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LifestyleTranscript
00:00Thousand Oaks, California, an affluent suburb
00:05outside of Los Angeles.
00:07Akira and Lisa were a young married couple
00:09when they moved here more than 20 years ago from the Bay Area.
00:13While Lisa raised their young family,
00:15Akira worked at a popular and trendy Japanese restaurant
00:17called Sushi Co in the wealthy suburb of Bel Air.
00:22In the beginning, I was a sushi chef.
00:24Akira learned the art of sushi making in Japan.
00:27He was good at his skill.
00:28And so we started working at Sushi Co in Bel Air.
00:32And the restaurant just took off and just
00:34became super successful.
00:36Kanpai!
00:37My dad was a great chef.
00:38He was so excited, and he was cooking.
00:41Every year we increase the sales.
00:43Then I become a manager.
00:46Then owner.
00:47Yeah, yeah, this Akira from Sushi Co.
00:49We decided it was time to venture into our own bigger
00:53and better and nicer Sushi Co.
00:55Hello, welcome to Sushi Co.
00:57We decided to open our restaurant in this beautiful shopping
01:00center in Thousand Oaks.
01:02In the beginning, business was booming.
01:06Then it just slowed down.
01:09Like somebody put the brakes on.
01:11It's pretty devastating to him.
01:14It broke him.
01:16It's tough.
01:17Yeah.
01:18Anybody walking around out there?
01:20No, I'm pretty quiet.
01:21Even if there's nobody in here, Akira will scramble
01:24to find somebody to do a job for him.
01:27Hannah, could you get the drink over from table one?
01:30Your food is up.
01:31And that irritates the crap out of me.
01:33Make sure you guys have everything, OK?
01:35Most of the time now, my dad just kind of walks around.
01:38He doesn't, like, do anything.
01:40They're going to turn off the electric.
01:41You have to pay that one.
01:43We are losing, like, $15,000 to $20,000 a month.
01:48Credit card debt is hundreds of thousands,
01:51or as deep as you could ever imagine.
01:54We still are, like, $9,000 behind.
01:57Living with financial stress is pretty bad.
02:00Did you send somebody for two or three?
02:01I gave it to them.
02:03My parents are always, like, fighting and arguing.
02:05That's a fucking nightmare.
02:08Never used to be like that.
02:11Over the past four years, Akira and I have grown apart.
02:14We work together and we live together,
02:15but we don't speak to each other.
02:17It just isn't worth it.
02:22My dad doesn't spend enough time with us.
02:24He's just less approachable.
02:25Dad.
02:26How many older?
02:27Just one?
02:28I don't really ever talk to him anymore.
02:30Dad.
02:31Akira's spirits are broken down,
02:35and he just doesn't know what to do anymore.
02:38Life has been like hell since we opened the restaurant.
02:41If sushi goes tomorrow, I think we could lose everything.
02:45Our house, restaurant, and our hope and our dreams.
02:50I can't remember the last time I slept through a night.
02:52She's always worried about what's going to happen next.
02:57Chef Ramsay's our last hope.
03:03Hello.
03:04Hi.
03:05Welcome to Sushi Go.
03:06How are you?
03:07I'm Lisa.
03:08Lisa, nice to see you, my darling.
03:09And?
03:10Akira.
03:11Akira.
03:12What's the connection?
03:12Business partners?
03:1327 years.
03:14My lovely wife.
03:15Are you married to each other?
03:16Yes.
03:17And you're the chef?
03:18Well, I was.
03:19I'm a manager now.
03:20I do not cook much anymore.
03:21OK.
03:22And Lisa, you run the?
03:23I'm kind of the front of the house lady.
03:25Greet the guests.
03:26Right.
03:27Serve tables if needed.
03:28What is the problem with sushi go?
03:30We do not have enough guests.
03:32Clearly there's no guests.
03:33But what's the problem?
03:35The main problem.
03:36Which I do not know.
03:37You know, we stand in the window and dance trying to get people to come in.
03:40Hey, come on in.
03:41You lift up the price?
03:42Does that work?
03:43Woo!
03:44And that hasn't worked around here?
03:47It hasn't worked.
03:48I'm so embarrassed.
03:49I can't believe she does it front of Chef Ramsay.
03:53So tell me about Sushi Go.
03:55I had a list in Bel Air.
03:56So then you brought out the other partners and bought the name?
03:59Pretty much so, yes.
04:00And then decided to sort of move Sushi Go from Bel Air to your hometown here in Thousand Oaks.
04:04Exactly.
04:05So how long did it open here?
04:06Almost four years.
04:07Four years.
04:08I can't do anything unless I find out what the problems are.
04:11So I'd like to eat.
04:13What would you recommend?
04:14If you want to try something fusion, I have a sushi pizza.
04:18What?
04:19Sushi pizza.
04:22Japanese pizza.
04:24I don't like it.
04:26Wow.
04:28I'm not a big fan of any of our food.
04:31There's just like no flavor anymore because the cure is not involved enough in the kitchen.
04:36OK.
04:37Well, I'm going to sit down and have lunch.
