The Professionals (2006)

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.

Kobori Natsuka is a vegetable buyer who's trusted by farmers all across Japan. She's unearthed value in overlooked varieties and put out a stream of hit products, including the now-popular Anno sweet potato. In Ishikawa Prefecture, she finds a 350-year-old heritage variety of burdock root once given to the shogun as tribute. In the winter of 2020, she set a sales target of 1 ton for an entirely new vegetable. But then the fields were hit by major snowfall. What action did Kobori take?

In Makurazaki, Kagoshima Prefecture is a katsuobushi (dried bonito) craftsman whose products sell for around $300 USD a kilogram, the highest price ever seen on the market. 40-year-old Sezaki Yusuke creates a flavor that attracts 3-star restaurant chefs both from Japan and around the world. Sezaki crafts the highest-quality Hongarebushi, following time-honored Japanese traditions. After nearly 6 months concentrating their umami flavor, his katsuobushi take on a jewel-like luster, and yield a broth that immensely magnifies the appeal of fellow ingredients. However, Sezaki once thought of leaving this job, unable to face his own weakness. We look at his story of hesitation and growth, as he pursues ever-greater heights.

Who knew Japanese wine could be this good? A master sommelier describes it as having "an elegant acidity and fruitiness. Later you get a slow rush of umami." Explore the secrets of a Japanese wine served on international first-class flights. It's made by sumo fan and single mother Saito Mayu, who's braced to tackle the world. We follow her small winery in Koshu, Yamanashi Prefecture from summer to winter. Discover why its wine is taking the world by storm.

Sought for their beauty, the finest Japanese swords of the modern age are in constant demand, selling for millions of yen. These swords are made by Yoshihara Yoshindo (78), the greatest modern-day swordsmith. Using techniques passed down for over 1,000 years, he turns steel into the most extraordinary treasures. We follow the 4 months it takes to create a sword, from its beginning as a clump of steel known as Tamahagane, to its magical transformation into a distinguished blade. Overcoming the death of his son -- his successor -- and illness of his own, Yoshihara continues to pursue ever greater heights. What conviction drives his way of life?

Delivery drivers are in the spotlight as essential workers who've helped to support the daily lives of many in the midst of the pandemic. Of the 60,000 drivers who work for the industry's biggest employer, 29-year-old Nagasawa Kota is recognized as one of the best. His skills include phenomenal delivery speed, in-depth knowledge of his delivery area, and safety-focused consideration for others. Follow the 338-kilometer journey of a single parcel across Japan. It takes a dedicated crew of drivers and other staff to ensure its safe and swift arrival.

"There's nothing I can't sell." So proclaims Hashimoto Kazue (43), a star salesperson with 20 years in the business. From food products that cost a few dollars to high-end furniture, Hashimoto is a pro who takes requests from all kinds of companies and can increase the sales of any product. We take a look at the high-level sales skills she has cultivated through diligent research and thorough analysis of techniques. In truth, Hashimoto herself once had difficulty interacting with people, and went through an arduous experience at age 33 that nearly drove her to the point of ending her own life. What is the meaning that she found in her work?

Tsujimura Shiro is a 74-year-old ceramic artist. He and his wife cleared land, dug a well and built their home together on an isolated mountain in Nara Prefecture. They grow their own vegetables and forage wild grasses and mushrooms. Tsujimura's ceramic work is entirely self-taught, and he began by selling his work on the roadside. His works are loved by international celebrities and owned by famous galleries including the Metropolitan Museum of Art. Boldness and tranquility are combined in his work and in his lifestyle. Each day, he pursues the true meaning of life.

We follow Nishihara Kinzo (68), a legendary patissier who dazzled the VIPs of the world with his creative and profound sweets as the right-hand man to master French chef Alain Chapel. After working at numerous famous restaurants, he opened his own shop in Kyoto Prefecture, which became so popular it drew customers from across the country and had a constant line out the door. However, at the peak of its popularity, Nishihara closed his shop. Three years later, he now makes Japanese sugar confections sitting in a pool of sunlight. At the little sweets shop he runs with his wife, we explored the profound story that came after the days of glory.