Aired (February 18, 2025): Isang bangka na puno ng mahigit 100 piraso ng Japanese sushi, perfect para sa mga mahilig maghanap ng unique na food experience! Alamin kung paano lumalayag ang kita ng negosyong ito. Panoorin ang video.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
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00:00Today, I'm the boat.
00:04I answered the story.
00:06The plating is hard.
00:07Can I just eat it?
00:09And literally, a boat sushi.
00:12It's heavy.
00:14Do you want the art?
00:16The ride of the boat is almost 100 pieces of sushi,
00:19maki and sashimi
00:21that you can see floating.
00:31Graving for Japanese?
00:36I don't know if your cravings are not yet satisfied
00:40with a boat sushi.
00:42The Sushi Boat has 98 pieces of different kinds of sushi,
00:46maki and sashimi
00:47that can accommodate 12 to 15 people.
00:51That's why some celebrities are already onboard the Sushi Boat.
01:01The cast of Dambuhalang Adventure Series
01:03in the prime time of Lolo
01:05joined the Dambuhalang Banka of Sushi.
01:08The princesses of City Gale, Sofia Pablo,
01:12Sunshine Cruz, Rochelle Pangilinan,
01:15Jerry Gonzales, and Christopher Martin
01:18are also onboard the Sushi Boat.
01:22The captain of the boat,
01:23the owner of the business,
01:25the former member of Abstract Dancers,
01:27Javern Pasahol,
01:29and his wife, Monique.
01:31Before the Japanese restaurant,
01:34they started selling seafood in the market.
01:37We started as a retailer of seafood,
01:40fresh seafood from farmer's market.
01:43We supply for Japanese restaurants, hotels, catering.
01:47It came from my father.
01:49It's our family business.
01:51More than 30 years.
01:53In 2017, my father wanted to give up retail.
01:57I said, it's a waste to give up already.
02:00Why don't we try it first?
02:03From being a supplier of tuna, salmon,
02:06and other seafood in Japanese restaurants,
02:08they decided to study how to make sushi and maki
02:12and sell it.
02:13Who studied first?
02:15She studied culinary first.
02:17I said, let's focus on Japanese.
02:19Since we got to know Sashimi, let's continue.
02:21We did formal training.
02:24Javern and Monique,
02:26you're teaching Javern.
02:27Let's start with the basics, California Maki.
02:30Do we really need Japanese rice?
02:32Yes.
02:33Because it's sticky.
02:34And the taste is different.
02:35So, ordinary rice is not allowed here?
02:37Yes.
02:3850 pesos per kilo?
02:41First, put rice in a nori sheet.
02:45Am I okay to wear this?
02:47It's okay.
02:49Next, turn it upside down and put the fillings.
02:52We'll roll it.
02:54How do you roll?
02:55Like this.
02:57When you roll it,
02:59just press it.
03:01And then, press again.
03:02A little bit more.
03:03Ta-da!
03:05It's so fat.
03:08If you try this, you'll get fat.
03:10It's big.
03:11Cut it.
03:12Plate it.
03:13Put the sauce.
03:14And this is our California Maki.
03:18Is it past?
03:20It's not over yet.
03:21Later, we'll assemble a 98-piece sushi boat.
03:25So, it's sticky, right?
03:27Yes.
03:29Watch out!
03:32After selling in the market,
03:34they decided to sell online.
03:36They sell sashimi,
03:38made packaging,
03:40and put soy sauce and chopsticks.
03:42So, it's ready to eat.
03:44They invented affordable sashimi.
03:47We started online.
03:49If it's just a piece of salmon,
03:51I think it's around P3,000.
03:53Then, we earn almost double
03:55what you can earn from a whole salmon.
03:58We continued.
04:00Because of their strong online sales,
04:03especially during the pandemic,
04:04this is where they decided to build a Japanese restaurant.
04:08After more than 3 years,
04:10they already have 11 branches.
04:13They have 4 branches,
04:14while the franchise has 7.
04:16Even though there are many restaurants,
04:18they still don't let go of the position in the market
04:21inherited from Monique's father.
04:23It's a big help that they are the supplier of the seafood
04:26that they use in the restaurant.
04:28The turnover of the products
04:30since we are a direct supplier and retailer is fast.
04:33Our advantage as a direct supplier
04:36is that our costing is lower.
04:39So, we can produce high-quality affordable sushi.
04:44Enough talking.
04:46Let's build a sushi boat.
04:48It's hard to do this.
04:50It's really hard to do this, ma'am.
04:52The plating is hard.
04:54It's like you can just eat it.
04:57There.
04:58It doesn't fit.
04:59The ship is overloaded.
05:02Will you put everything in there?
05:04Yes, ma'am.
05:05There's no space left.
05:10This really has an art.
05:11Yes.
05:12Okay, finish it.
05:14After putting all the sushi, maki, and sashimi on the boat,
05:18we'll put the toppings.
05:20It's over when you put it like that.
05:23It's hard.
05:24While you're putting it,
05:26it's hard to make it beautiful, right?
05:29Like that.
05:30I like that.
05:32I like that.
05:33It's beautiful.
05:34It's like a garden.
05:39Here it is.
05:41It's really heavy.
05:43It's like you're carrying a person, ma'am.
05:46You can buy a big sushi boat for Php 3,899.
05:51There's a smaller version with 31 pieces
05:54that costs Php 1,349.
05:59If there's a celebration at home,
06:00they also have a take-out boat
06:02so you can still feel the food on the boat
06:05with your family or friends.
06:07This is really delicious.
06:09It doesn't just look good.
06:10The salmon, the sashimi, and the sushi are all fresh.
06:14It's really a feast.
06:15You can't resist it because it's huge.
06:18The taste is not cheap.
06:20We're into sushi,
06:21so when it comes to these things,
06:22we can really differentiate
06:24if it's quality or if it's just cheap.
06:28This is good.
06:30People's response to their product is good,
06:32that's why it's profitable.
06:34In a month,
06:35in a Japanese restaurant,
06:37the Jam House of Sushi,
06:38you can earn Php 6,000.
06:40That's clean.
06:43One of the best things we have
06:46is that we can provide jobs to the majority.
06:49Before, we were just a few,
06:51from four or three.
06:53Now, we're almost 160 plus.
06:57Because of the business,
06:59they were able to build their own houses and cars.
07:02Don't give up right away.
07:03There are challenges,
07:05especially when you start a business.
07:07It's not that easy to start a business.
07:10You have to be successful right away.
07:12You have to be patient,
07:13you have to think,
07:14you have to do everything.
07:15The time will come,
07:16you will also get the right seasoning
07:19for what you want to happen.
07:22For those who are trying to start a business,
07:24even if it's challenging,
07:25don't give up.
07:27So that the business you're aiming for
07:29won't collapse and continue to flourish.
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