04:38I'll look forward to catching up with both of you after lunch.
04:41Enjoy.
04:42Lovely.
04:44Bye.
04:48Some strange fixes on the wall.
04:52Are you ready?
04:53Yes, please.
04:54OK.
04:56Right.
04:57Let's start with a little bowl of miso.
04:58OK.
04:59And Akira mentioned the sushi pizza.
05:01He recommended that?
05:02Yeah.
05:03I wouldn't recommend it.
05:04No.
05:05No.
05:06I would not recommend the sushi pizza to anybody.
05:09I think it's vile.
05:10Got to try the sushi pizza.
05:12Just out of curiosity.
05:14Good luck.
05:15Good luck.
05:16The green tower.
05:17That sounds nice.
05:18And then let's end up with a little bit of the salmon, sashimi.
05:22I think that would be enough.
05:23You got some of the best and some of the worst.
05:28Excellent.
05:31Some of the best and some of the worst.
05:33No one's afraid to share their opinion here.
05:40Here you are for your soup.
05:43Here we go.
05:48Miso soup doesn't taste very fresh.
05:50It's not actually very hot either.
05:53Oh, he's talking now.
05:54Somebody should go listen to what he's talking about.
05:57Chef, your green tower?
05:59That's very salty, that.
06:00Is that?
06:01It is.
06:02Yeah.
06:03Is that normal?
06:04Yeah.
06:05That's normal.
06:08What is that?
06:15Sounds grayer.
06:16Are you finished with the green tower?
06:17I just pulled out this disgusting hair.
06:21Yeah.
06:22I've definitely finished with that.
06:23Sorry.
06:24I just wanted to just die.
06:25Bury my head in the sand when that happened.
06:26Um, guys, there's a hair in the green tower.
06:31Yeah, I'll be kidding.
06:32It's always like a running joke.
06:33Like, oh my God, there's a lot of things going wrong.
06:34So Akira disappears.
06:36Your sashimi.
06:38You're welcome.
06:39Lovely.
06:40And is the salmon fresh?
06:41Yes, it is.
06:43John.
06:44The salmon is fresh, right?
06:45Frozen.
06:46Frozen.
06:47Oh.
06:48It just tastes like a fish.
06:49It's not really good.
06:50It's a super super good.
06:51It's always like a running joke, like, oh my God.
06:53There's a lot of things going wrong.
06:54So Akira disappears.
06:55Your sashimi.
06:58You're welcome.
06:59Lovely.
07:00And is the salmon fresh?
07:01Yes, it is.
07:03John.
07:04The salmon is fresh, right?
07:05Frozen.
07:06Frozen.
07:07It just tastes like it's frozen.
07:14How is your sashimi?
07:15That's definitely frozen.
07:16It's very, very chewy.
07:17My mistake.
07:18I was just informed.
07:19They are frozen.
07:20They tasted frozen.
07:21Is that normally the way they freeze on the sashimi?
07:24Uh, I guess we get lazy with our food.
07:26Sushi pizza.
07:29Yeah.
07:30I've never been to a Japanese restaurant
07:32where I can have a pizza sushi style.
07:36And a chef owner that's no longer in the kitchen.
07:41I'm nervous.
07:42Let's go with it.
07:43OK.
07:44Um, that's the sushi pizza.
07:47It sure is.
07:48It's rice, salmon, crab, and mayonnaise.
07:51Some cheese.
07:52Wow.
07:54Japanese pizza.
08:02Soy.
08:05That is rancid.
08:11You were right.
08:12That is an insult to pizza.
08:14Yeah?
08:15And Japanese food.
08:16Chef had fair warning that it was going to be terrible.
08:19Mm.
08:20I told him not to get it.
08:22Where's the chef?
08:23The old sushi co always stood for the finest in Japanese food.
08:28But today's disappointing lunch proved to Gordon that the only thing this sushi co has
08:33in common with the former one is the name.
08:36Did you know there's a hair in the crab?
08:38No.
08:39No.
08:40No one told you?
08:41Hair?
08:42Are they wearing hats back here?
08:43You're asking me?
08:44Yeah.
08:45Are you guys wearing hats for service?
08:48Uh, no.
08:49Nothing at all?
08:50No.
08:51If you're telling them what to do, why can't they wear a hat?
08:54I don't know.
08:55Oh, Jesus.
08:56Let's go back to the beginning.
08:58When was the miso soup made?
08:59It was made yesterday.
09:00Yesterday.
09:01And just tell me, why would something like that taste salty?
09:02It's probably been sitting in there reducing overnight.
09:03What do you mean reducing overnight?
09:04You keep stuff in the bain-marie overnight?
09:05Correct.
09:06What?
09:07The sushi pizza was a fucking joke.
09:08Right.
09:09OK.
09:10Hideous, disgusting, and an insult to Japanese culture, and an insult to a fucking pizza house.
09:25Wow.
09:26Let's get some rain.
09:27You don't need me to come in here and tell you you look fucking stupid.
09:30selling a sushi pizza that tastes like gunk.
