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00:00If you want to know more, search for T-Bird on the Internet.
00:03Tengu no Daidokoro Season 2, starting at 9pm on October 22nd.
00:08In the 60th anniversary of the rise of Tengu,
00:10the hotel has been named as one of the most prestigious international conferences in Japan.
00:14It has been named as one of the most prestigious international conferences in Japan.
00:18HOTEL NEW OTANI
00:21In the midst of economic growth,
00:24HOTEL NEW OTANI, which opened in Tokyo during the Olympics,
00:28has two main buildings, an office building,
00:31a 37-person restaurant,
00:34a 33-person banquet hall,
00:37a Japanese garden with a history of over 400 years,
00:41and a super-huge hotel with a pool and a rose garden.
00:46The history and the personality of the hotel
00:48can be counted as one of the five major historical buildings in the Empire.
00:53The hotel has its own style and innovative ideas,
00:57and has been named as one of the most prestigious international conferences in Japan.
01:00HOTEL NEW OTANI has been named as one of the most prestigious international conferences in Japan.
01:05But behind all this, there are many difficulties.
01:10Tonight's event will be held by the New Otani staff.
01:13Now, the door to space is opening.
01:21Behind the scenes of the movement that the staff are talking about.
01:28The first guest is Yoshikazu Takayama,
01:31who has been a member of HOTEL NEW OTANI for 29 years.
01:38Nice to meet you.
01:39The second guest is Shinsuke Nakajima,
01:42who is in charge of the cooking department of HOTEL NEW OTANI.
01:48Nice to meet you.
01:52The third guest is Shinsuke Nakajima,
01:55and the first guest is Yuri Yano.
01:59Nice to meet you.
02:03As a guest speaker,
02:05we have invited Mr. Kiyohiro Yamakawa,
02:08who has written many books about the hotel industry.
02:11Mr. Yamakawa,
02:12HOTEL NEW OTANI is the fifth-largest hotel in the Empire.
02:17What does it mean to be the fifth-largest hotel?
02:21HOTEL NEW OTANI is a city hotel with a large banquet hall.
02:27In the Showa era,
02:30three hotels operated in a luxury style every year.
02:37That's why it was called the fifth-largest hotel.
02:41It is a hotel that can provide high-quality service.
02:46The five hotels are lined up in a beautiful way.
02:49What are the characteristics of each one?
02:51Historically, the Empire Hotel is old.
02:56It was built by Mr. Ichi Shibusawa,
02:59who was the founder of Shinshiman Yensatsu.
03:02It is said to be the first modern hotel in Japan.
03:05The Empire Hotel has the first building in Aichi.
03:11That's the second generation.
03:13Is that the second generation?
03:15It's very old.
03:17It was designed by Frank Lloyd Wright,
03:19who was called the Jewel of the East.
03:21The next oldest building is HOTEL OKURA.
03:24It was built by Mr. Kihachiro Okura,
03:27who was the founder of HOTEL OKURA,
03:29who was the same as Mr. Shibusawa.
03:31Mr. Kihachiro Okura is the founder of HOTEL OKURA.
03:35It was built by Mr. Kihachiro Okura
03:38to create a new hotel unique to Japan
03:42The Empire Hotel was built to catch up with the West.
03:47It's different from that.
03:49It's something that doesn't exist in the West.
03:51It's to create something new.
03:53What's the difference?
03:55It's New Otani.
03:57It opened two years later.
03:59It's quite close.
04:00It's very close.
04:02It was opened in 1964.
04:05It was the year of the first Tokyo Olympics.
04:10To catch up with the Tokyo Olympics,
04:13it was built in a hurry.
04:15Is it like a hotel built for the Tokyo Olympics?
04:19Yes.
04:20There weren't enough rooms.
04:23To catch up with the Tokyo Olympics,
04:26we wanted to build a hotel of the same scale.
04:29That's how we came up with the idea.
04:31It's like a national project hotel.
04:33Today, I'm going to tell you about our newspaper ad.
04:40It's worth a million dollars.
04:42Yes.
04:43It's the first high-rise building in Japan.
04:47The bottom part of the catchphrase
04:50is the starting point of our activities since then.
04:54It's from a family reunion to an international conference.
04:59It's quite a wide range.
05:01We want to create a hotel that everyone in Japan
05:07can enjoy.
05:09That's the idea of our company.
05:11It's the third building.
05:13As Mr. Sannanbo himself said,
05:17we wanted to develop new services and products
05:21so that we wouldn't lose to Chonan and Jinan.
05:24That's what we had in mind from the beginning.
05:26NewMotor took advantage of the high-rise building
05:29and developed innovative ideas one after another.
05:32The representative building is the unit bus.
05:35The unit bus is a standard now, but it was revolutionary.
05:38We only had 17 months to build it for the Olympics.
05:43That's quite a lot of work.
05:45Yes.
05:46Even the design drawings were made on the spot.
05:49Wow.
05:50A lot of technology and inventions were gathered here,
05:56and this unit bus was introduced for the first time.
05:59When you say unit bus,
06:01you mean it's a combination of everything, right?
06:03Yes.
06:04People tend to think of it as a single bathroom,
06:08but it's actually a unit bus
06:11where you put everything you made in the factory.
06:13That's right.
06:14It took us about a month to build one bathroom.
06:21Just the bathroom?
06:22Yes.
06:23That long?
