All Episodes 2006 - 2024

TV-G

A behind-the-scenes look at the comedic career of the boke side of the Downtown duo, Matsumoto Hitoshi. It shows a different perspective on Matsumoto’s comedian life, being serious, professional and focused in order to deliver quality laughs to the audience.

Shintaro Hayashi is a prosthetist and orthotist. He helps people who have lost parts of their bodies due to unexpected accidents by creating authentic-looking artificial fingers, ears, hands and feet. He creates extremely lifelike prostheses made of silicone resin that are indispensible part of these people's lives. This program portrays how seriously Hayashi dedicates himself to his profession.

Robot researcher Yoshiyuki Sankai created the world's first cyborg-style robot. The robot reads electrical signals sent by the brain when it wants to move a muscle, and interprets them as an instruction to move. The robot can instantly carry out the kinds of complex movements made by human beings, and it's attracting a lot of attention as a tool for physiotherapy. For those with spinal injuries or stroke-related paralysis, wearing Sankai's robot can restore a sense of moving one's own limbs, which can, in turn, help to improve nerve function, even in cases where physical recovery was previously considered impossible.

Takeru Furuta, age 75. They call him the King of Cleaners. How good is he? Individual customers use his services, of course, but so do department stores, luxury brand boutiques and even other cleaners! The most challenging cleaning jobs from around Japan are sent to him. Using an arsenal of advanced cleaning methods, Furuta and his team rejuvenate these wardrobe treasures to like-new condition. Whenever he works, he always remembers that his customers have entrusted him with precious memories. Every piece of clothing has a story. Furuta revives not just garments, but the memories within.

He has amazed the world with creative endeavors across a stunning range of media and venues: figure skating exhibitions, concerts for pop supergroup Perfume, video for Tokyo's 2020 Olympic bid, high-profile TV commercials and much more. He is Daito Manabe, and his philosophy for creative expression is extremely simple: Do stuff nobody else does.

The Number 83 Saga Myojin Maru has landed the biggest annual haul of skipjack tuna four times since 2004. This boat's captain is Manabu Myojin. Skipjack tuna swim a different route every year, making them difficult to find. Myojin uses unique methods to track them, studying tidal currents and sea temperature. His detailed analysis and hi-tech equipment have opened up new fishing grounds and led to record-breaking catches. His bold, trailblazing spirit has other captains and fishing researchers calling him a genius.

Kyogen is a world-famous Japanese comedic stage art, and actor Mansai Nomura embodies that tradition. Many kyogen pieces skewer the powerful from the perspective of the common man and paint amusing portraits of human desire and vanity. Born into the venerable Nomura kyogen family, Mansai began acting career at age 3. His life was "fated", and even now his artistic path appears endless. People are bound by their past. Mansai will continue to use the skills he acquired in his childhood training. His strong resolve and pride are evident as he continues to explore the life of a kyogen actor.

It was 13 years ago that the iPod digital music player took the world by storm. The eye-catching shiny metal case of this iconic device catapulted metal polisher Kazuo Kobayashi, who applied the mirror finish to the device, to fame in the manufacturing world. You would never guess from the look of his small factory, surrounded by rice fields in rural Niigata Prefecture, that he is booked solid with orders from all around Japan for polishing medical devices and other precision components.

"I want to have this precious garment fixed". Requests to restore damaged clothing pour in from around Japan to Takao Matsumoto, a wizard of the art known as "invisible mending". The technique involves removing threads from the pockets and hems of damaged items, and using them to make repairs. In a career spanning 55 years, Matsumoto has even worked on synthetic fibers and leather. Such materials can't be fixed using conventional invisible mending methods, but Matsumoto uses his precise and detailed skills to make them like new.

It is now 40 years since Japan's postwar construction rush, but a lack of earthquake resistance, and buildings falling into disrepair have recently triggered a new rush - this time in high-rise demolition. It was against this backdrop that Hideki Ichihara developed a new method of deconstruction that solves the issues of noise and dust associated with more conventional demolition techniques.

Airports, train stations and buildings: In places where lots of people gather, cleaning staff play an invaluable role.

30% of Japanese households have a pet, making veterinary medicine a booming field. One vet who has won the absolute trust of countless families is Motokazu Hasuoka. The clinic he runs is small, but it draws dozens of people and their precious pets each day - often, the animals' cases have been called hopeless by other vets. Hasuoka gives care to a wide range of furry and feathered patients, no matter how small, from cats and dogs to hamsters and baby chicks. Hasuoka's strength is his careful examination procedure, which leads to astute diagnoses. He takes his time feeling each pet all over, checking breathing rhythm, body temperature and whether any internal organs are swollen. When he notices something unusual, he works to get to the bottom of it. By not rushing his examinations, he can make the best recommendations for treatment.

This episode focuses in on Paul Smither, a garden designer from England who's popular in Japan. Smither's gardens are filled with lively plants and trees, season by season. He uses no agrichemicals or chemical fertilizers, drawing instead on plants' natural strengths. As a result, his gardens have been praised as "more natural than nature itself".

Every year, 30,000 people in Japan die from liver cancer. Tadatoshi Takayama has performed more operations than any other liver surgeon in the country, completing 300 per year.

A global boom in Japanese cuisine has put the spotlight on Japan's super-premium wagyu, literally "Japanese beef". Many acclaim Miyazaki beef as the finest wagyu, and one producer of Miyazaki beef in particular has been hailed as the "god of wagyu": 52-year-old Hidetoshi Kamada.

Hitoshi Ishihara, a chef in Kyoto, has been awarded 3 Michelin stars in 6 of the past 7 years. His 15-course meals, prepared in the kaiseki tradition of Japanese haute cuisine, are a kaleidoscope of the finest ingredients, season by season.

Japan's publishing industry is slumping, but the country's number one women's fashion magazine still boasts a huge readership. Its editor-in-chief is Asako Imao. She revolutionized the market with special features for housewives and moms like "Fall Fashion for the Grocery Store" that offer realistic advice mixed with stylish tips. Here's a behind-the-scenes look at how Imao, herself a mother of one, creates content Japanese moms love.

Removal expert Hideo Ito. He specializes in the complex operations of international moves. Everything is classed as an import, and every country has different restrictions on content and volume, so Ito needs a wealth of knowledge.

When elderly people already weakened by age suffer a stroke or develop aspiration pneumonia, they may be told by their doctors that eating is no longer an option. That's where a Japanese nurse named Tamami Koyama steps in. She's an expert in helping patients with difficulty swallowing recover the ability to eat.

Veteran childminder Chieko Nojima has won a lot of attention for her revolutionary methods. She is a leading proponent of inclusive childcare, a philosophy where children of all ages and abilities are grouped together. Her methods can also provide plenty of inspiration for firms looking for new ways to develop their human resources. Assigning children to a mixed group, she gently guides them towards their own solutions to whatever problems may arise. What happens at the start of a tough new term?

An NGO founded after the 1995 earthquake in Kobe Prefecture, Japan provides relief to disaster-hit areas overseas. The man leading these efforts is Masamichi Yoshitsubaki. He listens intently to people in areas that are difficult for aid to reach, to find out what they truly need.