09:35What were you doing serving frozen fish to me lunchtime?
09:39I would like to order proper fresh fish, and it doesn't actually happen.
09:45I've never known a Japanese ration to freeze so much stuff.
09:49I'm not here to make you look stupid, but I can smell bullshit.
09:54OK.
09:55Can you say something?
09:57Seriously.
09:58Talk to me.
09:59Talk to me.
10:00Talk to me.
10:01What do you want me to say?
10:11After getting very little out of Akira, Chef Ramsay decides to sit down with the owner's children,
10:1722-year-old Sammy and 20-year-old Hana.
10:20Was it always a plan to have both of you so involved from day one?
10:25It was an idea for us to come help and give them a break if they needed to, but not to be here every weekend.
10:3124-7.
10:32I, most of the time, don't even want to be here because I'm here so much.
10:35But you've got to do what you've got to do.
10:37Yeah.
10:38I'm going to help out the family, so.
10:40Here's my worry, honestly.
10:41It's the level of shortcuts that are currently going on in this restaurant.
10:45Right.
10:46Has your father given up?
10:47Yeah, I think he definitely has on the inside, but he doesn't want to show it.
10:51Do you ever tell him to just stop, take stock, rethink?
10:57Do you think?
10:58He doesn't really listen.
11:03Please don't get upset.
11:04I'm sorry.
11:05No, no, come on.
11:06I just, yeah.
11:07I know, I know.
11:08It's hard for me to think about.
11:09I know, darling.
11:10I totally get it.
11:11I'm almost 21.
11:12I should be living my own life, but I can't because I have to help out with my family, and
11:20I can't leave them.
11:22You're both incredibly committed, and I totally respect that level of naughty.
11:26What I'm more nervous about than anything is the state of the business.
11:30Where do you see the business?
11:31Pretty much as far down as you can go.
11:33I've also recently, like in the past year, given money also.
11:38And is it mom that comes and asks?
11:40It was my dad that asked.
11:41So initially I gave $10,000, and then half a year ago he asked for $5,000, and I was like,
11:47of course, you know.
11:48How?
11:49From working my photography, my own personal income.
11:52If your family's asking me for help, I would help them right away.
11:55I have probably given my parents above $20,000.
12:00Decent chunk of change for a 22-year-old, I think.
12:05There's a level of unfairness because you've both been dragged into this through no choice
12:12of your own.
12:13You've got my help.
12:14I'm supporting every one of you.
12:17My family is hanging by a thread.
12:20There's only so much I can do.
12:28In the short time that Gordon has been at Sushi Co, he has not only learned that the restaurant
12:33is in shambles, but that this once tight-knit family is suffering badly.
12:38Hi.
12:39Welcome to Sushi Girl.
12:40I'll take you back to your table.
12:41Enjoy your dinner again.
12:42Yeah.
12:43What can I get for you?
12:44Spicy tuna, rice bread.
12:45I'm going to do sushi.
12:46OK.
12:47Bust it out, man.
12:48Why all these things got burns on them?
12:51You don't buy them like that, do you?
12:53Why are they burned?
12:54We'll use them sometimes.
12:55You what?
12:56We wash them, clean them, and then use them again.
13:10I can't believe this is happening.
13:13I washed the steak, and everything is clean.
13:16What's the problem?
13:17Where's Lisa?
13:19No, Kira, don't run away like a snake.
13:22OK.
13:23I've just scraped dried chicken off these.
13:25We're cutting costs.
13:26There's bits of food on there.
13:28Do you think this is right?
13:30Ah!
13:32Just feel how sticky that is on the end.
13:34That's food being wiped off it.
13:37It's 45 minutes into service, and Sushi Co
13:40is doing what, unfortunately, it does best,
13:44disappointing its customers.
13:46It's a little scary, look.
13:50OK, guys.
13:51I said I don't like the tempura.
13:53I said it's way overcooked, and the bat is just really doughy.
14:04Lisa, it's coming back.
14:06It's doughy, and that's not tempura broccoli.
14:09It's mushy, yeah.
14:10It's good.
14:15Stop the broccoli.
14:16Take it off.
14:17Yeah, don't even, like, do tempura anymore.
14:19Why cause more damage?
14:21Is that fried hot enough?
14:24Does it work properly, the fried temperature?
14:26Actually, that's a great question.
14:27It doesn't look like it's hot enough.
14:29It's not blasting it.
14:30No.
14:31That's scary.
14:32That's a nightmare piece of equipment
14:35that probably isn't holding the temperature
14:36because it's getting old, just like me.
14:40Uh, Lisa, here, look at this.
14:42All the spicy mayo.
14:43So you don't keep mayonnaise in the fridge?
14:45No.
14:46That's not required for refrigeration.
14:49What?
14:50That's I had.
14:51Refrigerate after opening.
14:54Tell you how warm that is.
14:55Maybe, yeah.
14:56And how long has that been staying outside for?
14:58Truthfully.
14:59Always staying outside, spicy mayonnaise.
15:01For four years?
15:02Yes.
15:03This is a Japanese health hazard.