06:24If you bring everything you made in the factory,
06:27you can finish one in two hours.
06:30That long?
06:31Yes.
06:32It took us about two hours to build 20 bathrooms in one day,
06:35but we were able to finish 20 bathrooms in one day
06:37because we were able to do it step by step.
06:40That's how fast we were able to build it.
06:46If we had enough time before the opening,
06:49we might not have been able to get the unit bus.
06:52That's possible.
06:53Wow.
06:54It was born out of necessity,
06:56but now it's become quite commonplace.
06:58I see.
06:59So the idea of a unit bus was born out of necessity?
07:05Yes.
07:06It's like a novel in an American paper.
07:09A novel?
07:11Wow.
07:12It's amazing how brave you are to adopt it.
07:14That's right.
07:15It's amazing to be able to adopt a novel
07:17in a national project.
07:20Another groundbreaking project was the rotating observatory restaurant.
07:25It's not open anymore, is it?
07:27No.
07:28It was closed in 2018.
07:31I have the impression that it's a famous restaurant.
07:34How did you decide to open it?
07:36The founder, Yonetaro Otani,
07:38wanted to open the largest rotating observatory restaurant in the world.
07:43He wanted to show foreigners coming to the Olympics
07:46the proud Mt. Fuji in Japan.
07:50I see.
07:51That's the idea.
07:52Mt. Fuji?
07:53Yes.
07:54You can still see the same observatory.
07:57I see.
07:58It's not just an observatory.
08:00It's a restaurant.
08:02He wanted a smooth rotation
08:05where people can eat and drink.
08:08If it's jittery, it's not a place to eat.
08:11How did you solve this technical problem?
08:14What did you do?
08:15At the time, a warship was being built
08:18in the Kure region of Hiroshima.
08:21The Kure region?
08:22Yes.
08:23Yamato, the warship,
08:25had a cannon.
08:27Oh, I see.
08:29It's the largest of the 46 warships.
08:31He used that technology here.
08:34Was it because of that technology that you thought you could do it?
08:38Or did you look for the technology
08:40because you were going to build a big one?
08:42Later.
08:43Later.
08:44You're running too fast.
08:48That's the result of my hard work.
08:52In terms of cooking,
08:54you're a patissier.
08:57Is it unusual to be a patissier?
08:59I think it's my first time.
09:01What kind of people are there in the back?
09:05French cuisine.
09:07Luxury hotels are French.
09:11We have that vague image.
09:15In a luxury hotel,
09:17there are French, Japanese,
09:20Chinese, and patissier dishes.
09:24I'm in charge of neutralizing them
09:28and putting them all together.
09:32Does that mean you always
09:34take advantage of your background?
09:37No.
09:38My background is always at the end.
09:42If it's good at the end, everything is good.
09:45At the end,
09:47you're in charge of everything.
09:51That's a good system.
09:53After eating Japanese food,
09:55I eat sweets.
09:56French food, too.
09:58There are many kinds of dishes.
10:00Depending on which dish comes last,
10:05it's difficult to decide how to finish.
10:09That's why I have to eat a lot.
10:12I have to keep a good balance.
10:14You have to have all the knowledge.
10:17I eat to a certain extent.
10:21That's hard.
10:23It's really hard.
10:25You look like you're having a hard time.
10:28It's really hard.
10:30In New Otani,
10:32there are various specialists
10:34unique to huge hotels.
10:37We asked them to show us their work.
10:42First, this person.
10:45I'm Takahashi, a gardener.
10:48There are about 10,000 of these gardens.
10:51I'm in charge of them.
10:54As you can see,
10:57there are pine trees and shiwa trees.
11:02I'm in charge of them.
11:05We don't have a closed period,
11:08so on 365 days,
11:10whether it rains, snows, or typhoons,
11:14I clean and pick weeds every day.
11:19Takahashi has been a gardener
11:22for two years,
11:24including restaurant and lodging.
11:27Since two years ago?
11:29There are people who are
11:32younger than me and older than me.
11:35Japanese people, of course,
11:37and foreign guests
11:39really like this garden.
11:43Don't you throw them out to specialists?
11:47No, I don't.
11:49I get help, of course.
11:51But I think it's better to manage them
11:54with the love of each employee.
12:00Next is this person.
12:02My name is Wakasugi.
12:04I'm the manager of Marichi Concierge in Hotel New Yotani.
12:07I opened a marriage counseling center in a hotel.
12:10Unlike matching apps that
12:12take advantage of the marital market,
12:15this is a matching app for people.
12:18It has been commercialized
12:20to make use of the hospitality
12:22that has been cultivated so far.
12:25There is only one in Japan,
12:27but this is the first time
12:29in the same scale as ours.
12:31The reason why we were able to open
12:33a marriage counseling center
12:35is that we had the scale merit
12:37of this facility,
12:39which includes everything
12:41that is necessary for marriage.
12:44Some of the consultants
12:46said that their parents
12:48once held a wedding in New Yotani.
12:52Some of the customers
12:54asked if they had a family member
12:56or if they had a good person.
12:58In Hotel New Yotani,
13:00there must be such a relationship.
13:02Do you consult such a thing?
13:04Even if you are asked
13:06if you have a marriage partner,
13:08you will be in trouble.
13:10But marriage is very important,
13:12so it is irresponsible
13:14to introduce it easily.
