L’Esprit de Miyoko

Café Japon restaurant was closed in June. I appreciate our partonage during the time
that the restaurant was open. It was a good six years. There, I deployed several aspects
of the food business in the small restaurant format: baking baguettes, other artisan
breads, croissants and other pasties, cakes and other baked goods; wholesaling breads to
restaurants; having a stall at the Ann Arbor Farmers’ Market; and cooking. I was able
to explore French food, such as: ratatouille, beef bourguignon, Sea Bass en Croûte,Tuna
tartar, etc.; as well as, Japanese food, such as: sushi, Japanese comfort food, traditional
Japanese cuisine, and vegetarian/vegan food in the restaurant, besides catering special
menus for special events. I also researched tea, serving high-end teas which were directly
imported from Japan. These teas included high quality teas, such as “Japanese national
competition award-winning sencha”, gyokuro and matcha. We had high-end Taiwanese
oolong teas (green) as well. To achieve excellent quality, we used special, purified water,
sea salt, organic vegetables, grass-fed beef, and free-range chicken where possible. This
is all L’Esprit de Miyoko.

I am carrying on my spirit to reflect on whatever I do. For the next phase, after I worked
on so many things for the past six years, I would like to focus on baking. I want to learn
baking in depth, and I want understand the scientific reasoning behind every phenomenon
related to baking. During the first phase, I established an excellent reputation for product
quality, especially with regard to baguettes and croissants. In the second phase, I plan to
further perfect each recipe to my best ability, based upon my enhanced understanding of
the scientific foundation.