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14-Hour Days, 3 Restaurants, FREE Rice! Why This 36-Year-Old Owner Never Stops Working

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47:04

550lbs of Meat Daily! Why Young Workers Line Up for This Old Man's Monster Portions

29:43

How Does ONE Soba Chef Serve 600 Bowls Daily in 2.8㎡ Space? Tokyo's Impossible Success

35:15

“Japanese Yatai” Popular Street food stall vendor newly opened by a married couple in Fukuoka, Japan

56:53

529lbs of Bones Used DAILY! Ex-French Chef's Shocking Method Makes Workers Addicted

30:30

How Soy Sauce and Gochujang Are Made|Traditional Korean Fermented Food Factory

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