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…
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: In Today’s interview we are gonna talk about the fruits and rare cheesecake. Please tell us all about it! Chef Mike: We used to do a version of it before and we had on the menu just blueberry rare cheesecake, but we took it off from the menu during the pandemic when we had…
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…
Interviewer: What are the best sellers at Suzuya pastries and what do you see as a trend in terms of Las Vegas residents? What do they tend to like compared to other populations? Chef Mike: The best-selling dessert at Suzuya is a Strawberry shortcake and it became our signature item. People here in Las Vegas…