Started a Pizza Shop at 70 Years Old! In the Mountains of Hyogo Japan

Started a Pizza Shop at 70 Years Old! In the Mountains of Hyogo Japan

I start at 6:30. Today I’ll make 49 pizzas? No, maybe 53 pizzas. If I bake 53, it’ll be around 4 p.m. Some customers wait for nearly two hours. I’m just baking non-stop. Because I can only bake one at a time. I prep here first. Then go inside an eat breakfast. For about an hour. Then I come back out and let it rise outside again. I let it rise at room temperature. I’m going to turn off the lights. Let’s go inside the house. Did you eat breakfast? Let’s eat, let’s eat. Seriously? Let’s feed the koi fish. The koi come so close. Here you go. This Koi fish is Taisho-san-shiki That’s a red and white koi. The water here bubbles up from below. The well is over there. We piped it from over there and brought it here. For normal households, about 10 health inspections are enough, but for restaurants, you have to clear all these requirements. Otherwise, you can’t use it. It’s incredibly good water. We cleared all the inspections all. Come in. Excuse me. We have to close the door so the cat doesn’t get out. I used to run a Chinese restaurant. Did it for about 3 years. When I was 26. Had my own place in Tokyo. Then I worked in construction and it got bad, the company went bankrupt. I was scammed. Construction work is shady business. It’s all about money. Everyone… has a different front and true intention. I’m dumb, so I couldn’t read their real intentions. Being in front of that oven all day is hot. It’s about 500 degrees. Early in the morning, my wife and I get muscle cramps in our legs. It really hurts. More and more customers have started coming lately. From far away too. If I take a break, it’s like I’ll get pelted with stones. Can’t take a break anymore. It’s like I’m strangling myself. I’d take time off but I’d feel guilty. During business, I’d keep glancing around at my customers, thinking to myself; “I haven’t been to that table yet… not that one either.” And I’d feel like… just constantly apologizing in my heart. Really, I’m sorry, I’m sorry… It really gets to me. But then, the words that save me…come from my customers, they say, “It was worth the wait, I’ll come again.” When I hear that kind of thing, I feel relieved. Like, they really weren’t angry. Let’s eat. Go ahead. Back in the day, I drank until 2 or 3 a.m. And still went to work just fine. Now I’ve got no energy. I built this myself. It took me 10 years. I started at 60, finished it when I turned 70. Started learning pizza at 70 and how to cook pizza. I thought maybe I’d do a soba shop or something in retirement. But my wife said, “There are soba shops everywhere.” Then I saw stuff online about stone ovens and pizza. It looked super interesting. I thought it would be really easy. But all year round, you have to adjust the water and the amount of yeast. All year round… It’s hard. People make it at home just for fun. Those that use brick ovens, They heat up fast, but cool down fast too. This kiln here is from yesterday. Touch it, go ahead. Touch here. It’s warm. Put your hand in. Still hot, right? The other day someone took a bath in the Goemon tub over there before going home. Someone from Saudi Arabia did. They wanted to take a bath. They went in so happily. I boiled the bath, and once it cooled off a bit… It’s still just 9:30. See how it’s white around the edges? It turns like this. From soot. Once the temperature rises, that soot goes white again. That’s called “soot clearing.” At the top the temperature is just over 500°C. The middle is about 450°C. This part here is best at about 350°C. He’s does things at his own pace. He’s not really the type to try to please customers. Just his own pace. But he works hard. Even in his 70s. When he’s at home, even if something’s right in front of him, he’ll say to me “Get that! Grab that!” So I say, “Get it yourself!” If you miss the first round, You never know when you’ll get in next. Hello! We’re friends. Friends. Drinking buddies. Can I order more? Everything okay to order? Please! Here it comes! Pizza’s here! Pizza’s here! Belle-chan! You’re in the cameraman’s way! Should we add honey? Yeah, the peach flavor is delicious. Here you go! What number? Number 3! Number 3, got it! Delicious. Just the two of you? That’s impressive! Wow. They argue over the smallest things. Like, “Hey you!” And then he’ll raise a sake bottle over his head. Lifting it up like the’s gonna throw it. But Minako-san goes, “Do it I dare you!” Like, full-on showdown! And then he backs down, like a wimp. They’re a good couple. She really takes care of her husband. Just for a second. I’ll take it to go. Hey, Belle-chan! Almost done. Let’s keep at it! Hey sis, order up! Looks tasty! Ah, it’s hot! Just a sec! Thank you! Thanks for the meal! It was delicious! So tasty! Super tasty! Delicious! Yum! So good! Cheesy and melty! Thank you! Excuse us! Alright! It’s spilling everywhere! Sold out. Everyone still in line will get one. We carefully count the people waiting… We match up names with the list. Before, people just kept writing their names… And we’d have to say, “Sorry, the dough’s all gone.” I hated that. We’d really go under. But people wait so patiently. We’re so grateful. Truly, thank you. Great job today.

Deep in the Mountains of Hyogo Japan this Pizza shop owner began his journey at 70 years old! He thought making pizza would be fun and rather than open a traditional Japanese restaurant he decided to take on pizza! We hope you enjoy this video!

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0:00 Introduction
0:22 Deep in the Hyogo Mountains
3:15 Preparing breakfast!
6:01 Making pizza at the age of 70
8:54 Lighting the pizza oven!
10:19 Opening!
13:15 The long-awaited Margherita!
14:28 Peach pizza!?
16:15 Water To-Go!
17:56 Sold out!

#pizza #homemadepizza #italianpizza