Interviewer：  What kind of cafe menu do you have? Which is your recommended cafe menu? Chef Misuzu： Cafe menu, we have crepes and toast. That’s the main category we have. I really like white mushroom bread for breakfast. We have a scrambled egg white with some cheese and shimeji  mushroom, and roasted red pepper. It’s…

Interviewer： What is a log cake?  Chef Misuzu： It looks like a log or a cylinder, and the end seems to be an annual ring of wood. They go circle, and that’s we say “roll cake”, putting cream in the middle and then rolling it. Interviewer： What’s your inspiration for this cake? What’s different from…

Interviewer： What is Matcha exactly? What is special about the Suzuya Matcha Latte? Chef Misuzu： Matcha is ground green tea. What is good about Matcha is condensing into the powder. Matcha has anti-bacteria so it is considered a healthy food and the powder gives a good flavor to the pastry. We specialize in using ingredients…

Interviewer: In Today’s interview we are gonna talk about the fruits and rare cheesecake. Please tell us all about it! Chef Mike: We used to do a version of it before and we had on the menu just blueberry rare cheesecake,  but we took it off from the menu during the pandemic when we had…

Interviewer: What are the best sellers at Suzuya pastries and what do you see as a trend in terms of Las Vegas residents?  What do they tend to like compared to other populations? Chef Mike: The best-selling dessert at Suzuya is a Strawberry shortcake and it became our signature item. People here in Las Vegas…

Interviewer: Today, we want to talk about the cake that you’re bringing out for children’s days. What exactly is Children’s day? Chef Misuzu:  It is on May 5 and we call the day in Japanese “Kodomo no Hi”.  This celebration is more for boys to wish for their growth, prosperity, and health, just like the…

Interviewer： What kind of desserts were there? What kind of people and what was the camaraderie like? Chef Misuzu: We chose 5 kinds of desserts, such as Macarons, Tiramisu, and Mille crêpes, which is my favorite, Ichigo Daifuku (Strawberry mochi with red bean),  and chocolate cake. We wanted to highlight how we use chocolate for…

Interviewer: Tell us about this Easter cake and kind of like what inspired it and how do we make these cute ears? Chef Misuzu: Cute ears are made of white chocolate. When I was looking at the coconut chiffon cake, it was perfect and just looked like a bunny because the coconut makes the fluffy…

Interviewer: We are going to be talking about Nepolitan recipes. What exactly is Napolitan? Chef Misuzu: Napolitan is tomato ketchup spaghetti and it is a classic Café menu in Japan. They have a Napolitan menu, toast, coffee, sandwich, and more for the classic menu. Chef Mike: The recipe actually came from the one US military…

Interviewer: What is Hinamatsuri and what inspired the strawberry rolled cake? Chef Misuzu: Hinamatsuri is a day for young girls. The theme color is pink to me. Traditionally pink, yellow, and green are used for the color of Hinamatsuri, so when I make the cakes for the festival, I always consider and focus on the…