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00:00Tonight, on Kitchen Nightmares, Chef Ramsay
00:03heads to California's Sushi Ko, where the fish
00:07isn't the only thing.
00:08This is a Japanese health hazard.
00:10It doesn't smell right.
00:11You could kill somebody.
00:14Owner Akira is a broken man.
00:16Talk to me.
00:17A mere shadow of the star chef he once was.
00:20Basically, I don't know what to do.
00:21And that's not all.
00:23This once proud father.
00:24Has your father given up?
00:25Is dragging his family down with him.
00:28My family is hanging by a thread.
00:30His two grown children long to see their father happy again.
00:33I can't remember the last time I saw him actually happy.
00:36While his suffering wife, Lisa.
00:38Do you think you work really hard all the time?
00:40Gets more resentful every day.
00:42He doesn't know how to get off of his little skinny ass.
00:44And it worked.
00:45Her constant criticism.
00:47That's a nightmare.
00:48May just push Akira.
00:49I can't believe it.
00:50And Chef Ramsay.
00:51I need you to shut up.
00:53Over the edge.
00:55I'm not fucking around.
00:57In one of the most emotional kitchen nightmares ever.
01:00I don't think I ever tell you how much I love you.
01:02It's just hard.
01:03I just want to see you happy.
01:04Chef Ramsay pulls out all the stops.
01:07You've forgotten how talented you are.
01:09To not only save the restaurant.
01:11We need to bring him back.
01:12But the family as well.
01:14My family is really suffering.
01:27They're all crying.
01:43Thousand Oaks, California.
01:45An affluent suburb.
01:46Outside of Los Angeles.
01:48Akira and Lisa were a young married couple
01:50when they moved here more than 20 years ago.
01:52From the Bay Area.
01:54While Lisa raised their young family.
01:56suburb of Bel-Air.
01:58In the beginning, I was a sushi chef.
02:00Akira learned the art of sushi making in Japan.
02:03He was good at his skill, and so we started
02:05working at Sushi Ko in Bel-Air.
02:08And the restaurant just took off and just
02:10became super successful.
02:12Kanpai!
02:13My dad was a great chef.
02:14He was so excited, and he was cooking.
02:17Every year, we increase the sales.
02:20Then I become a manager, then owner.
02:23Yeah, yeah, this is Akira from Sushi Ko.
02:25We decided it was time to venture into our own bigger
02:29and better and nicer Sushi Ko.
02:31Hello, welcome to Sushi Ko.
02:33We decided to open our restaurant
02:35in this beautiful shopping center in Thousand Oaks.
02:38In the beginning, business was booming.
02:42Then it just slowed down.
02:45Like somebody put the brakes on.
02:47It's pretty devastating to him.
02:50It broke him.
02:52It's tough.
02:54Anybody walking around out there?
02:56No, I'm pretty quiet.
02:58Even if there's nobody in here, Akira
02:59will scramble to find somebody to do a job for him.
03:04Hannah, could you get the drink order from table one?
03:06Yeah, food is up.
03:07And that irritates the crap out of me.
03:10Make sure you guys have everything, OK?
03:12Most of the time now, my dad just kind of walks around.
03:15He doesn't like to do anything.
03:17They're going to turn off the electric.
03:18You have to pay that one.
03:20We are losing like $15,000 to $20,000 a month.
03:25Credit card debt is hundreds of thousands,
03:28or as deep as you could ever imagine.
03:31We still are like 9,000 behind.
03:34Living with financial stress is pretty bad.
03:37Did you send somebody for two or three?
03:39I gave it to them.
03:40My parents are always like fighting and arguing.
03:42And that's a fucking nightmare.
03:45Never used to be like that.
03:48Over the past four years, Akira and I have grown apart.
03:51We work together and we live together,
03:52but we don't speak to each other.
03:54It just isn't worth it.
03:59My dad doesn't spend enough time with us.
04:01He's just less approachable.
04:02Dad.
04:03How many order?
04:04Just one?
04:05I don't really ever talk to him anymore.
04:07Dad.
04:10Akira's spirits are broken down, and he just
04:12doesn't know what to do anymore.
04:15Life has been like hell since we opened the restaurant.
04:18If Sushi Hotel closes tomorrow, I
04:20think we could lose everything, our house, restaurant,
04:23and our hope and our dreams.
04:27I can't remember the last time I slept through a night.
04:29Just always worried about what's going to happen next.
04:33Chef, we're losing our last hope.
04:39Hello.
04:40Hi, welcome to Sushi Cow.
04:42I'm Lisa.
04:43Lisa, nice to see you, my darling.
04:44And Akira.
04:45Akira.
04:45What's the connection?
04:47Business partners?
04:4827 years.
04:49My lovely wife.
04:50Are you married to each other?
04:52Yes.
04:53And you're a chef.
04:55Well, I was.
04:55I'm a manager now.
04:56I do not cook much anymore.
04:58OK.
04:58And Lisa, you run the?
04:59I'm kind of the front of the house lady.
05:01Greet the guests.
05:02Right.
05:03Serve tables if needed.
05:04What is the problem with Sushi Cow?
05:07We do not have enough guests.