Fumio Usui is Japan's top maker of prosthetic legs, and a key figure in the world of para sports. But Usui doesn't just cater to elite; he also crafts prosthetics to snugly fit the bodies, and lifestyles, of ordinary people. From limbs finely tuned to the needs of clients who want to play sports, to designs that enable their users to wear high heels with confidence, Usui has built his reputation on providing devices that turn amputees' hopes into reality.

Eiji Teramoto, an employee in the Ohnan Town Office in Shimane Prefecture, is drawing attention from local officials around Japan. More than 40% of the 11,000 townspeople are elderly. Depopulation is a serious concern, but he's helped keep the population stable for 3 years running. He's achieved this through local revitalization projects centered on the concept of gourmet dining. By highlighting the town's unique products and cuisine, he's attracted both tourists and new residents to Ohnan.

The seaside town of Fujisawa, Kanagawa Prefecture, is home to a remarkable care facility that has recently found its way into the national spotlight, as it specializes in helping sometimes-difficult dementia patients to enjoy rewarding lives.

39-year-old startup CEO Hiroshi Michiwaki is in constant demand from leading companies. His inventions cut through Gordian knots with a simple reexamination of the facts. A screw he invented stands up to any shock and there are hopes it will be used in space. Another product absorbs noise on a highway by using a series of carefully calculated angles to reflect sound.

Yasuhide Kadogawa, Fish Shop Owner Fish shop owner Yasuhide Kadogawa is affectionately known to customers and friends alike as "Mr. Cat". He's also a keen judge of seafood who's passionate about research. When he spots something unfamiliar at the market, he buys it and immediately looks it up. If he's still puzzled, he turns to a university professor who's a friend for help. Kadogawa says improving his understanding of habitats and behavior helps make his assessments more accurate. And he's enthusiastic about sharing his wealth of knowledge with the next generation. He makes time to visit clients and offer suggestions to young chefs about the most delicious ways to prepare fish. More than a few customers entrust Kadogawa when they plan special menus. "Unless we pass down Japan's culture, it can't be preserved". With these words, Kadogawa is nurturing knowledge about Japan's fish-based food culture.

Hiroyasu Shoji, Lighting Designer Meet Hiroyasu Shoji, a world-class lighting designer who switches off the dazzle in favor of "comfortable darkness". Through meticulous planning and masterful creative instincts, he crafts interplays of light and shadow that soothe the soul. Japan's Great East Japan Earthquake resulting tsunami led to power cuts and conservation that dimmed the lights of Tokyo - and Shoji's belief in his profession, until a visit to a remote tropical island renewed his sense of purpose. 5 years later, in the autumn of 2016, he sets out to turn a shuttered shop in a historic but fading town into a glowing beacon of hope and revival.

The Masters of Tsukiji Market We focus on some professionals and the challenges they encounter at the world-famous Tsukiji Fish Market in Tokyo. Among them, Hitoshi Fujita (60) is a seasoned Chinese chef who's relatively new to Tokyo, and a self-described Tsukiji "novice". His goal is to secure the best seafood for his guests, but will he succeed? Chef Toru Okuda (47) is said to have mastered the essence of Japanese cuisine. We follow him to Tsukiji as he takes on a new and demanding ingredient - the wild tiger puffer fish. And meet 53-year-old broker and wild tuna expert Hiroki Fujita. He says the feel of the flesh in a tuna's tail tells him instantly if it's good.

Yoshihiko Oshima, Architect Turning 1960's apartment buildings into hot properties, Yoshihiko Oshima (46) is an architect who's in great demand in the world of renovation. He's revitalized all sorts of aging buildings around Japan, including disused housing complexes. He says that if you just try to renovate a property to be trendy, sooner or later it will begin to feel old again, so he adopts a fresh approach that's attracting attention in Japan, where empty homes and apartment units are on the rise. Oshima has even tackled the challenge of bringing out the unique character of buildings on a city-wide scale! His work is rejuvenating the bonds of community.

Noriyuki Hamada, French Chef In a high-rise building in central Tokyo is a premium Japanese-style inn where the head chef is 41-year-old Noriyuki Hamada. In 2013, he took third place at the world's most prestigious culinary competition, becoming the first Japanese to win a medal. And he continues to attract international attention. In Hamada's cooking, high-end fare such as foie gras and caviar are nowhere to be found. Instead, he uses atypical ingredients such as shiitake mushrooms and carp to dream up exquisite culinary creations. Hamada's original and creative menus don't originate with flashes of genius. He learns everything about his ingredients, turning out astonishing dishes by trying out various pairings and cooking methods hundreds of times. "Everyone else just zooms ahead like a jet plane", he says. "But I crawl forward one step at a time. People like me who lack good taste and talent have no choice but to advance step by step. I think only of what's right in front of me, and how delicious and enjoyable to eat I can make it. All I can do is keep trying. That's my only talent".

Taketoshi Ozawa, Home Care Physician Gravely ill individuals who want to spend their final days at home - making this wish possible is home care physician Taketoshi Ozawa. He coordinates with other professionals from more than 160 businesses, including care managers, home care support services and home care nurses to orchestrate 24-hour care and support for patients afflicted with a variety of illnesses, and their families. When working with patients, Ozawa's listening techniques are particularly noteworthy. Rather than relying on intuition, his approach incorporates teachings from clinical ethics and other fields. He devotes almost 1 hour per consultation, but the time is not spent only on addressing medical issues. Instead, Ozawa devotes a lot of effort to drawing out his patients' concerns and wishes, and those of their families. When a patient is terminally ill, even doctors are powerless. But Ozawa accepts and values this. "I don't want to forget the feeling of wanting to help", he says, adding, "I may be powerless, but I'll be by my patients' side".

Katsura Yamaguchi, Auction Specialist Christie's is one of the world's leading auction houses, and Katsura Yamaguchi works with them as a specialist in Asian art—Japanese art in particular. His job is to scour the world for extraordinary items that can be taken to auction. Steering clear of the fakes and forgeries that circulate in the art world, he makes the rounds of a personal network of dealers and collectors. Even when no specific deal is in the offing, he is constantly on the lookout for artworks hidden from the public eye. For Yamaguchi, information is everything, and his treasure hunting is a vital way to uncover new facts. We go behind the scenes in the secretive world of high-stakes art auctions.

Takeshi Yamashita, Tofu Craftsman Takeshi Yamashita is the 5th-generation owner of a small tofu shop founded 145 years ago that sells to households and department stores. Yamashita uses only natural nigari coagulant, creating a tofu with a rich soybean fragrance that's so soft chopsticks can just barely hold it. On the tongue, it breaks apart, allowing the flavor to instantly diffuse. Even fellow tofu makers express astonishment at Yamashita's skills. Making tofu the traditional way is a simple process. Grind soybeans, cook them, then drain off the soymilk, and add nigari to firm up the tofu. But as Yamashita puts it, "The simpler something is, the harder it becomes". He cultivates his own soybeans, and challenges himself to create diverse flavors. Yamashita says that when it comes to simple things, you can't fudge the details. Creating delicious tofu with just the right texture is truly difficult -- but that's what makes it interesting.

