Dinner at Sugalabo Inc.

Dinner at Sugalabo Inc.

at SUGALABO (SUGALABO) on 13 April 2018
Photo Views
15
Meal Views
63

Madeleines
::::
Eggnog
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Yamanashi white peach
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Miyazaki mango, rice pudding, caramel sauce
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Yamanashi white peach with Suga-san ??
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Chiba sweet corn "Mirai"
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Beef curry rice ?
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Sendai beef, Sekigane fresh wasabi
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Kyoto duck "Nanatani-Kamo", kinome
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Nagasaki managatsuo, sea urchin
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Oita Séki mackerel, Aomori "Nohéji" turnip
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Chiba Chikura sazaé, Tochigi haricot beans
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

24 month aged ham from the Gifu mountains over rice
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Tomato gazpacho with junsai
::::
Onion pie with onion purée and blue cheese
::::
Bread ?
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo

Monaka with egg mimosa and chives
_
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.
::::
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.
_
Sugalabo, Tokyo (July 2017)
#cityfoodsters_tokyo
#cityfoodsters_sugalabo