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00:00It's huge!
00:02This is it!
00:04Wow!
00:06It's amazing!
00:08It's a 7kg pufferfish.
00:10It's so heavy!
00:12The king of pufferfish,
00:14the tiger pufferfish,
00:16is served at a reasonable price.
00:18This is a tiger pufferfish restaurant
00:20that opens all over the country.
00:22You can see the sign.
00:24It's a chain that opens
00:26about 70 restaurants
00:28all over the world.
00:36It looks
00:38so cheap.
00:46I can't get excited
00:48even if it's served at such a cheap price.
00:52It's not worth
00:54the original price.
00:56I'll buy everything.
01:00It's a hot memory of a woman
01:02that made her to be
01:04where she is now.
01:08If you want to eat pufferfish,
01:10you should come to Moshimane.
01:14We came to
01:16Nanba, Ozenji.
01:18The main store is so big.
01:20Hello.
01:22Welcome.
01:24This is Mr. Kumiko Yamaguchi,
01:26the president of Moshimane.
01:30I thought you were a big man
01:32because you're a pufferfish.
01:34Is that so?
01:36I'm the first woman
01:38to be the president
01:40in my 5th generation.
01:42How much did you make?
01:44Last year,
01:46I made
01:48515 million yen.
01:50What?
01:52Wow.
01:54The charm of this popular store
01:56is the number of
01:58delicious pufferfish dishes
02:00made with tiger pufferfish.
02:02Tessa is 1,380 yen.
02:04Yubiki is
02:06880 yen.
02:08Tecchiri is
02:102,680 yen.
02:12The price is
02:14unlike pufferfish dishes.
02:16Pufferfish is expensive,
02:18isn't it?
02:20Do you make money
02:22by selling pufferfish?
02:24I do my best
02:26to make money.
02:28Because of its cheap price,
02:30it's the most expensive
02:32and the most expensive
02:34pufferfish in Japan.
02:38I had a lot of debt.
02:40When I had the most debt,
02:42I made about 4 billion yen.
02:444 billion yen?
02:46I thought about
02:48quitting my job.
02:50My late husband
02:52was an entrepreneur.
02:54He said that
02:56he would make
02:58the company last 100 years.
03:00So I decided
03:02to quit my job.
03:04In 1980,
03:06Seiji Yamaguchi
03:08started a store called
03:10Fuguhan.
03:12At that time,
03:14there were few stores
03:16but Fuguhan
03:18became a popular store.
03:20Fuguhan opened
03:22new stores one after another.
03:24That's amazing.
03:26Thank you for waiting.
03:36I'm back.
03:38Welcome back, Kuu-chan.
03:40This is a gift for you.
03:44Is she your daughter?
03:46Yes, she is.
03:48She always brings me gifts
03:50after work.
03:52She is a good daughter.
03:54Kuu-chan,
03:56she is the president
03:58of Fuguhan.
04:00Fuguhan?
04:02It's not a big deal.
04:04It is a big deal.
04:08She met Seiji
04:10when she was 19 years old.
04:14At that time,
04:16Seiji was 30 years old.
04:18She was 11 years older than Seiji.
04:22Oh,
04:24I think
04:26I will marry him.
04:28Wow,
04:30that's great.
04:32Kumiko
04:34fell in love with Seiji at first sight.
04:36On the other hand,
04:38Seiji also fell in love with her.
04:40She is a good girl.
04:44Seiji and Kumiko
04:46have the same thought.
04:48They grew up together
04:50and got married.
04:52And
04:54six months later,
04:56they got married.
04:58Did you feel
05:00a little bit nervous?
05:02We had our eyes on each other.
05:04I thought,
05:06I will marry him.
05:08I could feel his
05:10kindness and
05:12his love.
05:14It was like a destiny.
05:16Yes, I felt it.
05:18The president is
05:20so loud.
05:30Around Seiji,
05:32there were young people
05:34in their 20s and 30s.
