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00:00Gaia, it is a large living organism that lives on.
00:07It finds hope even in times of chaos.
00:11It returns to the future.
00:16Dawn will surely come there.
00:22November 1st.
00:25Kushino Resort in Kansai.
00:28Wakayama Prefecture, Shirahama Town.
00:32In Taoya, Shirahama Shrine, a hot spring inn,
00:37there is a celebratory flower at the entrance.
00:41Good morning.
00:43It is the first day of November.
00:46The opening day has finally come.
00:51This is the first day of the opening.
00:54As if waiting for the check-in time,
00:56customers come one after another.
01:04It is a good start, with 80% of the reservation
01:06being filled even three days before the opening.
01:13First, slowly.
01:15Now, let's take a bath.
01:20The smell of the bath is amazing.
01:24My skin feels smooth and comfortable.
01:28This is a famous bath in the early days of Japan.
01:33In front of you is a horizon for the Pacific Ocean.
01:38The accommodation fee is 17,500 yen per night for two nights.
01:47The dinner is in the form of a Viking.
01:51There are a lot of people.
01:58Tuna disassembly show.
02:01They do it every day.
02:05Fresh tuna from the nearby harbor.
02:12There are also other gorgeous ingredients.
02:17There are about 90 of them.
02:22Such a vivid dish.
02:27You can drink up to 30 kinds of sake.
02:40How does it taste?
02:44It's delicious.
02:45It's much better than the last time.
02:52The fee is higher, but the satisfaction is definitely higher.
03:00Until two months ago, this place was called Yukai Resort.
03:09October 25th.
03:18We decided to merge the two brands on November 1st, 2024.
03:26Oedo Onsen Monogatari and Yukai Resort.
03:30The two hot springs chains in the east and west are merged.
03:35With the relationship between Gobu and Gobu, it will be sold for 5.8 billion yen as Gensen Holdings.
03:46Going back to March this year.
03:51Gaia catches the movement of the merger.
03:59This is Koji Nishitani, president of Yukai Resort.
04:03This is a certain office of Oedo Onsen.
04:08President Keita Hashimoto was waiting.
04:13The two went around to explain to employees from all over Japan.
04:20Then...
04:22We decided to merge them all.
04:29When was that?
04:32We've been talking about it recently.
04:35I don't think there's any intention to make Yukai more advantageous because it's a merger.
04:45At the scene, they were confused as to who would take the initiative.
04:54Gaia's camera follows the thrilling days of the merger.
05:02Let's go.
05:07The two brands have the same menu.
05:11The chef's pride collides.
05:14I say everything that has nothing to do with customers.
05:18If I forget that, I should quit.
05:21I can't stand it.
05:23Sorry, I can't do this.
05:29Yukai Resort changes Oedo.
05:32It's a service revolution.
05:35When the result is used, the satisfaction goes down.
05:39We should change it to an operation that they don't use.
05:42It's just that it's not right if it's applied right away.
05:48A large hotel that was supposed to be a symbol.
05:51It's a crisis.
05:56Please check it.
05:58I've never experienced a building in this state.
06:02Is it possible to restore it?
06:04Congratulations on opening!
06:06The ambition of the east-west hot spring king.
06:09300 days of exclusive closeness.
06:12The Japanese hot spring culture fascinates not only Japanese people but also foreign tourists.
06:28Two of the east-west hot spring resorts have merged.
06:36However, the merger of two companies with different histories is not a piece of cake.
06:44What kind of change will it bring to the hot spring industry?
06:50We followed the backstage.
06:57The story of Oedo Hot Spring, founded in 2001.
07:01Odaiba facilities are very popular.
07:06Since then, we have bought and restored many hot spring hotels.
07:15We use the existing facilities as they are.
07:18In other words, we reduce the initial investment.
07:22Yukata and other clothes are self-service.
07:29It's cute.
07:31I'm going to get a Tamiyaki.
07:33In this way, we achieved a reasonable amount of 13,000 yen per night.
07:44Oedo Hot Spring has 37 facilities nationwide, mainly in Meito, east Japan.