05:09Clearly there's no guests, but what's the problem?
05:12The main problem.
05:13Which I do not know.
05:14You know, we stand in the window
05:15and dance trying to get people to come in.
05:17Hey, come on in.
05:18You lift up the blinds?
05:19Right there.
05:20Woo!
05:22And that hasn't worked around here?
05:24It hasn't worked.
05:25I'm so embarrassed.
05:26I can't believe she does that in front of Chef Ramsay.
05:29So tell me about Sushi Cow.
05:32I had a restaurant in Bel Air.
05:33So then you bought out the other partners and bought the name?
05:35Pretty much so, yes.
05:37And then decided to sort of move Sushi
05:38Cow from Bel Air to your hometown here in Thousand Oaks.
05:41Exactly.
05:42So how long did it open here?
05:43Almost four years.
05:43Four years.
05:44I can't do anything unless I find
05:46out what the problems are.
05:47So I'd like to eat.
05:49What would you recommend?
05:51If you want to try something fusion,
05:52I have a sushi pizza.
05:54A what?
05:55Sushi pizza.
05:59Japanese pizza.
06:01I don't like it.
06:03Wow.
06:05I'm not a big fan of any of our food.
06:07There's just like no flavor anymore
06:09because the cure is not involved enough in the kitchen.
06:13OK.
06:14I'm going to sit down and have lunch.
06:15I'll look forward to catching up with both you after lunch.
06:17Enjoy.
06:18Lovely, thank you.
06:19Good morning.
06:20Hello.
06:24Some strange fixes on the wall.
06:29You ready?
06:29Yes, please.
06:32Right.
06:33Let's start with a little bowl of miso.
06:35OK.
06:36And Akira mentioned the sushi pizza.
06:38He recommended that?
06:39Yeah.
06:40I wouldn't recommend it.
06:41No.
06:41I would not recommend the sushi pizza to anybody.
06:46I think it's vile.
06:48Got to try the sushi pizza.
06:49Just out of curiosity.
06:51Good luck.
06:52Good luck.
06:53The green taro, that sounds nice.
06:55And then let's end up with a little bit of the salmon.
06:59Shishimi.
07:00I think that'll be enough.
07:01You got some of the best and some of the worst.
07:05Excellent.
07:08Some of the best and some of the worst.
07:09No one's afraid to share their opinion here.
07:17Here you are, for your soup.
07:20Here we go.
07:25Miso soup doesn't taste very fresh.
07:27It's not actually very hot either.
07:30Oh, he's talking now.
07:31Somebody should go listen to what he's talking about.
07:34Chef, your green taro.
07:36That's very salty, that.
07:37Is that?
07:38It is.
07:39Yeah, is that normal?
07:40Yes, that's normal.
07:51Some of this gray hair.
07:57Are you finished with the green taro?
07:58I don't know, it's just, I pulled out this disgusting hair.
08:02Yeah, yeah, I'm definitely finished with that.
08:05Sorry.
08:06I just wanted to just die, bury my head
08:09in the sand when that happened.
08:11Guys, there's a hair in the green taro.
08:17You've got to be kidding me.
08:21It's always like a running joke, like, oh my god,
08:23there's a lot of things going wrong.
08:24So Akira disappears.
08:27Your sashimi.
08:30You're welcome.
08:31And is the salmon fresh?
08:32Yes, it is.
08:36John, the salmon is fresh, right?
08:39Frozen.
08:40Frozen.
08:48It just tastes like it's frozen.
08:52How was your sashimi?
08:53That's definitely frozen.
08:54It's very, very chewy.
08:55My mistake, I was just informed.
08:57They are frozen.
08:58They tasted frozen.
08:59Is that normal?
09:00The way they're freezing the fish?
09:02I guess we get lazy with our food.
09:05Sushi pizza.
09:07I've never been to a Japanese restaurant
09:09where I can have a pizza sushi style and a chef owner that's
09:15no longer in the kitchen.
09:17I'm nervous.
09:18Just go with it.
09:19OK.
09:22That's the sushi pizza.
09:23It sure is.
09:24It's rice, salmon, crab, and mayonnaise, some cheese.
09:28Wow.
09:31Japanese pizza.
09:36Oh, my god.
09:39Sorry.
09:41That is rancid.
09:47You were right.
09:48That is an insult to pizza and Japanese food.
09:53Chef had fair warning that it was going to be terrible.
09:57I told him not to get it.
09:59Where's the chef?
10:02The old Sushi Ko always stood for the finest
10:04in Japanese food.
10:06But today's disappointing lunch proved to Gordon
10:09that the only thing this Sushi Ko has in common with the former
10:11one is the name.
10:13Did you know there's a hair in the crab?
10:15No.
10:16No.
10:17No one told you?
10:18Hair?
10:19Are they wearing hats back here?
10:20You're asking me?
10:21Yeah.
10:24Are you guys wearing hats for service?
10:26No.
10:27Nothing at all?
10:28If you're telling them what to do,
10:30why can't they wear hats?
10:31I don't know.
10:33Oh, Jesus.
10:34Let's go back to the beginning.
10:36When was the miso soup made?
10:37It was made yesterday.
10:38Yesterday.
