There’s been a lot of excitement around our newest pastries!We recently introduced the Banana Puff and Kabocha Puff, both made with an almond–puff cream base. The Banana Puff is filled with a flavorful caramel cream, while the Kabocha Puff highlights our seasonal Kabocha cream. They’re limited-time items, so we recommend giving them a try before they’re gone. For…
As the weather cools and the holiday season begins, I find myself feeling incredibly grateful. Grateful for our team who pours their heart into every dessert, grateful for our amazing customers who visit us with smiles and kind words, and grateful that SUZUYA continues to be a small part of your celebrations and family moments….
This year’s Halloween was extra special for us at Suzuya! We had the joy of joining the “Monster Mash” Trunk or Treat event hosted by the Las Vegas Metropolitan Police Department (LVMPD) — a fun and heartwarming community gathering that brought together families, local businesses, and officers for a night full of smiles, costumes, and sweets. It was wonderful…
Thanksgiving has always been one of my favorite seasons. The air feels a little cozier, the days a little slower, and everything seems to carry a touch of warmth and gratitude. At Suzuya, this time of year reminds me of the joy of sharing—whether it’s a slice of pie at the family table or a…
Hello everyone, As the autumn breeze begins to cool the Las Vegas air, Suzuya has been filled with the fun and excitement of the Halloween season. From cozy drinks to adorable ghost-shaped sweets, we love bringing a little bit of seasonal magic to our customers. This year, our Ghost Mochi has made a spooky-cute appearance—soft, chewy, and…
October has begun with a sweet start — our spooky desserts have made their grand entrance! The Spooky Ghost Berry, Ghost Mochi, and Black Cat Puff are stealing hearts with their adorable Halloween looks and delicious flavors.Each treat brings a touch of fun to the fall season, and we can’t wait to see which one becomes your favorite. Don’t…
Recently, I had the honor of serving as one of the judges at a very special event — the Murakawa Gakuen Student Recipe Contest, held on September 29, 2025, at the USA Pavilion of the Osaka Expo. The contest’s theme featured two ingredients: California prunes and Habikino figs. Watching the students showcase their passion, creativity,…
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…
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…
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…