05:36The company was always full of energy.
05:42They were so energetic.
05:44They looked so happy.
05:46They were full of energy.
05:48For Kumiko,
05:50who didn't know the world yet,
05:52meeting Seiji
05:54was the first experience
05:56in the adult world.
05:58Kumiko,
06:00is it fun to meet
06:02so many men?
06:04Yes, it is.
06:06It's my first time.
06:08I feel so happy
06:10to meet so many young girls.
06:12You are so bright
06:14and energetic.
06:18I'm not energetic.
06:20I'm not cute.
06:22This experience
06:24was imprinted
06:26in Kumiko's memory
06:28and she will remember it later.
06:36See you later.
06:38Take care.
06:48Two years after marriage,
06:50they had a baby.
06:52When Kumiko turned 24,
06:54she became Sanji's mother.
06:56She supported
06:58the family as a housewife.
07:00In 2001,
07:02she changed her name
07:04to Kanmonkai.
07:06She expanded her business
07:08to 99 branches in Japan.
07:10She also opened
07:12a huge central kitchen
07:14in Matsubara City.
07:16And...
07:24This is the ultimate.
07:26This is the ultimate.
07:28This is the ultimate.
07:30This is the ultimate.
07:32This is the ultimate.
07:34What do you think?
07:36Genpin Fugu.
07:38It's wonderful.
07:40I'll do my best
07:42to make this restaurant
07:44as good as this name.
07:46In 2002,
07:48Genpin Fugu
07:50was named
07:52the best restaurant in Japan.
07:54As a restaurant
07:56specialized in Fugu cuisine,
07:58they were trying to
08:00expand their business.
08:02But it was a tragedy.
08:10Hello?
08:26In 2005,
08:28Seiji was studying
08:30Fugu cuisine.
08:32But he met a motorcycle accident
08:34on his way home.
08:36He couldn't go home.
08:40Before he passed away,
08:42he was studying Fugu cuisine.
08:44Yes.
08:46He devoted his life
08:48to Fugu cuisine.
08:50Yes.
08:52Fugu cuisine,
08:54but he also cared
08:56about people.
08:58I think it was a tragedy.
09:00I was afraid
09:02that he would die
09:04and that he would
09:06raise his kids
09:08by himself.
09:10But
09:12Seiji left
09:14a lot of memories
09:16for me.
09:18He said,
09:20Fugu cuisine
09:22is not a big deal.
09:24Even if Seiji died,
09:26Fugu cuisine is not a big deal.
09:28I could overcome it.
09:30I was depressed,
09:32but I was always positive.
09:34I managed
09:36to come this far.
09:38However,
09:40the management of the company
09:42lost Seiji,
09:44the founder.
09:46In addition to Fugu cuisine,
09:48Seiji started a new business
09:50such as sushi and delivery.
09:52However, the management of the company
09:54lost Seiji,
09:56the founder.
09:58And...
10:00Yes?
10:02Tanaka-kun, what's wrong?
10:04Kumiko-san,
10:08I can't work at Kanmonkai anymore.
10:10What?
10:12The company
10:14has changed
10:16since Seiji left.
10:18I see.
10:20No one works
10:22at Kanmonkai anymore.
10:26As the management of the company
10:28became unstable,
10:30the company's style changed.
10:32Many employees
10:34and shopkeepers
10:36came to Kumiko.
10:40If this goes on,
10:42Seiji-san's
10:44limited-edition clothes will be sold out.
10:48Kumiko-san
10:50used to protect the company.
10:52I see.
10:54I'm Kumiko Yamaguchi.
10:56Nice to meet you.
10:58In response to this crisis,
11:00she joined Kanmonkai
11:02as an employee in 2012.
11:04I see.
11:06Then...
11:14It's true.
11:16There's no spirit at all.
11:18I know that.
11:20Kanmonkai wasn't like this
11:22when Seiji-san was here.