10:40And just tell me, why was something about it taste salty?
10:41It's probably been sitting in there reducing overnight.
10:43What do you mean, reducing overnight?
10:45You keep stuff in the bain-marie overnight?
10:47Correct.
10:49What?
10:50The sushi pizza was a fucking joke.
10:54Right, OK.
10:55Hideous, disgusting, and an insult to Japanese culture,
10:59and an insult to a fucking pizza house.
11:02Wow, let's get some rings.
11:04You don't need me to come in here and tell you,
11:06you look fucking stupid selling a sushi
11:08pizza that tastes like gunk.
11:12What were you doing serving frozen fish to me lunchtime?
11:16I would like to order proper, fresh fish,
11:19and it doesn't actually happen.
11:22I've never known a Japanese restaurant
11:23to freeze so much stuff.
11:26I'm not here to make you look stupid, but I can smell
11:29bullshit.
11:31Can you say something?
11:33Seriously, talk to me.
11:37Talk to me.
11:39What do you mean to say?
11:44Coming up, this is a Japanese health hazard.
11:47A shocking inspection.
11:48You could kill somebody.
11:51Has Gordon wondering if Akira and Sushiko can be saved?
11:54Has your father given up?
11:56Then, my family is hanging by a thread.
11:58It's a kitchen nightmare's intervention.
12:00We need to bring him back.
12:01As Chef Ramsay works with Lisa.
12:03I want to be more emotionally supportive.
12:06Sammy.
12:07I want to do as much as I can.
12:08It's just hard.
12:08And Hana.
12:10I don't think I ever tell you how much I love you.
12:11To get Akira back on track.
12:13My family is really suffering.
12:15You don't want to miss what's coming up on Kitchen Nightmares.
12:27After getting very little out of Akira,
12:30Chef Ramsay decides to sit down with the owner's children.
12:3322-year-old Sammy and 20-year-old Hana.
12:36Was it always a plan to have both of you
12:39so involved from day one?
12:42It was an idea for us to come help and give them
12:44a break if they needed to, but not to be here every weekend.
12:48I, most of the time, don't even want to be here,
12:50because I'm here so much.
12:51But you've got to do what you've got to do.
12:54I'm going to help out the family.
12:56Here's my worry, honestly.
12:57It's the level of shortcuts that are currently
13:00going on in this restaurant.
13:01Right.
13:02Has your father given up?
13:04Yeah, I think he definitely has on the inside,
13:06but he doesn't want to show it.
13:07Do you ever tell him to just stop, take stock, rethink?
13:14He doesn't really listen.
13:18Please don't get upset.
13:19I'm sorry.
13:20No, no.
13:21Come on.
13:22I know.
13:23It's hard for me to think that.
13:24I know, darling.
13:24I totally get it.
13:26I'm almost 21.
13:27I should be living my own life, but I can't,
13:33because I have to help out with my family.
13:35I can't leave them.
13:37You're both incredibly committed,
13:39and I totally respect that level of loyalty.
13:42What I'm more nervous about than anything
13:44is the state of the business.
13:46Where do you see the business?
13:47Pretty much as far down as you can go.
13:49I've also recently, like in the past year, given money also.
13:54And is it mom that comes and asks, or who?
13:56It was my dad that asked.
13:57So initially, I gave $10,000, and then half a year ago,
14:01he asked for $5,000.
14:02And I was like, of course, you know.
14:03How?
14:04From working my photography, my own personal income.
14:08If your family's asking you for help,
14:10I would help them right away.
14:11I have probably given my parents above $20,000.
14:17Decent chunk of change for a 22-year-old, I think.
14:21There's a level of unfairness, because you've
14:26both been dragged into this through no choice of your own.
14:29You've got my help.
14:31I'm supporting every one of you.
14:34My family is hanging by a thread.
14:37There's only so much I can do.
14:45In the short time that Gordon has been at Sushi Ko,
14:47he has not only learned that the restaurant is in shambles,
14:50but that this once tight-knit family is suffering badly.
14:56Hi.
14:57Welcome to Sushi Ko.
14:58I'll take you back to your table.
15:03Enjoy your dinner, guys.
15:06What can I get for you?
15:07Spicy tuna, rice cracker.
15:09I'm going to do some sushi.
15:10OK.
15:12Bust it out, man.
15:14Why all these sticks got burns on them?
15:17You don't buy them like that, do you?
15:19Why are they burned?
15:20We reuse them sometimes.
15:22You what?
15:23We wash them, clean them, then use them again.
15:27I can't believe this is happening.
15:29I washed the stick, and everything is clean.
15:33What's the problem?
15:34Where's Lisa?
15:35No, Kira, don't run away like a snake.
15:38OK.
15:39I've just scraped dry chicken off these.
15:41We're cutting costs.
15:42There's bits of food on there.
15:44Do you think this is right?
15:46Um.
15:47I just feel how sticky that is on the end.
15:50That's food being wiped off it.
15:53It's 45 minutes into service, and Sushi Co. is doing what,
15:57unfortunately, it does best, disappointing its customers.
16:01Is it fried mushroom?
16:02It's a little scary looking.
16:06OK, guys, I said I don't like the tempura.
