Interviewer: First and foremost, what makes your sponge cake recipe so unique?
Chef Misuzu: It's all about the texture. The texture is very wet and smooth, and it's just wonderful. I prefer it by itself; I can eat it without any cream or anything else. It's
Interviewer: How do you determine your store's menu? Do you have any meetings to list up the recipes and review them based on your taste?
Chef Misuzu: Yes. We change our menu every three months and update our recipes.
Interviewer: I see. How about your recipe videos?