While operating an izakaya in Kego for seven years, Matt realized that one of his desserts had the potential to become a business on its own. In July 2006 he converted his pub into a cheesecake factory and cafe. There, he and his staff use Matt’s grandmother’s recipe to bake classic New York style cheesecake. The crunchy Graham Cracker crust delivers a delightful contrast to the creamy cheesecake with a “just right” balance between sweet, salty, and tart flavors. On Wednesdays, Thursdays, and Fridays, Matt can usually be found in his cafe between 13:00 and 19:00. Otherwise you might spot him setting up inside a department store selling these delectable guilty pleasures! Look for Matt inside Fukuoka’s Daimaru Department Store between March 15 ~ 25.
Berkley, California, USA
17 years
Pâtissier
Originally published in Fukuoka Now magazine (fn111, Mar. 2008)