16:09I said it's way overcooked, and the bat is just really doughy.
16:20Lisa, it's coming back.
16:22It's doughy, and that's not tempura broccoli.
16:25It's mushy, yeah.
16:26It's good.
16:30Stop the broccoli.
16:31Take it off.
16:32Yeah, don't even, like, do tempura anymore.
16:34Why cause more damage?
16:39Is that frying hot enough?
16:40Does it work, probably, the frying temperature?
16:42Actually, that's a great question.
16:43It doesn't look it's hot enough.
16:44It's not blasting it.
16:45No.
16:46That's scary.
16:48That's a nightmare piece of equipment
16:50that probably isn't holding the temperature,
16:52because it's getting old, just like me.
16:56Lisa, look at this.
16:58A little spicy mayo.
16:59So you don't keep mayonnaise in the fridge?
17:01No, that's not required for refrigeration.
17:05What?
17:05That's what I heard.
17:07Refrigerate after opening.
17:09Feel how warm that is.
17:11Maybe, yeah.
17:12And how long has that been staying outside for, truthfully?
17:15Always staying outside, spicy mayonnaise.
17:17For four years?
17:18Yes.
17:19This is a Japanese health hazard.
17:21This is about you running your restaurant
17:23properly, and you're not.
17:27Oh, my god.
17:28What's this fridge for?
17:31It's warm in here.
17:33This fridge is on 50.
17:35Does this work in this fridge?
17:37Well, it broke down.
17:38When did it break down?
17:40A couple of months ago.
17:41I don't have the money to fix, so.
17:44So we've got big containers of ice.
17:46Yes.
17:47To keep the ingredients cold.
17:49Well, just the vegetable, we keep it here.
17:51Vegetable?
17:52We've got dairy.
17:53You've got eggs here.
17:54That's a mistake.
17:55Never chicken, beef here.
17:57Look at me.
17:58Well, sometimes they make a mistake.
18:00I will put it back.
18:01I'm not lying to you.
18:02I care.
18:03You could kill somebody.
18:10Bad food, a family in ruins, and unsanitary conditions.
18:15You could kill somebody.
18:17It's been quite a first day.
18:19And as dinner service ends, Chef Ramsay
18:22realizes that Sushi Ko is in much worse shape
18:25than he thought.
18:27Right.
18:28How is that for you?
18:31I think our kitchen could have run a little smoother.
18:35I don't think you're taking it seriously enough.
18:39The rice, the soup, the fridge, the broccoli, talk to me.
18:46I think that Akita, you know, could do a lot more.
18:51There's so many bad practices, and you
18:54don't seem to give a fuck.
18:57Have you given up?
19:00I think he's given up.
19:04How many of your customers would order Kushi Aki
19:07if they knew they were eating it or feeling it
19:10off a wooden stick that had been used three weeks ago?
19:13None of them.
19:17None of them.
19:23It's almost like you're a man in denial.
19:27Anything to say or?
19:28No, I should.
19:29He doesn't know how to fix it, though.
19:31He opened this place on the assumption
19:34that he was the delegator.
19:36He's lost.
19:37I think that the restaurants burnt him out.
19:40He thought that we were going to be living la vita loca.
19:42And when the business didn't go the way it was supposed to,
19:45you're lazy, right?
19:47Do you think you work really hard all the time?
19:49I said, I think you should go cook.
19:50You go, I don't want to cook anymore.
19:51That's the way Akira feels.
19:53If I can pay you to do it, why shouldn't I do it?
19:55But you're not really paying him.
19:56Your kids are paying him.
19:58He doesn't know how to get off of his little skinny ass
20:01and really getting to work.
20:02Right.
20:04I need you to shut up for two minutes,
20:06and I need you to talk.
20:08This is part of the reason why you've lost your voice.
20:13Not only is your wife wearing the trousers,
20:14but she's speaking for you.
20:17What is it?
20:19Talk to me.
20:20Come on.
20:29Come on.
20:31Talk to me.
20:32I just, uh, I don't know.
20:36Come on, Akira.
20:38Fuck me.
20:40Basically, I don't know what to do.
20:42I'm angry that Akira's lost his ability
20:45to communicate with people, and it was good to get it out.
20:51Akira, once a proud chef, has lost his way.
20:55And unfortunately, his family is being dragged down with him.
20:59Chef Ramsay knows that in order for this restaurant
21:01to have any chance of surviving, he must find
21:04a way to bring them together.
21:13Tough day yesterday, uh, really tough.
21:15I'm outside the family home now, and it's clear
21:17that Akira is a broken man.
21:19And in order to get this restaurant fixed,
21:20I need the old Akira back.
21:21So I can't do that without the family's help.
21:28I just wanted to talk to all three of you, um, about Akira.
21:34He's a broken man, a man with a tremendous weight
21:37on his shoulders.
21:39This is a man that is not just on the edge.
21:42The whole family's involved in this.
21:44You can feel the divide just in terms of the friction
21:47that's built between you.
21:49Every day, every second.
21:50Take me back when you first met.
21:54Um, he was really funny and cute.
21:58He had a lot of energy, and he used
22:00to think of goofy things to say, even though he didn't
22:02speak English very well.