13:16So we commercialized it
13:18and tried to connect it
13:20with responsibility.
13:22I see.
13:24The last is this person.
13:27I am Koichi Hirata,
13:29the sculptor of the ice sculpture
13:31in Hotel New Yotani.
13:33I make ice sculptures
13:35and set them up
13:37when customers
13:39say that they need
13:41ice sculptures
13:43and clean them up.
13:46In the first place,
13:48we asked him to make
13:50an ice sculpture.
13:52This is a swan, a swan
13:54that I often make with ice.
13:56If you want to make an ice sculpture,
13:58you must start with
14:00this one.
14:02I always start
14:04with a simple
14:06dead body.
14:08It's a really simple
14:10dead body.
14:12You can tell
14:14where it is and
14:16where it is not.
14:18After that,
14:20I make a rough sketch
14:22with a chisel.
14:24Wow, amazing.
14:26You can make it
14:28without hesitation.
14:30That's amazing.
14:32I don't know
14:34how to make it
14:36if it's just a sculpture,
14:38but it's different every time.
14:40I can't add more
14:42here,
14:44so it's a work
14:46that requires a lot of care.
14:48I have to make it
14:50carefully
14:52to make sure
14:54it's okay.
14:56After cutting off
14:58unnecessary parts,
15:00he uses tools
15:02to carefully shape it.
15:04Not only sculptures,
15:06but also ice plates.
15:08The most important part
15:10is this line.
15:12It's a bit plain,
15:14but it's difficult
15:16to make a straight line.
15:20After cutting off
15:22one piece,
15:24the swan was completed
15:26in just 20 minutes.
15:28Oh, really?
15:30If you heat it,
15:32it will melt.
15:34Even in Japan,
15:36we only have
15:38one or two.
15:40It's hard to make
15:42a sculpture
15:44that will last forever.
15:46I've made
15:48thousands of sculptures
15:50in 35 years,
15:52but this is the only one
15:54left.
15:56I want to make a sculpture
15:58that will last
16:00in the hearts
16:02of the people
16:04who see it.
16:06Bubble machine
16:08was the most popular
16:10when I was a student.
16:12I heard that
16:14it was popular
16:16because of my seniors.
16:18I heard that
16:20customers
16:22refused to check-in
16:24every day.
16:26Is it always 100%?
16:28Yes.
16:30That's amazing.
16:32It's a pool bar party.
16:34It's fashionable.
16:36New Otani was
16:38born.
16:40However,
16:42he is in danger.
16:44He is in trouble.
16:46Should I completely
16:48destroy it
16:50or partially
16:52restore it?
16:54In a good way
16:56or a bad way,
16:58it's a matter of life or death.
17:00Sakurae,
17:02the only beauty salon
17:04in Japan.
17:06However,
17:08when she looked at herself,
17:10she was sad.
17:12I thought
17:14I had no choice
17:16but to go with the stain.
17:18I thought
17:20I would compromise
17:22on my skin
17:24and spend the rest of my life
17:26with the stain.
17:28There are two causes
17:30of stains.
17:32The melanin that becomes
17:34too much
17:36and the melanin that
17:38becomes too much.
17:40I'm glad
17:42I got it.
17:44Sakurae,
17:46a beauty salon
17:48for Otsuka Seiyaku.
17:50Until now,
17:52the only way
17:54to prevent stains
17:56was to eliminate
17:58either too much
18:00melanin or
18:02too little melanin.
18:04By eliminating
18:06the melanin that accumulates,
18:08the clear cycle
18:10of the skin is created
18:12and it approaches
18:14both stains.
18:16I feel happy changes
18:18every day.
18:20I'm not afraid
18:22of aging.
18:24On the contrary,
18:26it's great to have fun.
18:28The only beauty salon
18:30for Otsuka Seiyaku
18:32in Japan.
18:34From Otsuka Seiyaku to Sakurae.
18:36This time,
18:38the special price is
18:40980 yen
18:42including
18:44a set of 14 times
18:46and 12 times.
18:48Please call
18:500120-107-226.
18:52Sakurae,
18:54a beauty salon
18:56for Otsuka Seiyaku.
19:00The bubble cake industry
19:02and New Otani.
19:04However,
19:06it was hard from there.
19:08The three crises
19:10and how to deal with them.
19:14First,
19:16the arrival of foreign hotels.
19:18Is this a foreign hotel?
19:20There are many famous hotels now.
19:22Was this a big event?
19:24In 1992,
19:26Four Seasons Shinsansou Tokyo
19:28was the first
19:30to have foreign hotels.
19:32In 1994,
19:34Park Hyatt Tokyo
19:36and Westin Hotel Tokyo
19:38came out.
19:40These three
19:42were called
19:44new five-star hotels.
19:46What's the difference
19:48between five-star hotels
19:50and foreign hotels?
19:52Is it expensive?
19:54It's very expensive now.
19:56It's a big hotel
19:58so the price
20:00is higher.
20:02I see.
20:04Did foreign hotels
20:06have an impact?
20:08Yes, they did.
20:10In the bubble era,
20:12many people stayed
20:14in foreign hotels.
20:16Now,
20:18there are three hotels
20:20in Japan.
20:22It's a big change.
20:24Of course,
20:26people who stayed in the bubble
20:28wanted to stay again.
20:30People who didn't
20:32wanted to stay
20:34because the hotel
20:36was far away.