Shunputei Ichinosuke, Rakugo Storyteller The traditional art of rakugo storytelling is currently experiencing a boom in Japan. It's been fueled by a popular storyteller named Shunputei Ichinosuke, who works 350 days a year, performing about 900 times. While preserving traditional rakugo, Ichinosuke adds his own verbal touches, including modern-day gags. His work undergoes a constant process of evolution as he reworks his material each time he appears before an audience. Ichinosuke is a brash and bold storyteller who delights his audiences, but his true personality is the exact opposite. Afraid above all that audiences won't like him, he keeps to himself backstage and, grumbling, battles uncertainty and insecurity. No matter how busy his schedule, he always finds time to practice, even if only while walking between gigs. Despite his somewhat difficult personality, he is sincerely dedicated to rakugo and avid in his desire to deepen his art.

Giant Floating Crane Crew At 105 meters long and with a lifting capacity of 3,000 tons, Fuji is a giant floating crane that has pulled off a variety of complex jobs in Japan, including the construction of the Tokyo Gate Bridge and the Tsukiji Bridge. The goal this time is to build the first bridge connecting the island of Oshima in Kesennuma Bay in Miyagi Prefecture with Japan's main island. Island residents have long yearned for such a bridge, and see it as a ray of hope. Taking on the task are Sadami Dannoshita, Fuji's captain, and a crew of skilled professionals. Beginning with the bridge girders, they advance the project step-by-step over a month. Finally, they take on the most demanding part -- constructing the bridge's central span. To do this, Fuji must transport the 228-meter, 2,700-ton span 2.4 kilometers to the construction site, where the crew will install it in one go. The men have plenty of experience, but their window of opportunity this time is extremely limited. That's because Fuji can't be moved during the daytime, when ferries operate in the bay. Instead, they must begin the job at night, and complete it by evening the next day. Working in the dark, the crew encounter various challenges. Can they finish in time?

Ikuya Ueta, Pediatric Intensivist Japan's adoption of pediatric intensive care units (PICUs) has been far slower than other countries. Dr. Ikuya Ueta learned about pediatric intensive care in the US, and has been a pioneer in bringing this form of healthcare to Japan. Ueta has treated 10,000 children whose lives were at risk, achieving a survival rate of 98%. He sorts every treatment he's administered, every medication he's prescribed, and how every patient responded into a mental map. With each new patient, he plots out a path to recovery on that map, carefully observing and then adapting as necessary. Guiding his young patients towards recovery is the essence of Ueta's approach.

Shiro Masuda, Sukiya-zukuri Carpenter Sukiya-zukuri, a traditional style of Japanese architecture incorporating time-honored aesthetics, is simple yet deep. The most celebrated individual working in this style today is 66-year-old master carpenter Shiro Masuda. Over the course of a career spanning half a century, he has worked on the Kyoto State Guest House and other classic sukiya-zukuri structures. He always strives to highlight the wood's "face" by drawing out its beauty to the fullest extent, never cutting corners or accepting compromise. He observes each piece from every possible angle to best capture its unique character, and then uses his finely tuned skills to present the wood in the most beautiful way. Employing precise measurements, and taking into account things such as placement and its effect on both light and shade, as well as the viewers' gaze, he makes adjustments down to the millimeter, subtly changing the width of cut or the angle of a piece. Saying he bows deeply in his heart when engaging with wood, Masuda is a master carpenter with a true reverence for trees.

Hiroyuki Wada, Arborist Hiroyuki Wada is an arborist who has tended to many cherry trees, including one reckoned to be 2,000 years old, in more than 30 parks and other scenic places. He concerns himself not just with the health of the trees themselves, but also with ensuring that they can coexist with the crowds of people who come to see them bloom. He aims to make sure that the trees remain healthy decades in the future. He also applies his expertise to the overall planning of parks. From laying out paths that protect the soil around trees from being trampled down, to arranging optimal sightlines for blossoms, he thoughtfully seeks to preserve splendid scenic vistas for generations to come. Meet Hiroyuki Wada, an arborist who diligently cares for trees each day, with a view to 100 years in the future.

Mureo Kasahara, Transplant Surgeon For children whose lives are threatened by serious liver illnesses, there is one final hope. It's a living-donor liver transplant, in which part of a liver donated by a parent or another close relative is transplanted into a child. 51-year-old transplant surgeon Mureo Kasahara performs more of these operations per year than any other surgeon in the world, and the 10-year survival rate for his patients is more than 90%. Kasahara thoroughly studied ways to cut small, thin sections of liver tissue, and developed a groundbreaking surgical method for difficult cases involving children weighing 5 kilograms or less. His life-saving technique has drawn international attention. Kasahara views living-donor liver transplants as "the gift of life", and says they embody the parents' deep desire to help their child. He braces himself for difficult surgeries, and exhausts every possibility as he fights for the futures of children and their families. Just doing something isn't enough. As Kasahara says, "You have to follow through, no matter what".

Recently, Japan is seeing a new wave of luxury trains. THE ROYAL EXPRESS, completed in the summer of 2017, is one such train. Renowned designer Eiji Mitooka was responsible for designing THE ROYAL EXPRESS, and he recruited artisans from across Japan to help create it. Both the train's interior and exterior are gorgeous, and an amazing attention to detail is present throughout. How did they manage to craft this one-of-a-kind train? Enjoy a behind the scenes look at the creation process.

Shinya Yamanaka, Researcher Shinya Yamanaka, 55, won the Nobel Prize in 2006 for creating iPS cells, a type of pluripotent stem cell. He demonstrated how the addition of 4 genes allows skin and other cells to turn into various types of cells in the body. His discovery opened up tremendous possibilities for both regenerative medicine and the development of new medications. Yamanaka has been leading efforts to use iPS cells in treatments for intractable diseases and injuries, and has teamed up with Japan's largest pharmaceutical company. Together, they aim to create dream medications for cancer, as well as nerve and muscle diseases. Their work is still in the animal-testing stage, but always in the back of Yamanaka's mind are the patients who are waiting. While it may take considerable time, his focus is helping people struggling from untreatable diseases. Even after winning the Nobel Prize, Yamanaka continues on the long and unforgiving road of research, never losing sight of his goal.

Akira Matsumoto is a CEO who's built his reputation on swooping in to revive the fortunes of troubled companies. He describes himself as a "big talker", and he backs up that talk by revolutionizing how his company is run, and then delivering big results. 8 years ago, he took the helm at a major snack food company, which has had growth in sales and profits for the last 8 fiscal years. His management style has won him many admirers. When a typhoon devastates Japan's potato crop, it triggers a plunge in potato chip sales. Meanwhile, the company faces tough conditions in foreign markets. We followed Matsumoto closely as he tackled these challenges…by turning big talk into big moves! Meet a model CEO for the Japanese business world of today.