11:24Furthermore,
11:26when she attended the board meeting,
11:30Anyway,
11:32what should we do
11:34with the 4 billion yen?
11:38What? 4 billion yen?
11:40I didn't know that.
11:44What about Central Kitchen?
11:46We can't return it.
11:48We can't do anything
11:50because there's no way to use it.
11:54Kumiko saw
11:56the completely changed company.
12:00I'll definitely change it.
12:02Because...
12:04Kuu-chan's
12:06brightness and horsepower
12:08are one and the same.
12:10Brightness and horsepower
12:12are my strength.
12:16From here,
12:18Kumiko's great reform begins.
12:22The first thing she noticed
12:24was the company's face.
12:28Good morning.
12:34I'm Yamaguchi Kumiko,
12:36the wife of the founder.
12:38Thank you for your hard work.
12:40Can I clean the shop?
12:42What?
12:44Yes.
12:48At that time,
12:50all the 99 shops
12:52were cleaned
12:54for self-introduction.
12:56What she saw there was...
13:02It looks cheap.
13:10What is this?
13:12This is not
13:14a genuine product at all.
13:18It's not worthy of the name
13:20of a genuine product.
13:22And...
13:26Good morning.
13:30She's not in a good mood.
13:32I don't feel excited
13:34even if I'm welcomed
13:36like that.
13:38The employees
13:40in the shop.
13:44This is not
13:46worthy of a genuine product.
13:48Change everything.
13:52Was it different
13:54from what you imagined?
13:56It was different from
13:58the genuine product
14:00that the founder imagined.
14:02And the design of the teacher
14:04was not taken seriously.
14:06It was a company full of love.
14:08The design was
14:10not taken seriously.
14:14The first thing she did
14:16was to change the brand of the shop.
14:24Excuse me.
14:26Yes.
14:28Can you review
14:30the design of the shop?
14:32The design?
14:34Which part?
14:36To be honest,
14:38the whole design.
14:40I've been looking around the shop
14:42for a few days,
14:44and I saw the word
14:46Genpinfugu.
14:48That design is unique.
14:50I don't think
14:52the shop should be like that.
14:58So, first of all,
15:00she changed the menu,
15:02lunch mat,
15:04and every item
15:06to match the word Genpinfugu.
15:10Mr. Watanabe
15:12used many colors,
15:14such as the texture of the paper
15:16and the atmosphere.
15:18It's very original.
15:20I wanted to make
15:22each of them.
15:24I wanted to make a shop
15:26that was not ashamed of
15:28Genpinfugu.
15:30Then,
15:32something happened.
15:34Mr. Watanabe,
15:36is it okay to have a shop like this?
15:38It's okay.
15:42By adding a sense of luxury
15:44and cleanliness,
15:46the shop was used
15:48for catering and lodging.
15:50In addition,
15:52by unifying the image of Japanese,
15:54the number of foreign customers increased,
15:56and there was a change
15:58in the customers
16:00of Genpinfugu.
16:04In 2018,
16:06Kumiko finally became
16:08the president of Genpinfugu.
16:10Then,
16:12she started the second reform.
16:16Thank you very much.
16:22The problem is people.
16:26How can everyone
16:28work in a healthy way?
16:32It's a task to improve the consciousness
16:34of employees and shop staff.
16:36At that time,
16:38she saw...
16:42No, no.
16:44This is first.
16:46Take this first.
16:48Yes, I understand.
16:52From a veteran to a young master.
16:54There,
16:56she came up with a revolutionary reform.
17:00That's right.
17:04Then,
17:06you'll take responsibility and work, right?
17:08What do you think?
17:10Here's the question.
17:14What was the reform
17:16that Kumiko did
17:18to give employees
17:20a sense of responsibility?
17:22This is a bold question.
17:24If you do it properly,
17:26I don't know how to say it,
17:28but if you do it properly,
17:30I'll give you a chain store.
17:32A carrot strategy.