20:38New York City
20:40was built in 1964.
20:42The main building
20:44and the garden tower
20:46were built in 1974.
20:48In 1991,
20:50the garden court was opened.
20:52It ensured
20:54a stable income
20:56that didn't depend on
20:58the number of guests.
21:00In addition,
21:02the garden court
21:04became a popular spot
21:06in summer.
21:08It was hard
21:10to go to new hotels.
21:12In 1999,
21:14we opened a night pool
21:16called Night Time Pool.
21:18It was a long time ago.
21:20I imagined
21:22a summer night pool
21:24and opened it.
21:26In the second year,
21:28I got help from a DJ.
21:30It's the same system
21:32as now.
21:34Has it continued?
21:36Yes, for 20 years.
21:38Even in the 2000s,
21:40the structure of foreign hotels
21:42didn't stop.
21:44New York City
21:46had to make a big decision.
21:48It's been 10 years
21:50since the first Shingo Sankyo.
21:52It's getting more and more
21:54old-fashioned.
21:56I see.
21:58It's time to
22:00rebuild it
22:02or partially
22:04renovate it.
22:06New services
22:08and so on,
22:10but the box itself
22:12doesn't change.
22:14How do you change it?
22:16Or do you
22:18do something else?
22:20There was a lot of discussion
22:22in the company at that time.
22:24However,
22:26even by stopping
22:28the rotation of the
22:30rotating restaurant,
22:32customers' voices
22:34went up.
22:36The rotating restaurant
22:38will stop the rotation.
22:40In a sense,
22:42it's a landmark
22:44to keep the hotel
22:46as it is
22:48considering that
22:50it's a landmark
22:52to keep the hotel
22:54as it is.
22:56It took a long time.
22:58Yes, it did.
23:00We do business.
23:02I see.
23:04It's a three-room hotel,
23:06so we renovate
23:08one tower at a time.
23:10In that sense,
23:12it's a three-room hotel.
23:14Yes, it is.
23:16Instead of changing the building,
23:18he focused on the renovation.
23:20How did he change it?
23:22There are a lot of
23:24foreign hotels,
23:26especially small luxury hotels.
23:28So,
23:30we decided to
23:32make a small luxury hotel
23:34that Japanese people think
23:36of.
23:38There are 84 rooms
23:40in this hotel.
23:42It's called Executive House Zen.
23:44I see.
23:46It's very Japanese.
23:48The manager
23:50is a hostess of the hotel.
23:52When the hotel opens,
23:54she is in charge of everything.
23:56What kind of people
23:58are they?
24:00They are
24:02so-called luxury
24:04inbound business
24:06family and tourists.
24:08As you said,
24:10you want to experience
24:12something Japanese.
24:14Yes.
24:16How much did it cost to renovate?
24:18It cost more than
24:2010 billion yen.
24:22It's about
24:24two or three times
24:26the current price.
24:28I see.
24:30The construction company
24:32told me
24:34it would be cheaper
24:36if I built a new one.
24:38The structure is divided
24:40into three floors.
24:42I thought it would be better
24:44if I built a new one
24:46by breaking one.
24:48But,
24:50you built the tallest building
24:52in Japan during the Tokyo Olympics.
24:54You collected the best
24:56of the technology at that time.
24:58The main structure
25:00is the same structure
25:02as the oldest Horyuji in Japan.
25:04I'd like to see
25:06how far
25:08it can go.
25:10Horyuji has been around for
25:12more than 1,000 years,
25:14so I can't lose.
25:16Not only the hardware,
25:18but also the software,
25:20which means cooking.
25:22There are many
25:24foreign chefs
25:26working in restaurants.
25:28My father
25:30runs a restaurant
25:32called Patisserie Satsuki.
25:34It's the best patisserie
25:36in the world.
25:38It opened
25:40as one of the best
25:42in the world.
25:44Is it the best?
25:46Yes, it is.
25:48I renewed
25:50all the patisseries
25:52and opened
25:54Patisserie Satsuki.
25:56Since then,
25:58I've been fighting
26:00for the best patisserie
26:02in the world.
26:04Chef Nakajima noticed
26:06the sweets Japanese people
26:08love so much.
26:10When I thought
26:12about the best cake
26:14I could think of,
26:16it was shortcake.
26:18Shortcake is
26:20the most popular cake.
26:22I thought
26:24hotel shortcake
26:26had to be delicious.
26:28I don't want to see it.
26:30That's how
26:32the shortcake was born.
26:34The hotel used
26:36their know-how to make
26:38a super series.
26:40There's also
26:42an extra super series.
26:44This time,
26:46we have three kinds of shortcake.
26:50The color of the sponge is...
26:52This one is yellowish.
26:54This one is a bit dark.
26:56This one is dark, right?
26:58The one on the left.
27:00This one?
27:02It's a normal strawberry shortcake.
27:04A normal one?
27:10It's good.
27:12Next, the one next to it.
27:14The sponge is a bit black.
27:16The color is yellowish.
27:18The sugar is wasanbon.
27:20It's a bit like wasanbon.
27:22So, this is a super?
27:24This is a super.
27:32You're good at eating.
27:34I'm good at eating shortcake.
27:38It's good.
27:40But it's dark.
27:42The strawberry is dark.
27:44But the strawberry itself
27:46shouldn't be that strong.
27:48If the strawberry is strong,
27:50the other flavors are different.