Kazutaka Sugimoto, Orthopedic Surgeon Knee pain affects 1 in 5 Japanese, and for some, the pain is so severe that they can barely walk. Prosthetic joint implantation is gaining attention as an effective method of treatment. Orthopedist Kazutaka Sugimoto, one of Japan's most experienced surgeons, has pioneered the development of prosthetic joints suited to the physiques and lifestyles of Japanese people. His goal is not simply to relieve pain. He endeavors to make his patients' dreams come true, so they can enjoy life to the fullest.

Makoto Kobayashi, Emergency Physician An air ambulance service uses helicopters to rush doctors to the scene of medical emergencies. Makoto Kobayashi, leader of an emergency medicine team at a hospital in Hyogo Prefecture, makes 1,900 air ambulance flights per year, more than any other doctor in Japan. His vision for emergency medicine is that it be a "vital cog in the community". The air ambulance provides peace of mind in a rural region where it would take a road ambulance an hour to reach some communities

Daishin Kashimoto, Violinist The Berlin Philharmonic is among the world's greatest orchestras. Since 2009, virtuoso violinist Daishin Kashimoto has played a leading role as concertmaster. In the complex world of orchestral music, it's impossible for the conductor to convey every single detail to the musicians. This is where Kashimoto is indispensable. He helps bring together the more than 100 members to create beautifully exquisite harmonies. It's a heavy responsibility, but Kashimoto says he focuses on fully enjoying the music, so the audience can, too. Achieving great success requires taking risks. As Kashimoto puts it, "No risk, No fun"

Koji Nakada, Winemaker For 23 years, Japanese winemaker Koji Nakada has been building a career in France's prestigious Burgundy wine region. He started from nothing; now his wines are sought after: exported to 22 countries and served in acclaimed restaurants. His success through ceaseless pursuit of "the perfect wine" is the fruit of his distinctive philosophy. While we followed him for 3 months in 2017, a hailstorm struck Nakada's vineyard. As he nurses the damaged grapevines back to health, we see his passion for uncompromising winemaking and determination to look optimistically forward even when facing setbacks like bad weather and bad harvests.

Naoaki Kawahara, Marine Life Specialist Naoaki Kawahara explores the world's oceans, seeking out rare marine life for a Japanese aquarium. Most aquariums rely on outside suppliers for the fish and animals they display. But at Tokyo Sea Life Park, Kawahara leads an in-house acquisition team that goes out and collects its own specimens. Kawahara is an expert at predicting fish behavior and figuring out the best way to catch them. We followed his wide-ranging expeditions over a six-month period. From seas near Japan's subtropical Ogasawara Islands to waters off southern Australia packed with unusual species, our underwater cameras capture this professional at work.

Noritake Sato, Lacquerer Enhancing the beauty of Nikko Toshogu Shrine, a World Heritage Site, is lacquer, a natural material closely associated with Japanese culture. Lacquerer Noritake Sato uses his expertise to preserve the shrine's brilliance. We follow him as he attempts to restore part of the Honden, or Main Hall. One corner of the supporting structure is exceptionally damaged, and Sato's careful research hints at the difficulties encountered by his predecessors. Reviving the lustrous beauty of 400 years ago – this is Sato's challenge.

Yoshihisa Fujishige, School Band Director Yoshihisa Fujishige has been directing high school bands for decades, leading them to 26 national championships, as well as international titles. In 2015, he took charge of a band at an all-girls' school in Nagasaki Prefecture that had never won a competition. The band at Kwassui High School has 120 students. Fujishige is able to tune into each individual player's sound and draw out her best. Under his demanding but fun direction, a band with no competitive track record aims to make it to Japan's marching band nationals for the first time. How far can they go?

Kazuyuki Takei, Ramen Shop Owner For more than 40 years, Kazuyuki Takei, a self-styled "ramen fool", has worked passionately to make the perfect ramen. At first glance, his traditional shoyu, or soy sauce, ramen may not look exceptional. But it leaves a lasting impression. Customers routinely line up outside Takei's shop in Fukushima Prefecture before opening time, and on holidays, the crowd swells to as many as 400 people. From the soup to the noodles, Takei makes his ramen entirely from scratch. Behind his original recipe is the story of a son's determination to outdo his dad, a man who was known as a ramen "genius".

Aki Shirasaka, Nightclub Operator In this episode, we meet Aki Shirasaka, who runs an exclusive hostess club in Tokyo's upscale Ginza district. Our cameras offer a rare glimpse into this enchanting world, where glamorous women captivate powerful men and capture their hearts through unsparing hospitality and feminine charm. We also meet a woman known as a living legend of Ginza. Shizuka Sonoda presides over one of Japan's most famous literary bars, a favorite haunt for decades of famous authors and manga creators. Go behind the scenes and meet the women who make Ginza's nightlife dazzle.

Shima Tassin, Household Helper Shima Tassin is a virtuoso chef turned household helper who specializes in cooking. She's in such high demand that she's known as a "legend". Working in clients' kitchens, she whips up more than 15 dishes, or about a week's worth of meals, in just 3 hours. And her repertoire of French, Japanese and Chinese cuisines spans more than 600 recipes. Most of her clients are women juggling careers and raising children. "Working moms are really busy", says Tassin. "If they have even just a little more time to relax and enjoy conversation over a meal with their families, I think they'll be much happier". Tassin creates delicious meals that support moms and their families, and bring smiles.

Shunsuke Saegusa, Chocolatier Chocolate lovers flock to the shop of Shunsuke Saegusa in the business district of Tokyo for his meticulously crafted "bean to bar" confections. He brings in the finest cacao beans from growing regions across Africa, Asia and South America. Then, he painstakingly works out the roasting time and temperature that will best express the distinctive flavor profile of each bean. Saegusa began his career as a patissier and operated a chain of cake shops, before a life-changing encounter sent him plunging into the world of chocolate-making. At age 57, he closed his patisseries and dedicated the rest of his life to creating "the ultimate chocolate". For generations, chocolatiers have sought to coax new flavors from chocolate. Saegusa's own quest takes him to a Caribbean island 14,000 kilometers away from Japan -- is that where he'll find the key to the ultimate chocolate…?

Naoki Kusumi, Plasterers Plasterer Naoki Kusumi began his training at age 3 with his father, who was himself a highly revered craftsman in the plastering field. At age 20 Naoki was selected to work on the restoration of the imperial palace in Kyoto, a highly prestigious job. Now 46, he's one of the most prominent plasterers in the world. This program presents the portrait of a man who is never sure what the outcome of a job will be until it's finished. If he finds even the slightest flaw in his work, he'll readily tear it off and start again until it's perfect. On a huge construction project for a temple in central Tokyo, he agonizes about the final finish of a wall until the last minute before making his decision. For Naoki, indecisiveness is the path to excellence.

Masatomi Yokoo, Bereavement Cleaner When a person dies, those they leave behind can face a daunting task: sorting through and disposing of the deceased's personal belongings. We focus on a professional who has dedicated his career to supporting people during this difficult time. Masatomi Yokoo, 49, is Japan's leading bereavement cleaner. This line of work emerged less than 20 years ago. But as Japan's population ages and more elderly live on their own, the number of such cleaning companies has topped 10,000. Yokoo himself has worked at more than 10,000 sites, and he outpaces the competition in requests and contracts. A funeral, Yokoo says, is a physical farewell, while cleaning out a home is an emotional farewell. He believes that more than just organizing objects, his work is about helping the bereaved come to terms with their grief.

