This is going to be a fun one.

We're actually in the embassy area right now known to be kind of a salaryman area here in Tokyo.

So what better place to take you behind the counter at the window shop than this place?

So it's about six o'clock in the morning so it's a little bit early but we're going to have to do this one a little bit different because in a way son has been cooking since midnight, that means we're going to have to help open up the store for more than 40 years, bento cano has been making delicious japanese handmade bento lunches at the affordable price of 600 yen.

That's about $4.50 at this value and quality.

It's no surprise every day that the customer lunch lines wrap around the entire block.

Good morning, this is the owner.

Yeah, it's cold today.

Tell me again when you started, you made all this already.

What what are you going to do next?

Apparently he originally worked as a japanese salaryman in the food industry during that time he learned that one of his coworkers, mothers was closing down her bento shop, recognizing the opportunity and a way to leave his office job.

He urged a lady to let him take over the business.

So how many do you need to make in total?

Holy Guacamole says that when he first started he could barely sell 50 bentos a day.

So every day.

He took account of what his customers liked and would then make adjustments to his cooking and many items to try to improve the results.

Finally, by his third month, his attention to detail paid off as the sales started to show growth.

So are you married back then?

So what does your wife do then?

What about kids?

Oh what the workers arrived?

Good morning.

Oh really?

You go to grad school?

Cool.

How old are you?

How did you get this job?

What do you study?

Science, You must be smart.

So what do you want to do in the future?

Okay so running a bento shop is a bit different than a regular restaurant.

Food served in bento boxes must be cooled down before plating.

Japanese, bentos are unique and that each one has a variety of main and side dishes to complete the set with each ingredient requiring time to rest.

Hence the 12:30 a.m. Start every day.

So what do you do when you're on?

Nice, are you good at it?

I see.

Can you eat the fish you catch?

Cool.

Where do you go driving?

What do you do there now?

He moves on to preparing the men.

Apparently she came many times early on to teach him which to this day, he's still grateful when he took over the bento business.

He didn't consider himself a chef at the same time working as a salaryman developing foods and having a close mentor who used to work as a japanese couple chef helped him understand the challenges ahead of him.

So he wasn't confident in the beginning, but hoped that through his hard work and perseverance over time he could master the skills required to create his own delicious bentos.

You ever gotten sick?

He says that for three weeks the shop was closed since he had gallstones.

So it means anytime he gets sick the shop is forced to close down.

Why don't you find something to cover for you?

So what do you like about working here?

There anything difficult about the job?

I see go this way.

Yeah.

Do you have any other hobbies?

Wow.

What car is that?

Is it vintage?

Looks like a two seater and wife.

He likes the car.

Isn't it cold in winter?

Your upper body?

Oh no.

Mhm.

All right.

Around eight a.m. 2.5 hours before open the plating finally starts with benton.

Did you ever think you were going to be a shop owner?

So what was your dream?

Really?

I wrote the JR Maglev the other day, so when I and why he works so hard, he says that it's never been easy for him.

He lost his mother in his teenage years and his father disappeared soon after that, having no relatives around to ask for help, he had to endure through this extremely tough time.

This is when he learned that he needed to work even harder to gain people's trust and to also be thankful for any kind of help he received from others from then on he knew to never take for granted any blessings he received a lot that'll keep them busy.

Two hours to open and now two more workers have arrived.

The workers have to make more than 700 before the lunch rush.

So this edition should speed up the process.

How long have you worked here?

What do you do after work and what do you like about this job?

Cool.

Before we continue on with this bento loveliness.

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So get $15 off your own authentic japanese snack box subscription from box to by using my code Palo 15 and link in the description While one worker is preparing the side dishes which are only 100 yen, about 75 cents.

Everyone else works on plating today's specials.

One important thing about Japanese, Bento shops is that they must be extra careful about food safety.

As mentioned earlier.

Bendel's are designed to be able to sit on the shelf for several hours without refrigeration.

So the food must be fully cooked in hallways and says one of the tricks to help food last longer.

It's a season, a little saltier than usual while being extremely careful not to overdo it.

How's everything?

No, you ever forget to play something.

Whoa, you're done.

So what you get by.

Okay, Hot molasses to workers have arrived.

It's 30 minutes just before open and you can feel the energy as a software quickly and efficiently to fill all the orders and plate the bentos, making sure not to make any mistakes.

How long have you been working here?

So you're pretty new.

What's the hardest thing about working here?

Are you a student to?

Apparently she works at an italian restaurant at night and she works here in the morning.

Having two jobs is no joke.

Damn.

Look how fast and efficient they're playing the bentos together, watching how they make the bentos.

You can tell how much work goes into each one, which is why I always disliked the japanese saying Ieyasu coro coro, you get what you paid for because although his 600 bentos, even in Tokyo are considered cheap.

He's dedicated his life to creating his own unique, affordable and high quality bentos that can satisfy even the heaviest eaters.

Yeah right in there at 10:30 a.m. The store finally opens going to the next jeezy louise e.

It's not even lunchtime yet, but there are customers already lined up while one worker manages the cashier and bags the orders.

Another worker handles the ongoing preorders while everyone else continues to play the bentos, they look super busy at the moment.

So let's go talk to the customers.

Hi, can I ask you some questions?

So do you come here often?

So what did you get?

What do you like it here?

It's that good.

Hello?

Can I bother you?

So do you come here often?

What are all these for you?

Do you have any recommendations?

Cool.

Thanks.

As a customer mentioned in a way son changes the menu every day.

So his customers have something to look forward to.

He particularly enjoys analyzing the performance of his previous bentos and creating new ones to see how popular it will be.

But ultimately he says that whatever bento he serves, he creates each one as if he'll be sharing it with his loved one.

So how are you holding up?

It's pretty inspiring to see how one man's passion and dedication over the years and fortitude to cook throughout the night has created a loyal following of customers and with trained and highly efficient workers together, they are literally able to create hundreds of bed does all just before lunchtime we can.

So the shop runs for rice cookers simultaneously throughout the entire day to keep up with the demand.

Using a special rice from Miyagi Prefecture known for its exquisite taste, especially when it's cooled down.

Even the rice at this shop was specifically selected by in a way son hot whistles.

Look at the line, it's a little past noon and the customer line literally wraps around the block by this alone.

You know the shop is doing something right?

I guess it's finally slowing down.

The store is still open but the workers are starting to clean in the back kitchen.

How was today?

Did you enjoy it though?

Nice.

How was it you still need to fry?

You do all the frying.

Is there anything you need to be careful of?

So it's critical for her to always have the food fried as it happened earlier.

She didn't predict the order correctly.

So there was nothing to play for a short period of time.

How's the sale so far So nice.

He reached his goal and even though it's 30 minutes before close, they're still cooking in the back in the waist and already start preparing for the next day, which usually has them working until five this evening.

So that's another one in the books.

If you want to visit this shop and experience it for yourself, I'll be sure to leave a link in the description.

So this was behind the counter at a local Japanese.

Let me know what you guys thought in the comments, like always everyone else with the channel, Check out the Tokyo merge.

If you have any questions about Japan or Japan travels, check out my discord community and if you guys want to see more videos like this or anything related japan, get that subscribe button in the bubble and I'll catch you guys in the next one.