It’s been three years since Prof. Yamanaka was awarded the Nobel Prize. He says, “My work has changed from researcher to something different”. The documentary captures his “now”.

Author of the best-selling series that has sold over three million copies! What is the essence of the “KonMari Method” that captivates people across the world?

JOUNETSUTAIRIKU

Passionate People

ShinyaYamanaka Marie Kondo Yuki Onishi

ORGANIZINGConsultant

Ramen Chef

Ongoing since 1998 (30min. × 50+episodes)

iPS CELLRESEARCHER

The new beginning of the Michelin’s one-star Ramen shop that astonishes the world gourmets with an 850 yen supreme Ramen.

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In 2006, Prof. Yamanaka generated the “iPS cell” which is considered as a “dream cell” that could be transplanted to other parts of the body as regenerative medicine. In just six years after the discovery, he was recognized with Nobel Prize. Research on iPS cells has accelerated globally, and last year, the first clinical study was initiated. Development of iPS cells is adding high hopes to regenerative medicine and in discover-ing new treatments and drugs, but it is yet to be put into practical application. Prof. Yamanaka is now pursuing a new path not as a researcher, but as the director of the iPS research center to realize the prompt application of iPS cells to practical medicine. It is the first time for him to appear on a documentary program. The program follows him to his workplace at the “Center of iPS Cells Research and Application”, the world’s latest iPS research institute, and the laboratory at Gladstone Institute in the US, and his favorite pastime spots. During the interviews, Prof. Yamanaka keeps referring to the pressing issues that may stagnate the research. What is required to push the research forward? He says he has never felt satisfaction in his iPS work and struggles in the “steering” the organization. Prof. Yamanaka’s current situation is documented.

“If you tidy up the house, you can experience a dramatic change in your way of thinking, lifestyle and even your life”, says Marie Kondo or “KonMari”, the founder of the “magi-cal” tidying up method. In her book ”The Life-Changing Magic of Tidying Up”, she introduces methods that work directly on one’s consciousness. Now, the book is trans-lated into 38 languages and is extremely well-received by people around the world despite cultural and habitual differences. She was named one of TIME magazine's 100 Most Influential People of 2015 along with Haruki Murakami, the world famous contemporary writer, a remarkable accomplishment. The documentary follows KonMari’s tidying up consultation at her client’s residence, whose family is composed of a father, a mother and two sons, 5th grade and 2nd grade in elementary school. What is the “magic” cast by KonMari to a residence that has enough storage space, yet is messy?KonMari’s private life is also featured. She gave birth to her first child in 2015, and works hand in hand with her beloved husband, who also is her manager, to establish world-famous KonMari. Her overflowing happiness with her four month-old daughter and her family is captured for the first time on TV.The program also covers KonMari’s lecture in Paris, one of the many locations she has been invited to. Is her method really a life changing magic that transforms “messy” people to be organized? Why do so many people get instantly absorbed by her magic? The secrets are revealed.

In the “Michelin Guide Tokyo 2016”, a Ramen shop was rated as one-star for the first time in Michelin’s 116 year history. The shop is “Tsuta” in Sugamo, Tokyo. The Ramen master Yuki Onishi makes a supreme bowl of Ramen with soup broth made with domestic ingredients like native chicken, seaweed, dried mushrooms, clams mixed with specially-blended soy sauce and home-made noodles. Truffle oil is added at the finish and the standard price is 850 yen - less than ten dollars for the Michelin-starred dish!The master is particular about making healthy Ramen using only natural ingredients disregarding the cost at times. Only 150 bowls can be produced daily, and ramen fans queue up before 6am to get a purchasing ticket. However, the sudden popularity has led to distancing the regular customers, and locals began to complain about the queue. As a countermeasure, Onishi allots a staff member to organize the queue, but other issues arise deepening his concerns. In the meantime, an overseas investor offers him the opportunity to open up stores in Singapore, Macao etc. It had long been his dream to make Japanese Ramen popular in the world, and he takes the chance. The documen-tary follows Onishi’s new challenge and his passion to make “Japanese Soba Noodles Tsuta” a world famous brand.

Shinya Yamanaka

Marie Kondo

Yuki Onishi

ORGANIZING

Consultant

Ramen Chef

PS CELL

RESEARCHER

i

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