07:50On the other hand, Yukai Resort has 29 facilities mainly in west Japan.
08:00Yukai Resort was founded in 2003.
08:03It has a similar management style of buying and restoring hotels in various places.
08:12The price is a little cheaper than Oedo Hot Spring, starting from 11,200 yen per night.
08:18The reason is
08:21to make it as efficient as possible, such as introducing automatic machines as soon as possible.
08:34The number of people has been reduced by two.
08:41Yukai Resort is no longer active.
08:45Therefore, it has become one of Oedo Hot Spring's most famous brands.
08:56Kagashi, Ishikawa Prefecture, early April.
09:03Yamashita-ya, a private hotel in Yamashiro Hot Spring,
09:06also became a member of Oedo Hot Spring 15 years ago.
09:11Oedo Hot Spring and Yukai Resort are characterized by their variety of dishes.
09:21In addition to the grand menu that unifies all the shops,
09:27seasonal menus are also available.
09:29In addition, you can enjoy local cuisines that are different depending on the region.
09:40Here, the local cuisine of Kanazawa,
09:43chicken jibuni.
09:50Meals are an important factor in increasing the satisfaction of hotel guests.
09:58The key man was in the kitchen.
10:02Mr. Nobuo Yamaguchi, who is in charge of menu development at Oedo Hot Spring.
10:08I heard that you boil zucchini and carrots vertically.
10:14Let's eat with this.
10:19He was originally a chef of Italian cuisine.
10:22He trained at a famous restaurant in the main area.
10:25After that, he worked as an executive chef at Marina Bay Sands,
10:30a famous hotel in Singapore.
10:35He was trained by him and moved to Oedo Hot Spring 3 years ago.
10:44Since then, he has been involved in viking,
10:47which has a unique taste and appearance.
10:50That's a must.
10:52I don't say it's cooking because it will be broken.
10:56It's a promise to serve the same taste to all customers
10:59and serve them neatly.
11:01It's the same at the buffet.
11:05The menu of Oedo, Yukai, and Zenkan will be updated this time.
11:12Try it.
11:13Is it a little big?
11:15It's a little big.
11:18Try it.
11:19Is it a little big?
11:21Mr. Yamaguchi is in charge of it.
11:27Each has its own strengths and weaknesses.
11:31But the more we work together,
11:33the more important it is to compensate for the weaknesses.
11:41At the end of April,
11:44Ueda City, Nagano Prefecture.
11:49About 30 minutes' drive from the station to the mountain,
11:53there is a story of Oedo Hot Spring, Kake-yu.
12:02This is a test kitchen that decides the menu of all stores in Oedo Hot Spring Group.
12:09This is the central office of Oedo for cooking.
12:16I'm Shimamura from Oedo. Nice to meet you.
12:19I'm Nishimura from Shizuoka.
12:21Nice to meet you.
12:24For the first time on this day,
12:26the development team from Yukai Resort joined us.
12:32Mr. Yamaguchi was thinking of a new recipe.
12:38We're going to have a seasonal menu,
12:42so we're going to prepare for that.
12:46The menu for the autumn and winter starts in September.
12:56The person in charge of Yukai Resort is this person.
13:00Mr. Hiromi Hirayama.
13:03Cut the curry in half and measure the amount of truffle.
13:09Mr. Hirayama is a Japanese-style chef.
13:15He's a craftsman with a lot of skills,
13:19who trained in Kyoto and Shimogamo.
13:23With his Japanese-style know-how,
13:25he prepared a Japanese-style menu,
13:27such as makizushi and motsunabe.
13:33Mr. Yamaguchi, on the other hand,
13:35uses Italian-style techniques
13:37to offer a variety of dishes.
13:47They compare the dishes they have,
13:50and decide on the best menu.
13:56The top chefs from Oedo and Yukai,
14:00all decide on the best menu.
14:04There are various factors,
14:07such as taste, appearance, number of dishes, and price.
14:10We decide on the best menu
14:14by dividing it into 8 to 10 dishes.
14:20A seasonal menu with Japanese, Western, and Chinese dishes.
14:24The Oedo side has 10 dishes that look beautiful.
