Interviewer: So we would like to talk all about the Ichigo Daiku. So we’re excited that it’s back. So tell us all about it. Chef Mike: Ichigo Daifuku is a mochi dessert. Ours, it’s with Anko, Japanese red bean paste. Just sweet red bean, chantilly cream, and fresh strawberry, all wrapped in a thin sheet of mochi….
Interviewer: What is Strawberry Millecrepe? Chef Mike: It’s a cake made out of crepes and strawberry cream. We add 16 layers of crepes and cream to make our millecrepe. 16 thin crepes stacked up with strawberry cream in between each layer. We make our strawberry cream from our homemade strawberry jam and whipped cream. Each thin crepes are…
Interviewer: What is the specialty of Strawberry Shortcake and how different from other cakes? Chef Mike: We make our Strawberry Shortcake with a sponge cake with chantilly cream and fresh strawberries. The sponge is really light, the flavors are kind of focused on the freshness of the ingredients. The sponge cake has a very light flavor, but…
Interviewer: What is the speciality of Tokyo Cheesecake and how different from regular cheesecake? Chef Mike: Tokyo cheesecake is kind of our name for Japanese-style cheesecake. It’s a little bit lighter in texture than, like, a New York cheesecake or kind of more traditional cheesecakes. It has a good cream cheese flavor. We use cream cheese and…
Interviewer: Do you have desserts recommendation for this April? Chef Mike: So for April desserts, the only thing that we have is some items for Easter. We had some little bunny and chick macarons and little carrot decorations on top of our signature strawberry shortcake for Easter. And those are pre-orders only. There will also be…
Interviewer: Do you have any dessert recommendations for this Spring? Chef Mike: We have the Hinamatsuri special, which is going to be on pre-order soon. There’s a rare cheesecake with Sakura jelly for girls’ day. And we are also working on Matcha Gateau Chocolate for St. Patrick’s Day which we’ll have that special probably the week before…
Interviewer: We’ll hop right into today’s interview. Did you start selling Strawberry Jam at the shop? Chef Mike: So, yeah, we just started selling our homemade strawberry jam at the shop. We had all the things from the health department, so we can sell them for grab and go. We make the strawberry jam 100% fresh in-house….
Interviewer: Do you have any special or new drink menu in 2023? Chef Mike: There is one thing we are kind of working on is prepackaging our Royal Milk, Tea, and Matcha Latte bases so that we can sell them retail or grab-and-go. And we’re just kind of working on getting the packaging. It’s kind of been…
Happy New Year! Welcoming a new year always comes with its adversities – as difficult as it may be, Suzuya kindly opens our doors for everyone to celebrate. As most often say, “Out with the old. In with the new.” In our kitchen, we make it apparent and never waste a single crumb! Our Rasuku…
Interviewer: Do you have any special drinks for Valentine’s Day in 2023? Chef Mike: We have Valentine’s cake already set that goes well with hot chocolate. We make our own chocolate milk chocolate recipe. We don’t use any mixes, so we heat up the cream and milk with whole chocolate. And it has a really…