Puddings and cakes made with milk from farmer Katsuhiko Tada's cows fly off the shelves of a popular Tokyo sweets shop. Kunio Yanagita wrote that the stories in The Legends of Tono should make "people in the lowlands shudder." Today, Tada develops and markets a range of original products following his motto – to "surprise people." His latest pursuit is a collaborative venture with young business people from his hometown, Tono, in Iwate Prefecture. Working with a pickle company president struggling with flat sales and the manager of a grilled meat restaurant, Tada attempts to unearth delicacies from Iwate to develop a new product for the overseas market. We follow him as he pushes Tono's next generation of business leaders to ask themselves what it means to be independent.

With countless international awards under his belt, 79-year-old Satoshi Kuribayashi is a leading name in the world of insect photography. His goal is to see the world of insects through their eyes. That desire led him to develop his own equipment, which he uses to capture astonishing and revealing moments of beauty and dynamism. From his country home in Hirado, Nagasaki Prefecture, he takes richly evocative photographs throughout the seasons. In the summer of 2018 he put everything on the line to capture images of dancing fireflies, leading to unexpected challenges. Did his dedication pay off?

Akihiro Yamamoto, the president of a credit union in Hiroshima Prefecture, has attracted attention in financial circles throughout Japan. Every day, he passionately lectures his employees about what financing should really be: "We have to dig in and really assist. That's our mandate as regional bankers!" He shuns speculative deals, focusing instead on supporting small and medium-sized businesses. At age 72, he still visits 5 clients a day, learning about their businesses directly on the shop floor. In the summer of 2018, he sets his sights on helping a struggling company. Will his efforts pay off? We follow the daily challenges of a lender who strives to nurture people and the local economy.

From a five-star hotel to a line of popular sweets, and a shopping mall for a new era that has grabbed the spotlight -- these are some of the hits created by Yoko Shibata, a brand producer who excels at capturing the mood of the times. With a client list of top Japanese firms, she taps into the core values of companies and their products to dream up new brands that resonate with consumers. In the summer of 2018, Shibata juggles 2 major jobs -- rejuvenating a major café chain, and devising a brand concept for an innovative new beauty business. Follow a hit maker who creates brands with value that withstand passing fads, and stand out in a world flooded by goods and services.

This program closely follows 150 bustling days in the life of kabuki actor Ichikawa Ebizo. Now 40, he became the head of the Ichikawa family of kabuki actors 5 years ago with the death of his father, Danjuro. Giving all to his art, he undertakes strenuous physical training. And he takes on a new challenge: playing 5 different roles in a single play. Behind the spectacular sets, listen as Ebizo speaks his true thoughts, and reveals a renewed dedication and conviction. Meanwhile, his 5-year-old son, Kangen, announces that he, too, intends to pursue the path of kabuki. Father and son share the stage in their first double-bill performances. Peek behind the scenes to discover the true face of a man entrusted with 350 years of tradition!

Child neurologist Akemi Tomoda, 57, works with children who have ADHD, emotional scars from abuse, or are on the autism spectrum. Sincere focus and careful dialog let her ease the burden of struggling families. Tomoda was also the first person to prove the physical effects abuse leaves on the brain, and is a leading researcher. As Japan's child consultation centers see record-breaking 130,000 cases, discover how Tomoda encourages and supports parents and children, sometimes for over a decade.

47 years old Yukako Fukushima is known as a pioneer in the field of cosmetic prostheses. She fabricates lifelike silicone body parts to replace those missing since birth, or lost or damaged due to illness or accidents. She has made more than 2,000 prostheses to date, realistically recreating blood vessels, wrinkles, and the quality of a person's skin. Her prostheses can improve quality of life, and even change a person's life. In July, a woman comes to Fukushima's workshop seeking a prosthesis especially for summertime footwear. In all Fukushima's years of experience, she has never received such a challenging request. Through untiring effort and skill, she strives to turn her client's tears into a smile.

In Japan today, one in 11 women is diagnosed with breast cancer. Sadako Akashi has been treating this illness for a quarter of a century. At 52, she's one of Japan's top surgeons, and has performed more than 3,000 operations. The core of her approach is informed consent, and treatment that her patients understand and choose. Some may request the removal of their entire breast, but wish to keep the nipple intact. Akashi gives 100% effort to fulfilling such challenging requests. One of her patients is a woman of 40 intent on living life as she wishes while undergoing treatment for stage-4 breast cancer.

64-year-old Tamaya Shobei is a master maker of Karakuri puppets, automated dolls which move via clockwork and string-based mechanisms. He is the 9th successor of the Tamaya line, which has carried on the tradition of Karakuri for 280 years. In Tamaya Shobei's hands, even puppets hundreds of years old that were thought impossible to repair have been skillfully brought back to life. The restored puppets move with delicate grace, as if they are truly alive. Throughout his work, Tamaya adheres to the following belief: "Go at your own pace." Recently, he has taken on a large project unlike any he has attempted before. Rising to the challenge, Tamaya works hard each day in order to take his skills as the 9th successor to an even greater level.

At Japan's department stores, no event is more popular than the Hokkaido Prefecture products fair. And the charismatic man behind the scenes is Daisuke Honda. As the industry's only Hokkaido-based buyer, he taps into his extensive network of contacts to discover food and ingredients that surprise and delight customers all over the country. What's more, he teams up with chefs and other food experts to turn those ingredients into original products, from sweets to sushi bowls. For the last few years Hokkaido's catches of winter salmon and crab have been declining. We follow Honda as he attempts to use a certain fish to create a new hit item for the fair.

Sushi chef Isao Amano (62) operates a small restaurant in the city of Kitakyushu, Fukuoka Prefecture, that attracts patrons from all over the world. His nigiri sushi starts with the simplicity of traditional Japanese cuisine but transcends it through an "additive" approach. Some of his famous dishes include squid fancifully garnished with sea urchin and flying fish roe, and tuna marinated in broth. This winter, Amano procured top-notch Sawara mackerel from a local fisherman. Hoping to convey to his patrons the fisherman's devotion to quality, he develops his own preparation method to highlight the true excellence of the fish. This program follows this obstinate and devoted professional as he faces a heartbreaking year-end challenge.

MIKIKO (41), a choreographer who is on the team directing the ceremonies for the 2020 Tokyo Olympics. Distinctive moves combined with cutting-edge technology -- that's how MIKIKO makes artists shine. She choreographed Gen Hoshino's "love dance" and the famous Sheena Ringo and Hiroji Miyamoto performance on Japan's most popular New Year's Eve TV special. We get a behind the scenes look at how exactly MIKIKO comes up with her choreography, and chronicle her epic work on Perfume's recent Japan nationwide tour. Will she be able to create a stage performance that truly surprises? Watch this in-demand choreographer rise to the challenge.