14:30On the other hand, the Yukai side has 10 dishes
14:34that focus on large dishes.
14:42First, the pasta suggested by Yukai Resort.
14:47It's salty.
14:50If you season it like this, it'll be bland.
14:54It'll be bland.
14:57On the other hand, the Oedo side's dish is...
15:04It's really good.
15:07It's really good.
15:09I wanted to eat this.
15:12At that time, Mr. Hirayama...
15:15The salmon is good.
15:20Yukke-style marinated salmon,
15:23is the best.
15:27If we reduce the number of dishes,
15:30it'll be enough.
15:321, 2, 3, 4.
15:34We have to do our best even if it's 4.
15:39Why can't we do it?
15:41There's a problem with the number of people.
15:44And we're not used to the time.
15:49Mr. Hirayama of the Yukai side.
15:52He said that he can't cope with dishes
15:55that require a lot of cooking process.
16:02Yukai Resort has a small number of cooking staff,
16:06so the main dish was a large dish
16:09that the customers took care of themselves.
16:19Hmm.
16:23It's been a long time since I've been here.
16:27It's natural that it's an operation
16:30that can be reproduced.
16:35If it's a dish that ignores the customer's opinion,
16:39it's better not to serve it.
16:42In the end, the Oedo side chose
16:45Gohie,
16:47and the Yukai side chose Yonpi.
16:52The salmon yukhoe-style marinade was also chosen.
16:59At the end of July.
17:04Shirahama-cho, Wakayama Prefecture.
17:07It's over 30 degrees on this day.
17:12It's hot.
17:14It's dangerous.
17:16Mr. Hirayama came to Shirahama Fish Park,
17:19the Yukai Resort.
17:22Four months later,
17:24Yagoo changed to Oedo Onsen.
17:29He came here to explain the unified menu.
17:33The four cooking staff of the Yukai Resort
17:36in the neighborhood gathered.
17:40We're going to change a lot.
17:42We're going to offer Oedo and Yukai
17:45100% the same menu
17:48in November.
17:50This is the key.
17:54What Mr. Hirayama took out
17:56is a bowl of salmon yukhoe-style marinade.
18:01I'm going to do all the decorations
18:04one by one.
18:06That's the challenge this time.
18:09It's going to be a challenge.
18:15Yukhoe?
18:16Yukhoe, yes.
18:18Yukhoe is really important.
18:23The one who expressed his opinion on the spot
18:27was the chef of Shirahama Fish Park.
18:33Every day,
18:35it takes two hours.
18:39If he works for 20 days,
18:41it's 40 hours more.
18:43You have to be patient on the spot.
18:47You have to be patient
18:49until you can go to the limit.
18:54You can't do it
18:56with just this salmon marinade.
19:02The reason why the chef said so much
19:04was in the kitchen of Yukai Resort.
19:09In the kitchen,
19:11there was a foreign part-time worker
19:13in the middle of Asia.
19:17It's a precious force
19:19that lacks people,
19:21but he can't ask for too much.
19:25After all,
19:26we have to bring the food to Oedo.
19:29Oedo is a big city.
19:32Customers have high expectations.
19:36We have to do that.
19:39If we don't clear it,
19:41there's no next time.
19:43We can't move on.
19:47We have to be patient.
19:52Yukai has changed
19:54because it started from here.
19:57I want you to accept that.
20:03Test Kitchen
20:05Once again,
20:06the test kitchen of Kakei Onsen in Nagano.
20:11Mr. Hiraema
20:14relies on Mr. Yamaguchi.
20:20It's a salmon marinade,
20:22so I'll do it without opening it.
20:26Put the radish on top.
20:29This is a cooking bowl introduced in Oedo.
20:33Mr. Yamaguchi makes it himself.
20:37Here it is.
20:39Anyone can watch it on their phone at any time.
20:44If you look at this, you won't get lost.
20:46All the guidelines are here.
20:49If you can do that,
20:52it will be good.
20:55Let's do it.
20:58It's broken.
21:03In September,
21:05Mr. Yamaguchi and Mr. Hiraema
21:07visited Shirahama.
