I visited SUGALABO in Kamiyacho. The live experience of having seasonal ingredients from all over the country prepared right in front of me was truly impressive. The presentation featured magnificent fish, corn, fennel, tomatoes, eggplants, and figs, allowing me to appreciate the natural flavors of the ingredients. I was constantly excited to see what would come next.The fish dishes showcased a delicate balance of cooking techniques and sauces, while the meat dishes were rich in flavor yet surprisingly light. Even seemingly simple ingredients like prosciutto, sea urchin, and seasonal vegetables were combined in unexpected ways. The curry served at the end was playfully presented, adding to the enjoyment of the course, which is characteristic of SUGALABO.Despite being a high-end restaurant, it felt relaxed and informal, with conversations with the staff and introductions to the ingredients creating a complete entertainment experience. It was a memorable innovative French dining experience that not only highlighted the deliciousness of the dishes but also connected me to producers and ingredients from various regions of Japan.
We use cookies on this site to enhance your user experience.
