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Starting Early, Facing Extreme Heat Daily and Producing Dozens of Pizzas in Constant Rhythm, the Exhausting Routine Reveals How Discipline, Patience, and Technique Transformed a Late Project into a Gastronomic Reference in Japan
At the age of 70, when many have already slowed down or ended their professional activities, a Japanese craftsman decided to start something completely new. Every day, he begins his routine at 6:30 AM, lighting a handmade oven that exceeds 500 °C, prepared to face long hours of intense work. Throughout the day, he bakes one pizza at a time, without interruptions, creating an operation that demands physical endurance, technical precision, and strict time management.
In the early hours of the morning, while the dough is still resting, the work has already begun. The initial preparation takes place outside the kitchen, followed by a breakfast break that lasts about one hour. Then, the dough returns to the outdoor environment to ferment again at room temperature, a crucial detail to reach the ideal point. This careful alternation between resting, controlling water, and adjusting yeast is repeated daily, regardless of the season.
The information was shared by a Japanese YouTube channel specializing in documenting the daily lives of traditional artisans, which closely follows the routine of the pizzaiolo and documents every detail of the production process, from dough preparation to serving customers who wait patiently.
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From the Construction Site to the Hand-Built Stone Oven
Before dedicating himself to pizza, his professional journey took very different paths. At 26 years old, he managed a Chinese restaurant in Tokyo, an experience that lasted about three years. After that, he moved to the construction sector, a period marked by financial difficulties, the company’s bankruptcy, and episodes of scams that left deep scars. According to him, the environment was dominated by obscure financial interests, difficult to interpret, especially for those who trusted others too much.
Years later, already considering retirement, he thought about opening a soba house. However, the idea was discarded after a direct comment from his wife: “there are soba shops everywhere.” It was then that, browsing the internet, he discovered the universe of stone ovens and artisanal pizzas. At first glance, it seemed simple. However, reality proved to be much more complex.
The construction of the oven was done entirely by him, over ten years. The project began when he was 60 years old and was only completed upon turning 70. Unlike common brick ovens, which heat and cool quickly, the oven he designed retains heat for long periods. Even the next day, the structure remains warm. This thermal accumulation allows different cooking zones: the top exceeds 500 °C, the center hovers around 450 °C, while specific areas perform better at 350 °C, ideal for certain types of preparation.
Long Lines, Extreme Heat, and Non-Stop Journeys
As the fame spread, the number of customers increased significantly, including those coming from distant regions. On busier days, he produces 49 pizzas, but there are occasions when the number reaches 53 units. When that happens, the work extends until around 4 PM, with practically no breaks. Since the oven can only accommodate one pizza at a time, any interruption compromises the entire schedule.
The constant heat takes its toll. Spending the entire day in front of an oven at 500 °C causes dehydration, extreme fatigue, and muscle cramps. He reports that, in the early hours of the morning, both he and his wife often wake up with severe leg pain. Still, the routine continues, driven by a strong sense of responsibility toward the customers.
During service, the psychological pressure is also intense. He observes every table, aware of who has yet to be served, and feels the constant need to mentally apologize for the wait. On some days, customers wait almost two hours to receive their orders. However, the words that alleviate the weight of exhaustion come precisely from them: “it was worth the wait, I will return.” This emotional return serves as fuel to continue.
To avoid frustrations, the organization of the queues had to change as well. Previously, names were recorded without limit, often resulting in a shortage of dough and customers leaving without eating. Today, the count is strict, ensuring that everyone who remains in line will receive a pizza, even if it means working to physical limits.
Pure Water, Rigorous Inspections, and Refined Technique
Another essential element of the operation is water. Unlike common households, which must undergo about 10 health inspections, food establishments face much stricter requirements. All have been successfully met. The water used comes from a private well, channeled to the site, undergoing processes that ensure exceptional purity. The result is a fundamental ingredient for the dough, directly contributing to texture and flavor.
Fermentation also requires constant attention. Throughout the year, the amount of water and yeast needs to be adjusted according to temperature and humidity. There is no fixed formula. Each day requires reading the environment, accumulated experience, and small corrections. This level of control explains why even simple pizza showcases unique characteristics: extremely melted cheese, light dough, and balanced flavor.
Meanwhile, the surrounding environment maintains an almost domestic atmosphere. The place features a pond with koi carp, fed daily, including specimens like the Taisho Sanshoku, with red and white coloration. The space also includes a traditional Goemon bath, which has even been used by foreign visitors, such as a customer from Saudi Arabia, who insisted on taking a bath before leaving.
Recognition, Purpose, and Preservation of the Craft
Despite his age, he works at his own pace, without trying to please everyone at any cost. This approach, far from distancing customers, has strengthened his reputation. The daily effort, refined technique, and honesty of the process have created a bond of mutual respect with the public. Even after exhausting shifts, the predominant feeling is gratitude.
As highlighted by the channel that documented the story, the goal goes beyond food. The proposal is to showcase the value, pride, and philosophy behind Japanese artisanal work. If just one person watches and thinks “Japanese artisans are amazing,” that already represents an important step toward preserving traditional practices that are disappearing.
At the end of the day, when the inventory runs out and the last customer is served, all that remains is physical exhaustion and the silent satisfaction of another completed journey. Amid melted cheese, carefully fermented dough, and extreme heat, the story repeats daily, proving that dedication and purpose have no age.
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