15:06This is about you running your restaurant properly,
15:09and you're not.
15:12Oh, my gosh.
15:13What's this fridge for?
15:16It's warm in here.
15:17This fridge is on 50.
15:20Does this work in this fridge?
15:21Well, it broke down.
15:23When did it break down?
15:24Couple months ago.
15:25I don't have money to fix, so.
15:28So we've got a big container of those ice.
15:31Yes.
15:32To keep the ingredients cold.
15:34Well, just the vegetable we keep it here.
15:36Vegetable?
15:37You've got dairy.
15:38You've got eggs here.
15:39That's a mistake.
15:40Never chicken beef here.
15:41Look at me.
15:42Well, sometimes they make a mistake.
15:44Why are you lying?
15:45I'm not lying to you.
15:46I can't.
15:47You could kill somebody.
15:56Bad food, a family in ruins, and unsanitary conditions.
16:00You could kill somebody.
16:03It's been quite a first day.
16:05And as dinner service ends, Chef Ramsay realizes
16:08that Sushi Co is in much worse shape than he thought.
16:12Right.
16:14How was that for you?
16:16I think our kitchen could have run a little smoother.
16:21I don't think you're taking it seriously enough.
16:24The rice, the soup, the fridge, the broccoli.
16:30Talk to me.
16:32I think that Akira, you know, could do a lot more.
16:37There's so many bad practices.
16:40And you don't seem to give a fuck.
16:43Have you given up?
16:45I think he's given up.
16:50How many of your customers would order Kushi Aki if they knew
16:53they were eating it or feeling it off a wooden stick that had been
16:56used three weeks ago?
16:59None of them.
17:05It's almost like you're a man in denial.
17:09Anything to say, or?
17:11No, I should.
17:12He doesn't know how to fix it, though.
17:13He opened this place on the assumption
17:16that he was the delegator.
17:18He's lost.
17:19I think that the restaurants burnt him out.
17:22He thought that we were going to be living La Vida Loca.
17:24And when the business didn't go the way it was supposed to,
17:27he didn't know what to do.
17:28Obviously.
17:29But you don't really think that you're lazy, right?
17:31You think you work, do you think
17:32you work really hard all the time?
17:34I said, I think you should go cook.
17:36You go, I don't want to cook anymore.
17:37That's the way Akira feels.
17:38If I can pay you to do it, why should I do it?
17:40But you're not really paying him.
17:42Your kids are paying him.
17:44He doesn't know how to get off of his little skinny ass
17:47and really getting to work.
17:48Right.
17:49I want you, I need you to shut up for two minutes.
17:52And I need you to talk.
17:54This is part of the reason why you've lost your voice.
17:59Not only is your wife wearing the trousers,
18:00but she's speaking for you.
18:03What is it?
18:04Talk to me.
18:14Come on.
18:17Talk to me.
18:18I just, uh, I don't know.
18:21Come on, Akira.
18:23Fuck me.
18:24Basically, I don't know what to do.
18:27I'm angry that Akira's lost his ability
18:30to communicate with people, and it was good to get it out.
18:34Akira, once a proud chef, has lost his way.
18:39And unfortunately, his family is being dragged down with him.
18:43Chef Ramsay knows that in order for this restaurant
18:45to have any chance of surviving,
18:47he must find a way to bring them together.
18:50Tough day yesterday, really tough.
18:51I'm outside the family home now,
18:53and it's clear that Akira is a broken man.
18:54And in order to get this restaurant fixed,
18:56I need the old Akira back.
18:57So I can't do that without the family's help.
18:59I just wanted to talk to all three of you, um,
19:20about Akira.
19:21He's a broken man.
19:22A man with a tremendous weight on his shoulders.
19:24This is a man that is a broken man.
19:26on his shoulders.
19:27This is a man that is not just on the edge.
19:31The whole family's involved in this.
19:33You can feel the divide just in terms of the friction
19:36that's built between you.
19:38Every day, every second.
19:39Take me back when you first met.
19:43Um, he was really funny and cute.
19:47He had a lot of energy, and he used to think of goofy things
19:50to say even though he didn't speak English very well.
19:53And they never smiled.
19:56He didn't have any problems anymore, you know.
19:59So sad.
20:00Yeah, it's so sad.
20:02Dad's just kind of away from everybody, I think.
20:04He's removed now.
20:06He's not like a part of the family, really.
20:08It's just always just me and the kids, and he's just gone.
20:12He'll just like stand and just stare.
20:13Because he doesn't know what to do.
20:15He's lost.
20:16I miss like when he was just smiling when I walked in the door.
20:21We need to bring him back.
20:23If that restaurant's got any chance of really seriously
20:25running around, it can't be done without him.
20:27No, I know that.
20:28I agree.
20:29You can't do it without him.
20:30He's the heartbeat.
20:31I need each and every one of you to give him a lift in a way
20:37that his self-esteem rises, the confidence starts to shine,
20:43and more importantly, we're starting to get him back.
20:49I think my dad, I think he's checked out.