22:05So sad, yeah, so sad.
22:08Dad's just kind of away from everybody, I think.
22:11He's removed now.
22:12He's not, like, a part of the family, really.
22:15It's just always just me and the kids, and he's just gone.
22:18And he'll just, like, stand and just stare,
22:20because he doesn't know what to do.
22:21He's lost.
22:23I miss, like, when he was just smiling
22:25when I walked in the door.
22:27Yeah.
22:28Yeah.
22:28Yeah.
22:29Yeah.
22:30Yeah.
22:31Yeah.
22:32Yeah.
22:32Yeah.
22:33Yeah.
22:34Yeah.
22:35We need to bring him back.
22:36If that restaurant's got any chance of really
22:39seriously turning around, it can't be done without him.
22:42No, I know that.
22:43I agree.
22:43You can't do it without him.
22:44He's the heartbeat.
22:46I need each and every one of you to give him a lift.
22:51In a way that his self-esteem rises,
22:55the confidence starts to shine.
22:57And more importantly, we've started to get him back.
22:59I think my dad, he's checked out.
23:01I can't remember the last time I saw him, like, actually happy,
23:07like, waking up happy, going to bed happy.
23:10I wish he could come back and make it all right.
23:19Oh, Chef Ramsay.
23:20Where have you been? On the lake?
23:21Oh, well, you know, I was just taking a walk.
23:23I didn't know you know my house.
23:25Yeah, I know.
23:25I was just taking a walk.
23:26I was just taking a walk.
23:27I didn't know you know my house.
23:29Yeah, I know.
23:29Well, I wanted to come and see where it all started.
23:34There's a level of distance that we've grown apart.
23:38We need to narrow the gap.
23:40Sammy, you go first.
23:42What inspires you most about dad?
23:45Working up from dishwasher to restaurant owner,
23:48he's always one that tells me to get it right the first time.
23:51I learned all my hard work from him, so yeah.
23:54It's just tough, you know?
23:55Like, I want to do as much as I can.
23:57It's just hard.
23:59I know I'm putting out the weight on you,
24:01so I'm going to try harder, OK?
24:05I will.
24:08You believe him?
24:09Thank you, Sammy.
24:11Anna, if there was one thing that you would want to say
24:16that you've never had the chance to do over the last four years,
24:21what would it be?
24:23I don't think I ever tell you how much I love you.
24:26Like, I say I love you, but I never really express it.
24:36I love you, too.
24:38I just want to see you happy.
24:39I know, I know, I know.
24:41My family's really suffering.
24:44I want to try to be more emotionally supportive.
24:47We want to support you, and we want to do everything we can.
24:51It would be a dream just to be our old selves again.
24:55Let's pretend that we were starting out,
24:59and like, let's try to find each other again and be friends.
25:03I feel really happy about it.
25:05I'm so happy.
25:06I'm so happy.
25:07I'm so happy.
25:08I'm so happy.
25:09I'm so happy.
25:10I'm so happy.
25:11I'm so happy.
25:12I'm so happy, but a little sad, too,
25:14because I put my family in a bad situation here.
25:18Today, we are going to start it fresh.
25:20We wipe the slate clean.
25:22We start the day with a family hug.
25:24Group hug.
25:25Yes.
25:26Yay.
25:26I feel way stronger.
25:29I think, you know, I can do it this time.
25:32I can restart again.
25:38Coming up, Chef Ramsay puts his plan for Sushiko
25:42into effect.
25:42Tonight is a comeback service.
25:45But Lisa is not supportive.
25:47I still don't think he's working very hard.
25:49It's clear the restaurant is not the only thing
25:51that's on the line.
25:52Akira-san.
25:53So is their marriage.
25:54Cut him some slack.
25:56The wounds run deep, and no one is backing down.
26:00Not Lisa.
26:01I'm not going to take all the blame.
26:03And not Akira.
26:04I can't believe it.
26:06The emotional family meeting really touched Chef Ramsay.
26:09And he made arrangements to give Akira and the restaurant
26:12some much needed help.
26:13Hello.
26:15I decided that this family needs a little lift, a little leg up.
26:19I've never been to any Japanese restaurant
26:21and seen a fridge with a block of ice in there
26:23that broke down four months ago.
26:24So I made a few phone calls and managed
26:26to get hold of seven brand new counter trolls
26:31for Sushiko's family.
26:32Seven brand new counter trolls with refrigeration units.
26:37Allison?
26:37Top of the line.
26:38Come on, have a look.
26:39Trolls?
26:40Come on, yeah, that's right.
26:41That's the best one you can get.
26:43Yeah, trust me, number one.
26:44No way.
26:45Come around.
26:46No way.
26:47Come around, Lisa.
26:48Open them up.
26:50He's smiling.
26:51Oh my god.
26:53The fridges, to me, are amazing.
26:55They're beautiful.
26:55They're great.
26:56I can't believe it.
26:58But to see Akira's face when he heard out about it
27:01was the best, because that's the only time I've seen
27:03him smile in four years.
27:06I didn't stop there.
27:07Come with me.
27:08Yes.
27:10Have a look at two stunning Vulcan deep fat fryers.
