you can realize that.
18:35That's right.
18:36This year, the tuna series was released.
18:40It was said to be 2.7 million yen.
18:43If we had bought it at that price,
18:46it would have been sold out.
18:48Ouma is also great.
18:50It's a great place to eat good food.
18:52Actually, tuna is a marine fish.
18:54If you think about the size of the earth,
18:56there are a lot of tuna in the Arctic.
19:00There are a lot of great tuna other than Japan.
19:03Is there a place where you can get it?
19:06Is it a value that makes the price different?
19:09That's right.
19:10Ouma has a strong brand.
19:13When Ouma's tuna is sold,
19:16the sushi restaurant always puts Ouma's tuna on the counter.
19:21When you see that,
19:22you'll think it's Ouma's tuna.
19:24It's grateful and delicious.
19:25I think it's 100,000 yen.
19:26That's right.
19:27We, Matsuzushi,
19:29are confident that it's really delicious.
19:32We've done a good job.
19:34That's why we're going to organize it at that price.
19:40Matsuzushi was founded in 1924,
19:43the year after the Great Kanto Earthquake.
19:46It was founded by Riezo, Nakanori's grandfather.
19:51The restaurant was burned down in the Great Tokyo Earthquake,
19:54but after the war,
19:55his grandmother, Koto, re-opened it,
19:57and the business flourished as a woman.
20:02In the post-economic period,
20:05Takamasa, the founder of Matsuzushi, expanded the restaurant.
20:10He started the business in 1971,
20:12when he opened a restaurant in Ginza.
20:16Takamasa noticed that a pedestrian heaven had started in Ginza,
20:20and he started to renovate the restaurant,
20:22which was open to male customers.
20:25Women are the main customers.
20:28When I thought about it,
20:31if I wanted to enjoy sushi in the afternoon,
20:34I had to set a fixed price.
20:42At that time, sushi restaurants were mainly self-service restaurants.
20:46It was difficult for first-tier customers to enter.
20:51So Takamasa set the price at 40 yen.
20:57Takamasa quit his family business and opened a restaurant in Meiro.
21:03In addition, he opened a sushi restaurant called Temaki Sushi,
21:07which has become commonplace now.
21:09It was a big hit.
21:12Tamazushi, which made sushi popular,
21:15increased the number of restaurants one after another.
21:20My grandfather died early.
21:24I heard that your grandmother, Koto-san,
21:29actually went to eat sushi.
21:31That's right.
21:32Young Tamai-san didn't go to war.
21:35It was hard to find her.
21:37However, my grandmother was asked by a customer
21:40to let her eat Tamazushi early.
21:43She said,
21:44if so, she would go to war, too.
21:46I asked my grandmother in the past.
21:48To be honest, there were some customers who got involved in Tamazushi.
21:52I was so drunk that I didn't know what I was doing.
21:56I said,
21:57if so, I would go to war.
21:59So I packed a bucket of water and went to war.
22:03It's like a manga.
22:05It's like a manga.
22:06Your father, who joined Kodo Economic Growth Fund,
22:09became the third-generation president.
22:11Temaki Sushi started with Tamazushi.
22:14Yes.
22:15How did it start?
22:18When the third-generation president came to power,
22:22he started the Kodo Economic Growth Fund.
22:24At that time, he saw young people eating while walking.
22:30He thought it was a new generation.
22:33He thought it was strange.
22:35Some young people were eating cup noodles.
22:37Some young people were eating McDonald's, of course.
22:40And,
22:41it was a soft cream where women were eating ice cream.
22:46I see.
22:47He thought it would be nice to be able to eat sushi while walking.
22:55While eating Temaki Sushi?
22:57Yes.
23:00The current president, Nakanori, was born in 1972.
23:07After graduating from Gakushuin University,
23:09he studied at the University of Denver in the U.S. to learn restaurant business.
23:17When he returned to Tamazushi at the age of 27,
23:20he was entrusted with the job of store development.
23:25He produced large stores near Ginza.
23:30He attracted customers with his modern design.
23:34But at that time,
23:36he was informed of a shocking fact.
23:40One day,
23:41Tamazushi's financial officer called out to Nakanori.
23:47Would you look at this settlement?
23:53Let me see.
23:56What?
23:57My compensation is 7.8 billion yen?
24:01That's ridiculous.
24:03That's ridiculous.