Medical errors continue to exist today. Yoshimasa Nagao, a doctor at Nagoya University Hospital, is fighting to prevent such errors and minimize the harm they cause. With the conviction "No hiding, no deceiving, no running away" he questions attending physicians and thoroughly investigates the causes behind incidents. He's resolutely dealt with various problems that have occurred in the hospital. We pursue Nagao's philosophy as a doctor who has pioneered the field of patient safety.

Word of a legendary master sake brewer brought us to Akita Prefecture in the summer of 2018. "If you want to understand sake brewing," says 73-year-old Toichi Takahashi, "begin in the rice fields." He insists on using rice raised with the bare minimum of fertilizer. Once the sake brewing season begins in autumn, his total dedication to every detail is astounding. And he generously shares the essence of the techniques he's honed over half a century. Join us on a seven-month journey that reveals how truly delicious sake is born.

Toshiyasu Obata (72) is a wandering Japanese sweets artisan who once made confections favored by the imperial household. Never opening a business of his own, he wanders from shop to shop teaching other artisans how to make the finest Anko, a sweet bean paste. With just this skill alone, he's helped over 30 struggling sweets shops make a new start. The Anko he makes captures the aroma and flavor of the Azuki beans so well, even artisans from long-established shops are eager to learn his innovative techniques. We take a look at this rough-edged man, and see why he chose this lifestyle.

A doctor who pioneered emergency medical services for rural areas in Aomori Prefecture, at the northern tip of Japan's main island. This emergency physician's name is Akihide Kon (60). He's been on the job for 30 years, during which time he has established new systems for improving care in the countryside. Dr. Kon knows that every second counts, and he spends every one of those seconds fighting for his patients. Watch him as he heads out in an air ambulance during Aomori's snowy winters to save lives!

Nicknamed "Beautiful Bottom Magician," 33-year-old Tomo Okabe is a pioneer in glute training. Women flock to her in order to build large, round bottoms. Okabe's goal, however, is to change people's hearts from the bottom up. Why does she do this? As we follow her, she tells us about her past, including a life-changing break-up. Work, romance, marriage ... Okabe's customers have many worries, and her goal is to help them live with confidence in themselves. For 1 month, we follow Okabe as she pours everything into her work to help women to grow stronger.

Japanese-style curry is one of the nation's most popular foods. This time, we meet 2 masters of the beloved dish: one a revolutionary and the other a king of tradition. Daisuke Uetake (46) helped to popularize "spice curry." His unique curries feature highly imaginative ingredient combinations, and his restaurant has no standard menu, with new dishes changing out every month or even every day. He's created more than 1,000 recipes over the last 20 years, and eagerly discusses his personal approach to curry. Kiyoshi Omino (70), meanwhile, is a reigning king of traditional Japanese curry. He's been making his secret recipe by hand for 37 years. Top-quality ingredients are painstakingly prepared into a sauce that rests for a full week before being transformed into the final dish. His supreme curry was ranked first on one of Japan's most prominent food websites. Explore 2 fundamentally different curries, and the lives of the men who make them.

Meat shop owner Yoshinobu Niiho can transform low-ranking beef with no brand name into meat with flavor that rivals the highest ranking. Although his shop is located in the rural city of Kusatsu in Shiga Prefecture, customers come from throughout the country to buy Niiho's meat, and he receives requests from over 300 chefs and culinary specialists a year. The flavor in his meat is brought out to the fullest through a "magic" known as dry aging. Niiho has spent 18 years perfecting his own preparation methods, and 9 years cultivating the bacteria needed for aging. We take a look at this meat master who stands apart from the rest!

Takuya Takagi (33) is an iconic hair stylist, a living legend. Always booked 2 months in advance, he generates record-breaking earnings, and has won Japan's biggest hair styling contest 3 years in a row. But he spent years down and out before making it to the top -- driven by a desire to make his parents proud. Now watch as he mentors a promising assistant and makes his first foray to expand overseas.

In Akasaka, Tokyo, lives a geisha who has been loved by her customers for years. 79-year-old Ikuko Akasaka is a living legend in the geisha world. With elegant dancing that astonishes younger geishas and conversational skills that liven up any party, she's captivated countless famous figures. Through her thoughtful consideration and alluring performance, there is one thing Ikuko always keeps in mind as a geisha: "How you live each day." Even as the times change, she takes on new challenges, such as creating an original dance for a yearly spring gathering. We explore the lifestyle Ikuko leads, as a geisha who has devoted 62 years of her life to this art.

Haneda Airport has been named the world's cleanest airport 4 years in a row. 49-year-old cleaner Haruko Niitsu played a key role in winning that title. After her appearance in this series 4 years ago in 2015, she was flooded by media requests from around the world, and is even featured in a textbook on morals! Niitsu has branched out beyond the airport to improve her skills and is now carving a new path for herself. We follow her as she continues to hone her techniques.

Deep in the mountains of Mie Prefecture, a little electronics repair shop stands alone. Appliances that have been given up on and refused by other shops arrive here from throughout the country in hopes that the owner, Kazumi Imai, will breathe new life into them. Amazingly, Imai's repair success rate is over 95%! He's spent half a century dealing with countless electronics, granting the wishes of his clients to keep using them. We take a look at Imai's astonishing repair techniques and his dedication to his way of life.

The "world's best" gelato puts flavor center stage. The man behind it is Taizo Shibano (44), who, in 2017, won a contest in Italy for his celery gelato. With his painstaking approach, he has developed more than 2,000 flavors using all kinds of ingredients. Now, he's facing his hardest challenge yet: updating the formula for his shop's signature flavor, milk gelato. Discover how Shibano was shaped by the dairy farm he grew up on, and his relationship with his father.

With blades a mere 2.4mm long, the micro-scissors developed by Miyuki Nishimura (69) have brought about a revolution in treating cancer. The smallest scissors in the world, these never-before-seen micro-scissors are used in endoscopic treatment. Nishimura's innovative imagination and preeminent skill set him apart as a craftsman, furthered by his belief "What you don't have, you make." Struck by acute cancer himself 11 years ago, Nishimura firmly believes in directly making a prototype rather than spending time planning. This determination as a craftsman has led him to begin developing a new pair of micro-scissors 25% smaller than the existing pair. We follow Nishimura as he immerses himself in his work, day in and day out.

Ippei Torii heads an NPO that provides assistance for foreign workers in Japan. In recognition of his work, he was named a Trafficking in Persons (TIP) Report Hero by the U.S. Department of State, becoming the first Japanese national to receive the honor. As we follow Torii, we are confronted by an inconvenient truth from which Japanese society has averted its eyes. With Japan shifting its stance on immigration, how will its people adapt and face reality? We explore this key issue of our time.

This is what it means to achieve mastery! A knife sharpener apart from the rest, Katsumi Sakashita (76) breathes life into the knives he handles. Despite a two-year wait, over 200 knives are sent to him each year from chefs nationwide. One of his incredible techniques is an "air passage" that reduces contact with food to the absolute minimum. Although his fingers are gnarled and his teeth have fallen out, Sakashita pours his heart into every knife he works on. For half his life, his job's lowly status was met with insult and contempt, but the words of his mother inspired him to persevere. We cover his many battles, from specialized eel-cutting knives to a one-of-a-kind gift for a chef starting down a new road.