21:12They came to Shirahama Fishing Park
21:14in Yukai Resort.
21:21The unification menu has started.
21:29This is the new menu.
21:36That salmon marinade.
21:43The guests take it one after another.
21:46It's quite popular.
21:51However,
21:52when Mr. Hiraema takes it,
21:54he looks at it.
21:56This is...
21:57It's almost done.
22:00The plating is broken.
22:06He's curious.
22:08He opens the stock refrigerator.
22:10It's suspicious.
22:12It's in here.
22:13It's a delivery box.
22:16It's broken.
22:17It's messed up.
22:20Why is it like this?
22:21It's a little different.
22:23The design is different.
22:24It's on top.
22:26Maybe it's already wrapped.
22:29The ingredients on the top
22:31are under the salmon.
22:34It's a shame.
22:36It's a waste.
22:38I should have added one more thing.
22:42He asks the chef.
22:46I'm Mr. Yamaguchi,
22:48the American chef.
22:50Nice to meet you.
22:53The way it's wrapped is different.
22:55Is it on the bottom?
22:56It's on the bottom.
22:58It's a waste.
23:01It's a waste to cut the tomato.
23:06The tomato is added at the end.
23:09It's supposed to be cut in half.
23:13It's too much.
23:14I understand that.
23:18However,
23:19it's a different story
23:21whether I can make it well
23:23by putting it in the kitchen.
23:26However, the chef
23:28found a trick to cut the tomato
23:30into one-fourth.
23:37It looks good.
23:40It looks interesting.
23:42I bought it.
23:43I don't know what to say.
23:47You're saying something,
23:48but you're not saying anything.
23:55Although he has a lot of tasks,
23:58he's trying to change the scene.
24:02He took a survey of the new menu.
24:07He said he enjoyed
24:09the variety of dishes.
24:12He got a high rating.
24:17Eating is the most important thing.
24:20It's what the customers think
24:22is the most important.
24:24We don't want to neglect it.
24:27We want to take good care of it.
24:29We want to make delicious food.
24:32It's more than I expected.
24:36That's what I want to hear.
24:39We don't want to neglect it.
24:42We want to make delicious food.
24:50This is Gero Onsen in Gifu Prefecture.
24:56People are enjoying foot bath
24:58right next to Hidagawa.
25:01It's one of the top three
25:03foot baths in Japan.
25:08In this hot spring town,
25:10there is a new Gero Onsen
25:12that has been a part of
25:14the Oedo Group since 2017.
25:19Kawasaki Shunsuke.
25:22It's the number two
25:23in the Yukai Resort.
25:28Kawasaki,
25:29before you came,
25:30I was curious about something.
25:34It's here.
25:36Excuse me,
25:38I don't know where I want to go
25:40before I press the button.
25:47I was going to go to a restaurant,
25:49but I don't know where I want to go.
25:52Then you should put the same thing
25:54inside the elevator
25:56outside.
25:57Right?
25:59It's better not to ask
26:01what you don't need to know.
26:03It's better to know what you need to know.
26:05It's the same when it comes to
26:07the inside line.
26:08You don't know why it's there.
26:10But if you know what you need to know,
26:12you can reduce the number of lines.
26:15Suddenly,
26:16Tomoe Shirakawa,
26:17the manager of the Yukai Resort,
26:19was instructed to do so.
26:26This automatic machine
26:27can be checked out
26:28in about a minute.
26:30This year,
26:31it was introduced to
26:32the Oedo Group as well.
26:37It's completely different
26:39in terms of the amount of people
26:41and staff.
26:42There's no confusion
26:43when it comes to production.
26:45When I first came,
26:46there were so many people
26:48lining up,
26:51but now there's no line.
26:56Ms. Kawasaki is
26:57one of the founding members
26:59of Yukai Resort.
27:02She's a person who has led
27:04the Yukai Resort's
27:05efficient operation.
27:11After joining the Oedo Group,
27:14she will serve as the
27:16service reformer
27:17as the managing director.
27:24There was another problem
27:26with Gero Shinkan.
27:28It's the restaurant.
