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00:00YAKITORI
00:05Tender fat and aromatic aroma
00:12This is a popular menu in Izakaya
00:15and attracts many customers
00:19More than 600 stores
00:21They are the best in Japan in Izakaya chain
00:24They are Tori-kizoku
00:28Prosperous and delicious
00:30You can find anywhere
00:32Cheap and voluminous
00:35It was so delicious and so cheap
00:38I love Tori-kizoku
00:43All-you-can-eat
00:45Unanimous price of 370 yen
00:49With an excellent cost performance
00:51The store is crowded every day
00:55The one who built this giant YAKITORI chain
00:58is the founder, Mr.Tadashi Okura
01:04He founded the chain in 1985
01:06at the age of 25
01:08He started with a restaurant in Kyu-tsubo, Osaka
01:13He changed the menu in his second year
01:15What did he sell?
01:17I set a goal of opening a chain nationwide
01:19I wanted to open a new market
01:23Why don't you try?
01:25What?
01:26Are you sure?
01:28The cost of opening a chain is twice as much as before
01:32If you succeed
01:34It will be a boost to your growth
01:37He overcame the pandemic
01:40In his recent calculation
01:42He recorded the best sales and sales profit
01:47What is the reason for this?
01:49When the camera is in front of the store
01:55What was going on in the kitchen?
01:59The first TV interview
02:01What was the experiment in the lab?
02:09In the studio
02:10Quiz battle with new products
02:13I want to guess
02:15He changed his company name to Eternal Hospitality Group
02:22What is the world strategy of Japanese YAKITORI?
02:28The success story of the Kansai leader
02:34Let's welcome the leader
02:36Eternal Hospitality Group
02:38Mr.Tadashi Okura
02:40Please come in
02:45Please take a seat
02:47The logo of Eternal Hospitality Group
02:50It's red, so it's a red tie
02:52That's right
02:54I thought it would be a yellow tie
02:58It was yellow before
03:00Really?
03:01The color of YAKITORI is yellow
03:04Have you been there?
03:05Yes, many times
03:07A month ago
03:08I teach at a university
03:10I go with students
03:12I want to eat YAKITORI after eating YAKITORI
03:14I want to eat YAKITORI
03:16I go to YAKITORI twice
03:21Have you ever been to YAKITORI?
03:24I'm sorry to the president
03:26I've never been there
03:28That's rare
03:32I've been working at a gay bar since I was young
03:36I go to YAKITORI when it's open
03:40I've been working at a gay bar
03:43After the store is closed, I go somewhere
03:46YAKITORI is closed
03:48I'm 50 years old
03:50I've never been to YAKITORI
03:53I only regret it
03:55It's your debut
03:57President Okura built a giant YAKITORI chain
04:01I'm glad to meet him
04:06Okura Tadashi was born in 1960
04:09His grandfather was a manufacturer of toys
04:12There was a toy factory next to his parents' house in Higashi-Osaka
04:20Tadashi often went with his father when he delivered toys
04:26You made a lot this time
04:28Yes
04:30I hope people who bought it will be happy
04:34That's right
04:36Hey, Tadashi
04:37Yes, dad
04:39It's a good business
04:41If you work hard, you'll make more money than others
04:44It's worth doing
04:46If you grow up, you'll do business
04:49Yes
04:53When he was in high school
04:55His mother took his successful relative out for a date
05:01Why do you think he succeeded?
05:05I don't know
05:07He worked when others were playing
05:12That's why he succeeded
05:15Tadashi, if you want to succeed, you have to work hard when others are playing
05:22I got it
05:25Tadashi's mother taught him how to succeed
05:33It was always in my head
05:36When I started working in society
05:39I felt that if I could work more than others, I would succeed more than others
05:48So I was happy to work more than others
05:52The weather for success
05:58When he was in high school, he started working in a beer garden
06:01He was entrusted with a yakitori
06:04As a result
06:08Sorry to keep you waiting
06:10Hey, brother
06:12What is it?
06:14Are you a high school student?
06:16That's right
06:18What is this yakitori?
06:23It's so delicious
06:28It's delicious, isn't it?
06:30I was going to say that
06:32And from Misegawa
06:36Okura, you learn how to work faster than others
06:39You're a high school student, but you're doing well
06:42I'll leave the work to you
06:45Keep that in mind
06:47Thank you
06:50Am I suitable for this job?
