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: Strawberry Shortcake for a Birthday cake is the most popular on the menu. It’s also the best cake in Las Vegas. What do you think of its popularity?  Chef Misuzu: Why it’s popular is I think that it’s just because it’s a strawberry shortcake. Everybody loves strawberry shortcakes, and it has strawberries on the…

Interviewer： Where is Suzuya Cafe located? Is it near Desert Marketplace in Las Vegas? Chef Misuzu： Yes. We are located in the one part of the corner, right now, where the big shops are. It is nearby Durango Casino & Resort and on Warm Spring Dr. If you are in a marketplace, go Warm Spring…

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：  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 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 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 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…