27:52That's right.
27:54If the sugar changes,
27:56the sourness of the strawberry
27:58will be different.
28:00This one is gentle.
28:02This one is big.
28:04Lastly,
28:06the one next to it.
28:08It's an extra super
28:10sweet shortcake.
28:12It's like a deadly weapon.
28:14Extra super.
28:16This one is a bit big.
28:18Can I eat it?
28:22It's good.
28:28It's good.
28:30I think it's different
28:32when you eat it.
28:34When you say beef,
28:36or English rank,
28:38the expression
28:40that it melts in your mouth
28:42will come out.
28:44I want to try
28:46that with shortcake.
28:48I see.
28:50It's very gentle.
28:52What I started with
28:54was to make it with eggs.
28:56First, I tried to make it
28:58with raw ingredients.
29:00At first,
29:02I used sponge dough
29:04called shortcake.
29:06If you put rice flour in it,
29:08it will be a bit chewy.
29:10But I thought that
29:12it wouldn't be interesting.
29:14So, I fed the chicken
29:16with brown rice.
29:18I thought that
29:20it would make the rice
29:22a bit fluffy.
29:24Did you actually make it?
29:26Yes, I did.
29:28Did you have any know-how
29:30or research results?
29:32No.
29:34Did you make it with your intuition?
29:36Yes, with my intuition.
29:38I went to the farm
29:40and fed them brown rice.
29:42People at the farm
29:44would be like,
29:46I want you to make it.
29:48So, I made it.
29:50The ultimate shortcake
29:52with all the ingredients
29:54brushed up.
29:56It's the Extra Super Amao Shortcake.
30:00By the way,
30:02how much does it cost?
30:04The most expensive one
30:06was 4,000 yen.
30:08The Extra Shortcake
30:10was 4,000 yen, too.
30:12What?
30:14Wow!
30:164,000 yen?
30:18Shortcake was born in Japan.
30:20There is no strawberry shortcake
30:22in other countries.
30:24So, the shortcake
30:26that foreigners think of
30:28is not a shortcake?
30:30Chocolate cake,
30:32cheese cake,
30:34gâteau au chocolat.
30:36It's a waste.
30:38Don't foreigners eat it?
30:40No, they don't.
30:42I don't think foreign customers
30:44from all over the world
30:46would eat it.
30:48I see.
30:50I think it's a discrimination
30:52to fight against foreigners.
30:54New Ohtani
30:56has been fighting against
30:58foreign hotels
31:00with various ideas.
31:02A new crisis is coming.
31:04It's the case of SOKUIN.
31:06It's the time to represent
31:08the international conference
31:10of SOKUIN.
31:12How did SOKUIN
31:14overcome the big event
31:16of raising the country
31:18where not a single failure is allowed?
31:20Everyone who is worried
31:22about weight,
31:24belly fat,
31:26and constipation.
31:28Did you know
31:30about Zendamakin,
31:32which is popular on TV
31:34and magazines now?
31:36It's a super active Zendamakin,
31:38which is good for
31:40weight, belly fat,
31:42and constipation.
31:44It's called
31:46Rakubi Premium.
31:48Rakubi Premium
31:50is said to be
31:52an excellent Zendamakin.
31:54If you are worried about
31:56weight and belly fat,
31:58you need to take care of it.
32:00However,
32:02only about 10 people
32:04have Rakubi Premium
32:06Rakubi Premium
32:08contains 14 million
32:10live lactobacillus,
32:12and original HMPA.
32:14By increasing Zendamakin in the intestines,
32:16it improves the intestinal environment
32:18of constipated people
32:20and improves constipation.
32:22In fact,
32:24the amount and number of constipation
32:26have increased.
32:28I thought it was good
32:30to see lactobacillus on TV,
32:32but I was very convinced
32:34that it was good for constipation.
32:36In addition, it supports the weight
32:38and belly fat of constipated people.
32:40If the intestines are not healthy,
32:42the bowel movement is bad.
32:44It's refreshing.
32:46Super active Zendamakin
32:48contains lactobacillus.
32:50Rakubi Premium
32:52costs 3,480 yen including tax.
32:54If you watch this program,
32:56you can get a discount
32:58on a regular course.
33:00The first delivery
33:02is 980 yen.
33:04980 yen.
33:06Free shipping.
33:08You can get a discount
33:10even after the second delivery.
33:12Please call
33:140120-634545
33:16or 634545.
33:18Let's buy a house
33:20in the land of longing.
33:22At 9 p.m. on Friday.
33:24The three major crises
33:26faced by New Otani.
33:28The second is the example of constipation.
33:30Will New Otani be able to
33:32realize the ideals
33:34of the New Otani?
33:36New Otani is in charge
33:38of the dinner party
33:40in 1990 and 2019.
33:42All the attendees
33:44are super VIP.
33:46They can't afford to fail.
33:48They are under
33:50a lot of pressure.
33:52It's an honor,
33:54but it's a pinch.
33:56You can't fail even a millimeter.
33:58How do you prepare for a big event like this?
34:00Not only all the employees,
34:02but all the groups
34:04bring the students
34:06together
34:08and work together
34:10under the sun.
34:12How many people
34:14can come?
34:16190 countries.
34:18More than 600 people
34:20come together
34:22for the dinner party.
34:24It's not easy
34:26to have such a large audience.