17:34If you like, I'll give you a store.
17:36I'm motivated.
17:40I won't give you money.
17:42I won't give you money.
17:44The manager or the president
17:46will decide how to work.
17:48It's a big deal.
17:50If there are no customers on that day,
17:52I'll give you nothing.
17:54I'll give you nothing.
18:10Kumiko is worried
18:12about her unemployed employees.
18:14What was the reform
18:16that she came up with
18:18to give employees
18:20a sense of responsibility?
18:22No, no.
18:24I'll do this first.
18:26Oh, I see.
18:30That's right.
18:32You're not a veteran.
18:34If you give a store to young people,
18:36you'll take responsibility
18:38and work, right?
18:40That's right.
18:42By putting young people
18:44in a responsible job
18:46, Kumiko thought
18:48that the morale of the whole store
18:50would rise.
18:54I thought everyone
18:56wasn't doing their best.
18:58Young people aren't doing their best.
19:00People who have been fired
19:02have a sense of responsibility.
19:04That's right.
19:06I'm going to help
19:08those around me
19:10to take full responsibility.
19:12That's where the sense of unity
19:14comes from.
19:16Who is the manager
19:18of Housenji Sohonten?
19:20How old are you?
19:22I turned 29 this year.
19:24Wow!
19:26Who is the manager
19:28of Honmachi?
19:30I'm 23 years old.
19:32Wow!
19:34When were you hired?
19:36Three years ago.
19:38I'm 20 years old.
19:40Wow!
19:42That's a long time.
19:44He's also the manager of the head office.
19:46I'm the manager
19:48of the accounting department.
19:50How long have you been here?
19:52Five years.
19:54You've been the manager for five years?
19:56Yes.
19:58He's putting young people
20:00in a responsible position.
20:02When I think that
20:04what I'm going to make
20:06will be the standard,
20:08it's very rewarding.
20:10When I hear that the manager
20:12is doing his best,
20:14I feel like I can't lose.
20:16That's what I think.
20:18But there's a question.
20:22Have you received any criticism
20:24from the veterans?
20:26No, not at all.
20:28I'm worried about
20:30the salary.
20:32The longer you work,
20:34the higher your salary will be.
20:36Why do you think
20:38that's not true?
20:40I don't think it is.
20:42You're doing great!
20:44He's been a veteran
20:46who's contributed to the company.
20:48He's doing well in his job.
20:50And he's been a manager
20:52for a long time.
20:54He's been able to
20:56keep his motivation
20:58by giving young people
21:00a good job.
21:02Thanks to Kumiko's internal reform,
21:04the atmosphere in the Kanmonkai has changed.
21:06In addition,
21:08the number of employees
21:10has also decreased.
21:12That's how
21:14the sales have recovered.
21:16That's amazing!
21:18But there's another problem.
21:20Hello.
21:22Hello.
21:24How's it going?
21:26It's not going well at all.
21:28All the appointments have been canceled.
21:30Could it be...
21:32The company is back on track.
21:34It's all because of me.
21:36Since the next year
21:38when she became the president,
21:40the world has been affected by COVID-19.
21:42Of course,
21:44she was hit hard.
21:46Sales fell by more than half.
21:48However,
21:50Kumiko didn't give up.
21:52That's amazing, President.
21:54Kuu-chan,
21:56most things don't matter.
21:58Even here,
22:00Kumiko didn't give up on politics.
22:02She succeeded
22:04in overcoming this crisis.
22:08How did you overcome
22:10the crisis of COVID-19?
22:12There was a central kitchen
22:14under the head office.
22:16But it was too white.
22:18It had been left unattended for many years.
22:20But I used it
22:22for something.
22:24Here's the problem.
22:28Using the vast central kitchen
22:30under the head office,
22:32how did she overcome the crisis?
22:36COVID-19
22:38was not just in Japan.
22:40It was all over the world.
22:42It was hard for everyone.
22:44So the employees stayed overnight there.
