Interviewer: What kind of year was 2022 for Suzuya? What kind of year do you want 2023 to be for Suzuya? Chef Mike: 2022 was kind of a growth year for us. Had some turnover staff and brought in Chef Miyuki.  So I think we learned a lot more about the business stuff and hiring…

Interviewer: Please let us know your recommended sweets for this winter? Chef Mike: The sweets we start doing for Christmas, we’ll be doing our Christmas cookies and nougat this year. So we have little packages set up, little boxes for Christmas decorations that look like little ornaments, and cute little packaging for those. So we’ll…

Interviewer: Please let us know your Hot Sando menu and its varieties. How is the menu item that was added last month going? Chef Mike: So we just started the Hot Sando menu. Everything kind of varies off the same base with the toast. We butter the bread and toast it with scrambled eggs with…

Interviewer: Please let us know your recommended drink menu for this coming winter. What is your recommendation or special feature of those menus? Chef Mike: All right, so recommended drink menu. So we still have a cider, the apple cider, and the apple spice tea running through Christmas or the end of the year, which…

Interviewer: Please let us know your recommended sweets menu for the winter season! Chef Mike: So we’re coming up on Thanksgiving, where we have our Fuji apple pie and Kabocha pies. Those, as well as our Kabocha cheesecakes.  Interviewer: What is your recommendation or special feature of these menus? Chef Mike: Personally, I always like…

Interviewer: Apple season is coming! Why did you make this drink menu?  Chef Mike: So we started doing these bottled drinks two years ago, trying to think of ways we can optimize the kind of ingredients we had and different things we have at the shop. So we decided to play around with apples in…

FAQ: I forgot to pre-order my cake 48 hours in advance. Can I get a cake today or tomorrow?  Chef Mike: So, for all the preorders, we do need 48 hours’ notice. We do have cakes available in store for purchase every day. We can’t hold anything without the 48 hours preorder. So you have…

Interviewer: Why is it called “Purin” in Suzuya?  Chef Mike: It’s more just the Japanese pronunciation. Japanese people call pudding “Purin.”  Interviewer: Please let us know this item’s features or recommended points.  Chef Mike: The custard pudding, we make it with vegetarian hen eggs, kind of high-quality eggs. And ours has a fairly bitter caramel…

Interviewer: What kind of desserts and cakes are you planning on selling for Thanksgiving this year?  Chef Mike: This year, for the holidays, we still offer our regular cakes for pre-orders. We do have special pies for Thanksgiving. We do have Fuji Apple pies and Kabocha pies.  Interviewer: Why did you decide to sell those…

Interviewer : We will have upcoming fall and winter events such as Halloween, Thanksgiving, Christmas, and New year! What kind of special/limited menus will be up this year?  Chef Mike : We usually don’t have pre-order menus for Halloween. The day or a few days before that, they’re going to start doing some related work,…