24:06Surprisingly, Tamazushi had almost double the sales of 7.8 billion yen at the time.
24:15I think I miscalculated.
24:16I miscalculated it to 7.8 billion yen.
24:19A fierce battle for survival began.
24:24There are more than 20 million people who suffer from forced labor.
24:28Excessive demand for profits may be the cause of human rights issues.
24:34To detect the risks lurking in the supply chain,
24:36Nikkei Risk & Compliance.
24:39Nikkei Message
24:40A comprehensive exhibition on city planning and store development.
24:43Lighting up the business window.
24:46New ideas are available.
24:48Grab a chance.
24:49Grab the future.
24:51Starting on March 4th at Tokyo Big Sight.
24:56One day, the demon met a girl.
25:00Hey, you.
25:02What does it mean to have a heart?
25:04You don't know that?
25:06Let's just laugh.
25:09Huh?
25:10No.
25:13You can do it.
25:14Here's your reward.
25:16The demon who laughed for the first time
25:18learned about the richness of the heart.
25:25When does the heart become full?
25:27When the next generation of fuel projects become one.
25:30It's the process of converting used oil into fuel for airplanes.
25:34It happens?
25:35It's the technology that supports the realization of wind power.
25:38It's when you can contribute to the team.
25:40It's when you're surrounded by a flock of birds.
25:43Can you hear it?
25:45I can hear it.
25:46When each person's heart is full,
25:48what about you?
25:49When each person's heart is full,
25:51what about you?
25:55The Kamburia Palace airs on TVer.
26:00Tama Sushi, which sold nearly twice as much as the original price,
26:03earned 7.8 billion yen.
26:07You can't make sushi
26:09that much more expensive.
26:12How did it get so much more expensive?
26:15At that time, a real estate agent who invested in the bank
26:18went bankrupt and lost three of his properties.
26:23The loss of his properties
26:25was enough to cover his annual profit.
26:27That's how he lost his property.
26:31So, Nakanori relied on
26:33a public organization that supports small and medium-sized businesses.
26:39That organization backed up the negotiations with the bank.
26:47Mr. Fujiwara, the person in charge,
26:49told us about Tama Sushi at the time.
26:52We were in a situation where we didn't even have the money to pay the monthly rent.
26:57We talked about how far we could go
26:59and how much we could invest in the bank.
27:03We came up with a plan
27:06and explained it to the bank.
27:09The Tama Sushi side decided
27:11to dispose of their assets,
27:13including their father, Takamasa,
27:15as well as their home and headquarters.
27:18The bank proposed that
27:20the annual profit of about 20 million yen
27:22should be increased from the following year
27:24to more than 1.5 million yen.
27:26That was their condition.
27:31When this plan was submitted to the bank,
27:35one-third of the assets would be exempted
27:38and the interest rate would be reduced by one billion yen per year.
27:43However...
27:44We had to increase the interest rate
27:46by more than seven times.
27:49If you ask me, I would say,
27:51don't be ridiculous.
27:53But we had to do it.
27:55We had to get results by the end of the year.
27:57It was a lot of pressure.
28:01The condition for the exemption
28:03was to increase the interest rate
28:05to 1.5 million yen per year.
28:07At the time, the annual profit was about 20 million yen.
28:10That's right.
28:12How did you feel at that time?
28:17There is a mountain road
28:19on a steep slope.
28:21I had to climb it.
28:23But I didn't know how to do it.
28:26Your family was also separated.
28:28That's right.
28:30It was my father's decision.
28:32He was a carpenter.
28:35There is a saying,
28:37even if a stone is taken,
28:39a stone that has no effect is a discarded stone.
28:41On the contrary, if a stone is taken,
28:43it is a very important stone.
28:45It is a precious stone.
28:47He was a mercenary.
28:49He was told that he was a discarded stone.
28:51He didn't understand.
28:53There were two reasons.
28:55The first reason was his personal property.
28:57The second reason was his personal honor.
28:59So he said,
29:01I will sell this house
29:03without any property.
29:05Chapter 2
29:07The Fourth President
29:14Nakanori decided to be the fourth president
29:16after his father's resignation.
29:22However, there was another trial.
29:29It was a notice from a commercial facility
29:31that he was a tenant.
29:36I won't renew the next contract,
29:38so can you cancel it?
29:42What?
29:44I'm making a good profit,
29:46but why?
