Interviewer: Please let me know more details about Fuji Apple!  Chef Mike: Fuji apple is the four most popular apples in the United States right now. There are Granny Smith, Red Delicious, and Gala in the top three. It’s actually more popular in the U.S. eating Fuji Apple as it is. Not a lot of…

Interviewer : Why did you make this menu? Chef mike : We decided to make it in the first year we opened. We opened in the fall and wanted to do something for Thanksgiving. We thought that pies would be good for Thanksgiving, so we decided to put the Fuji Apple pie on the menu….

Interviewer：  You make Zen Curry Toast with Zen Curry, a local restaurant in Vegas. Why did you collaborate with them? Chef Mike： When we opened the new location, we were thinking of different items that we could add to the CAFE menu. Zen Curry is a local restaurant that opened about the same time as…

Interviewer： What about crepes? Can you tell us a history of crepes? Chef Mike： Crapes are the best way to describe this kind of like a thin pancake. Usually, it is made without any ingredients like pancakes so that they keep thinner. There are a few different styles. We do what is more common in…

Interviewer： What’s about Shokupan / Japanese Milk Bread? Chef Misuzu：  It’s a white bread that we ate every day, like really basic bread that goes with everything. Interviewer： Which menu do you use Shokupan? Chef Misuzu：  It is Sandos and toasts, and we also sell Shokupan as a raw on weekends. Interviewer：  What’s your inspiration…

Interviewer： What is a Millecrepe?  Chef Mike： Millecrepe is a type of cake that’s made of layers of crepe and cream in the middle. Our Millecrepe has 16 layers in clape. The idea of the “Mille” crepe came from mille-feuille, which is 1000 layers of crape. Interviewer： Do you use matcha for this cake? What…

Interviewer： What kind of sandwiches do you have? What is the difference between sandwiches and Sando? Chef Mike： We call it Sando at Suzuya,  which is the combination of Japanese and American ways of calling sandwiches.  Currently, we have 3 different types of sando-wiches: Egg Salad, Tuna Salad, and we just started serving Fruits Sando….

Interviewer： What is custard pudding and what’s the difference between regular custard pudding and the Japanese custard pudding you provide over at Suzuya? Chef Mike： A custard pudding is basically a baked custard, and the Japanese style is lighter textually, so it is more similar to either French or South American styles.From what I’ve experienced…

Interviewer： Tell us about your coffee! It is very exciting because I hear you have special beans. What makes Suzuya’s coffee special? Chef Mike： We get coffee beans from a local roaster in Falter City. Their beans are from all over the world and they have 13 different varieties. They used to join farmers’ markets…

Interviewer: Tell us about Mother’s day and the cakes that you have! Chef Mike: The Heart Tokyo Cheesecake is much like our regular Tokyo Cheesecake, and the garnish has strawberry cream with shiny red heart chocolate and sprinkles on the top.  The white chocolate on the top with little hearts is made with a transfer…