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Our Journey to the Osaka Expo Commemoration Event
This summer, I had the incredible honor of participating in the Osaka Expo 2025 Commemoration Event, held in the Senshu region of Osaka, Japan. It was an experience that brought together talented chefs, students, and local producers to celebrate the rich culinary heritage of the area—and to share it with the world. As the owner of SUZUYA…
Mother’s day 2022
Interviewer: Tell us about Mother’s day and the cakes that you have! Chef Mike: The Heart Tokyo Cheesecake is much like our regular Tokyo Cheesecake, and the garnish has strawberry cream with shiny red heart chocolate and sprinkles on the top. The white chocolate on the top with little hearts is made with a transfer…
From Customer to Employee: The Unseen Craft at SUZUYA
When you walk into SUZUYA, you’re greeted with a tantalizing array of desserts, an ambient environment, and the gentle hum of contented customers. But beyond this, there’s a deeper connection for many of us behind the counter. A significant portion of our staff started as customers, much like you. What’s fascinating about this transition from…
Ichigo daifuku season is back
Interviewer: So we would like to talk all about the Ichigo Daiku. So we’re excited that it’s back. So tell us all about it. Chef Mike: Ichigo Daifuku is a mochi dessert. Ours, it’s with Anko, Japanese red bean paste. Just sweet red bean, chantilly cream, and fresh strawberry, all wrapped in a thin sheet of mochi….
Learn more about FUJI APPLE PIE
Interviewer: Please let me know more details about Fuji Apple! Chef Mike: Fuji apple is the four most popular apples in the United States right now. There are Granny Smith, Red Delicious, and Gala in the top three. It’s actually more popular in the U.S. eating Fuji Apple as it is. Not a lot of…
Misuzu’s Recipe
Interviewer: Do we have any idea what you guys are thinking about when it comes to publishing a recipe video and a recipe page for the first time? Chef Misuzu: For being healthy, can we make items using kabocha pumpkins? Kabocha is a nutritious ingredient that many of our clients like seeing. Interviewer: So you…