29:49This whole facility
29:51will be renewed for young women.
29:54Shops for old people like sushi
29:56will no longer be necessary.
30:01No way.
30:05There is an important shop
30:07that is also the main source of income.
30:11By losing it,
30:13it is impossible to make a profit
30:15of 1.5 million yen a year.
30:18The renewal plan submitted to the bank
30:20also came back to nothing.
30:25It's over.
30:27I've worked so hard,
30:29but what will happen to my life?
30:32Even so, Nakanori
30:34tried to find a way
30:36to make up for his loss.
30:42He came to a breakthrough.
30:46It was
30:48the reform of the rent.
30:52I was surprised
30:54when I talked to a manager
30:56of a different restaurant.
30:58We had the same thing,
31:00but it was 30% more expensive.
31:02I didn't know where the rent came from.
31:04I was like, what?
31:06I did a lot of research
31:08for each item.
31:10Nakanori asked the restaurant
31:12and thoroughly investigated
31:14the market price of the rent.
31:20Based on that,
31:22he negotiated
31:24to lower the price
31:26according to the market price.
31:29After considering
31:31how to reduce the cost of the rent,
31:34he submitted a new plan
31:36to the bank.
31:39It was approved
31:41and he got out of the crisis.
31:45I was completely out
31:47within two months.
31:49I really didn't have
31:51anything I could do.
31:53Then Nakanori
31:55attacked the restaurant.
31:57This is the restaurant.
32:00At a business facility
32:02in Tokyo Disney Resort,
32:04they serve tamazushi.
32:07What do they sell here?
32:09This is the only restaurant
32:11that serves octopus wiener,
32:13corn salad,
32:15and mini hamburgers.
32:17When they serve
32:19their own menu for children,
32:21the restaurant attracts
32:23many family members.
32:28This restaurant became
32:30an explosive
32:32and made a profit of
32:34150 million yen per year.
32:36After 10 years,
32:38he paid off his debt
32:40and started tamazushi again.
32:44After 10 years,
32:46you paid off your debt.
32:48What did you get
32:50out of it?
32:52Even now,
32:55I feel like
32:57I owe it to God.
32:59You owe it to God?
33:01I don't have much money
33:03from my company,
33:05so I can't afford to make a mistake.
33:08The first restaurant I went to
33:10was a business facility
33:12called Expiry.
33:14It was the only restaurant
33:16in the vast Tokyo Disney Resort.
33:18I said I wanted to do it,
33:20but the bank told me
33:22not to do it.
33:24The owner of Expiry
33:26was angry at me
33:28and told me
33:30to do it.
33:32But I said I wanted to do it,
33:34and I did.
33:36The owner of Expiry
33:38told me not to do it,
33:40but the bank told me
33:42not to do it.
33:44The owner of Expiry
33:46told me not to do it,
33:48but the bank told me
33:50not to do it.
33:52That's amazing.
33:54I was so excited to do it,
33:56but if I couldn't believe in myself,
33:58I thought I didn't have any sense.
34:00So I pushed the button
34:02and did it.
34:04Did you succeed?
34:06Yes.
34:08On the first day,
34:10the bag flew to the entrance.
34:12I still have the photo.
34:14This is the photo.
34:16This bag
34:18brought good luck
34:20to Tamazushi.
34:22The bag
34:24is the god of business.
34:26I was so grateful.
34:28There were about 30 customers
34:30waiting in front of the store.
34:32It went on for a day.
34:34The next day, and the next day.
34:36In the end,
34:38the bank told me
34:40not to do it
34:42because it only sold this much.
34:44I was so happy.
34:46I can't believe it.
34:48I don't think I'll ever see
34:50a bag flying in my life.
34:52The god
34:54supported this project.
34:56I think it was a good luck bag.
34:58That's what I think.
35:00I see.
35:02In recent years,
35:04the number of sushi restaurants has decreased,
35:06but there are fewer young people
35:08who want to become craftsmen.
35:10That's one of the reasons.
35:12So Nakanori
35:14created a training agency
35:16for sushi craftsmen.
35:20It's called
35:22Tamazushi University.
35:24This is what they teach there.
35:30What? Dance?
35:32What do you mean?
35:36Is the fee different
35:38when you start a business?
35:40Yes.
35:42If it's the budget I wrote,
35:44the rest of the fee
35:46is my commission.