34:28No, it's not.
34:30How do you decide the seats?
34:32It's the job of the country.
34:34We don't decide it on our own.
34:36The Ministry of Foreign Affairs
34:38is the window of each country.
34:40We decide the seats
34:42according to the protocol
34:44of the attendees.
34:46It's not the rank,
34:48but there is a higher rank.
34:50You are the service department.
34:52You are in charge of
34:54all the movements
34:56during the trip.
34:58Yes.
35:00Do you feel nervous?
35:02Yes, I do.
35:04Some countries
35:06stay in advance.
35:08Some countries
35:10come early.
35:12Do the VIPs
35:14in each country
35:16act selfishly?
35:18No, they don't.
35:20But each country
35:22has its own requirements.
35:24I see.
35:26Do each country
35:28have a representative?
35:30Yes.
35:32Each country has
35:34a representative
35:36for each country.
35:38Have you ever been in trouble
35:40with an urgent order?
35:42Yes.
35:44For example,
35:46we were asked to
35:48go to a restaurant
35:50but we didn't know
35:52where it was.
35:54It must be hard
35:56to move around
35:58with the VIPs
36:00in each country.
36:02It must be hard
36:04to move around
36:06with the VIPs
36:08in each country.
36:10During the trip,
36:12the hotel was open
36:14for business.
36:16Some customers
36:18talked to the VIPs
36:20for a long time.
36:22One of the VIPs
36:24wanted to go to
36:26a restaurant
36:28but he couldn't
36:30because he was a VIP.
36:32The next day,
36:34he wanted to go again.
36:36He really wanted to go.
36:38But there were
36:40so many customers.
36:42It must be hard
36:44to move around with the VIPs.
36:46It's better
36:48to have a hotel
36:50for business.
36:52It's safer
36:54and easier for the country.
36:56It's safer and easier
36:58for the country.
37:00But some people
37:02had to stay in New York
37:04because of the customers.
37:06It's our duty
37:08to respond to the customers.
37:10What was the most difficult
37:12during the trip?
37:14When we went out,
37:16we had a very tight schedule.
37:18It was very difficult.
37:20For example,
37:22it took a long time
37:24to knock on the door
37:26and wait for the guests
37:28to leave the room
37:30and wait for the elevator
37:32to leave the room.
37:34We had to consider
37:36that and move around.
37:38It was very difficult
37:40to knock on the door.
37:42In 2019,
37:44Mr. Nakajima participated
37:46as the general chef.
37:48It must have been hard.
37:50It was a lot of pressure.
37:52In a good way
37:54and in a bad way,
37:56I thought it was risky.
37:58It's risky in a bad way.
38:00That's right.
38:02The dinner was a 70-minute
38:04full course meal.
38:06Mr. Nakajima prepared
38:08this meal.
38:12The menu of the full course meal
38:14was decided by Mr. Nakajima himself.
38:18Did you decide
38:20the name of the menu
38:22by yourself?
38:24No.
38:26This time,
38:28the Ministry of Foreign Affairs
38:30will check everything.
38:32I consulted with them
38:34about the name of the menu.
38:36I was wondering
38:38who came up with the name
38:40and they said,
38:42it was Mr. Nakajima.
38:44I see.
38:46It depends on the country.
38:48Of course,
38:50you can choose what you like
38:52and what you can eat.
38:54I can't eat
38:56religious food.
38:58I don't drink alcohol.
39:00I have an allergy.
39:02I think there were
39:04617 people
39:06at the time.
39:08216 of them
39:10had
39:12an irregular menu.
39:14I had to
39:16give them all out.
39:18That was my mission.
39:20How did he deal
39:22with the unforgivable mistake?
39:24He told me
39:26about the irregular menu
39:28because it was a security issue.
39:30He said
39:32it was
39:3430 minutes before
39:36I should have
39:38told him earlier.
39:40I was worried
39:42that I would collapse
39:44during a meal.
39:46It would be an international problem.
39:48It would be an international problem.
39:50So,
39:52I divided the food.
39:54At first,
39:56I didn't know the name
39:58but I knew
40:00the name of the menu
40:02and the person
40:04so all 200 people
40:06had different colors.
40:08When the person
40:10sat down,
40:12he showed us
40:14the menu
40:1630 minutes before.
40:18He told us
40:20who was on the table
40:22and gave it to us.
40:24The service
40:26went to the person
40:28and served the food.
40:30So, it wasn't a big problem.
40:32So, it didn't take long
40:34for the food to be served.
40:36Yes.
40:38The food was served
40:40in less than a minute.
40:42He managed
40:44to overcome
40:46the unexpected event.
40:48A new crisis
40:50was coming.
40:52Let's gain strength.
40:54Yawata.
40:56Let's gain muscle mass.
40:58Yawata Muscle Project.
41:00I can't walk.
41:02Me, neither.
41:04To support muscle mass,
41:06Yawata's Hop Step Jump.
41:08Recently,
41:10I can't stand up.
41:12Me, neither.
41:14To support muscle mass,
41:16Yawata's Hop Step Jump.
41:18Yawata developed
41:20a protein for seniors.
41:22Protein,
41:24calcium, glucosamine, chondroitin,
41:26lactobacillus, fiber,
41:28these six ingredients
41:30support muscle mass.
41:32According to Mr. Miwa,
41:34who specializes in hips and knees,
41:36muscle mass decreases
41:38as you get older.
