Interviewer: What are you looking forward to for the Halloween contest? Chef Misuzu: It is to see how people decorate our cakes. I would like to see people are dressing up and putting our cakes in front. Interviewer: I like that. In regard to the Halloween theme or, pastries, what do we have in store?…
Interviewer: Do you guys have things like set-up Halloween, in terms of bakery goods, or cakes? Chef Misuzu: Yes, we make “kabocha” products every year, including kabocha pudding and other products. Interviewer: Oh, really. For those of us who don’t know about what kabocha is, would you explain what it is? Chef Misuzu: Kabocha is…
Interviewer: We are going to have delivery in full swing soon, meaning that we will be able to deliver more than now we are. I wanted you to talk about delivery services to restaurants and how you are going to serve cakes to customers. Chef Misuzu: In the future, we would like to offer…
Seasonal twists for regular items are some of the things I look forward to at Suzuya. Our chefs would always come up with daily specials that would incorporate flavors and fruits that are in season. After a long wait, we are finally able to bring back the rare cheesecake. Unlike before, our rare cheesecake now…
Daily schedules can be packed and busy. We have customers rushing in to find a quick-filling meal or snack to get them through their hectic day. Aside from the usual smart pastries, one go-to snack is our Sandos. Our chefs would fin the fridge with freshly made egg salad Sandos and tuna Sandos daily. These…
Interviewer: What is your favorite time being at Suzuya? Chef Misuzu: I like morning times. You can see the sunrise, we have a really nice view from here at Suzuya. It’s quiet and calm. I like when I have a coffee in the dining room. Interviewer: What kind of morning drinks do you…
Interviewer: We wanted to talk about birthday cakes. Do you have any current or former birthday cakes that you’d like to share? What’s your favorite cake that resonates with you? Chef Misuzu: I love creating strawberry shortcakes, including the making process and the taste. I love making them not only because of its process, but…
nterviewer: Today, we’re diving into the art of crepes and how they are influenced by Japanese culture. Chef Misuzu, can you share your journey with crepes? Chef Misuzu: My journey with crepes started when I was helping sushi restaurants. One of the restaurant owners requested a mille crepe(crepe cake) for his wife, giving me the…
Interviewer: What is the background of the Ichigo (strawberry) daifuku? And why is it culturally significant? Chef Misuzu: Daifuku is a very traditional Japanese sweet that Mochi and Anko (red bean paste) inside it, but Ichigo daifuku also comes with strawberry. The product is typically being sold around spring when cherry blossoms bloom in…
It’s already August—what a relief that cooler weather is another month closer! I am personally most excited for the next season’s ingredients, which include luscious Fuji apples and sweet, comforting kabocha (Japanese pumpkin). While our summer seasonals tend to be more vibrant and refreshing to reflect summer fruits, fall seasonals tone down the vibrancy and…
