Why This Japanese Steakhouse Owner Works Alone 15 Hours a Day for 33 Years – A Lesson for New Zealand Entrepreneurs

What drives a man to work alone, 15 hours a day, every single day—for 33 years? This powerful documentary-style video offers a rare glimpse into the life of a Japanese steakhouse owner whose dedication, discipline, and quiet craftsmanship have kept his small business alive without compromise.

For New Zealand entrepreneurs, hospitality professionals, and anyone chasing a dream, this story hits deep. From Auckland’s sushi joints to Queenstown’s fine dining spots, Kiwi restaurateurs can relate to the sacrifice and pride poured into every dish, every service, every repeat customer. But what makes this owner different is his refusal to hire staff — choosing instead to master every part of the process alone.

As New Zealand’s food industry continues to evolve, this story is a reminder of the values behind truly lasting businesses: consistency, care, and connection. It also raises important questions for Kiwi small business owners about work-life balance, sustainability, and the pursuit of excellence over expansion.

Whether you're running a café in Wellington or launching your first food truck in Christchurch, this day-in-the-life video offers inspiration — and perhaps a warning — from one of the world's most quietly relentless chefs.

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Daniel Chyi 戚钊

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