Interviewer: Why is it called “Purin” in Suzuya?  Chef Mike: It’s more just the Japanese pronunciation. Japanese people call pudding “Purin.”  Interviewer: Please let us know this item’s features or recommended points.  Chef Mike: The custard pudding, we make it with vegetarian hen eggs, kind of high-quality eggs. And ours has a fairly bitter caramel…

Interviewer : Why did you make this menu? Chef mike : We decided to make it in the first year we opened. We opened in the fall and wanted to do something for Thanksgiving. We thought that pies would be good for Thanksgiving, so we decided to put the Fuji Apple pie on the menu….

Interviewer: Do you have desserts recommendation for this April? Chef Mike: So for April desserts, the only thing that we have is some items for Easter. We had some little bunny and chick macarons and little carrot decorations on top of our signature strawberry shortcake for Easter. And those are pre-orders only. There will also be…

Interviewer: Apple season is coming! Why did you make this drink menu?  Chef Mike: So we started doing these bottled drinks two years ago, trying to think of ways we can optimize the kind of ingredients we had and different things we have at the shop. So we decided to play around with apples in…

Interviewer: We are going to talk about crepes, and how they are influenced by the Japanese touch. What is your story in terms of crepes? Chef Misuzu: This product came to my mind when I was helping sushi restaurants. One of the restaurants’ owners wanted a milk crepe for his wife. Given the opportunity to…

Interviewer: What makes it interesting and what sets the chocolate cake at Suzuya pastries apart from the others? Chef Misuzu: I think our chocolate cake flavor is decadent but at the same time the sponge cake is light. I like that combination and I like that it has taste depth. I think most American cakes…