27:30Is there anything else
27:31that's troubling you?
27:32Other than the restaurant.
27:33Other than the restaurant.
27:34The seats.
27:35The seats and...
27:38Are there not enough seats?
27:39No, there are enough seats,
27:40but there's a problem
27:41with the restaurant over there.
27:43It's like a bloodbath.
27:45That's right.
27:46There's a lot of food,
27:49and there's no alcohol.
27:54172 seats
27:55on the main floor.
27:5778 seats away from the restaurant.
28:03Customers on the main floor
28:05can get food nearby,
28:07return to their seats,
28:09and get food as many times as they want,
28:13but the floor is so far away
28:15that it's hard to move,
28:17and there's no air conditioning.
28:22If that's the case,
28:23if there's a problem over there,
28:25we should change it
28:26to an operation
28:27that they don't use.
28:29If they use it,
28:30there's no doubt
28:31that their satisfaction
28:32will go down
28:33when they use it.
28:35I think it's better
28:36to solve it
28:37in parts 1, 2, and 3.
28:40A sudden change in operation.
28:43Is it another setback?
28:47This program is brought to you by
28:49Nihon H.P.,
28:51as sponsored by Nihon H.P.
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29:23Oh!
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30:08Is AI a threat?
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30:13One way of thinking
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30:19For a world
30:20that is freer and richer.
30:22The birds
30:23gather in Ueno.
30:25There are over 600 species
30:26of birds,
30:27including penguins
30:28and penguins.
30:30Can you see
30:31a lifetime's worth of birds?
30:32A special exhibition
30:33at the National Museum
30:34of National Science
30:35is being held.
30:37I'm currently
30:38doing my internship.
30:39This is difficult.
30:40Is it possible
30:41to solve this problem
30:42with an open book?
30:44Is there a way to do that?
30:45The accumulated days
30:46make me grow.
30:48It leads to the future.
30:49There's a material.
30:50If that's what it's for,
30:51there's a resin
30:52that's more resilient.
30:55How was it?
30:56Amazing!
30:58A small accumulation
30:59brings me closer
31:00to where I want to be.
31:01Beyond yesterday
31:02to a new self.
31:03I'm sure tomorrow
31:04will be sunny,
31:05cloudy,
31:06and cloudy.
31:07What?
31:08That's a problem.
31:10What?
31:11What?
31:12Why?
31:13What?
31:14A fluorescent lamp?
31:15A fluorescent lamp?
31:16A fluorescent lamp?
31:17That's a problem.
31:19Is it OK
31:20to do that
31:21for 10 years?
31:22I don't think
31:23it's completely prohibited.
31:24No.
31:25A fluorescent lamp
31:26is prohibited.
31:27Before that happens,
31:28IRIS can be LED
31:29in one stop.
31:30And the initial cost
31:31is zero yen.
31:32What?
31:33Finally!
31:34No way!
31:35I LOVE IDEA
31:36IRIS Oyama
31:38Gaia's Dawn
31:39is available on T-Bar.
31:44Oedo Onsen Monogatari
31:46Gero Shinkan
31:50Here,
31:51night biking
31:52is divided
31:53into two parts
31:54at 5 and 7 o'clock.
31:57The third part
31:58is to reduce
31:59the number of visitors
32:00at a time.
32:02This room
32:03has a bad reputation
32:04and is far away.
32:05We decided not to use it.
32:09Because of the sudden
32:10operation change,
32:11the restaurant's
32:12manager,
32:13Mr. Akihiro Nakamura,
32:14was perplexed.
32:18In the second part,
32:19there is a little time
32:20in between,
32:21so there is a reset time
32:22and it is completely
32:23replaced.
32:24So,
32:25we are
32:26prepared
32:27for that.
32:29I wonder
32:30how long
32:31it will take
32:32to get in.
32:36In the previous part,
32:37it took
32:3830 minutes
32:39to prepare.
32:42However,
32:43in the third part,
32:44this is gone
32:45and the customers
32:46have to
32:47leave the restaurant
32:48every time.
32:52Mr. Nakamura
32:53was puzzled.
32:57Here are
32:58the two people
32:59in charge of cooking.