22:46They didn't need a rent.
22:48They didn't need a rent.
22:50It was a secret.
22:52It was cold.
22:54You should open the door.
22:56It was cold.
22:58I did that.
23:00Then I did a live stream.
23:02I did a live stream of the craftsmen
23:04who cut the fugu.
23:06I did a live stream of the craftsmen
23:08who cut the fugu.
23:10You are very professional.
23:12I just forgot to wear contact lenses.
23:14The secret to overcome COVID-19.
23:16The secret to overcome COVID-19.
23:18The secret is...
23:20I can't do business with this.
23:22I can't do business with this.
23:24I'm serious.
23:26It's harder than this in our cabin.
23:28It's harder than this in our cab.
23:30Esther is at a hideout.
23:32Esther is at a hideout.
23:36There's a huge central kitchen here.
23:38That's right.
23:40She's been staying over.
23:42She's been staying over.
23:44That's right.
23:46All food houses have to survive COVID-19.
23:48All food houses have to survive COVID-19.
23:50Especially others.
23:52Surprisingly, Kumiko didn't notice the ordinary answer.
23:55She gathered employees in the central kitchen, where there was plenty of space,
23:59and focused on the sale of a set of fugu dishes that can be enjoyed at home.
24:04It's time to go home.
24:06Let's invite all the craftsmen who are bored at the store and rebuild the fugu industry!
24:11That's a good idea.
24:13And from 2020, in addition to online shopping,
24:17we will also start selling fugu products at supermarkets.
24:22In addition to the collection of fugu dishes provided at the store,
24:26President Yamaguchi has developed a new product,
24:29which is a freeze-dried fugu sauce.
24:32It's a product that can be made easily, and it's a hit.
24:37You've thought about it.
24:39What kind of product is this?
24:41It's a product that uses soy sauce to reproduce the same fugu sauce as at the store.
24:47There's fugu in it.
24:49Yes, there's also fried chicken.
24:51Everyone says it's delicious.
24:55Are you pretty confident?
24:57Yes, I am.
24:59It's as good as eating fugu for fugu sauce.
25:01It's delicious.
25:02It's really, really good.
25:04It's delicious.
25:05It's got a good broth.
25:07It's got a good fugu broth.
25:09It's just like making it in a clay pot.
25:11That's right.
25:14Even now, with the opening of the store,
25:16sales continue to grow with the two pillars of the store business and the outside business.
25:24By the way, there's a place like this in the central kitchen.
25:29This is a hirayaki room where fugu fins are grilled.
25:33A hirayaki room?
25:34Yes, that's right.
25:37This is a room dedicated to hirayaki made to process the raw material of hirayaki.
25:43Hirayaki processing takes a lot of time and effort,
25:46so all the fins for hirayaki provided at the store are made here.
25:52In addition,
25:54What are you doing here?
25:56This is boiling tiger fugu skin to make yubiki.
26:01That's a lot.
26:02That's right. It's quite a lot.
26:04Everything in the store is processed here, right?
26:08That's right.
26:10Genpin, which opens stores all over the country,
26:13is making work more efficient by processing the parts that take time in the central kitchen.
26:22Looking over such a central kitchen,
26:26Which one are you from?
26:27I'm from Indonesia.
26:29Indonesia?
26:30Yes, I'm from Indonesia.
26:31How long have you been in Japan?
26:33About three years.
26:35Is it fun to work in the central kitchen?
26:37Yes, it's fun.
26:38I think it's really interesting.
26:40There were a lot of foreigners in the central kitchen.
26:45Yes, we made the central kitchen a factory for foreign workers,
26:49so we increased the number of foreign employees at once.
26:54Currently, there are 24 employees from Indonesia in the central kitchen.
27:02Even in an environment where you have to stand for a long time,
27:05they work hard to the end.
27:07They are very reliable and helpful in terms of technology.
27:13Speaking of the most distinctive feature of Genpin,
27:16it's the price.