35:48The M&A Capital Partners
35:50I left to you
35:52is the same as the one I wrote,
35:54so the commission is big.
35:56I see.
35:58Big.
36:00M&A
36:02Capital Partners
36:06There's a reason for your strength.
36:08Information
36:10Analysis
36:14Strategy
36:16Decision
36:20Information system
36:22Strengthens corporate management
36:28Achievements
36:30Togogyomu Software
36:34Trucks are cool, aren't they?
36:36They look like
36:38free vehicles.
36:40I want a car.
36:42You can buy a truck with a smartphone.
36:44Can you drive it with a normal license?
36:46Don't say that.
36:48You said you wanted one.
36:50He's cool, isn't he?
36:52No, he's not.
36:54What?
36:56You can drive it with a normal license.
36:58Anyone can drive a truck.
37:00El Fumio.
37:02On sale!
37:04The Kamburia Palace
37:06On sale!
37:10Tama Sushi University
37:12was established to train
37:14skilled sushi chefs.
37:16Employees who work here
37:18don't stand in front of the restaurant.
37:20Here, they learn
37:22how to work as sushi chefs.
37:24While working,
37:26I take a break
37:28and decide what to do today.
37:30When I'm doing it,
37:32I concentrate on it
37:34and I'm good at absorbing it.
37:38It takes three years
37:40to master the skills
37:42of a sushi chef.
37:44Here, it takes three months.
37:50Here we go.
37:52Ready, set, go!
37:56Today's challenge is futomaki.
37:58Sushi is a raw food,
38:00so it requires
38:02skill and speed.
38:08It looks like
38:10it's made
38:12for amateurs.
38:14But when it comes to
38:16the chef,
38:18it's like this.
38:22There's a grain of rice on the seaweed.
38:26You have to be careful
38:28or the customers won't like it.
38:30In order to enhance
38:32their teamwork,
38:34there are programs like
38:36dancing and walking.
38:40Employees say...
38:42It's fun to work here.
38:44How many times
38:46do you want to be a sushi chef?
38:48I have a dream
38:50that I can't tell anyone.
38:52I want to learn
38:54the truth of the world.
38:56Good luck!
38:58This program was brought to you
39:00by these sponsors.
39:28Do you know Maxel?
39:32Maxel is an amazing company
39:34that mixes, kneads, and hardens
39:36analog core technology.
39:38I'm counting on you, Maxel!
39:44Hey, mom.
39:46Showa, where I work,
39:48has been supporting
39:50Japanese tableware with
39:52the power of grain.
39:54I don't know much about it,
39:56but that happiness
39:58spreads to everyone.
40:00Isn't it cool
40:02to support with that?
40:04I'm sure
40:06my mother's dinner tonight
40:08will be...
40:10Showa Industry,
40:12a grain-solution company.
40:14Let's laugh at work.
40:16I can't get used to
40:18the new job.
40:20Don't worry.
40:22Tempu staff is number one
40:24when it comes to
40:26consulting and satisfaction.
40:28It's amazing to be amazing.
40:30Yes?
40:32It's amazing to create amazing people.
40:34If so, create amazing people.
40:36I'm still thinking about
40:38Shibaura Machines.
40:40Create machines to create
40:42things that don't exist in this world yet.
40:44Do you know
40:46that people only move
40:48four times in their lives?
40:50It's a waste
40:52if we don't do it.
40:54There's an app that's only available
40:56on Homes.
41:00This is the story of
41:02Maruko and the others
41:04who became premium adults.
41:06Maru-chan!
41:08Hana-chan!
41:10Premoruko-chan Begins
41:18After the recording,
41:20Ryu Murakami
41:22came up with this idea.
41:28His grandfather
41:30was born in Maguro-donya,
41:32Nihonbashi.
41:34He moved to Tsukiji
41:36and opened a
41:38high-end sushi restaurant
41:40called Tamazushi.
41:46The first generation
41:48who left this world
41:50left a message
41:52to ask for Tamazushi.
41:54His grandmother, Koto-san,
41:56opened the restaurant
41:58as a place for women.
42:04In 1965,
42:06she opened the first
42:08sushi restaurant
42:10in Tokyo Plaza.
42:12The third generation
42:14of her father
42:16opened the first
42:18sushi restaurant in Tokyo.
42:20The relationship
42:22with Ekibiru
42:24grew stronger
42:26and the number
42:28of shops
42:30increased
42:32to over 30.
