Interviewer： You make Zen Curry Toast with Zen Curry, a local restaurant in Vegas. Why did you collaborate with them?
Chef Mike： When we opened the new location, we were thinking of different items that we could add to the CAFE menu. Zen Curry is a
Interviewer： What about crepes? Can you tell us a history of crepes?
Chef Mike： Crapes are the best way to describe this kind of like a thin pancake.
Usually, it is made without any ingredients like pancakes so that they keep thinner. There are a few different
Interviewer： What’s about Shokupan / Japanese Milk Bread?
Chef Misuzu： It’s a white bread that we ate every day, like really basic bread that goes with everything.
Interviewer： Which menu do you use Shokupan?
Chef Misuzu： It is Sandos and toasts, and we also sell Shokupan as a
Interviewer： What is a log cake?
Chef Misuzu： It looks like a log or a cylinder, and the end seems to be an annual ring of wood.
They go circle, and that's we say "roll cake", putting cream in the middle and then rolling it.
Interviewer： What's your