27:20Why is it so cheap?
27:23I buy all the ingredients from the supplier's farm for about a year to a year and a half.
27:31By buying a large amount of ingredients for about a year and a half,
27:36the cost is reduced.
27:40Don't you buy it all at once and deteriorate it?
27:43We have a special technology.
27:47We mature it at a low temperature and store it in the freezer.
27:54Genpin offers delicious fugu at a reasonable price with such a unique technology.
28:02Wasn't it originally Genpin Fugu?
28:05Yes, it is.
28:06Now it's Genpin.
28:08There's a reason for this.
28:12Here's a 10-second quiz for Mr. Shimazaki.
28:15What is the reason for the name Genpin?
28:20I don't know.
28:22Genpin has the image that there is nothing but fugu.
28:25I think so, too.
28:26Genpin has a sense of luxury.
28:28Ready, go!
28:30I heard it for the first time.
28:35For Osaka people, fugu is a feast.
28:38What is a luxurious feast for you two?
28:43I'm a crab.
28:45Crab is a feast.
28:49For me, a luxurious feast is
28:51when I go home from work in Kansai or Osaka,
28:55I eat ice cream from Sujata
28:58that I get on the Shinkansen.
29:01It's a luxury.
29:02The price is a little high for ice cream,
29:05but the taste is excellent.
29:06I eat it when I think it's good today.
29:10But I haven't eaten it in the past few years.
29:12It's not good.
29:15What is the reason for the name Genpin from Genpin fugu to Genpin?
29:22Thank you for waiting.
29:26What is this?
29:28It's an eel.
29:29Is it an eel?
29:31Yes.
29:32For a long time,
29:34our company, Kamihanki, has been a red-brand company.
29:37For 45 years.
29:39So we decided to make it black in the summer.
29:42That's how we started making eel.
29:44It's very cheap.
29:46It's not something to be proud of,
29:50but it's worth more than a restaurant with the same price range.
29:54That's why we're making it.
29:57President Yamaguchi continues the challenge.
30:00What is his next move?
30:04Welcome.
30:07Welcome.
30:09What are you doing here?
30:11I come to this counter twice a week.
30:16I'm a housewife.
30:18A housewife's counter started in 2023.
30:23Using the highest quality natural truffles,
30:27President Yamaguchi comes up with the best dishes in Shigoku.
30:35Luxurious fried chicken.
30:40The outside is crispy and the inside is soft.
30:43Grilled soft-boiled eggs.
30:44Grilled soft-boiled eggs.
30:45Fugu-dashi pickled noodles.
30:48There are so many dishes you can only taste here.
30:52I wanted to feel what customers wanted through this pandemic.
31:00I wanted to stand in front of the counter and talk to the customers.
31:04I wanted to regain my confidence.
31:09This is a special taste.
31:12Yamaguchi-san is working hard.
31:15Everyone is impressed by his hard work.
31:18He's a bright person.
31:20I feel like I have to do my best.
31:22When is the best time to eat fugu?
31:25Now?
31:26Please eat it now.
31:27Please eat it now.
31:28The customers are all drooling.
31:32What is President Yamaguchi's secret?
31:39Smile at any time.
31:42When you smile, people will gather around you.
31:45You should make everyone happy.
31:48When you smile, happiness will come to you.
31:52When is the best time to eat fugu?
31:54When you smile, people will gather around you.
31:56You should make everyone happy.
31:59You should make everyone happy.
32:01You should make everyone happy.
32:04Is it true that the old-fashioned SEINICU store is still alive?
32:12The old-fashioned SEINICU store is popular in supermarkets and large malls.
32:16I like this kind of meat shop.
32:18There are more and more stores that use old-fashioned techniques.
32:23For example, the old-fashioned chicken shop TORIHISA in Kyoto.
32:30Wait a minute.
32:33This is a picture of all the meat.
32:38This is interesting.
