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Suzuya’s Cafe Menu
Interviewer： What kind of cafe menu do you have? Which is your recommended cafe menu? Chef Misuzu： Cafe menu, we have crepes and toast. That’s the main category we have. I really like white mushroom bread for breakfast. We have a scrambled egg white with some cheese and shimeji mushroom, and roasted red pepper. It’s…
A Sweet Day with Our Community
One of the things I love most about Suzuya is how connected we are to our community. Recently, we had the unique opportunity to welcome members of the LVMPD Asian American Pacific Islander Alliance into our kitchen. Instead of being in uniform out on the streets, they joined us behind the counter — learning how…
New! Hot Sando
Interviewer: Please let us know your Hot Sando menu and its varieties. How is the menu item that was added last month going? Chef Mike: So we just started the Hot Sando menu. Everything kind of varies off the same base with the toast. We butter the bread and toast it with scrambled eggs with…
Coconuts Chiffon Cake at T-bones, Red Rock Hotel
I could talk about how we are able to provide our cake on the Red Rock Hotel menu. Last year before the Christmas holidays, the executive chef at the Red Rock contacted me about the possibility of doing Coconuts Chiffon Cake, but it just wasn’t good timing for us to get things started especially with…
Interview: How the Suzuya Patisserie was established
Interviewer: Thank you so much for being here. I did want to ask, what brought you to Las Vegas? Chef Misuzu: I knew I wanted to be a pastry chef and wanted to learn English because I fell in love with learning English, so I wanted to do both, and then I figured out that…
Winter menu
Interviewer: Please let us know your recommended drink menu for this coming winter. What is your recommendation or special feature of those menus? Chef Mike: All right, so recommended drink menu. So we still have a cider, the apple cider, and the apple spice tea running through Christmas or the end of the year, which…