20:51I can't remember the last time I saw him, like, actually happy,
20:57like waking up happy, going to bed happy.
21:00I wish he could come back and make it all right.
21:03Oh, Chef Lamsi.
21:04Where have you been?
21:05On the lake?
21:06Oh, well, you know, I was just taking a walk.
21:07I didn't know you know my house.
21:08Yeah, I know.
21:09And while I ate, I wanted to come and see where it all started.
21:11There's a level of distance that we've grown apart.
21:14We need to narrow the gap.
21:16Sammy, you go first.
21:18What inspires you most about dad?
21:20Working up from dishwasher to restaurant owner.
21:23He's always the one that tells me to get it right the first time.
21:26I learned all my hard work from him, so, yeah.
21:28It's just tough, you know.
21:29Like, I want to do as much as I can.
21:31It's just hard.
21:32I know I'm putting out the weight on you, so I better try harder.
21:36OK?
21:37I will.
21:38You're believable?
21:39Thank you, Sammy.
21:40Honor, if there was one thing that you would want to say that you've never had the chance
21:43to do over the last four years, you know?
21:45I would love to do it right the first time.
21:47I learned all my hard work from him, so, yeah.
21:49It's just tough, you know.
21:50Like, I want to do as much as I can.
21:52It's just hard.
21:53I know I'm putting out the weight on you, so I'm going to try harder.
21:56OK?
21:57I will.
21:58You're believable?
21:59Thank you, Sammy.
22:01Honor, if there was one thing that you would want to say that you've never had the chance to do
22:05over the last four years, what would it be?
22:09I don't think I ever tell you how much I love you.
22:12Like, I say I love you, but I never really express it.
22:22I love you, too.
22:23I just want to see you happy.
22:25I don't know.
22:26My family is really suffering.
22:35I want to try to be more emotionally supportive.
22:41We want to support you, and we want to do everything we can.
22:45It would be a dream just to be our old selves again.
22:49Let's pretend that we're starting out, and, like, let's try to find each other again and be friends.
22:56I feel really happy, but a little sad, too, because it put my family in a bad situation here.
23:03Today we are going to start it fresh.
23:06We wipe the slate clean.
23:07We start the day with a family hug.
23:09Group hug!
23:10Yes?
23:11I feel way stronger.
23:14I think, you know, I can do it this time.
23:17I can list that again.
23:27The emotional family meeting really touched Chef Ramsay, and he made arrangements to give Akira and the restaurant some much needed help.
23:34Hello.
23:35I decided that this family needs a little lift, a little leg up.
23:40I've never been to any Japanese restaurant and seen a fridge with a block of ice in there that broke down four months ago.
23:44So, I made a few phone calls and managed to get hold of seven brand new counter Troulston refrigeration units.
23:52Troulston?
23:53Top of the line.
23:54Come around, have a look.
23:55Troulston?
23:56Come around, yeah, that's right.
23:57That's the best one you can get.
23:59Yeah, you've had a look.
24:00Trust me, number one.
24:01No way.
24:02Come around.
24:03No way.
24:04Look, come around, Lisa.
24:05Open them up.
24:06He's smiling.
24:07Oh, my God.
24:09The fridges, to me, are amazing.
24:11They're beautiful.
24:12They're great.
24:13I can't believe it.
24:14But to see Akira's face when he heard out about it was the best because that's the only
24:19time I've seen him smile in four years.
24:22I didn't stop there.
24:23Come with me.
24:24Yes.
24:25Have a look at two stunning Vulcan deep fat fryers.
24:30Oh, my gosh.
24:31So amazing.
24:32The most amazing eight ring gas burner.
24:38Look, we got the best stuff.
24:40The most amazing walk-in freezer.
24:42Temperature.
24:43Temperature is visual.
24:44No more ice bucket.
24:45When I saw this kitchen, I thought my kitchen looks like a showroom.
24:50Everything's brand new.
24:52It's like a dream.
24:53Now we have no excuses.
24:54Great.
24:58New equipment is just part of Chef Ramsay's plan.
25:01He knows there's another critical change that has to be made at Sushiko.
25:05It's an asset they should have taken advantage of a long time ago.
25:09Tonight, you're going to cook.
25:11OK.
25:12It's a comeback service.
25:13OK.
25:14OK.
25:15But I want you to grab it.
25:16OK.
25:17And run with it.
25:18All right.
25:19It's been great.
25:20Can't wait to cook.
25:21Thanks.
25:27OK.
25:28Good.
25:29Akira, today he's going to help oversee tonight's launch
25:32at the sushi bar.
25:33OK?
25:34Please, welcome the man himself back.
25:36Look at you.
25:37Little pocket rocket.
25:38Look at you.
25:39Woo-hoo.
25:40Welcome back.
25:42Yes.
25:43Very good.
25:44See my dad in his chef suit was really exciting.
25:47The sushi bar is where my dad belongs.
25:49It's where he started off, and he was a great chef before.
25:52And he's getting back in it, so that's great.
25:55OK, Lisa.
25:56Open the door.
26:00Hello.