Chef Hajime Yoneda prepares elaborate, precisely-crafted culinary works. Yoneda's restaurant was recognized internationally by an esteemed fine dining guide within just a year and 5 months of its opening, receiving the fastest 3 stars in history. His acclaimed dinner course features more than 400 ingredients, and is crafted with ultimate precision to draw out the best possible flavors. We follow his journey to reach the "point of perfection," and meet some of his inspirational regulars.

Using leftover ingredients and everyday cookware, Shima Tassin can improvise over 15 dishes to feed a family for a week. With over 600 dishes in her repertoire, she can make anything, including Japanese, Chinese and even the finest gourmet French cuisine. Her reservations are constantly full, leading her to be known as "The Legendary Household Helper" who brings smiles to the table. We look at Tassin's life, and a new challenge she's taken on.

Hiroe Higuchi (48) is executive chef at one of Japan's leading hotels. Her food was served to great acclaim at the Ise-Shima G7 summit. The restaurant's mainstay dish is abalone but stocks are low; Higuchi decides to create a new showstopper, but it's a tough task. As the hotel's first female head chef she faces a variety of battles while leading a team of 80 and shaping new traditions.

Developmental disorders, such as Autism Spectrum Disorder, Attention Deficit Hyperactivity Disorder and Learning Disorders, are often called "unnoticed disorders." Shinshu University Hospital psychiatrist Hideo Honda is one of Japan's leading specialists in developmental disorders. He has clinical experience treating patients over time from early childhood to maturity, which is rare even on a global level. Honda asks, "What is 'normal?'" "How does one find happiness in life?" With these fundamental questions in his heart, he works closely with patients who have lost their confidence, and affirms their way of life.

In the summer of 2019, manned submersible research vessel Shinkai 6500, or 6K, visited an underwater volcano northwest of the Ogasawara Islands. The team dived deep into the ocean in search of the rare Alviniconcha hessleri and its mysterious ecosystem. We follow their 9-day mission, and explore how and why the 6K has managed to astonish the world since its debut in 1989. Join us on an incredible adventure to the bottom of the ocean!

We follow Imoto Haruhisa, a 50-year-old maths teacher so famous people come from across the nation to observe his classroom. From a top-level school to a foster care facility, he encourages students to shine in classes praised as "magical" and "miraculous." His unorthodox lessons never use textbooks or require taking notes. How does this approach help students build their thinking skills? Through Imoto's "ultimate philosophy of learning," we find many hints applicable not only in education, but for raising children and personnel development as well.

A vet clinic in Tokyo's Denenchofu is visited by some rather unusual animals. A chameleon with a swollen left eye, a monitor lizard with a stomach problem and a flying squirrel with an unretractable penis. Clinic head Tamukai Kenichi welcomes any and all animals. After 20 years on the job he's worked with over a hundred species. But he's faced with one of his trickiest cases that requires emergency surgery. Can he overcome a bitter experience from 14 years ago? Lives are on the line.

We spent several months following plant breeder Washizawa Koji, known as "The God of Dahlias." In his dahlia garden on the outskirts of Akita City, he's created innovative new varieties of dahlia that have shaken up the flower industry. Once considered plain, the dahlia has become a bright flower, popular for special occasions thanks to Washizawa's efforts. Though he spends his days walking the fields barefoot and sleeping in a hut nearby, he has led an incredible life. In his devotion to dahlias, he ended up sacrificing his family; now, his thoughts once again turn to them. This is the story of a man enthralled by the magic of dahlias, and the family that was torn apart.

At Japan's department stores, no event is more popular than the Hokkaido Products Fair. And the charismatic man behind the scenes is Honda Daisuke. As the industry's only Hokkaido-based buyer, he taps into his extensive network of contacts to discover food and ingredients that surprise and delight customers all over the country. What's more, he teams up with chefs and other food experts to turn those ingredients into original products, from sweets to sushi bowls. For the last few years Hokkaido's catches of winter salmon and crab have been declining. We follow Honda as he attempts to use a certain fish to create a new hit item for the fair. In 2020, he returns to Hokkaido Prefecture, which is struggling with earthquake recovery as well as poor fishing catches, to find new ways to promote the area.

World champion shoeshiner Hasegawa Yuya can polish any pair of shoes to a brilliant shine. At around $40 a pair, his fee is steep, but countless customers still seek out his skill. Yet shoes are not the only thing Hasegawa wishes to brighten. The rule he lives by is "Giving lives a mirror shine." We follow him as he strives to overturn preconceptions about shoe shining, and even reveals secret tricks for achieving a beautiful shine!

Beautician Kanzaki Megumi (44) is a rising star with countless serials in women's magazines and over 1.34 million copies of her work in print. She's a professional with her finger on the pulse of cosmetics, makeup techniques, fashion pairings and every possible tip for looking gorgeous. Her own experiences struggling with an inferiority complex taught her that makeup is magic, and it can change lives. Kanzaki is also a mother-of-three who juggles domestic chores and childcare with a busy career. Watch her dedicate her skills to helping others overcome their fears, and achieve total transformations!

Over 400 professionals have appeared in the 15 years of this program's history. At the top of their various fields, these specialists are confronting the coronavirus crisis around the world. We interview them to learn what's happening, what actions they are taking to deal with the crisis and what lies ahead in the future to come. The professionals send their ardent messages to the world.

Bring a little fun and flavor to life at home! We reached out to previous professionals from all around Japan, including a legendary household helper and several top chefs. They filmed themselves making simple, delicious recipes to make in your own kitchen. Decades of honing their skills mean these dishes are packed with tips and techniques that will appeal to your sense of adventure as well as your appetite! Try it at home for your family and for yourself! Let's get through this together.

In this special episode, professionals share delicious recipes you can easily make at home. The lineup includes 3-star-rated chefs such as Yamamoto Seiji, Yoneda Hajime and Kobayashi Kei, the first Japanese chef to achieve the 3-star rating in France. Legendary patissier Sugino Hidemi and cookery writer Kurihara Harumi also share their recipes. Dive in to this dream collaboration of top chefs made possible by The Professionals.

The Tsugaru peninsula lies on the northernmost edge of Japan's main island, and is home to some of the country's most untamed landscapes. For more than 30 years, 93-year-old Kuwata Misao has made over 50,000 Sasa-mochi rice cakes every year here, all on her own. She goes into the wilderness to find bamboo leaves, and grows her own azuki beans to ensure the perfect ingredients for her delicious mochi. What is the meaning of work? Of life? Of happiness? Granny Mochi's quiet, delightful tale warms the heart.

53-year-old Iwasa Toru is a chief editor of a popular magazine conveying the appeal of rural Japan. Flooded with requests from across Japan, he works on rebuilding inns and revitalizing towns as "a master of rural restoration" and "a key figure in rural development." Having moved his entire company from Tokyo to a rural village in Niigata Prefecture, Iwasa has been gaining popularity through his approach to work. We follow him over time as he works on a project to revive a long-running inn and the surrounding hot spring town. Iwasa's insight on rural restoration may provide the key to revitalizing Japan as a whole.