32:39This is novel.
32:41This is a picture of all the meat.
32:46This is a store where the 87-year-old man and his wife work.
32:53Why is this picture?
32:55This store was closed a few years ago.
33:01I'm 80 years old.
33:05I don't know what to do.
33:09The woman in the office made this picture.
33:14She said she would make it.
33:16She made this picture.
33:19This is a showcase that broke down due to overheating.
33:23I found out that it costs 3 million yen to repair.
33:27I tried to make a proposal to replace it with a picture.
33:31Then.
33:34The price is the same as before.
33:36Is it sold out?
33:37There is no electricity bill.
33:40There is no loss in the price of cosmetics.
33:43Everything is good.
33:46There is no electricity bill because it is a picture.
33:49There is no loss because it is processed after the order is placed.
33:53It seems to be a good thing.
33:56How long can you continue?
33:59I'm having the most fun now.
34:02I'm still energetic.
34:07This is UJIGAWA SHOTENGAI in KOBE.
34:12There is a new butcher shop here.
34:17Hello.
34:21I'm ODA DOMUNARI.
34:24Nice to meet you.
34:26How many years has this store been open?
34:30The sign says 1936.
34:35Is it 1936?
34:37Is it 1988?
34:38I want you to aim for 100 years.
34:40This is OKADA FOOD, which has been in business since the early Showa period.
34:44They are particular about meat.
34:47They only use female black beef.
34:51This is a simple and old-fashioned butcher shop.
34:56This is a novel invention.
35:01This is it.
35:04They go to the back of the store.
35:07Then.
35:13This is a room where you can eat grilled meat.
35:17This is a room where you can eat grilled meat.
35:23This is a room where you can eat grilled meat.
35:26Please do the rest freely.
35:29There is also a refrigerator.
35:31This is the end of the store.
35:33Wait a minute.
35:35What's going on?
35:37The store is gone.
35:40There is no staff.
35:43No one is here.
35:46I searched the room.
35:50This is the refrigerator.
35:53There are vegetables and meat in the refrigerator.
35:58What's this?
36:00There is rice in the refrigerator.
36:04What's going on?
36:06I called the owner of the store.
36:09I'm very busy.
36:11Please tell me where you are.
36:14This is a self-service barbecue space.
36:17You can order meat in advance and put it in the refrigerator.
36:21You can do whatever you want.
36:23This is an indoor barbecue space.
36:29There are some barbecues in the store.
36:34This is a self-service barbecue space.
36:38This is a self-service barbecue space.
36:40There is no staff.
36:42The meat you ordered in advance is in the refrigerator.
36:47You can do whatever you want.
36:52What do you drink?
36:54This is a self-service barbecue space.
36:58There is a supermarket nearby.
37:01I was impressed.
37:05The quality of the meat is amazing.
37:09How much is this?
37:12This is Chateaubriand.
37:14This is the highest quality meat.
37:17If you go to a high-quality store, it costs about 5000 yen a year.
37:22This is 4500 yen.
37:26Because this is a home-style barbecue.
37:30In addition to the menu, you can choose various dishes from the self-service barbecue set of 3900 yen.
37:43This looks delicious.
37:45The meat looks like this.
37:47This is very beautiful.
37:55This is delicious.
37:57This is soft.
37:59I don't need teeth.
38:02This is really delicious.
38:05Why did you choose a home-style barbecue shop instead of a regular barbecue shop?
38:11This is a home-style barbecue shop.
38:15So I chose a home-style barbecue shop instead of a regular barbecue shop.
38:19As a result, he didn't advertise the barbecue shop at all.
38:26This is the barbecue shop where I first came.
38:31This is a home-style barbecue shop.
38:33This is a home-style barbecue shop.
38:38This is true.
38:40The barbecue shop is getting more and more popular.
38:44Moreover, the number of rooms in this barbecue shop is 9.
38:49There are 11 rooms in this barbecue shop.
