nterviewer: Today, we’re diving into the art of crepes and how they are influenced by Japanese culture. Chef Misuzu, can you share your journey with crepes? Chef Misuzu: My journey with crepes started when I was helping sushi restaurants. One of the restaurant owners requested a mille crepe(crepe cake) for his wife, giving me the…
Interviewer: What is the background of the Ichigo (strawberry) daifuku? And why is it culturally significant? Chef Misuzu: Daifuku is a very traditional Japanese sweet that Mochi and Anko (red bean paste) inside it, but Ichigo daifuku also comes with strawberry. The product is typically being sold around spring when cherry blossoms bloom in…
It’s already August—what a relief that cooler weather is another month closer! I am personally most excited for the next season’s ingredients, which include luscious Fuji apples and sweet, comforting kabocha (Japanese pumpkin). While our summer seasonals tend to be more vibrant and refreshing to reflect summer fruits, fall seasonals tone down the vibrancy and…
Interviewer: We wanted to talk about the Tokyo Cheesecake, let’s talk about a little bit of why it is called the Tokyo Cheesecake. Chef Misuzu: I remember when we named it, I think we made that name in five seconds. We just wanted to make it different. You know you want to show this…
One of the first things you will notice when looking at our showcase is the colorful macarons on display. Our chefs at Suzuya make different buttercream fillings sandwiched between crispy shells with chewy centers. Our Goma macaron has a slightly bitter and nutty flavor from the black sesame buttercream. We also have a Shoyu caramel…
Some people think green tea is an acquired taste and it’s something that I’ve observed customers consider when buying cakes for their loving ones. I always tell our customers that Suzuya’s green tea log cake is always a great choice. The red bean cream complements the earthy flavor of the green tea sponge cake which…
Interviewer: I wanted to talk to both of you guys about the strawberry shortcake. Why do you think the strawberry shortcake is the most popular menu item? Chef Misuzu: I think it’s because of its color. People love anything with an awesome red and white like some kind of intuition. I think most of the…
Interviewer: Thank you so much for being here. I did want to ask, what brought you to Las Vegas? Chef Misuzu: I knew I wanted to be a pastry chef and wanted to learn English because I fell in love with learning English, so I wanted to do both, and then I figured out that…
I first discovered Suzuya as a customer, On one of my walks with my family, we came across the charming cafe. I remember ordering the vogue madame which became my mom and it’s favorite. We instantly liked how the ham, cheese, Béchamel sauce, and housemade Japanese bread all combine together to make a savory dish…
Interviewer: What made you decide to become a pastry chef? Chef Misuzu: So, going back to my childhood, I always wanted to be a pastry chef because I wanted to bake and share with my friends and family. I was really happy that they liked what I made. Then I realized it was enjoyable to…