27:14Oh my god.
27:15So amazing.
27:16The most amazing eight ring gas burner.
27:22We got the best stuff.
27:24The most amazing walk-in freezer.
27:26Temperature is visual.
27:28No more ice buckets?
27:29When I saw this kitchen, I thought it wasn't my kitchen.
27:33Looks like a showroom.
27:34Everything's brand new.
27:36It's like a dream.
27:38Now we have no excuses.
27:39Great.
27:42New equipment is just part of Chef Ramsay's plan.
27:45He knows there's another critical change
27:47that has to be made at Sushiko.
27:49It's an asset they should have taken
27:51advantage of a long time ago.
27:53Tonight, you're going to cook.
27:55OK.
27:56It's a comeback service.
27:57OK.
27:58But I want you to grab it and run with it.
28:01All right.
28:02How are you feeling?
28:03Feeling great.
28:03Can't wait to cook.
28:05Excellent.
28:11OK.
28:13Good.
28:14Akira, today he's going to help oversee tonight's
28:16launch at the sushi bar.
28:18OK?
28:19Please, welcome the man himself back.
28:21Look at you, little pocket rocket.
28:23Look at you.
28:25Woo-hoo.
28:26Welcome back.
28:27Yes.
28:28You're a big girl.
28:29Seeing my dad in his chef suit was really exciting.
28:32The sushi bar is where my dad belongs.
28:34It's where he started off, and he was a great chef before.
28:37And he's getting back in it, so that's great.
28:40OK, Lisa, open the door.
28:44Hello.
28:45Welcome to Sushiko.
28:46This is me, too.
28:47For dinner service, not only will
28:49they be serving fresh fish, Chef Ramsay
28:51prepares with Akira two new salmon dishes that will
28:54be featured on tonight's menu.
28:56Hello.
28:57How are you tonight?
28:58Are you folks ready to order?
28:59I'll have the chicken shredder.
29:01We'll try the Sushiko crunch.
29:02OK.
29:05So we got three Atlantic salmon.
29:07I'm going to make that, OK, oyako, OK?
29:12I'm so excited about being behind the counter.
29:14We have a lot of good fish today, so enjoy, OK?
29:17All right.
29:19I'm going to have a great time today.
29:21Two rainbow, chinyan beach, and crunchy, please.
29:25I don't think she was taking it seriously.
29:28Even though we are starting to see a glimpse of the old Akira
29:31shining behind the sushi bar, Chef Ramsay
29:35notices that his wife, Lisa, is not supporting him.
29:39Could you take this out for $2.05, please?
29:41I have some food for you guys right here.
29:44Excellent.
29:45I like it.
29:47I still don't think he's working very hard.
29:49We got two more specials, OK?
29:51OK, yeah.
29:52So let me know when you're ready.
29:53I'm going to pour the oil, OK?
29:54Thanks for double-checking on everything.
29:56Is he working hard?
29:57I don't think so.
29:58He's still just walking around.
29:59I'm worried that Akira's not going to ever be
30:02the chef that he should be.
30:03Take this and come back right away.
30:05I don't think he'll really follow through with it.
30:08All right.
30:09There's some share plates and soy dishes.
30:12Well, there's supposed to be avocado in it.
30:13Yeah, did they put avocado in it?
30:15No.
30:16They didn't.
30:17OK, I'll be right back.
30:18Lisa, these are wrong.
30:21Yolk roll's supposed to have avocado in it,
30:23OK, and this is supposed to be a Hawaiian roll with a shrimp
30:26on top instead, but it's a California roll.
30:28That's a nightmare.
30:30Akira-san, the yolk roll's supposed
30:33to have avocado inside, and that eats Hawaiian sauce.
30:35OK, all right.
30:37Really pisses me off.
30:39Lisa's really talking with Akira.
30:40When she gets going, just get out of the way.
30:43It's like a tornado.
30:44Ashley.
30:45Yeah?
30:46Did you take this two or five?
30:48That's my mistake.
30:49I didn't check.
30:50That's for Mala.
30:52No, two or five is me.
30:54Oh, two or three, two or three.
30:55So I have to try harder.
30:57This is going to be a next order, spider, tuna
30:59carpaccio, salmon special.
31:01Mala, Hawaiian with avocado.
31:03Yeah.
31:04And shrimp on the top.
31:06And the roll.
31:08Yay.
31:10I'm so glad to have Akira back behind the bar.
31:12It makes everything go so much smoother.
31:14OK, Scott.
31:15Dun, dun, dun, dun, dun.
31:18This is incredible, with Akira standing behind the bar,
31:20dressed as a chef, running his restaurant,
31:22already there's a completely different feel
31:23to last night's service.
31:25Oh, that's sesame oil.
31:26Kind of cooked on that dish.
31:28So enjoy, OK?
31:29That was really good.
31:30Very good.
31:31That's definitely the best one.
31:33Watching my dad work in the kitchen
31:35and smiling almost the whole time,
31:37it was just a great feeling.
31:39Thank you very much.
31:40Good night.
31:41Everything's getting better.
31:44As dinner service comes to an end,
31:46it's clear that Sushi Ko has a long way to go.
