How does one perfect the ever-popular fried pork cutlet? We follow Shimada Yoshihiko, the 4th generation owner of a Western cuisine restaurant with 115 years of history in Ueno, Tokyo. From beef tongue stew to fried shrimp to pork sauté ... celebrity figures throughout the years have loved this restaurant's flavor. The secret? For the pork cutlet, Shimada always chooses the best meat available that day, regardless of brand or origin. For the beef stew's demi-glace sauce, he mixes in flour and butter with a wooden spatula over the course of 20 days. Shimada spares no time or effort when it comes to cooking, and behind his dedication is a promise made to his late father.