26:01Welcome to Sushi Cat.
26:02This is me, too.
26:03For dinner service, not only will they be serving fresh fish,
26:06Chef Ramsay prepares with Akira two new salmon dishes
26:09that will be featured on tonight's menu.
26:12Hello.
26:13How are you tonight?
26:14Are you folks ready to order?
26:15I'll have the chicken burger.
26:16We'll try the sushi cook crunch.
26:17OK.
26:18So you got three Atlantic salmon.
26:19I'm going to make that, OK?
26:20Oya-ko.
26:21OK?
26:22I'm so excited about being behind the counter.
26:23We have a lot of good fish today, so enjoy, OK?
26:24All right.
26:25I'm going to have a great time today.
26:26Two rainbow, chiyan beech, and crunchy, please.
26:28I don't think she was taking it seriously.
26:29Even though we are starting to see a glimpse of the old Akira shining
26:31behind the sushi bar, Chef Ramsay notices that his wife, Lisa,
26:34is not supporting him.
26:35Could you take this out for two or five, please?
26:36I have some food for you guys, right?
26:37It's excellent.
26:38I like it.
26:39I like it.
26:40I like it!
26:41It sounds good.
26:42I like it.
26:43I just eat it.
26:44What are you doing?
26:45That's great.
26:46The�?
26:49There's two beautiful toppings to reach and crunchy, please.
26:50I think she was taking it seriously.
26:51Even though we are starting to see a glimpse of the old Akira shining
26:54behind the sushi bar, Chef Ramsay notices that his wife, Lisa,
26:58is not supporting him.
26:59We just take this out for two or five, please.
27:01I have some food for you guys, right?
27:04I think he's working very hard.
27:05We got two more specials, OK?
27:07OK, yeah.
27:08So let me know when you're ready.
27:09I'm going to pour the oil, OK?
27:10OK.
27:11Thanks for double checking on everything.
27:12Is he working hard on everything?
27:13So he's still just working around.
27:15I'm worried that Akira's not going to ever
27:18be the chef that he should be.
27:20Take this and come back right away.
27:21I don't think he'll really follow through with it.
27:24All right.
27:26There's some share plates and sweet dishes.
27:28Well, there's supposed to be avocado in it.
27:29Yeah, did they put avocado in it?
27:31No.
27:32They didn't.
27:33OK, I'll be right back.
27:34Pull over to 204.
27:35Lisa, these are wrong.
27:37Eel roll is supposed to have avocado in it.
27:38OK.
27:39And this is supposed to be a Hawaiian roll
27:41with the shrimp on top instead.
27:43But it's a California roll.
27:45That's a nightmare.
27:47Akira-san, the eel roll is supposed to have avocado inside.
27:50That eats Hawaiian sauce.
27:51OK, all right.
27:53It really pisses me off.
27:55Lisa's really talking with Akira.
27:56When she gets going, just get out of the way.
27:59It's like a tornado.
28:00Ashley, did you take this to 205?
28:03That was my mistake.
28:05I didn't check.
28:06That's for Mara.
28:08No, 205 is me.
28:10Oh, 203, 203.
28:11So I have to try harder.
28:13This is going to be your next order.
28:14Spider tuna capacity salmon special.
28:17Mara, Hawaiian is avocado.
28:19Yeah.
28:20And shrimp on the top.
28:22And the roll.
28:24Yay.
28:26I'm so glad to have Akira back behind the bar.
28:29It makes everything go so much smoother.
28:30OK, Scott.
28:31Done, done, done, done, done, done.
28:34This is incredible.
28:34With Akira standing behind the bar, dressed as a chef,
28:37running his restaurant.
28:38Already there's a completely different feel
28:39to last night's service.
28:41Oh, sesame oil.
28:42Dying the cups on that dish.
28:44So enjoy, OK?
28:45That was really good.
28:46Very good.
28:47That's definitely the best sushi you've ever had.
28:49Watching my dad work in the kitchen
28:51and smiling almost the whole time, it was just a great feeling.
28:55Thank you very much.
28:56Good night.
28:57Everything's getting better.
29:00As dinner service comes to an end,
29:02it's clear that Sushi Co. has a long way to go.
29:05But the new equipment, Akira's new attitude,
29:07and a couple of new dishes have Chef Ramsay
29:10feeling better about its chances.
29:12First of all, let me be really blunt with you, yeah?
29:16And something you need to hear.
29:19OK.
29:20Yeah?
29:21Honestly?
29:22Tonight, you were a different man.
29:26The change is night and day.
29:28I feel like I woke up.
29:30Not only did you look good, but you seem
29:32to look like you were enjoying what you were doing.
29:36I've got total respect for you today.
29:38Yeah?
29:39Appreciate it.
29:40Good job.
29:41I need a quick chat with your wife.
29:42I can't forget anything Chef Ramsay taught me.
29:45I have a hope, but I know I have to really, really work harder.
29:50Now, he may have changed, but unfortunately, you haven't.
29:56The difference in that man in 24 hours is night and day.
30:02And not once tonight did you mention anything to him.