31:48But the new equipment, Akira's new attitude,
31:51and a couple of new dishes have Chef Ramsay feeling
31:54better about its chances.
31:56First of all, let me be really blunt with you, yeah?
32:00And something you need to hear, yeah?
32:04Honestly?
32:05Yes.
32:06Tonight, you were a different man.
32:10The change is night and day.
32:12I feel like I woke up.
32:14Not only did you look good, but you
32:16seemed to look like you were enjoying what you were doing.
32:20I've got total respect for you today.
32:22Appreciate it.
32:23Good job.
32:24I need a quick chat with your wife.
32:26I can't forget anything Chef Ramsay taught me.
32:29I have a hope, but I know I have to really, really work harder.
32:34Now, he may have changed, but unfortunately, you haven't.
32:41The difference in that man in 24 hours is night and day.
32:46And not once tonight did you mention
32:49anything to him, and you can't be that fucking cold.
32:53You're like a block of ice.
32:57He's not your head chef, he's your husband.
32:59Yeah.
33:00And here's the thing, you're tough.
33:02You've been through a lot, and over the last four or five
33:05years, you've become stronger than he has.
33:08Coming from the outside in, it's so evident.
33:11You're fucking back, back, back, back off.
33:17I'm not fucking around.
33:19I'm not going to take all the blame,
33:21but I agree that I am a bitch to Akira,
33:24and I agree that it's not a good way to be.
33:28I think between you and I, that man
33:30needs you more than ever before.
33:32I'll talk to you.
33:34What you need to do is cut him some slack, not just for him,
33:39but for the family's sake, before it's too late.
33:43After Chef Ramsay's conversation with Lisa,
33:46That man needs you more than ever before.
33:48And with Akira's commitment to change,
33:50I feel like I woke up.
33:51Gordon and his team went ahead with a much
33:54needed makeover of Sushi Ko.
33:57Chef Ramsay.
33:58Good morning.
33:59Look at you two holding hands, and cuddling as well.
34:03Chef Ramsay pleaded with me to embrace Akira
34:06and try to get him to come back.
34:08Chef Ramsay pleaded with me to embrace Akira and try to give
34:12him the support he needs.
34:13So this is a really crucial point in our lives.
34:15It's like being reborn again.
34:17OK, today we're relaunching the new Sushi Ko.
34:20So we have to bring Sushi Ko into the modern era.
34:23The decor has to stand out as something not just cutting edge,
34:26but fresh with a wonderful appeal.
34:29Are you ready?
34:30Yeah.
34:31My hands are sweating.
34:32Let's go, baby.
34:32Let's go.
34:33Come in.
34:36Look at that.
34:37Contemporary, and it's got that really fresh appeal to it.
34:41Oh, my god.
34:42I'm shaking.
34:45Goodbye, Samurai warrior.
34:47The minute you step in this door, great colors.
34:49It's fresh and modern.
34:51All by night?
34:52It's stunning.
34:53I felt like, you know, what, this is my restaurant?
34:55What is this?
34:57You know, it's just amazing.
34:59Oh, my god!
35:01When I first arrived, it was like sitting inside a prison.
35:04Now it's beautiful.
35:05Look at the color.
35:06Dark, moody red.
35:08That's my picture.
35:11You have a serious artist in the family,
35:12but no one's ever, ever shown him off.
35:15They're cool.
35:16They're sophisticated.
35:17Lisa, are you happy?
35:18I'm so happy.
35:20It's just amazing.
35:22The color is just perfect.
35:25Group hug.
35:26Group hug.
35:26It's sexy.
35:27Come over here.
35:28I keep it going in the middle.
35:29Woo!
35:30Everybody, one hug.
35:31One hug.
35:32Chef Ramsay is bringing us together as a family.
35:34Yes, let's go.
35:35My parents are, like, more happy than I've seen them in forever.
35:40It's awesome.
35:41He's a new man.
35:44He's flailing.
35:45Yay!
35:49After revamping Sushi Ko into a stylish, contemporary Japanese
35:53restaurant, Chef Ramsay moves on to the menu.
35:56Welcome to the new food.
35:57Walk down, have a look.
35:59By modernizing their traditional sushi dishes.
36:02Avocado tartare with avocado.
36:03Crispy salmon cake.
36:04Sea tuna with a salsa.
36:06Japanese-style curried mussels.
36:08Teriyaki chicken.
36:09The roll, we've got the fire on.
36:11Clean, modern, great execution.
36:14OK, so we're going to have a great start today, all right?
36:24Word of the relaunch has spread through the community.
36:26And Chef Ramsay has surprised the owners
36:29with traditional taiko drummers to officially kick
36:32off the evening.
36:34Amazing.
36:53All right!
36:55Oh, my god.
36:56And ladies and gentlemen, thank you so much for coming.
37:01The official welcoming and the opening of this restaurant
37:05Excellent!
37:07My heart was pounding like a, you know, drum.
37:11It's so exciting.
37:12Brand new restaurant, brand new me.
37:15Hello.
37:16Hello, welcome to Sushi Ko.
37:18Can we have the super dragon roll?
37:19Can we get the Sushi Ko crunch, short?
