In this episode, we highlight the meals working people have late in the night. We first visit Haneda Airport in Tokyo to tag along with a cleaning crew that washes entire aircraft with hoses and mops. And then we hold our breath as things get extremely hectic at a TV shopping channel's call center during its busiest hour. We wrap up with a team of creative professionals who fight against the clock to set up an impressive display for a shop window at the heart of Tokyo before the morning comes.

We visit a liquor shop in Tokyo to find out about the staff lunch that has been tradition for 105 long years. The current company president's grandmother was the first chef of the company cafeteria, and today, the sixth chef to take charge, is a seasoned veteran who used to be head chef at a Chinese cuisine restaurant of a hotel. Although the company has been hit hard by the pandemic, the hearty lunch served at the cafeteria keeps the employees going strong.