Overview
Restaurant Views: 1,363
Awards
- OAD
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Japanese Restaurants 2020, #64
- The World’s50 Best
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World`s 50 Best Restaurants 2019, #120
Asia`s 50 Best Restaurants 2019, #47
- Gault & Millau
- 3 Torques, 2020
- Gault & Millau Public Mark
- 16 / 20
Ratings from the web
- Tabelog
- 4.58
Chef
Yosuke Suga
Cuisine
Innovative cuisine, Fusion cuisine, Creative cuisine
Foodle Reviews
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
Website
http://www.orange-p.co.jp/company/