Okonomiyaki is a popular street food in Hiroshima. Lauded as the best Okonomiyaki chef of his generation, Ichii Kaoru (66) owns the first Okonomiyaki restaurant to be listed in a world-renowned restaurant guidebook. He's elevated this former street food into top-flight cuisine. His secret is using a steaming technique that maximizes the sweetness of the cabbage; high-speed cameras reveal the expertise required to manipulate this steam. But Ichii had to follow a rocky road to reach his current heights. Discover how one man dedicated himself to an obsession with Okonomiyaki.

How does one perfect the ever-popular fried pork cutlet? We follow Shimada Yoshihiko, the 4th generation owner of a Western cuisine restaurant with 115 years of history in Ueno, Tokyo. From beef tongue stew to fried shrimp to pork sauté ... celebrity figures throughout the years have loved this restaurant's flavor. The secret? For the pork cutlet, Shimada always chooses the best meat available that day, regardless of brand or origin. For the beef stew's demi-glace sauce, he mixes in flour and butter with a wooden spatula over the course of 20 days. Shimada spares no time or effort when it comes to cooking, and behind his dedication is a promise made to his late father.

Tashiro Seiichiro's fishing boat is booked up 2 years in advance. His popularity lies in his fame for helping beginners even land big fish. He's especially known for sniffing out the enormous yellowtail amberjack. Tashiro's keen observation helps him find over 1,500 of these fish each year. He knows the currents, wind direction, locations, and timings that will best suit each passenger's skills. It's not luck, but strategy, that pinpoints the prized yellowtail amberjack. Join us on a voyage to the Genkai-nada Sea, one of the world's top fishing spots, and discover how Tashiro hones his skills.

How has a university hospital been fighting on the frontline against COVID-19? When more and more patients started coming in, the hospital became a battlefield. Following the hospital's wish to leave a record behind, the program director spent 2 months filming with a small camera. Leading the battle was infectious disease specialist Kasahara Kei. Though the hospital was constantly worn by the battle, Kasahara always looked a step ahead. This is a record of those medical professionals, who stood up to fight an unfamiliar virus.

Sudden firings and contract cancellations. The pandemic has caused a downturn that's leaving workers in dire straits. Many have turned to a safe haven: a labor union that's open to all. It's run by 56-year-old Sekine Shuichiro, who set up temporary shelters after the 2008 financial crisis, and has supported countless casual workers. Sekine can't bear to see workers being mistreated. We follow his efforts to help temporary and casual workers over 5 difficult months.

This time, we focus on Hasegawa Hiroki, a fish broker who has charmed many a top-class chef. Finding value in fish that are normally thrown away, he brings out their true flavor as if by magic. What he seeks is "vitality." In pursuit of the finest fish, he even takes to the sea himself, free-diving in order to catch the expensive leopard coral grouper. Despite being a broker, he throws himself into the depths to experience the ultimate battle with fish. However, there was once a time when Hasegawa roamed the city with "the eyes of a dead fish." Spend a summer with this one-of-a-kind broker -- he'll light a fire in your heart!

Meet a famous Hakone bus driver! Omori Toru (62) has 40 years of driving experience. He has the technical skills to navigate Hakone's sharp curves and steep hills, and a warm consideration for his passengers' needs. He's been a part of the region's public transport network for decades and is proud of supporting everyday life. As the pandemic turns our attention to the essential workers we've long overlooked, meet a man who quietly dedicated his career to supporting the truly important aspects of our day-to-day lives.

We follow Kawada Tomoya (37), an up-and-coming Chinese cuisine chef with rave reviews by 3-star chefs! Blending traditional Chinese cooking with Japanese techniques, he's gaining fame worldwide with a new Chinese cuisine that epitomizes "Japanese spirit, Chinese learning." In order to serve customers dishes at the best possible moment, the staff rush about the kitchen, never wasting even a single minute or second. What inspired this was a meal by a master chef that changed Kawada's life. We follow this passionate man for a summer as he takes on a challenge, tirelessly trying new experiments and pursuing cuisine with wholehearted honesty.

Yokohama produces 1.22 million tons of garbage a year, the most of any municipality in Japan. Collection expert Take Yusuke is the ace of the city's biggest waste collection firm. He spends hours every day picking up over 3 tons of garbage a day from businesses like restaurants and hospitals. He has various tricks to prioritize efficiency, but that's not all that matters to him. Discover his essential work behind the scenes of our daily lives.

In the vast open plains of Hokkaido Prefecture lives shepherd Sakai Shingo (49). The meat from the lambs he raises is raved about by famous 3-star chefs, and was chosen for the main dish at the G8 Hokkaido Toyako Summit. Even the wool he produces is popular for its fine quality. As he raises such top-class sheep, Sakai often says the following: "I'll consult the sheep." "Listen to the sheep." "The sheep will tell you." Dreaming of the self-sufficient lifestyle of nomads, he built his own farm from scratch on empty land 20 years ago. Now, we follow him for 10 months as he faces the lives before him throughout the beautiful Hokkaido seasons.

Baba Ryoji (71) is a leading restorer of Japan's many cultural properties. He's worked on the Phoenix Hall of Byodoin Temple, as well as Sanzen-in Temple, and is recognized as a holder of Selected Conservation Techniques. His extraordinary skill and knowledge are coupled with the latest technology to faithfully recreate historical materials and techniques. He brings centuries-old art back to life, inhabiting the spirit which inspired the original artists. Baba's current project is a 400-year-old artwork on a sliding door. He spends a year working on this irreplaceable piece of cultural history.

Known as "The Lone Wolf," Italian cuisine chef Saito Tomofumi (46) stands apart from the rest. Preferring to do everything himself, he not only cooks course meals, but even makes bread and desserts himself. What's more, when Saito comes up with new dishes, he doesn't make prototypes or taste-test. Under the pressure of an all-or-nothing battle, he pushes himself to the utmost limit and creates unparalleled new dishes. Alongside his wife Noriko, who handles serving customers, he spends his days constantly driving himself as far as he can go. We follow him, seeking what it truly means to cook and run a restaurant.

Search and rescue dog trainer Kaida Hiroshi (57) plays a vital role in a country where natural disasters are common. He's a pioneer who's raised countless dogs over 33 years in the field. He's worked on over 250 sites, including the Great East Japan Earthquake and the Kumamoto earthquakes, finding many missing persons. However, in July 2020, during our filming, Kyushu was hit by unprecedented rainstorms that washed away Kaida's training facility. Regardless, he set out at once on search missions. Meet the man and dogs who go into dangerous areas and bear the burden of families' hopes.

Craftsman Shingai Koichiro has devoted his life to making cotton futons. Orders from customers with issues like back pain come in from across the country, with a wait of up to 6 months. Each futon is completely made-to-order to fit the customer's physique. Shingai uses only the finest cotton from around the world, making his own unique blend in pursuit of the ideal firmness and texture. Handwritten in chalk on the walls of his factory are numerous phrases to fill himself with inspiration. Among them: "Do something anyone can do, more than anyone can." We follow this craftsman as he puts his heart and soul into making futons.