Madeleines
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Eggnog
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
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Madeleines
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Eggnog
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Yamanashi white peach
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Miyazaki mango, rice pudding, caramel sauce
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Yamanashi white peach with Suga-san ??
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Chiba sweet corn "Mirai"
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Beef curry rice ?
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Sendai beef, Sekigane fresh wasabi
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Kyoto duck "Nanatani-Kamo", kinome
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Nagasaki managatsuo, sea urchin
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Oita Séki mackerel, Aomori "Nohéji" turnip
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Chiba Chikura sazaé, Tochigi haricot beans
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
24 month aged ham from the Gifu mountains over rice
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Tomato gazpacho with junsai
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Onion pie with onion purée and blue cheese
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Bread ?
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Monaka with egg mimosa and chives
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
Currently a top 10 restaurant in all of Tokyo (via Tabelog), Sugalabo was founded in 2014 by Chef Yosuke Suga and is a highly-coveted reservation with just 20 seats. There's no public phone number, so you can't call in and book yourself. The elusiveness caters to regular customers.
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Suga-San previously spent 16 years working under Joël Robuchon, starting at the age of 25. He worked his way up to the position of executive chef, overseeing the opening of the Tokyo outpost of L’Atelier de Joël Robuchon in 2003, and of L’Atelier in New York’s Four Seasons Hotel in 2006, and later served as the group's in-house restaurant consultant. The menu isn't focused on a specific concept or style of cuisine (although most similar to French cooking techniques), but rather all produce-driven.
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