41:40But you can gain muscle mass
41:42even when you're over 80.
41:44For that, exercise, nutrition,
41:46especially protein intake
41:48are important.
41:50Yawata's Hop Step Jump
41:52contains six ingredients.
41:54It costs 2,700 yen
41:56for one bag.
41:58That's the price for
42:00one bag of Hop Step Jump.
42:02That's the price for
42:04one bag of Hop Step Jump.
42:06Also,
42:08it costs
42:101,080 yen
42:12for 3 bags.
42:14The invitation is
42:160120-4433-222.
42:18The invitation is
42:200120-4433-222.
42:22It's 60% off.
42:24出会った。ホットサラダと出会った。出会った。出会った。
42:33トローリ!オシャレ味!
42:36コクと酸味がトロッケアッタ。味の素、生オリーブオイルソース。
42:42Eat well, live well.
42:44オシャレ味!
42:47新型コロナウイルス
42:53新型コロナウイルス
43:00日本のすべての業界、業種に影響があったと思うんですけど、ホテルは大きかったと思うんですよね。
43:06そうですね。
43:07休業っていうことは?
43:09はしませんでした。
43:11しないって、休業の方が楽じゃないですか。
43:15スパッと休んじゃうのが一項の手じゃないですか。それは選ばなかったんですね。
43:19我々は営業し続けなければいけない使命があるわけですね。
43:25どんな時でもホテルを宿泊をしたり、お食事をしたりする必要性がある方がいらっしゃる。
43:34例えば、お医者様が24時間体制でご勤務されていらっしゃいますけども、その合間にちょっとだけ休息をする。
43:42そんなところがホテルのお部屋だったりするわけです。
43:46これコロナ期間中に…
43:49一番最初の頃が2020年ぐらいときて、どれぐらいの稼働率だったんですか?
43:55いやもうほとんどいらっしゃらないですよ。
43:58でも開けておくんですか?
44:00でもむちゃくちゃの人員は余ってるわけですよね。
44:03確かに政府の雇用調整助成金というものを活用させていただいて、従業員は順番にお休みを取りながら。
44:09ただ、このコロナに入ったときに、第一に授業に行ったのは、雇用は守ると宣言をしました。
44:19でもそのときの雇用守るっていう想定よりも、めちゃくちゃ伸びたじゃないですか。
44:253年ありましたね。
44:27言い過ぎたと思う瞬間なかったですか?ここまでとは思ってなかったみたいな。
44:32確かに経営的にはとてもハードな1年目、2年目でしたけども。
44:38お先真っ暗。しかし、そこに射す一筋の光が。
44:44それまで、法日外国人もどんどん右肩立てに増えてきて、外国人比率も上がっていましたけれども、
44:50コロナ期間中にも我々を心配してくれて、逆にご自身の方が大変なのに、
44:59来てくれたのは、ニオタニクラブというホテルの会員のお客様たちです。
45:05元々、1964年に開業したその年の12月に、日本で初めて会員制のクラブを立ち上げたのがニオタニだったものですから、
45:16それ以来、50年、60年、親子2世代、3世代にわたってご愛顧をいただいていますので。
45:23ずっと継続して入っている方もいらっしゃるんですか?
45:25いらっしゃいます。
45:27そういう人たちが利用されて…
45:29はい。
45:31そして会員に勇気づけられ、息を吹き返したニオタニが、またしても斬新な一手を繰り出します。
45:38お酒を飲食店で提供してはいけないという、そんな時期がありました。
45:43その時は、レストランではご提供できませんけれども、全室、ルームサービス。
45:50ああ、なるほど。もう限られた、個室になっているわけですから。
45:56近くするお部屋は個室なので、1,400室の個室レストランがそこから開業します。
46:04完全個室なわけですもんね。
46:06ああ、なるほど。ご飯も全部届けるってことですか?
46:08はい。
46:09うわ、それは大変ですね。
46:11大変だったのはですね、バーテンダーとソムレです。
46:15ああ、そうか。
46:17バー営業していなかったので、お部屋に行ってカクテル作るんですよ。
46:211,500室ですか?
46:23フル稼働ですね、じゃあ。
46:26カクテルが美味しいって言って、ありがとうございますって言って帰るじゃないですか。
46:31そうするとまた…
46:32そうですよね。もう一杯ってなるわけですよね。
46:34もう走り回って、すごいことになってました。
46:38でもみんなね、お客様からそうやって自分たちが頼りにされてるんだな、お役に立ててるんだなっていうことが、あの時の生きる実感ですよ。
46:48へえ、なるほど。
46:50お客さんがあって、だからもう忙しい方が幸せなわけですね。
46:54みんな喜んで。
46:56とはいえじゃないですか!
46:58確かにね、みんなマスクをしながら、自分もいつ感染するのかということをドキドキしながらみんな頑張ってくれてました。
47:08実際もうコロナ禍明けましたけど、お客さんもかなり戻ってきてますか?
47:12大体今、日本人と外国人の比率でいくと外国人55%ぐらいまで。
47:16多いんですね。
47:18コロナ前が約60%でしたので…
47:20ああ、そこに戻ってくらいって感じですか?