42:34She started
42:36at the age of 27
42:38but she was
42:40in debt.
42:42She started
42:44to practice sushi
42:46for 3 months.
42:48She never
42:50made sushi again.
43:00The next episode of Kamburia Kyuden
43:02is about a restaurant
43:04that is now
43:06a popular restaurant in Tokyo.
43:08The number of times
43:10she repeated the order was
43:12too many.
43:14With the latest
43:16data strategy,
43:18Crisp Salad Works
43:22is a new power
43:24that will revolutionize
43:26foreign food.
43:32Tomorrow is...
43:36At 7.25 p.m.,
43:38we will show you
43:40who will win.
43:44At 8.00 p.m.,
43:46we will open the safe
43:48of the facility.
43:54At 9.00 p.m.,
43:56we will show you
43:58the hidden message.
44:02Innovative ideas
44:04that will open
44:06the future of business.
44:08Who will be the one
44:10to open the door?
44:16I'm Sakane Yuto
44:18from Kawasaki Jyukou.
44:20Kawasaki Jyukou
44:22is aiming for the future
44:24of 2030.
44:26We are working
44:28to solve various social issues.
44:30Kawasaki Jyukou
44:32has challenged the needs
44:34of the world
44:36with innovative ideas.
44:38The key man
44:40to open the door
44:42is Sakane Yuto
44:44from Kawasaki Jyukou.
44:46How did he open the door?
44:48In order to create
44:50new value,
44:52we discussed with
44:54many people
44:56to create products
44:58and solutions
45:00that go beyond
45:02the organizational boundaries.
45:04Kawasaki Jyukou
45:06wants to create a place
45:08to solve social issues
45:10with innovative ideas.
45:14Kawaruba,
45:16a business competition
45:18based co-creation park
45:20was established in Haneda,
45:22Tokyo in November 2024.
45:24We are promoting
45:26the development of solutions
45:28at the business base
45:30by using various practical fields
45:33Kawaruba is a place
45:35to take the first step
45:37to solve new social issues.
45:39At the same time,
45:41we are promoting
45:43social demand
45:45by implementing new technology.
45:47Through co-creation
45:49aimed at implementing
45:51social issues,
45:53projects beyond the boundaries
45:55of countries, local governments,
45:57and corporations are
45:59progressing rapidly.
46:01Kawasaki Jyukou wanted
46:03to create a research facility
46:05that welcomes people
46:07from all over the world.
46:09However, Kawasaki Jyukou
46:11was worried that
46:13the connection with the outside world
46:15would be lost
46:17due to the research development
46:19in his own field.
46:21In order to solve social issues,
46:23we need to create a mindset
46:25that can implement
46:27social issues
46:30Kawasaki Jyukou is focused
46:32on social implementation
46:34with specific themes.
46:36Therefore, many instructors
46:38are attracted to Kawasaki Jyukou
46:40because they think
46:42Kawasaki Jyukou can be implemented
46:44here.
46:46Kawasaki Jyukou wants to
46:48create a place where
46:50everyone can work.
46:52Kawasaki Jyukou is a challenge
46:54for Kawasaki Jyukou.
46:56From here,
46:58Kawasaki Jyukou will create
47:00Kawasaki Jyukou.
47:30My first suit is
47:32Aoyama's clothes.
47:42My first suit is
47:44Aoyama's clothes.
47:46I wonder if there is a job
47:48that meets my requirements.
47:50You will find it.
47:52Tempu staff is the number one
47:54in terms of satisfaction.
47:56Tempu staff is the number one
47:58in terms of satisfaction.
48:02People are moving to the future
48:04by combining tradition
48:06and evolution.
48:08A pavilion will be built
48:10in Kansai Banpaku, Osaka.
48:12Iida Group Holdings
48:16Let's start the application.
48:18Will he make it in time?
48:20First, Mitsuori.
48:22Beautifully.
48:24Carefully.
48:26No mistakes.
48:28Send it right away.
48:30He did it all.
48:32He still needs to
48:34reply to the mail.
48:36Will he make it?
48:38No mistakes.
48:40No transportation fee.
48:42Easy.
48:46Nagano is smart
48:48when it comes to shopping.
48:50This is JCP debit.
48:52No transportation fee.
48:54Easy and convenient.
48:56My cashless is JCP debit.
48:58JCP.
49:00Campaign in progress.