Welcome to SUGALABO, an exclusive restaurant located in Kamiyacho, accessible only by referral. This place feels more like a laboratory dedicated to the study of food rather than a traditional restaurant.Chef Yosuke Suga personally travels across the country to select only the finest ingredients from producers, transforming them into exquisite dishes at this unique innovative fusion restaurant.What struck me first was the quality of the ingredients served with each dish.The top-tier ingredients sourced from mountains, seas, rivers, and fields across Japan are beautifully plated and cooked with precision, enhancing their natural flavors exponentially.One standout was the 24-month aged Percheux.As I savored each piece, I discovered SUGALABO's original rice hidden within, allowing for a delightful experience where the flavors changed depending on how it was enjoyed. This dish truly exemplified the specialties of SUGALABO, providing multiple moments of delight in a single plate.The hollandaise sauce made with giant clams from Ohara Port was incredibly juicy, resembling the texture of high-quality meat.The dish featuring "Deshiko," a brand eel from Lake Hamana, paired with snow-aged potatoes was also memorable, as the rich eel combined with the surprisingly sweet potatoes brought a smile to my face.From the curry to the melon sorbet, peach dessert, and financier, every course was meticulously crafted without compromise.It felt less like dining and more like an experience of the potential of ingredients.This top-tier restaurant truly embodies why food enthusiasts from around the world flock here.━━━━━━━━━━━━━━━Restaurant Information● Name: SUGALABO ● Access: Approximately 5 minutes on foot from Kamiyacho Station ● Budget: Around JPY 60,000 to 80,000 ● Hours: Reservation only
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