06:55He paid for the yakitori I cooked
07:02And he said it was delicious
07:07I thought it was strange
07:11I was moved
07:13I thought I could live an interesting life if I went to Okura
07:18This experience led Okura to a career in catering
07:24After graduating from high school, he enrolled in a cooking school
07:28And he moved to a hotel
07:32Okura worked so hard that he went home by last train almost every day
07:39He was an oasis in Okura's heart
07:44You're working again today
07:48Yes, a yakitori restaurant near his house
07:56Hello, boss
07:58What are you going to do today?
08:00I'm going to eat raw
08:03We're a married couple
08:06It was interesting to see the relationship between us
08:09So I went to listen to the conversation
08:13And it was the first time I ate yakitori while drinking
08:20I was moved
08:23The weather for success
08:27He opened his own restaurant
08:31Okura, a regular customer, helped him
08:39Okura, I have a favor to ask
08:43What is it?
08:45Would you like to open a restaurant with me?
08:51I'm sorry
08:54Okura, who wanted to work in catering, refused the invitation
09:01But one day
09:07I'm thinking of opening a chain
09:10I think I can do it with Okura
09:12Let's open a big chain
09:16Big chain?
09:19It's good to have a social impact
09:26I understand
09:28Let's do it
09:32Okura Tadashi, 22 years old, changed his job
09:36I was moved by the word big chain
09:42I want to have a social impact
09:46I want to do something bigger
09:48I was inspired by the word big chain
09:56I fell in love with yakitori
09:59Not because I like yakitori
10:01I fell in love with the size of his dream
10:05And I joined the yakitori industry
10:08It doesn't matter if the salary is cheap or not
10:12Let's open more restaurants
10:16I want to open a big chain
10:21Okura was the manager at that time
10:24He was involved in not only the development of the menu
10:26But also the contract of the property
10:30The restaurant expanded to 7 restaurants in 3 years
10:34But
10:36Boss, I have a great idea
10:40What is it?
10:42I want to make the price uniform
10:45There are no other restaurants like that
10:50Okura, that's impossible
10:53If the number of restaurants increases, the price will decrease
10:57Let's welcome the customers
11:00I don't agree with that
11:03I think we should leave the profit to the restaurant
11:09He had a lot of ideas
11:12But all of them didn't go as he planned
11:15He was frustrated
11:19You don't understand
11:21And
11:24In 1985, he became independent
11:27His goal was to become the best restaurant in Japan
11:30So he opened Torikizoku No.1 in Higashi-Osaka
11:35Why did you name the restaurant Torikizoku?
11:39I wanted to treat the customers like a noble
11:44I see
11:46The signboard is not like a yakitori restaurant
11:50It's easy for young people to enter
11:53There are a lot of restaurants that my uncle targets
11:56I think we should attract young people
12:01I want to make a yakitori restaurant that female customers want to go
12:05However, he had a hard time for a year
12:09While he was struggling, his father came as a customer
12:17Well, this is how it goes
12:22My father worries about the sales
12:26This is not good
12:29I didn't want to do this until the restaurant opened
12:37Here is a quiz for Naja
12:41I have been out of business for a year
12:46I will introduce a strategy
12:49What is it?
12:51Please answer in 10 seconds
12:54Akajibankai
12:56According to the previous VTR, the price was the same
13:03What is the answer?
13:06No matter what you eat or drink, it's all 250 yen
13:12From now on, Torikizoku will be all 250 yen
13:18Torikizoku adopted the price that could not be realized in the previous restaurant
13:26At that time, it was 250 yen
13:29This became a big name for Torikizoku
13:34The weather for success
13:39Torikizoku increased the store by narrowing the residential area to the suburbs
13:45In 2003, the business was in trouble
13:48There was a stagnant mood in the company
13:51So Okura came out to bet
13:55Let's bet on Dotonbori
13:57What?
13:59Is it okay?
14:01The cost of the store will be doubled
14:04If you succeed in Dotonbori, it will be a boost to your growth
14:10He decided to open a store on the 3rd floor
14:15It was the first time to open a store on the 2nd floor
14:20It's a game
14:23I wonder if the customers will come to such an open-air restaurant
14:28However, the building itself is a very good location
14:34Everything is a restaurant
14:37The building itself has the ability to attract customers
14:44If you know our existence and goodness
14:48I think the customers will come
14:54This bet was a big hit
14:56The success of Dotonbori store accelerated the store to the suburb
15:01In 2005, he went to Kanto
15:04In 2007, he opened 100 stores
15:09However
15:12Did you get a job?
