Interviewer: Please describe what kind of cake it is. Chef Misuzu: It is a Raspberry Chocolate Cake. We thought about what mothers like, which are pink, raspberries, and chocolate. And there is no alcohol, in case mothers who are pregnant can not have alcohol even if it is a bit for aroma.  Interviewer: How many people can the cake…

Interviewer: Children’s day is coming soon – will there be any special cakes? If so, why did you decide to make such a cake? Chef Mike: So the Koinobori cake is special for Children’s Day on May 5, which we celebrate in Japan. The cake itself is a chiffon roll with chocolate cream and fresh banana…

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…