Overview
Restaurant Views: 3,379
Awards
- OAD
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Japanese Restaurants 2024, 63
- Tabelog
- 2024 Silver
- La Liste
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La Liste, #78
- Gault & Millau
- 3 Torques, 2020
- Gault & Millau Public Mark
- 16 / 20
Ratings from the web
- Tabelog
- 4.49
Chef
Yosuke Suga
Cuisine
Innovative, Creative
Foodle Reviews
Tabelog 4.51🥈
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.
The cuisine curated... More
Tabelog 4.51🥈
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.
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.
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 Less
北海道野付港帆立 自家製タルタルソース @[instagram] Sugalabo.Inc, Tokyo, Japan.
北海道野付港帆立 自家製タルタルソース @[instagram] Sugalabo.Inc, Tokyo, Japan.
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2回目 4月の訪問
神谷町「SUGALABO」
ここのカウンター席に座るとド緊張するけど、
最高のお料理とペアリング、須賀シェフはじめ皆さんのホスピタリティのおかげでまた思い出に残る楽しい夜になりました🥂✨
今回は尊敬する美食家の方にもお会いできて大感謝です🙇🏻♀️
.
2回目 4月の訪問
神谷町「SUGALABO」
ここのカウンター席に座るとド緊張するけど、
最高のお料理とペアリング、須賀シェフはじめ皆さんのホスピタリティのおかげでまた思い出に残る楽しい夜になりました🥂✨
今回は尊敬する美食家の方にもお会いできて大感謝です🙇🏻♀️
#Sugalabo #スガラボ #神谷町 #フレンチ #ペアリング #tokyo #kamiyacho #explorepage Less
Sugalabo 3rd visit — best meal here so far. A lot of food as always, really enjoyed the spring veggies. The tomato and mozzarella in the salad dish were unbelievable! •
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•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef... More
Sugalabo 3rd visit — best meal here so far. A lot of food as always, really enjoyed the spring veggies. The tomato and mozzarella in the salad dish were unbelievable! •
•
•
•
•
#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #sugalabo #tokyo #japan #frenchfood #スガラボ #東京 #日本 #フランス料理 #finedining Less
Sugalabo, February. Excellent, as always. Impeccable ingredients, perfect technique. @yosuke_suga is indisputably a master.
Great wine pairings as well, including Chave Hermitage by the glass - always a treat.
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My first KRUG Champagne 🍾
ペアリングとは別で頂いた初めてのKRUG
少しずつ温度が上がるにつれて変化する味わいを楽しみながら、美味しいお料理と一緒にいただきました🥂
KRUG Grande Cuvée 168ème Édition
#KRUGchampagne #168èmeédition #myfirstkrug #kruglovers #champagne #sugalabo #explorepage #elenadrinks #クリュッグ... More
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My first KRUG Champagne 🍾
ペアリングとは別で頂いた初めてのKRUG
少しずつ温度が上がるにつれて変化する味わいを楽しみながら、美味しいお料理と一緒にいただきました🥂
KRUG Grande Cuvée 168ème Édition
#KRUGchampagne #168èmeédition #myfirstkrug #kruglovers #champagne #sugalabo #explorepage #elenadrinks #クリュッグ #シャンパン #2012年 #スガラボ #神谷町ディナー #ワインのお勉強 Less
Yosuke Suga joined the Joel Robuchon Group at the age of 25. He then worked his way up to become executive Chef and opened a number of restaurants for the group.
He opened up his own place in Tokyo in 2014. His training and background is French, but he sources as many ingredients from Japan as possible. He closes the restaurant each month to travel through Japan in order to find more products he could use. The technique is classical, pure, honest and flawless. The flavours strong but not over... More
Yosuke Suga joined the Joel Robuchon Group at the age of 25. He then worked his way up to become executive Chef and opened a number of restaurants for the group.
He opened up his own place in Tokyo in 2014. His training and background is French, but he sources as many ingredients from Japan as possible. He closes the restaurant each month to travel through Japan in order to find more products he could use. The technique is classical, pure, honest and flawless. The flavours strong but not over powering.
Excellent meal with some outstanding dishes:
The scallops topped with French caviar, perfectly cooked with glassy center, were incredibly sweet and flavourful.
Snow crab risotto with his own Sugalabo rice outstanding with its layers of taste and texture.
Fantastic place which I can highly recommend, even though I have a troubled relationship with French restaurants in Japan. Less
Some highlights from Sugalabo. Easily one of the best restaurants in the world. Impeccable technique and quality. Too many great dishes to fit in one post.
Madeleines
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Eggnog
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Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo
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.
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Address
Japan, 〒106-0041 Tōkyō-to, Minato-ku, Azabudai, 1 Chome−11, 港区麻布台1丁目11−10 日総第22ビル 1F
Hours
Tuesday: 18:00 - 21:00
Wednesday: 18:00 - 21:00
Thursday: 18:00 - 21:00
Friday: 18:00 - 21:00
Saturday: 18:00 - 21:00
Sunday: Closed