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…
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…
Interviewer: What kind of year was 2022 for Suzuya? What kind of year do you want 2023 to be for Suzuya? Chef Mike: 2022 was kind of a growth year for us. Had some turnover staff and brought in Chef Miyuki. So I think we learned a lot more about the business stuff and hiring…
Interviewer: Please let us know your recommended sweets for this winter? Chef Mike: The sweets we start doing for Christmas, we’ll be doing our Christmas cookies and nougat this year. So we have little packages set up, little boxes for Christmas decorations that look like little ornaments, and cute little packaging for those. So we’ll…
Interviewer: Please let us know your Hot Sando menu and its varieties. How is the menu item that was added last month going? Chef Mike: So we just started the Hot Sando menu. Everything kind of varies off the same base with the toast. We butter the bread and toast it with scrambled eggs with…
Interviewer: Please let us know your recommended drink menu for this coming winter. What is your recommendation or special feature of those menus? Chef Mike: All right, so recommended drink menu. So we still have a cider, the apple cider, and the apple spice tea running through Christmas or the end of the year, which…
Interviewer: Please let us know your recommended sweets menu for the winter season! Chef Mike: So we’re coming up on Thanksgiving, where we have our Fuji apple pie and Kabocha pies. Those, as well as our Kabocha cheesecakes. Interviewer: What is your recommendation or special feature of these menus? Chef Mike: Personally, I always like…
Interviewer: Apple season is coming! Why did you make this drink menu? Chef Mike: So we started doing these bottled drinks two years ago, trying to think of ways we can optimize the kind of ingredients we had and different things we have at the shop. So we decided to play around with apples in…
