After many years of opening restaurants for Joel Robuchon in Japan and beyond , Chef Yosuke Suga opened up Sugalabo to universal acclaim . Now an invitation only restaurant , it is perhaps the most revered address for western dining in Japan .
Having eaten at many Robuchon around the world , it is clear that Suga has his own distinct style . Some nods to classics permeate the menu but foremost the cooking is confident and personal .
Despite having around 7-8 staff , Chef is extremely hands on , doing the majority of the cooking , plating and diner dish descriptions himself .
Instructions are given on how to eat each dish and our dining group was admonished several times for being unable to follow simple instructions! However it’s all in good spirit and Chef Suga had plenty of swagger and charisma .
A series of snacks culminated with a plate of 24 month Ham from Mr.Tada , a very limited producer of quality ham . The ham was thin, transparent and glided down your throat and basically melted .
Saga oysters - a generous trio were served with prized seaweed on which they feed on , a fun take .
High quality Foie Gras was paired with a potato salad , the potatoes had been aged for over a year in a snow cave . This was an old school but refined diah.
Two large discs of raw Hokkaido scallop were the drown atop a quenelle of scallop mousse which in turn was stuffed with abundant caviar . Rounding out the dish was a moat of Scallop roe beurre Blanc
Kinki from Hokkaido was unctuous, served with black truffle, daikon and a Kinki Shirako and dashi .
The Satsuma Wagyu was the dish of the night , tenderloin which amazingly had the texture of brisket , a luscious morel mushroom jus , and a light but banging Morel and Asparagus gratin.
The off - menu Japanese curry is a Sugalabo trademark , you can choose the size of your portion, and not being a Japanese curry fan , I chose the smallest option. This was a mistake as the curry sauce was redolent in individual spices and terrific .
Pre dessert was a mint sorbet , pomelo sorbet , and rice wine jelly with pomelo pieces . Great palate adjustment.
Strawberry/Rhubarb compote with Sake sorbet completed a memorable meal
