Send us a text After 40 years of running the same cozy coffee shop in Japan, my parents are finally retiring. In this special episode, I share the story of how it all began, what the shop meant to our community, and the deeper reality behind small, family-run businesses in Japan. It’s personal, a little bittersweet, and a quiet tribute to a generation who kept going—no matter what. 日本のとある小さな喫茶店。両親が40年間続けてきたそのお店が、ついに幕を閉じます。今回のエピソードでは、喫茶店のはじまりの物語、地域とのつながり、そして日本各地にある家族経営の小さなお店が抱えるリアル...
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Send us a text After 40 years of running the same cozy coffee shop in Japan, my parents are finally retiring. In this special episode, I share the story of how it all began, what the shop meant to our community, and the deeper reality behind small, family-run businesses in Japan. It’s personal, a little bittersweet, and a quiet tribute to a generation who kept going—no matter what. 日本のとある小さな喫茶店。両親が40年間続けてきたそのお店が、ついに幕を閉じます。今回のエピソードでは、喫茶店のはじまりの物語、地域とのつながり、そして日本各地にある家族経営の小さなお店が抱えるリアル...
We explore the rigorous 10-year training path to becoming a sushi chef in Japan. Is this time-honored tradition still relevant in the modern culinary world, or has it become an unnecessary barrier? Join us as we dive into the philosophy of shugyo (修行), the art of patience, and the growing debate between preserving tradition and adapting to contemporary culture. 日本で寿司職人になるためには、10年という厳しい修行の道を進まなければいけません！このように長年受け継がれてきた伝統は、現代の料理界において依然として重要なのでしょうか？それとも、もはや不要な障壁となっているのでしょうか？修行の哲...
So Japanese
Send us a text After 40 years of running the same cozy coffee shop in Japan, my parents are finally retiring. In this special episode, I share the story of how it all began, what the shop meant to our community, and the deeper reality behind small, family-run businesses in Japan. It’s personal, a little bittersweet, and a quiet tribute to a generation who kept going—no matter what. 日本のとある小さな喫茶店。両親が40年間続けてきたそのお店が、ついに幕を閉じます。今回のエピソードでは、喫茶店のはじまりの物語、地域とのつながり、そして日本各地にある家族経営の小さなお店が抱えるリアル...
