Finally made it to my dream restaurant, SUGALABO! I had a reservation for 5 PM. I usually thought they opened at 6 PM, but since I came from afar, I was lucky to get in at 5 PM. ✌️I was seated at the counter where I could see Chef Suga's face, which was a nice touch. While it didn’t have the feel of a live kitchen, it was still great to see the chef at work.I went in with high expectations, and every dish was delicious! Honestly, at some restaurants, the dishes don’t leave a lasting impression or are just “okay,” but this was different. Each dish was outstanding.The clams and the beef fillet were particularly amazing.I’d love to go back, but the bill came to JPY 97,000, so I might hold off for a while. I was prepared for around JPY 60,000, but when you only have a cup of tea and it’s almost JPY 100,000, it’s hard to justify. However, the satisfaction level was very high.As a souvenir, I received a bag full of madeleines that were served as tea sweets (laughs). If you don’t eat them right away, they can be frozen and then toasted for a delicious treat. There was also something like a pound cake. I wonder if the price included the souvenirs?《Menu》Saga Umezumi Oysters "Ariake" from the Ariake Sea, Shizuoka Yaizu Port Sakura ShrimpFava BeansGougères with Comté Cheese (I had mine with shirasu instead of sakura shrimp)→ I had two gougères in total, and I forgot how delicious they were! Freshly baked, crispy on the outside and moist on the inside.Chiba Ohara Port Clams→ This was the best clam I’ve ever had. The crispy coating was light, and the inside was plump with the perfect texture. It paired wonderfully with the hollandaise sauce.Tada-san's 24-month aged Périgord Ham→ Incredibly delicious prosciutto. After devouring three slices, I moved on to the next dish, which was rice wrapped in it.Aomori Noheji Turnips with Leaves, Hyogo Sanda Junsai→ These are summer turnips. I thought the combination with junsai was quite innovative.Funka Bay Hairy Crab, Ibaraki Chikusei City TomatoesTomato Terrine with Tapenade SauceBernardo's PlateHere, the bread was served with yellow Bordier salted butter.Shimane Matsue Port Red AbaloneAbalone Liver Sauce Aichi Toyohashi Winter Melon, which was also delicious with a perfect texture!Yamaguchi Hagi Port SweetfishAwaji Island Yura Port Sea Urchin Kamo EggplantI love grilled sea bream skin.→ The eggplant was under the sea urchin. The sauce paired well and was delicious.Yamaguchi Nagahagi Wagyu FilletFrench Artichokes Artichokes are summer vegetables, sprinkled with sansho pepper.Hokkaido Green Asparagus→ I’m not usually a fan of steak, but this meat was incredibly tender and delicious. The cooking was perfect.Wakayama Kishu Hara Farm Sweet Summer Orange Mint SorbetMiyazaki Yokoyama Orchard Ripe MangoMiyako Island Passion Fruit Meringue→ The coconut ice cream was so good that I wanted a second serving.Freshly baked madeleines, five per person→ They were freshly baked, crispy and fluffy, and absolutely delicious! I received a bag full as a souvenir (laughs).Tosa Jiro Egg Yolk Cream Chocolate→ This had a chocolate cream on top and a firmer chocolate texture, reminiscent of something made with water and chocolate… I’m not sure what to call it.Herbal Tea (Mint, Rosemary, Lemongrass, Sweet Summer Orange Peel)→ The aroma of the fresh herbs was incredible.
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