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Average rating from 2 meals 9 / 10
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Ratings from the web



Yosuke Suga


Innovative, Creative

Foodle Reviews

on 21 Mar 2024

Tabelog 4.51🥈⁣
Sugalabo was established by Celebrity Chef Yosuke Suga who worked for Joël Robuchon for 16 years. Given his fast-learning ability and talent, he became the Executive Chef of 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... More

on 27 Jan 2024

北海道野付港帆立 自家製タルタルソース @[instagram] Sugalabo.Inc, Tokyo, Japan.

on 27 Jan 2024

北海道野付港帆立 自家製タルタルソース @[instagram] Sugalabo.Inc, Tokyo, Japan.

on 27 Jan 2024

すっぽんのだし @[instagram] Sugalabo.Inc, Tokyo, Japan.

on 27 Jan 2024

黒トリュフの卵 @[instagram] Sugalabo.Inc, Tokyo, Japan.

on 16 Jun 2021

2回目 4月の訪問


#Sugalabo #スガラボ #神谷町 #フレンチ #ペアリング... More

on 27 Apr 2021

Sugalabo 3rd visit — best meal here so far. A lot of food as always, really enjoyed the spring veggies. The tomato and mozzarella in the salad dish were unbelievable! •
#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef... More

on 13 Mar 2021

Sugalabo, February. Excellent, as always. Impeccable ingredients, perfect technique. @yosuke_suga is indisputably a master.

Great wine pairings as well, including Chave Hermitage by the glass - always a treat.

on 24 Feb 2021

My first KRUG Champagne 🍾


KRUG Grande Cuvée 168ème Édition

#KRUGchampagne #168èmeédition #myfirstkrug #kruglovers #champagne #sugalabo #explorepage #elenadrinks #クリュッグ... More

9 / 10
on 26 Nov 2018

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

on 23 Sep 2018

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.

on 17 Apr 2018

More Sugalabo, because oh my god.

on 13 Apr 2018

Sugalabo, Tokyo (July 2017)

9 / 10
on 24 Nov 2017

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.

Recommended in Tokyo


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


Open hours