15:15Not yet
15:17If so, why don't you go to my company after graduation?
15:22I'm grateful
15:25But my parents objected to my decision
15:30I'm really sorry
15:33I see
15:35It can't be helped
15:40It can't be helped
15:42However, there is no way to improve the reputation of the restaurant industry
15:51President Okura's goal is the rise of the stock market
15:55In 2013, he increased the number of stores to 300
15:58Next year, he achieved his goal
16:02We often think that the social status of the industry is low
16:08So I want to raise the status of the industry
16:11Before that, I want to raise the status of my company
16:14Then I will aim for the rise
16:17That's what I felt
16:20In May of this year
16:22He changed his company name to Eternal Hospitality Group
16:26In July of 2024
16:29His net profit exceeded 2.1 billion yen
16:32It was the highest in the past
16:34I wanted to show that I was serious about going abroad
16:43So I decided to change my company name to Eternal Hospitality Group
16:52I value it very much
16:57On the day he changed his company name
16:59He announced that he bought a restaurant in Los Angeles
17:04After that, he established a local food company in Taiwan
17:09He also established a small company in Korea
17:12He is preparing to open a restaurant in Asia
17:15The global company Eternal Hospitality Group has already started
17:23When I was a child, my mother told me
17:29When everyone is playing, if you work hard, you will succeed
17:35I think most children are told by their parents
17:41When I was a child, I was told that
17:44But I didn't care about it and just played
17:48I kept it in my mind
17:51I always kept it in my mind
17:54I felt the seriousness of the president
17:58I felt that was the basis
18:03My grandfather was like that
18:05Most of my relatives were self-employed
18:10So I had a close relationship with the business
18:14The casual food called Tori and the noble
18:20It's a sharp connection
18:23I want to take good care of my customers
18:26In the movie, there is a scene where I fight against a noble
18:32I had that impression
18:35I think that's how important the noble is
18:39I want to take good care of my customers
18:42That's how I got the idea of the noble
18:45When I think of the Tori noble, I think of young people
18:49I want to make a yakitori restaurant that doesn't have a traditional image
18:53When did you come up with the price of all the dishes?
18:57When I was 20 years old
19:01I used to go to a restaurant called Robata
19:04It was 230 yen
19:07I was a big fan of the restaurant
19:11I thought I should open a restaurant someday
19:15I thought I should open a restaurant someday
19:20I was just copying
19:23It was the bubble era
19:25It was a time when you could go even if it was expensive
19:28It's amazing that you did it
19:31It's a great declaration
19:33The drink was also 250 yen
19:35The beer was also 250 yen
19:37It's amazing
19:40My favorite, Torikama-meshi
19:43Torikama-meshi is about 3 servings
19:47It's 370 yen
19:49It's a little big
19:51Are you overdoing it?
19:54I'm overdoing it
19:56Gradually
20:00Did you have a prize for your appearance in Dotonbori?
20:04Did you have a prize for your appearance in Dotonbori?
20:06To be honest, it's half and half
20:09Until then, I came to Osaka as a local
20:13Dotonbori is a national chain
20:16Dotonbori is a national chain
20:19I wasn't sure if it would work
20:25Did you open the lid and go smoothly?
20:28It was a rocket start
20:30It was a rocket start
20:33Is that so?
20:35It was a rocket start
20:37To be honest, I thought it wouldn't work if it was 5 bottles
20:41Half and half was sold out easily
20:45I see
20:46I thought I should have opened earlier
20:49The president is writing on the entrance of the store
20:54Did you write it yourself?
20:56I wrote it with a brush
20:59The notebook is small
21:02Did you come up with this design?
21:06I thought it would be interesting
21:08I thought it would be interesting
21:09So I wrote it myself
21:10I'm curious
21:12I'm curious
21:13I'm sure it's written in the president's office
21:15No, there is no president's office
21:18It's our free address
21:21I go to work every day and change where I sit
21:25Is that so?
21:26You can sit anywhere
21:27Where did you write this?