37:21As the first orders make their way into the kitchen.
37:24You make sure back him up, OK?
37:27An energized Akira pumps up the cooks for the big night.
37:31Help each other, talk to each other, OK?
37:34All right.
37:36First one of the night, Sushi Ko crunch.
37:38Last one out.
37:40Lettuce cup, two more.
37:42Sammy 214, Sushi Ko crunch.
37:45Lettuce wrap and the window.
37:46OK, give it to me.
37:47I need one more Atlantic salmon here.
37:50209, could you drop this off?
37:51209.
37:54The yellowtail roll?
37:55Akira, at his rightful place in the kitchen,
37:58pushes the first orders out.
37:59Oh, my gosh, that's really good.
38:01And customers are satisfied with what
38:03the new Sushi Ko has to offer.
38:07But soon after, old habits return,
38:10and Akira is doing everything except what
38:12he needs to do most, cook.
38:15Our new special, please enjoy.
38:19OK, thank you very much.
38:21I've been waiting for a special for half an hour.
38:23Lisa, the food's hanging around too long on the window.
38:26OK.
38:28Without a leader, the kitchen is falling behind.
38:30It's dying in the window.
38:31And the impact is starting to be felt in the dining room.
38:35209 only has one ticket here.
38:37No.
38:37There's another ticket?
38:38There's more tickets there.
38:40Earlier tonight, Akira was doing really
38:42well behind the sushi bar.
38:43But now, he's falling back into his old ways already.
38:46He's out bussing tables, and he's not paying
38:48attention to what's happening.
38:49We need him to be back behind the bar again.
38:52What are you doing carrying that thing?
38:53Well, they needed the help, so I just.
38:55They need the help.
38:58All right.
39:00Honestly, I'm worried.
39:02You went back to your old ways.
39:05You didn't cook anything.
39:07You bussed tables, you served food, you delegated.
39:11Why weren't you cooking?
39:12Why weren't you?
39:13Can you not do it?
39:14No, I can do it.
39:16You're not a fucking manager.
39:17You're not a bus boy.
39:19You're the chef.
39:20Come on.
39:22You're not a bus boy.
39:23You're not a bus boy.
39:29Finally, towards the end of dinner service,
39:31Akira took Chef Ramsay's advice and jumped back
39:35into cooking in the kitchen.
39:37Do that, yeah.
39:39But for the most part, it was his staff
39:40who pulled together and made tonight's relaunch a success.
39:47The good news about tonight is the customers love the food.
39:49Oh, yeah.
39:50It's a huge leap forward in terms
39:52of spreading the message out there.
39:54But I just want to know what you're going to do.
39:56What's going to happen when I'm gone?
39:58I will remember everything you told me.
40:03You are a talented man.
40:04You've just forgotten how talented you are.
40:07What are you talented for?
40:09Picking up fucking plates?
40:10No.
40:11Why are you a talented man?
40:12Cooking.
40:13That's right.
40:14So if you're going to dress it apart, look the part,
40:17cook your socks off.
40:19Got it.
40:20I'm not going to go leave the section knocked up at the table
40:23or not going to do that.
40:26If I catch your skinny little ass that side of the table,
40:29I swear to God.
40:31But Lisa, you've got to support each other.
40:34I came in, I first arrived, the whole family,
40:36not just the restaurant, was just fragmented.
40:38Four different individuals seeking different ambitions
40:40with different attitudes and no one
40:42singing off the same page.
40:44But there's a reconnect that has taken place.
40:47There's a level of clarity, proper understanding.
40:50We all know what we've got to do.
40:52It'll be OK.
40:53You know, we're tight-army, you know?
40:56So we will help each other.
40:59Having Chef Ramsay come into our lives is, it's meant the world.
41:04Yeah, we have a start over.
41:06And I'm nervous as shit that it's not going to go smoothly.
41:10And I'm just thankful for this new chance.
41:15Take care.
41:17Good night.
41:18Thank you so much.
41:18Arigato.
41:19Arigato.
41:21It's been an absolute pleasure.
41:22All right, give me a hug.
41:24I never hug in Japan.
41:26He's going to pick you up.
41:28OK.
41:31Bye.
41:37It was really cool to see my parents give
41:39each other kisses and stuff.
41:41I haven't seen that in a while.
41:44Working with each other and supporting each other,
41:47it's going to give us more hope than we had before.
41:53What a week.
41:53We made a lot of changes.
41:55We changed the equipment.
41:56We changed the menu.
41:57And we changed the decor.
41:59What this family failed to realize
42:00is that their greatest asset was something I could never
42:03have given them, because it was themselves.
42:05And it's that that will make this place successful.
42:09What a week.
42:11Sayonara, 1,000 oaks.
42:17In the days that followed, Sushi Ko saw a boost in business.
42:20And Lisa and Akira were working as a team once again.
42:24All right, let's clean up the place.
42:26Yeah, let's clean the space up here.
42:28Recently, they decided that in order to maximize profits,
42:31they would search out a new location
42:33where the rents weren't as high.
42:35You have anything special, give me a call.
42:38Regardless of the location, the most valuable lesson
42:41this family may have learned was not how to run their business,
42:44but how to appreciate each other.