Tabelog 4.48🥈
Sugalabo is an invitation-only restaurant led by Chef Yosuke Suga, famous for blending French culinary technique with the finest Japanese seasonal produce in a creative, research-driven setting.
Signature dishes showcase ultra-premium ingredients and careful flavor balance. Chef Suga’s menu changes frequently based on his monthly ingredient-sourcing trips across Japan, ensuring the freshest fish, rare meats, and seasonal vegetables are used for each course. The most memorable dish was the tender awabi steak with intense 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. It was served atop warm Japanese rice, blending umami-laden ham with subtle rice sweetness for a sushi-like effect.
Owner Chef Yosuke Suga 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.
Reservation is limited to regular customers only and you should plan your visit 10 months in advance.
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💵 Budget: 70,000 yen