21:29I wrote it on the desk
21:31Really?
21:32There are times when you fail, right?
21:34No, not anymore
21:36Really?
21:37I try not to know even if I fail
21:41Maybe this notebook is small, but it's a failure
21:46There are almost all seats in the store
21:51There are many young customers
21:57Why do you choose Torikizoku?
22:00It was so delicious and cheap
22:03The atmosphere is good and the cost-effectiveness is good
22:07We are students, but I think it's cheap
22:13The most popular opinion is the cheap price
22:17Torikizoku has yakitori, one dish menu, rice and drinks
22:23All of them cost 370 yen including tax
22:29This is one of the reasons why it's popular
22:35How do you maintain this price?
22:39The hint is in this menu
22:43There is no food other than chicken, such as beef, pork and fish
22:48Reporter Ando from Nihon Keizai Shimbun
22:52Torikizoku only uses chicken as the main ingredient
22:57This allows us to reduce the number of ingredients we need
23:01As a result, we can increase the amount of ingredients and reduce the price
23:07In addition, it also reduces the cost of the store
23:12Torikizoku has 3 stores
23:16When we go to the office building in front of the station, we often go to the basement floor
23:23It's because it's cheaper than the first floor
23:27There is a hint that it will be disadvantageous to the customers
23:32There is a dominant strategy to compensate for this
23:37By focusing on a specific area, we can compensate for the cost
23:43On the other hand, sometimes they put a lot of effort into it
23:48When they look around the store in the afternoon, they are preparing for business
23:55In Torikizoku, each yakitori is skewered by the staff
24:03Torikizoku is a fast-growing store
24:07When we put our hands into it, the speed of decarbonization increases
24:12I think it's better to skewer it at the store in front of the customer's mouth
24:17We prioritize efficiency and cost-effectiveness
24:22Torikizoku has more moisture than pork and beef
24:27Torikizoku is easy to burn, so we buy it raw
24:32By cutting and skewering the necessary amount at each store, we can keep the freshness
24:38Considering the cost, it's inefficient, but it's a commitment that can't be given up to keep the quality
24:48And there is another point that is particular about deliciousness
24:53The staff came to Osaka factory in Naniwa
24:57Where are they going?
25:00This is the factory of Torikizoku sauce
25:04What's inside?
25:09Torikizoku
25:21This is the factory of Torikizoku sauce
25:25The sauce that is essential for yakitori
25:31In this factory, they make the sauce that is used in more than 600 stores around the country
25:37We light the fire at 10 in the morning
25:40We season from 3.30, so it takes about 5.5 hours
25:44We put apples, onions, carrots, ginger, kelp, and chips
25:53We use domestic ingredients for food
25:59In the case of chain stores all over the country, the sauce is sold to food manufacturers for business
26:07But in Torikizoku, we make it ourselves to keep the quality
26:12We deliver it to stores all over the country every day
26:15Can you bring this to Hokkaido?
26:17The point of cutting the cost and the point of commitment are made clear
26:21It's cheap and delicious
26:25What time do you open?
26:27If it's an early store, we open at 10 in the morning
26:31The opening time is 5 o'clock
26:35The bigger the store, the more sales
26:42There are about 1,000 stores
26:46We separate sales and preparation
26:50You're in charge of preparation
26:53So you can't do lunch sales
26:56Is it okay to show the secret sauce?
27:00I didn't know there were so many ingredients
27:03Is it okay to say something?
27:06Isn't that a company secret?
27:08The amount of ingredients, seasoning, time, and fire
27:13It all changes
27:16I wanted to ask the president
27:18The sauce is made in the central kitchen
27:22Does the sauce taste different depending on the store?
27:28I think it's completely different
27:32Because we make it on the spot
27:39The way it's made
27:41For example, it's where the skin comes out
27:44The busier the store, the more sauce
27:49In my opinion, the more free the store, the more delicious the sauce
27:54I see
27:57Because you let it sit
28:00Just the sauce brought from the factory
28:03I don't get on the bus
28:06The more you use it at the store, the more mature it is
28:10I see
28:11Then I'll go to a less popular store
28:14The president said that
28:17The busier the store, the more delicious the sauce
28:22It's delicious
28:25Now, one stone, two birds
28:27The sales ranking quiz
28:35We'll give you three quizzes about the top 5 products
28:39If you get one right, you can eat the products
28:43If you get one wrong, you can't eat the products
28:48What kind of sauce can you eat?
