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Your new favorite drinks
Interviewer: Do you have any special or new drink menu in 2023? Chef Mike: There is one thing we are kind of working on is prepackaging our Royal Milk, Tea, and Matcha Latte bases so that we can sell them retail or grab-and-go. And we’re just kind of working on getting the packaging. It’s kind of been…
Chef Misuzu Napolitan Recipe
Interviewer: We are going to be talking about Nepolitan recipes. What exactly is Napolitan? Chef Misuzu: Napolitan is tomato ketchup spaghetti and it is a classic Café menu in Japan. They have a Napolitan menu, toast, coffee, sandwich, and more for the classic menu. Chef Mike: The recipe actually came from the one US military…
Shokupan Love
If you’ve ever stopped by Suzuya early in the day, you’ve probably seen our shelves filled with fresh Shokupan — soft, fluffy Japanese milk bread baked daily.We offer a few varieties, but one of our staff favorites is the Shoyu flavor. It’s made with soy sauce, sugar, and furikake (Japanese seasoning), creating a perfect balance of savory and…
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Mont Blanc: A Holiday Tradition
As the holiday season approaches, we’re bringing back one of Suzuya’s winter specials—our beloved Mont Blanc Cake! This elegant dessert is crafted with chestnut cream and has been a holiday favorite for years. Perfect for Christmas celebrations, it’s a unique treat that our regulars eagerly await. Pre-orders for the Mont Blanc cake are now open, so…
Humidity is my enemy
It has been very hot and humid. Every year, around this time, about a few weeks, we get high humidity and more rain. Since we live in the dessert, we love seeing rain however, Humidity is pastry’s enemy. It was 25% humidity which is very high for dry Las Vegas.(even though the normal comfort…
Suzuya is featured in this month’s issue of K-Magazine!
We’re thrilled to share some exciting news—Suzuya is featured in this month’s issue of K-Magazine! 🎉 The magazine is now available to pick up for free at our shop, so please feel free to take a copy when you visit. A huge thank you to editor Jace Lee for including us in this beautiful publication. We’re incredibly honored to be part…