33:00And
33:01the waiter
33:02is
33:03three people.
33:04That's how
33:05I made it.
33:06I divided the time.
33:09He was forced
33:10to make it
33:11according to
33:12a tight schedule.
33:15One of the staff
33:16has to replenish
33:17the tray and
33:18tableware
33:19at 5.30.
33:21The other staff
33:22has to replenish
33:23soft drinks
33:24at 6.10.
33:30There are
33:31275 people
33:32and there are
33:339 days off.
33:34So,
33:35it's 284.
33:37This is the first
33:38day to try
33:39the third part.
33:40Will it
33:41go well?
33:46The room
33:47away from the problem
33:48is completely
33:49closed.
33:52Actually,
33:53on this day,
33:54July 3rd,
33:56it's already full.
34:01The key is
34:02how smoothly
34:03the replacement
34:04can be done.
34:06Let's do our best
34:07on the weekend.
34:08Yes.
34:10I think
34:11we can do it.
34:14Well,
34:15I told them
34:16to keep
34:17bushing
34:18in the middle.
34:22So that
34:23it can rotate
34:24even a little bit.
34:28The staff
34:29focused on
34:30tidying up
34:31the table
34:32after the meal.
34:37Well,
34:38we checked
34:39to make sure
34:40the table
34:41was clean.
34:45In the end,
34:46on this day,
34:47without using
34:48the floor
34:49at all,
34:50they finished
34:51their meal
34:52without any trouble.
34:55The next day,
34:57Kawasaki-san
34:58from Yukai Resort
34:59came to check
35:00the third part
35:01he proposed
35:02at Gero Shinkan.
35:09Look,
35:10it's so smooth
35:11that it's interesting.
35:12So,
35:13this is
35:14controlling
35:15the time
35:16in a bad way,
35:17or
35:18understanding
35:19the time.
35:22Kawasaki-san
35:23noticed
35:24something.
35:26This is it.
35:28Ice cream.
35:29Ice cream.
35:30Ice cream.
35:31Ice cream.
35:34What's Salvador?
35:35I took a picture
35:36with Salvador.
35:37Oh,
35:38I see.
35:40The legend of this region,
35:42the baby monkey.
35:44It's a good luck charm.
35:48It's a service
35:49to take a picture
35:50using the time
35:51made by the ice maker.
35:53Whose idea is it?
35:55Well,
35:56there's a female employee.
35:57This person.
35:58It's great.
35:59Let's take a picture.
36:01It's like
36:02taking a picture
36:03with a local famous person.
36:04It would be good
36:05if we spread it.
36:06Oh,
36:07I see.
36:09Is there anything else?
36:13With the guidance of Kawasaki-san,
36:15there was
36:16motivation and spirit
36:17on the spot.
36:25This is
36:26Noto Peninsula,
36:27Ishikawa Prefecture.
36:31This is a large hot spring inn
36:33with 115 rooms
36:34owned by
36:35Yukai Resort.
36:38It's Kinpaso.
36:42Originally,
36:43this inn
36:44was supposed to be
36:45a symbol of unity.
36:48Kawasaki-san
36:49was standing still.
36:52Unexpected events
36:53happened.
36:58As he walked
36:59in the pitch-black inn,
37:00he saw the sky.
37:06The ceiling
37:07and the ceiling
37:08are all
37:09in a state
37:10where you can see the sky.
37:13I should be careful
37:14not to catch a cold.
37:26Well,
37:27this is
37:28terrible.
37:31This is
37:32Kinpaso's
37:33manager,
37:34Kazuo Takeuchi.
37:37Kawasaki-san
37:38and he
37:39have worked together
37:40for many years
37:41in the old inn.
37:47Actually,
37:48this Kinpaso
37:50was supposed to be reborn
37:51as the top brand
37:52of the group
37:53after the reunification
37:54in November.
37:55There is
37:56no trace
37:57of the old inn.
37:58There is no trace of the old inn.
37:59There is no trace of the old inn.
38:01This is the open-air bath.
38:05The open-air bath
38:06is very popular
38:07in the huge earthquake
38:08in the past.
