Interviewer: Today we are going to speak about apple pies. What is it about apple pie that makes it so appealing? What is it about pies that makes them shimmer in the fall? Chef Mike: It reminds me of where I grew up, which is New England (Connecticut). Within a few miles of my home,…

Interviewer: I wanted to talk to both of you guys about the strawberry shortcake. Why do you think the strawberry shortcake is the most popular menu item? Chef Misuzu: I think it’s because of its color. People love anything with an awesome red and white like some kind of intuition. I think most of the…

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：  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 local restaurant that opened about the same time as…

Interviewer: We wanted to talk about the Tokyo Cheesecake, let’s talk about a little bit of why it is called the Tokyo Cheesecake.   Chef Misuzu: I remember when we named it, I think we made that name in five seconds. We just wanted to make it different. You know you want to show this…

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…