30:07And you can't be that fucking cold.
30:09That would be like a block of ice.
30:10He's not your head chef.
30:13He's your husband.
30:14Yeah.
30:15And here's the thing.
30:17You're tough.
30:18You've been through a lot.
30:19And over the last four or five years,
30:21you've become stronger than he has.
30:23Coming from the outside in, it's so evident.
30:26You're fucking back, back, back, back off.
30:34I'm not fucking around.
30:35I'm not going to take all the blame,
30:37but I agree that I am a bitch to Akira,
30:40and I agree that it's not a good way to be.
30:44I think between you and I, that man
30:46needs you more than ever before.
30:48Oh, totally, yeah.
30:50What you need to do is cut him some slack, not just for him,
30:55but for the family's sake, before it's too late.
31:04After Chef Ramsay's conversation with Lisa,
31:07That man needs you more than ever before.
31:09And with Akira's commitment to change,
31:11I feel like I woke up.
31:12Gordon and his team went ahead with a much needed
31:15makeover of Sushi Co.
31:18Chef Ramsay.
31:19Good morning.
31:20Look at you two holding hands, and cuddling as well.
31:24Chef Ramsay pleaded with me to embrace Akira
31:27and try to give him the support he needs.
31:29So this is a really crucial point in our lives.
31:31It's like being reborn again.
31:34OK, today we're relaunching the new Sushi Co.
31:36So we have to bring Sushi Co into the modern era.
31:39The decor has to stand out as something not just cutting edge,
31:42but fresh with a wonderful appeal.
31:45Are you ready?
31:46Yeah.
31:47My hands are sweating.
31:48Let's go, baby.
31:49Let's go.
31:50Come in.
31:51Oh, my god.
31:52Look at that.
31:53Oh, my god.
31:54Contemporary.
31:55And it's got that really fresh appeal to it.
31:57Oh, my god.
31:58It's like shaking.
32:01Goodbye, samurai warrior.
32:03The minute you step in this door, great colors.
32:05It's fresh and modern.
32:07Oh, my god.
32:07It's stunning.
32:08I felt like, you know, what, is this my restaurant?
32:11What is this?
32:13You know, it's just amazing.
32:15Oh, my god.
32:18When I first arrived, it was like sitting inside a prison.
32:20Now it's beautiful.
32:21Look at the color, dark, moody red.
32:24That's my picture.
32:27You have a serious artist in the family,
32:28but no one's ever, ever shown him off.
32:31They're cool, they're sophisticated.
32:33Lisa, are you happy?
32:34I'm so happy.
32:36It's just amazing.
32:38The color is just perfect.
32:41Gruba, gruba.
32:42Hey, sexy, come over here.
32:44Akira, go in the middle.
32:45Woo!
32:46Oh, my god.
32:48Chef Ramsay is bringing us together as a family.
32:50Yay!
32:51My parents are, like, more happy than I've
32:54seen them in forever.
32:56It's awesome.
32:58He's a new man.
32:59Yeah.
33:01He's smiling.
33:02Yay!
33:05After revamping SushiCo into a stylish,
33:07contemporary Japanese restaurant,
33:10Chef Ramsay moves on to the menu.
33:12Welcome to the new food.
33:13Walk down, have a look.
33:15By modernizing the traditional sushi dishes.
33:18Alvacore tartare with avocado, crispy salmon cake,
33:20sea tuna with a salsa, Japanese-style curryed mussels,
33:24teriyaki chicken.
33:25The rolls, we've got the fire roll.
33:27Clean, modern, great execution.
33:30OK, so we're going to have a great start today, all right?
33:33THE RELAUNCHE OF CASEY
33:35CHEF RAMSEY ENJOYS SORRY
34:01Oh, my god.
34:02Ladies and gentlemen, thank you so much for coming.
34:04Akira, the official welcoming and the opening of this restaurant.
34:20My heart was pounding like, you know, a drum.
34:26It's so exciting.
34:28Brand new restaurant, brand new meat.
34:31Hello.
34:32Welcome to Sushi Ko.
34:33Can we have the Super Dragon rule?
34:34Can we get the Sushi Ko crunch?
34:36Sure.
34:37As the first orders make their way into the kitchen.
34:39You make sure to back him up, OK?
34:43An energized Akira pumps up the cooks for the big night.
34:47Help each other.
34:48Talk to each other, OK?
34:49All right.
34:51First one of the night.
34:52Sushi Ko crunch.
34:53Last one out.
34:55Let us cut two more.
34:57Sammy, 214.
34:58Sushi Ko crunch.
34:59Let us wrap that in the window.
35:00OK.
35:01Give it to me.
35:02I need one more Atlantic salmon here.
35:05209.
35:06Could you drop this off?
35:07209.
35:08The yellowtail roll?
35:10Akira, at his rightful place in the kitchen,
35:13pushes the first orders out.
35:14Oh, my gosh.
35:15That's really good.
35:16And customers are satisfied with what the new Sushi Ko has to offer.
35:21Beef is very good.
35:22But soon after, old habits return.