38:10As you can see,
38:15the open-air bath
38:16was rebuilt
38:17in the same way
38:18as the old inn.
38:21The old inn
38:22was built
38:23in the same way
38:24as the old inn.
38:25Can it be rebuilt?
38:29From now on,
38:31I want to find
38:32the truth
38:33in the world
38:34filled with
38:35fake news
38:36every day
38:37and drown
38:38in the news.
38:39I want to feel
38:40the hope
38:41of tomorrow.
38:43I want someone
38:44to believe in me.
38:45If so,
38:47I
38:48and we
38:49have no choice
38:50but to go home.
38:51Let's
38:52go home.
38:53This is the way
38:54to live
38:55that only you
38:56can avoid.
38:57Zaitaku Yamato
39:02I want to do it
39:03if I have more time.
39:06I was frustrated.
39:09Ryo,
39:10let's start practicing.
39:13I was surprised.
39:15I felt like I could do it.
39:18KDDI
39:19respects the dreams
39:20and curiosity
39:21of everyone
39:22and wants to create
39:23an exciting future
39:24together.
39:26Tomorrow Together
39:27KDDI
39:29I wonder
39:30what HP
39:31can do
39:32for you
39:33who work.
39:34Our computers
39:35are using
39:36some of the plastic
39:37that flows
39:38into the sea
39:39as a part
39:40of the product.
39:42I hope
39:43that you
39:44and your business
39:45will be
39:46sustainable.
39:47I hope
39:48that HP
39:49will be
39:50able to
39:51carry your
39:52burden
39:53and confidence
39:54with you.
39:55I hope
39:56that you
39:57can be
39:58a strong
39:59business
40:00and have
40:01a lot of
40:02confidence
40:03in yourself.
40:04I hope
40:05that you
40:06and your
40:07business
40:08can
40:09be
40:10a strong
40:11business
40:12and have
40:13a lot of
40:14confidence
40:15in yourself.
40:16I hope
40:17that you
40:18can
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40:59Gaia's Dawn is broadcast on Teletubbies and U-NEXT.
41:04Japan's Inbound Hot Springs
41:08While the inbound hot springs are booming,
41:11the number of local hot springs, which are run by a large family,
41:14is on the verge of extinction.
41:17Compared to the 1990s,
41:20the number of hot springs in Japan is about half.
41:26And this year, the Noto earthquake occurred in Ganritsu.
41:31In order not to extinguish the light of the historic hot springs,
41:36people struggled to survive.
41:45Wakura Hot Springs, Ishikawa Prefecture, has a history of 1,200 years.
41:51The hot springs in all 25 prefectures,
41:55including Kagaya, which is said to be the best hotel in Japan, were damaged.
42:00The hotel in Ishikawa is still closed.
42:04Before the quake, 900,000 people visited the hot springs in Kushino, Hokuriku.
42:12This is Mr. Kazuo Takeuchi, manager of Yukai Resort, Kinpasou.
42:20It's really lonely without tourists.
42:24There's no sound or voice.
42:30In May, when I went to Kinpasou,
42:33I saw a large steam locomotive in front of the building.
42:47This was a hotel that was supposed to be a symbol of the opening of the highest-class brand,
42:51Taoya, after merging with Oedo Onsen.
43:01When you enter the building,
43:04the wallpapers and floor mats are peeled off,
43:07and treatment is underway.
43:22Just then, Mr. Takeuchi received this news.
43:30It might be closed soon.
43:33Here?
43:34If the repair cost is too high.
43:38Please take care of it.
43:41Really?
43:42I'm in shock.
43:47In fact, this building was slightly tilted to the sea side due to the quake.
43:54It is possible that everything will be rebuilt according to future research.
43:58The cost will be huge,
44:00and the worst case scenario is that the building will be driven into the seabed.
44:08Mr. Kawasaki, manager of the building,
44:11was under pressure to make a decision.
44:18It might cost three billion yen.
44:22I knew Mr. Takeuchi's face and worked with him before.
44:27I can't put my feelings on his shoulders
44:31and make a decision based on my experience as a manager.