28:53What kind of taste will the new product be?
29:00Let's go
29:02The sales ranking quiz
29:06The 5th place is sand fishing
29:09It has a crunchy texture
29:14The 4th place is French fries
29:18It goes well with the butter sauce
29:23Next is
29:25The 3rd place is Tsukune cheese
29:28Here's the quiz
29:32If you've been to Chorikizoku, you'll know
29:37Tsukune cheese
29:40What ingredients are mixed in Tsukune?
29:44A. lotus root B. shiso
29:47Which is it?
29:52Tsukune cheese
29:55What ingredients are mixed in Tsukune?
29:58If you've eaten it, you'll know
30:02Even if you haven't eaten it, I think this one is better
30:09Let's open the answers
30:15They chose B, shiso
30:18I'm sorry, everyone was trying to eat it
30:22That's right
30:24Lotus root has a crunchy texture
30:29I thought it would be good, but I thought it would be better to add cartilage
30:35I think it goes well with shiso
30:39President Okura, please announce the correct answer
30:42It's B, shiso
30:45You can eat it with this
30:48You can joke about the rest of the quiz
30:53Next is
30:55Let's skip the 2nd place and start with the 1st place
30:59Do you know the 1st place?
31:03It's this
31:04Chorikizoku's famous Momokizoku-yaki sauce
31:08Big size menu is the best
31:14Here's the 2nd question
31:16Momokizoku-yaki has something special
31:21What is it?
31:24What is it?
31:26Let's think about it together
31:34Chorikizoku's famous menu, Momokizoku-yaki
31:37What is it?
31:42There's something special
31:46I thought it would be good to joke about it, but I want to guess
31:53I want to guess
31:55Let's see the answer
31:59All 3 of them have different answers
32:02Naja, what do you mean by adding a lot of sauce?
32:06When you eat the first bite, you need to add more sauce
32:11You need to make the taste stronger
32:13You need to make the taste stronger
32:16You need to make the first bite bigger
32:20You need to make the first bite bigger
32:24Mr. Okura, please tell us the answer
32:27You need to make the first bite bigger
32:29That's right!
32:31That's right!
32:33I didn't know he had such a good idea
32:36I'm glad that he made it bigger
32:40It's related to the shade of the grill
32:44The shade is weak in front of the skewer
32:47The shade is weak in front of the skewer
32:49When you hold the skewer, it's heavy in the far side
32:53It's heavy in the far side
32:56That's right
32:58The center of gravity is far away
33:00It's a good idea
33:02To make the chicken fat soak into the green onion,
33:08I put the skin and green onion together
33:14Mr. Okura, please tell us the answer
33:20The second place is...
33:23What is it?
33:25It's popular among women
33:27It's popular among women
33:29But it's the second place
33:32It's the second place
33:34I want to get it right
33:36It's the second place
33:38Let's open the clip
33:40The third place is...
33:42Mr. Ushikubo, who is a marketing expert,
33:45has a different answer from the other three
33:49It's a soft sweet potato
33:51I love it, too
33:53I watch everything people order
33:57I think many women order it
34:02I thought it was a Japanese style chicken potato salad
34:07I thought it was a Japanese style chicken potato salad
34:12I thought it was a Japanese style chicken potato salad
34:16It's my first time to have a heart
34:19Women like love flowers
34:22While eating the first heart,
34:25I eat my boyfriend's heart
34:29It's soft, so I can eat it easily when I'm full
34:34I just came back from abroad
34:37I kept saying I wanted to eat this
34:40I asked four people to share it
34:44Did you get it?
34:50The second place is...
34:54What did the women order?
34:58It's a soft sweet potato
35:02Break the yolk in the middle and mix it
35:05It's soft and melts in your mouth
35:10Something is popular in this menu
35:14It's a home-made recipe
35:18Put a quail egg in the middle
35:21It's done
35:25It looks delicious
35:27This video has 240,000 views
35:31If you search on SNS, you can find a lot of recipes
35:37The second place is a soft sweet potato
35:42Did you get it?