38:54There are 11 rooms in this barbecue shop.
39:02When you go up the stairs through this backyard, there is a barbecue space.
39:10There is a barbecue space on the third floor.
39:16This barbecue shop is getting more and more popular.
39:22I have a question.
39:25How much money do you make with this new service?
39:32What?
39:37This barbecue shop is getting more and more popular.
39:40The number of rooms in this barbecue shop is 11.
39:44He seems to make a lot of money.
39:49How much money do you make with this new service?
39:57I plan to make a lot of money.
40:01So you don't make a lot of money yet.
40:04I have to pay a lot of money.
40:06I also have to clean up.
40:09Is that so?
40:11The number of rooms in this barbecue shop is getting more and more popular.
40:15The number of rooms in this barbecue shop is getting more and more popular.
40:19He doesn't make a lot of money.
40:25I have a question.
40:27How much money do you make with this new service?
40:29It's hard to make a lot of money.
40:32It's hard.
40:35This new service provides a high-quality food, FUGU, at a low price.
40:44There are other shops that provide FUGU at a low price.
40:51Last December, NIKKEI TRENDY announced the top 30 most popular items in 2024.
40:59The shop that ranked 15th was UNAGI NO NARUSE.
41:03UNAGI NO NARUSE?
41:05It was a big hit last year.
41:08In September 2022, it opened its first store in Yokohama.
41:12In just two years, it has sold 348 items domestically and internationally.
41:19UNAGI NO NARUSE has 25 stores in Osaka alone.
41:25What made it possible to increase the number of stores rapidly in just two and a half years?
41:31It's a perfect price setting.
41:34It's not too expensive or too cheap.
41:36I see.
41:37I'm worried about UNAGI NO NARUSE if it's too cheap.
41:40High-end stores are usually over 4,000 yen.
41:42It's too expensive.
41:43If the price is too high, you can't eat it.
41:45Or you can eat it for less than 1,000 yen at GYUUDON CHAIN.
41:48GYUUDON CHAIN?
41:49You can eat it for less than 1,000 yen at GYUUDON CHAIN.
41:51I see.
41:52The lowest price for UNAGI NO NARUSE is 1,600 yen.
41:55The highest price is around 2,500 yen.
41:58You can enjoy UNAGI NO NARUSE at that price.
42:01That's popular.
42:03You can enjoy UNAGI NO NARUSE at a low price.
42:06There is a surprising cost-cutting technique.
42:10We import UNAGI NO NARUSE from overseas.
42:13We bake it in a frying pan.
42:15We bake it in a special machine at the store.
42:19In addition, by avoiding large stores and reducing the number of seats,
42:23it can be operated with two people in one hall and one kitchen.
42:30By limiting business hours, we were able to reduce the cost of personnel.
42:37There is a big secret to the place where UNAGI NO NARUSE is sold.
42:41We don't choose a place in front of the station.
42:43We choose a place where we can stay for about 10 minutes.
42:46Is there such a place?
42:47When you eat UNAGI NO NARUSE, you don't go to a lot of stores.
42:51You go to eat UNAGI NO NARUSE.
42:53If you go to a place that is a little far away, it's okay.
42:56I see.
42:58Does it develop more and more?
43:00But it's not like that.
43:02We are not going to go to a place where we can eat UNAGI NO NARUSE.
43:04We are going to go to a place where we can eat UNAGI NO NARUSE.
43:06We are going to go to a place where we can eat UNAGI NO NARUSE.
43:08We are going to go to a place where we can eat UNAGI NO NARUSE.
43:10Oh, that's enough.
43:14Excessive business hours are a problem for customers.
43:18We are currently stopping the recruitment of new owners.
43:22Oh, that's enough.
43:24But I heard that there are inquiries about the name of the store almost every day.
43:28I wonder if he is the owner.
43:30I wonder if he is young.
43:32He has a smart way of thinking.
43:34He is smart.
43:35He has a great system.