47:24日本人バウンド上どんどん増えてきてるし、これからも増えると思うんですけども、
47:28これ親子3代でずっと長く愛してくれた人たちもいれば、
47:33本当のことを言うと、こんだけの円安とか日本の経済と考えると、
47:39外国から来るラクジュアルな人たちの要望に全振りした方が利益としては高かったりもするんじゃないかと思うんですよ。
47:49実際にそういう舵取りをしていらっしゃる同業者の皆さんも…
47:53結構ありますよ。
47:55われわれはやはり開業の時からフルラインでやっているので、
48:01ここはやっぱり正面からがっぷり寄せにいくんで。
48:05なるほど。それがあるから、コロナ禍みたいな不足の時代にも愛してくれる人が絶えないわけですよね。
48:10おっしゃる通りです。
48:12ここで、そっか、なんか…
48:15安気になびくじゃないですけど、目先のことに行っちゃうと、それは伝統にはならないんですかね。
48:20おっしゃる通りですね。
48:22苦労に苦労を重ね、困難を乗り越えてきたニューオータニも今年60周年。
48:29彼らが見据える未来。
48:33ホテルニューオータニは家族団らんから国際会議までを掲げているように、
48:38世界中から幅広いお客様を迎えしているホテルです。
48:42中でも、一人一人のお客様のご要望を最前線で受け止めることができる私どもの部署として、
48:50これからも一人でも多くのお客様に対してお役に立てるサービスを心がけていきたいと考えております。
48:58私は一つで、おいしいホテルニューオータニを未来につなげる。
49:04もうショートケーキもまだまだ…
49:06ウルトラできるように頑張ります。
49:1060周年、人間の年齢で言えば官歴、生まれ変わりです。
49:15ニューオータニはその名をニューと社名に冠したように、
49:21常に新しい価値観をお客様に届けてまいりましたので、
49:25いろいろなこれからも社会の環境変化、時代の変化、あると思うんですけども、
49:32今こそ遭遇者大谷代太郎の気持ち、それを次の世代に継承していきたい。
49:39それが一番の思いです。
49:42話は聞きませんが、そろそろお時間。
49:45本日は貴重なお話、みなさんありがとうございました。
49:47ありがとうございました。
49:50やっぱりそろそろね、やっぱりスーパーエクストラが来たんで、
49:54本当にこう、ウルトラを出すタイミングかもしれないね。
49:57でも最初の同業者からもういい加減にしろとか…
50:00最後に、カズレイさんが記す未来への種。
50:05I'm Hiroshi Ikishima.
50:07It's sudden, but it's an incident!
50:09Right now, a lot of blue fish,
50:11an essential ingredient for health,
50:13BHA and EPA,
50:15are becoming hard to get easily.
50:18We've come to cover the scene that is facing this situation.
50:24The price of blue fish that are on the people's side
50:27has become hard to get.
50:29The fluctuation is intense.
50:31It's a problem to separate fish.
50:34In fact, the price of blue fish
50:36has skyrocketed by 8 times!
50:39Is there enough fish?
50:42So, Ikishima-san, a health enthusiast,
50:44checks the ingredients for a week
50:46with Inoue-san from Ajinomoto.
50:49Ikishima-san, you're getting a lot of fish!
50:52Well, if you're getting this much,
50:54it's enough, right, Inoue-san?
50:55Actually,
50:57it's not enough at all.
50:59What do you mean it's not enough?
51:01We've prepared this for you!
51:03Eh? This is tuna, right?
51:05Yes. This is the actual amount of fish you can get in a day.
51:08You can get this much?
51:10How many fish are there?
51:12There are 131 fish!
51:15In a day?
51:16That's right.
51:17You can't eat this much, right?
51:18Who's going to continue this?
51:20That's right.
51:21That's why I want you to supplement
51:23BHA and EPA with your meals.
51:27Supplement?
51:29So, this is Ajinomoto's DHA and EPA
51:32plus vitamin D.
51:34DHA and EPA 400mg,
51:36which is the smoothness of blue fish,
51:39and alpha-linolenic acid 100mg,
51:41which is the smoothness of plant-based fish,
51:43are mixed together
51:45to make a double smoothness
51:47of 500mg.
51:50This time,
51:51we'll show you how to make it
51:53at a very reasonable special price.
51:55Please prepare a memo.
51:58Ajinomoto's DHA and EPA
52:00plus vitamin D.
52:02The normal price is
52:042,423 yen
52:06for about a month,
52:08but here's the special price.
52:10The price is...
52:20500 yen!
52:22With the same amount,
52:24including shipping and consumption,
52:26you can get it for 500 yen.
52:28It's a shocking price
52:30of about 79% off.
52:34You can try Ajinomoto's DHA
52:36for only 17 yen a day.
52:38It's a great chance.
52:42I'll buy it.
52:4417 yen a day.
52:46I'm very satisfied.
52:48I'll buy it, too.
52:50The application is
52:520120-232-444
52:55Please call us
52:57as soon as possible.
53:05What Nakajima wants to do
53:07is space food.
53:09The ultimate food
53:11is space food.
53:13I've been studying it for years.
53:15Yes, I'm working
53:17with various manufacturers.
53:19The most important thing
53:21in space is calcium.
53:24I'm studying
53:26whether there's something
53:28that tastes like fish
53:30in space,
53:32or whether I can suck it
53:34with a tube.
53:43Next time on Alon Alpha
53:45It's faster,
53:47more powerful.
53:49We're trying to solve
53:51the contradiction
53:53in space food.