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Sugalabo, a study in sovereignty. 2 decades being groomed to the right hand of the legend Robochon shows in whatever he does. What for me was so remarkable, that Suga san, despite having a brigade of 6 people cooking with him, he so hands on. Being seated on the table next to the kitchen, I could observe the entire evening how much he does himself. For example the one dish with the ham on top. The ham is from a Japanese butcher who trained in the Parma region and whose ham is sensationally good. While a junior cook was slicing the ham on the machine Suga-sa himself selected and dropped each single slice of ham onto the nigiri, for all of the dinners throughout the entire evening. A task which one would deemed to be below the head chef with his repudiation.
All dishes were very tasty, excellently executed. The tempura Matsutake was one of the highlights being fried to a crispy outside and succulent juice inside.
A great meal from a master of his trade.
9 / 10