35:45I did it
35:47It looks delicious
35:49It's soft and melts in your mouth
35:53It's a trend to reproduce
35:56I think so
35:58It's very popular
36:01I'm worried if it's reproduced
36:04I'm glad
36:07Let's try the menu
36:15It's soft
36:17It's juicy
36:20I'm impressed by the first bite
36:25The taste of green onion is good
36:30What does the new menu taste like?
36:40The outside is crispy and the inside is juicy
36:46I've never been there
36:51If you've never been there, how do you feel about the new menu?
36:56I'll eat it first
37:00Look at this
37:03It's luxurious
37:06This orange
37:13It's delicious
37:15The harmony of the juice and the softness of the egg is the best
37:24What is this?
37:27This is a new product
37:31It's novel
37:33It's good
37:35Rice is used for rice cake
37:37It's a good balance of rice and wasabi
37:47The big chicken thigh is put on the iron plate
37:51Press it from the top to remove excess oil
38:01What is he making?
38:04It's a hamburger
38:08It's a grilled chicken burger
38:12It's sold at
38:14Fushimi Inari Taisha, a tourist spot in Kyoto
38:19Toriki Burger
38:23It's a new burger
38:28It opened in Kansai last year
38:34The meat is fresh
38:38The sauce is made at the restaurant
38:47He's heading overseas
38:51How will the tourists react?
39:03There are other things to do in Tori
39:07We went to a restaurant called Yakitori Daikichi
39:15It's where Okura, the young president, used to go
39:21However, Daikichi is a restaurant run by the same owner as Toriki
39:26It's not a restaurant for tourists, but why?
39:32The secret is in the land
39:36He looks for Daikichi's restaurant
39:40He can't find it
39:44He has to walk for 9 minutes
39:49He's finally there
39:53After the success at Dotonbori,
39:55Toriki's business has increased
40:00Daikichi is a residential area
40:04Most of the customers are locals
40:08The size of the restaurant is different
40:11Toriki's restaurant is 70 to 80 seats
40:16Daikichi's restaurant is 20 seats
40:20How long have you been here?
40:22It's been a while
40:25It's been a while
40:27Is that so?
40:28Yes
40:29It's been a month
40:31I got to talk to my family here
40:34The kids have grown up
40:38I like the taste
40:40I feel like I'm here
40:42Toriki and Daikichi have more than 1,100 restaurants
40:47The difference in the business strategy
40:51Toriki's restaurant is trying to catch up
40:57The camera is at the important location
41:05What's going on at the research lab?
41:22The first TV interview
41:25What's going on at the Toriki's research lab?
41:30There's a man in a white shirt
41:35We have to make the food better
41:40That's why we're doing research
41:42They're doing experiments in the lab
41:49Two sets of chicken breast and chicken thigh
41:55One set will be cooked and cooled
42:00The other set will be
42:11Cooled by a machine
42:14Comparison of the two
42:17The meat juice comes out after it's cooked
42:23Cooled by a machine
42:29Cooled by a machine
42:33The moisture in the meat
42:37Affects the texture
42:40The moisture in the meat
42:42Makes the food soft and delicious
42:47Eternal Hospitality Group
42:49Launched a new business last year
42:52They sell yakitori for a limited time
42:58To find a way to keep the food delicious even when it's cold
43:02They're doing experiments every day
43:05The technology of freezing and thawing is evolving
43:10We're experimenting with that
43:13We're doing basic research
43:16Such as temperature management
43:22But the fate of yakitori is to be sold
43:28What do you think about that?
43:32The origin of yakitori was a great success for me
43:37It was my goal
43:40It was something I longed for
43:45So when I was asked to join the group
43:50I had a lot on my mind
43:54The last question
43:56What do you think is necessary for a leader?
44:02To have a big vision
44:06That's what you're good at
44:09You wrote it down
44:11To have a big vision
44:14We're aiming for 80,000 in the world
44:2080,000?
44:22We're at about 1,150
44:25We have 120,000 members
44:28We're at 1,200
44:31There are 8 billion people in the world
44:35We're aiming for 80,000
44:38That's a big vision
44:40We might be able to get a job overseas
44:47That's a great vision
44:49That's a big change
44:51Next episode
44:52President Takara Belmont and Yoshikawa Hidetaka
44:57Continue to create a new trend in the beauty industry
45:00What is the management philosophy of a 100 year old company?
45:04If you want to watch this show again, go to TVer or Osaka News