Tabelog 4.51🥈⁣
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Sugalabo was established by Celebrity Chef Yosuke Suga who worked for Joël Robuchon for 16 years. Given his fast-learning ability and talent, he became the Executive Chef of L’Atelier de Joel Robuchon in Tokyo at the young age of 26. He subsequently went to various parts of the world to lead restaurant openings by the Robuchon group. Suga San eventually returned to his homeland and opened this introduction-only French restaurant in 2015.⁣
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The cuisine curated by Suga San is a perfect symphony between French cooking techniques and top-notch ingredients from Japan. I was absolutely astounded by the balance between beefiness and fattiness of the Satsuma Beef Filet from Kagoshima. The umami beef jus and creamy morel gratin were great additions to this rich meat main course. It’s really been a while since I was last impressed by a beef main course. The foie gras terrine looks simple but in fact it was seasoned and executed magically. The black truffle was of good quality and the refreshing salad and aged potatoes underneath really cut through the saltiness and heaviness. Let’s not forget the ham curated by Mr. Tada – in my opinion, the gnocco fritto version works better because rice might be too filling for such a big meal. ⁣
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What also impressed us was Suga San’s charisma - his energy when he was introducing the dishes truly contributed to the good vibes. The way he ran the kitchen was an art to witness as well. Reservation is very difficult – almost 1-year advance reservation is needed even for regulars. ⁣
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💴Budget: 75,000 yen⁣⁣
🥘Food: 9⁣.5⁣
🍹Drinks: 8.5⁣
🏢Vibes: 10⁣
⚖️C/P: 8