35:25And Akira is doing everything except what he needs to do most.
35:29Cook.
35:30This is our new special.
35:31Good to enjoy.
35:33All right.
35:34Thank you very much.
35:35I've been waiting for a special for half an hour.
35:37Lisa, the food's hanging around too long on the window.
35:41OK.
35:42Without a liter, the kitchen is falling behind.
35:45It's dying in the window.
35:46And the impact is starting to be felt in the dining room.
35:49209 only has one ticket here.
35:51No.
35:52There's another ticket?
35:53There's more tickets there.
35:54Earlier tonight, Akira was doing really well behind the sushi bar.
35:58But now, he's falling back into his old ways already.
36:01He's out pressing tables, and he's not paying attention to what's happening.
36:04We need him to be back behind the bar again.
36:07What are you doing carrying that thing?
36:08Well, they needed the help, so I just...
36:10They need the help.
36:11All right.
36:16Honestly, I'm worried.
36:17You went back to your old ways.
36:19You didn't cook anything.
36:21You bussed tables.
36:23You served food.
36:24You delegated.
36:25Why weren't you cooking?
36:26Why weren't you...
36:28Can you not do it?
36:29No, I can do it.
36:31You're not a fucking manager.
36:33You're not a busboy.
36:34You're the chef.
36:35Come on.
36:38Finally, towards the end of dinner service, Akira took Chef Ramsay's advice.
36:42OK.
36:43And jumped back into cooking in the kitchen.
36:46210.
36:47Yeah.
36:49But for the most part, it was his staff who pulled together
36:51and made tonight's relaunch a success.
36:54The good news about tonight is the customers love the food.
36:59Oh, yeah.
37:00Yes?
37:01Wonderful.
37:02This restaurant took a huge leap forward.
37:03Oh, yeah.
37:04Oh, yeah.
37:05Spreading the message out there.
37:06But I just want to know what you're going to do.
37:08What's going to happen when I'm gone?
37:10I will remember everything you told me.
37:14You are a talented man.
37:16You've just forgotten how talented you are.
37:19What are you talented for?
37:20Picking up fucking plates?
37:21No.
37:22Why are you a talented man?
37:23Cooking.
37:24That's right.
37:25So if you're going to dress it apart, look the part, cook your socks off.
37:30Got it.
37:31I'm not going to go leave the section, not going up at the table, or not going to do that.
37:37If I catch your skinny little ass that side of the table, I swear to God.
37:42But Lisa, you've got to support each other.
37:45I came in.
37:46I first arrived.
37:47The whole family, not just the restaurant, was just fragmented.
37:49Four different individuals seeking different ambitions with different attitudes, and no
37:54one's singing off the same page.
37:56But there's a reconnect that's taking place with a level of clarity, proper understanding,
38:01and we all know what we've got to do.
38:04It'll be okay.
38:05You know, we're a tight army, you know?
38:08So we will help each other.
38:11Having Chef Ramsay come into our lives is, it's meant the world.
38:16Yeah, we have a start over, and I'm nervous as shit that it's not going to go smoothly,
38:22and I just am thankful for this new chance.
38:26Take care.
38:28Yes.
38:29Good night.
38:30Thank you so much.
38:31Arigato.
38:32Arigato.
38:34It's been an absolute pleasure.
38:35All right.
38:36Give me a hug.
38:37Another hug in Japan.
38:38He's going to pick you up.
38:39All right.
38:40OK.
38:43Bye.
38:49It was really cool to see my parents give each other kisses.
38:51And stuff.
38:52I haven't seen that in a while.
38:54No bug.
38:55Working with each other and supporting each other,
38:58it's going to give us more hope than we had before.
39:04What a week.
39:05We made a lot of changes.
39:06We changed the equipment, we changed the menu,
39:08and we changed the decor.
39:09What this family failed to realize is that their greatest asset
39:12was something I could never have given them,
39:15because it was themselves.
39:16And it's that that will make this place successful.
39:19Whew.
39:20What a week.
39:21Sayonara.
39:22Thousand Oaks.
39:28In the days that followed, Sushiko saw a boost in business,
39:32and Lisa and Akira were working as a team once again.
39:35All right.
39:36Let's clean up the place.
39:37Yeah, let's clean the space up here.
39:38Recently, they decided that in order to maximize profits,
39:42they would search out a new location where the rents weren't as high.
39:46If you have anything special, give me a call.
39:49Regardless of the location,
39:51the most valuable lesson this family may have learned
39:54was not how to run their business,
39:56but how to appreciate each other.
40:12So, let's clean up the space.
40:15Is it possible if you're interested in this and?
40:18No.
40:19Can I have anything I can add to that?
40:20I don't know.
40:21If you have a employee,
40:22if you are not ready to go,
40:23you need to go along with the house.
40:24You don't have been the nicest one.
40:25I am going to sleep.
40:26I am going to sleep.
40:27I'm going to sleep.
40:28I'm going to sleep.
40:29I'm going to sleep.
40:30I keep going to sleep.
40:31I am going to sleep.
40:33I'm better sleep.
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