Dinner at SUGALABO (SUGALABO)

Dinner at SUGALABO (SUGALABO)

at SUGA LABO (SUGALABO) on 24 November 2017
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The man behind Sugalabo is Yosuke Suga (須賀洋介) who was trained under Robuchon in Paris. He started as an assistant of Joel Robuchon, followed by executive chef at L'Atelier de Jo Robuchon Paris before he opened Sugalabo in April 2015. Sugalabo offers upscale French food in a laboratory style, Chef Yosuke focuses on every single elements from ingredients, tableware to cookware to give the guest the best culinary tour, by blending Japanese and French elements in the best possible ways.

9 / 10

Ikura filled Monaka

Shirako quiche

Japanese produced prosciutto, which melts in your mouth

Hyogo "Kasumi" Snow Crab , Sekigane Wasabi

"Sèkigane" Wasabi

Hokkaido scallop with bordier seaweed butter

Yamato yam from Nara

Kyoto Duck dumpling with Lily Bulb

Hokkaido Monkfish "Ankoh" with miura Daikon

Suga San

Hokkaido Monkfish "Ankoh" with miura Daikon

Nara Nishioka Farm Persimmon "Fuyuugaki"

Pear "Komisu" Gunma Kenjo Farm