44:36I can't do that.
44:43In mid-September,
44:45Yamashiro Onsen is located about two hours' drive from Kinpaso.
44:50Yamashiro Onsen.
44:54Here is the Yukai Resort, Saichoraku.
45:11Mr. Takeuchi was assigned to be the manager.
45:17I haven't been to the site since January.
45:22It's been eight months.
45:26It's fun, but I can't help it.
45:29The site is interesting.
45:36Mr. Kawasaki came to the site.
45:47Can I sit here?
45:49Sure.
45:55The site will be opened on May 1st.
45:59Is it decided?
46:01Yes.
46:03Congratulations.
46:12According to the survey,
46:14if only a part of the old building is demolished,
46:18the site can be restored.
46:24The expectations of employees,
46:26local people,
46:28and reconstruction
46:31are what Japanese people expect.
46:33Thank you for thinking so.
46:44November has come.
46:52Mr. Kawasaki came to the site.
46:56There is no one here.
47:01He has a new ambition.
47:15The truck is always running for you.
47:25Realize's truck fund supports the basic power of Japan.
47:30The future is now.
47:33Realize Corporation
47:45Thank you for your cooperation.
47:48We will continue to work together.
47:51We are looking forward to your continued support.
48:11We are looking forward to your continued support.
48:24We will continue to nurture it.
48:31nourish to balance, CalorieMate
49:06Keizu Denki
49:07Anshin Passport has an app!
49:09Download and sign up for a 500 yen coupon!
49:11In addition, with appreciation for using the app,
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49:21Oh, you're so kind, Boo!
49:23Of course, I'm polite!
49:25What are you doing?
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49:28So, did you understand?
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49:30Ask me anything!
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49:32New products are cheap!
49:33Keizu Denki
49:36Let's watch TV programs and recharge our batteries!
49:39Tomorrow!
49:41At 6.30 pm,
49:42let's recharge Tetsuro Degawa's battery!
49:45Is it fun to ride a bicycle in the rain?
49:48No, it's not fun.
49:52At 9 pm,
49:53in front of Komaba Lighthouse,
49:55a city full of delicious food,
50:00at 10 pm,
50:01the beautiful giants are in the shape of Kimio Mishima's favorite garbage!
50:07Kawaji Onsen is located in the mountains of Nikko City, Tochigi Prefecture.
50:14In November, the autumn leaves are also colorful.
50:19Mr. Kawasaki is the executive director of Gensen Holdings.
50:24He came to a hot spring inn where no one is.
50:29This is the first property I bought in Oedo and Yukai, Gensen.
50:36As a symbol of integration,
50:39this inn is scheduled to open in February next year.
50:46Gensen Holdings aims to open 10 more in the next 3 years.
50:52Thank you very much.
50:56The two companies are integrated,
50:58and the culture is different,
50:59and the way of thinking is different,
51:01but I think it's a very good cycle.
51:15A special place where visitors can take a breath.
51:20A hot spring bathed in warm water.
51:24It may be a kind and hospitable culture
51:27that this country has nurtured over a long history.
51:32Connecting the hot spring culture, which is also a precious asset,
51:37Toward the dawn.
51:43Next time, the dawn of Gaia.
51:45There is a big shortage of high-quality ingredients in Trump's re-election.
51:50I think it will be a loss to the United States.
51:52It may be the end of eating cheap crabs this year.
51:56A chance to reverse the situation.
51:58The goal is cheap and delicious domestic wagyu.
52:02If it's at this price, I'd like to create a trend
52:04that all domestic beef is good.
52:07Japan's high-quality ingredients are challenging.
52:10This program was brought to you by Japan H.P. and its sponsors.
52:41I understand. That's why I can use it.
52:43Teletoe's economic media, Teletoe Biz.
52:46Check the situation in Japan and the U.S. thoroughly before the end of the year.
52:52Where and how do foreigners spend their money?
52:56Sunday, November 19th at 6 p.m.
53:11New York, U.S.A.
53:16New York, U.S.A.
53:33It's a small thing, but the feeling of that special time still remains.
53:41Smiling for 70 years.