SUGALABO (SUGALABO) Tokyo

Awards

OAD

Japanese Restaurants 2020, #63

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2020 Silver

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Silver in Tokyo All Tabelog Silver in Japan

The World’s

50 Best

World`s 50 Best Restaurants 2019, #120

All World`s 50 Best in Tokyo All World`s 50 Best in Japan

Asia`s 50 Best Restaurants 2019, #47

All Asia`s 50 Best in Tokyo All Asia`s 50 Best in Japan

Ratings from the web

Tabelog

4.65

Chef

Yosuke Suga

Cuisine

Innovative cuisine, Fusion cuisine, Creative cuisine

• 2018
• 2017

9 / 10

Rock star dinner at SUGALABO (SUGALABO)

on 26 Nov 2018

by Gerhard Huber

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

Dinner at Sugalabo Inc.

on 13 Apr 2018

by Jason Wang

9 / 10

Dinner at SUGALABO (SUGALABO)

on 24 Nov 2017

by I. Anna A

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.