Author: Chef Misuzu

  • Sponge Cake Recipe

    Sponge Cake Recipe

    Interviewer: First and foremost, what makes your sponge cake recipe so unique? Chef Misuzu: It’s all about the texture. The texture is very wet and smooth, and it’s just wonderful. I prefer it by itself; I can eat it without any cream or anything else. It’s fantastic. Interviewer: Yes, it sounds so delicious. How did…

  • Starting Suzuya at Home

    Starting Suzuya at Home

    Interviewer: How do you determine your store’s menu? Do you have any meetings to list up the recipes and review them based on your taste? Chef Misuzu: Yes. We change our menu every three months and update our recipes. Interviewer: I see. How about your recipe videos? Chef Misuzu: Yes! I know what kind of…

  • Misuzu’s Recipe

    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…

  • Interview: Halloween Picture Contest and Fall Item

    Interview: Halloween Picture Contest and Fall Item

    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?…

  • Interview: Halloween

    Interview: Halloween

    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…

  • Interview: Delivery Services to Restaurants

    Interview: Delivery Services to Restaurants

    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…

  • Interview: Favorite time of the day – Morning

    Interview: Favorite time of the day – Morning

    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…

  • Interview: Special Occasion Cakes

    Interview: Special Occasion Cakes

    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…

  • Interview: Crepes influenced by the Japanese touch

    Interview: Crepes influenced by the Japanese touch

    Interviewer: We are going to talk about crepes, and how they are influenced by the Japanese touch. What is your story in terms of crepes? Chef Misuzu: This product came to my mind when I was helping sushi restaurants. One of the restaurants’ owners wanted a milk crepe for his wife. Given the opportunity to…

  • Interview: Bringing Japanese culture, Ichigo Daifuku

    Interview: Bringing Japanese culture, Ichigo Daifuku

    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…