Tabelog 4.51 🥈
Sugalabo was established by Celebrity Chef Yosuke Suga who worked for Joël Robuchon for 16 years. Thanks to his talents, he became the Executive Chef 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. The most memorable dish was the tender awabi steak with intense liver sauce. Underneath the awabi was mashed aged potatoes, flawlessly complementing the bittersweet liver sauce. The prosciutto curated by Mr. Tada’s workshop, which is the only certified Parma Ham producer in Japan, was so soft and intense. Its aroma and fattiness were enhanced by the smoking hot Gnocco Fritto underneath. I was also a big fan of the lobster and ezo venison dishes which were both elevated by well executed side dishes and sauces.
Reservation is limited to regular customers only and you will need to arrange the table 1 year in advance.
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💴Budget: 75,000 yen
🥘Food: 9
🍹Drinks: 8.5
🏢Vibes: 9.5
⚖️C/P: 8
