Sugalabo is a high-end French restaurant located in Tokyo. Despite being extremely difficult to reserve, the unique dining experience is definitely worth the wait. The interior is elegantly designed, creating a private atmosphere. The menu changes based on local ingredients and the season, providing new surprises with each visit. I felt that Mr. Tada's ham has evolved even further since my last visit! It was a moment of happiness for me. The service is also very professional, with attentive care for each customer. The price range is around 50,000 yen, but it offers exquisite cuisine and service that match the price. Always a delight to visit!

I've been waiting for this! The popular French chef from the super hard-to-reserve restaurant, Joel Robuchon's beloved disciple, created a new dish - deep-fried pistachio-stuffed salmon roe with tapenade, and tartare sauce with matsutake mushrooms. The tartare was incredibly delicious. We also received a lecture on how to eat Tada-san's 24-month aged Perceval cheese (lol) - about 5 slices of Perceval on top, wrapped in Sugalabo rice Perceval below. There was also a cold dish of abalone and sea urchin, topped with scallops and caviar, grilled porcini mushrooms and saury, lobster and Idemegimi, pigeon and fig pie (I had mine changed to duck). For dessert, there were 3 types of curry rabbit curry, and the chocolate was incredibly delicious. The madeleine had a fragrant buttery aroma that was irresistible. As a souvenir, we received a pound cake.

Suga's cooking is always delicious no matter how many times you eat it. This time, matsutake mushrooms were added, and they were small so they were served as tempura. Matsutake tempura is not something you can easily find elsewhere, so it was a special way to enjoy it. The curry, as always, was served in a large portion!

Visited "SUGALABO" for the 11th time this year, the first time in 2021. Here are some notes on what I enjoyed: Hontomi Senbei with caviar from Gunma Tone Numata, edamame tofu beignets with Yunnan Province matsutake mushrooms, and the delicious tartar sauce that I didn't want to leave behind. Tada-san's 24-month aged Persillé, paired with gnocchi fritti today. The rice at Sugalabo was served in a bowl with Mohe crab from Funka Bay and new ikura from Utoro. Red abalone from Shimane Matsue, winter melon from Toyohashi, and the amazing sauce. Sweetfish from Hagi Fishing Port in Yamaguchi, new ginkgo nuts from Aichi's Soejima, and eel from Isshiki-cho in Aichi. Snow-aged potatoes from Tokachi Matsura-san, harami from Satsuma beef, and water buffalo mozzarella from Takenoshima-san in Kisarazu. Separate stomach for curry, which I tried in one bite, while D-san ordered a large serving. Amazing! Black figs from Saga Tomita Farm with Biore Sories, Earl Grey jelly, Peruvian cocoa, granita Arabica, and herbal tea with madeleines. Everything was exceptional, with no room for improvement. I have eaten my way across Japan, but for French cuisine, SUGALABO is my favorite. Looking forward to my next visit in late November next year, if I can secure a reservation. Money spent: 64,500 yen Rating: 5 stars 5 stars: Would love to revisit! 4 stars: Would revisit if given the chance! 3 stars: Would consider revisiting. 2 stars: Once is probably enough. 1 star: No need to go.

SUGALABO, located a 3-minute walk from Kaguracho Station. Thanks to a friend's invitation, I had the opportunity to dine at the exclusive platinum seats. The open kitchen and unique world created by Chef Suga were truly exceptional. From start to finish, the dishes were creative and delicious, showcasing the ingredients beautifully. Although I wasn't feeling well, I enjoyed a glass of champagne with the meal. The total cost for the meal and drinks was 65,560 yen. Each dish was explained in the photos. Thank you for the wonderful meal. Dishes: 1. Caviar in a crispy shell 2. Fried edamame tofu with olive tapenade and edamame 3. Matsutake mushroom fry with SUGALABO original tartar sauce 4. Torta fritta with Bon d'Avon Persille (24-month aged) cheese 5. Mini bowl of SUGALABO rice with hairy crab and fresh salmon roe 6. Steamed red abalone with liver butter sauce and winter melon 7. Fried and grilled red sea bream with new ginkgo nut cake, served with a blend of red sea bream dashi and white miso sauce 8. Red wine-glazed eel with red wine sauce, served with snow-aged mashed potatoes and mountain pepper sprouts 9. Satsuma beef steak with buffalo mozzarella, fruit tomato, and water eggplant 10. SUGALABO special curry rice 11. Fig dessert with Earl Grey sherbet and jelly, topped with gold leaf 12. Cocoa and Arabica coffee granita with Arabica coffee jelly 13. SUGALABO special madeleine Drinks: 1. Sparkling water 2. Herbal tea Alcohol: 1. Henriot Brut Millesime 2012 (Champagne, France) Souvenir: Pound cake made with "S" Tamba adzuki beans and Daitokuji natto, a collaboration between Gashi Kyoto and SUGALABO.

The most delicious. Feel refreshed the next morning. My family is happy when I bring back curry or cake as souvenirs, and it's soothing to eat when I'm busy. I love it. The prosciutto is delicious, so I went to Sprout cafe Sakura-zaka when they had an event there. It's good to eat with rice at Sugarabo.

One of my favorite restaurants, SUGALABO☆I visited for the first time in midsummer... The portions are huge, so skipping lunch is a must haha. As for the summer menu, it started with a cold tomato gazpacho instead of the usual matcha. It cools the body nicely. Corn, summer festival, Suruga Bay, cherry shrimp. The corn tempura that appeared last year is back this year too! They said they made an extra one in case it failed, but this time they all succeeded and even gave one to my husband. Grateful, grateful. The iburi gakko tartar sauce has both a junky and elegant touch that is typical of SUGALABO. It's full of elegance from the beginning! Akita jun-sai gaspacho, Hachinohe summer turnips. The summer turnips, a SUGALABO classic, appeared early on! A luxurious dish with turnip shells as plates full of toppings. Tada's persillade. No matter what, this is a must-have dish! It's served with SUGALABO rice. Be careful not to roll it up and eat it, as it will give away that you're not a SUGALABO expert haha. Yura red sea urchin, Kamo eggplant, red bell pepper. Now it's time for the main dishes. The red bell pepper soup that wakes up your eyes! The soup, which extracts only the umami flavor without spiciness, is topped with eggplant and plenty of sea urchin. A cold soup perfect for summer that's easy to drink. Goto offshore, cuttlefish, French artichoke, black truffle. Next is the cuttlefish. The artichoke and black truffle in front of you are stunning. A dish to enjoy the moist texture of the cuttlefish. Aichi eel, Morinora's aged potatoes. This is my 16th time at SUGALABO, but it might be the first time I've had eel! This dish was the most impressive this time. The eel has a crispy texture and goes well with this French wine sauce. The strong sauce complements the eel well to eliminate any fishy smell. I was amazed by this eel combination. And the sweetness of the aged potatoes is delicious! Chinton-raised lamb, herb salad. A combination of hamburger and roast. The hamburger is packed with the umami of lamb and is irresistible. My stomach starts to feel full around this point, but I can't stop using my fork and knife. I always end up only eating a bite of the curry haha. Peruvian cocoa, granita. Coffee with ice and jelly. Since they also have a cafe, cocoa comes from all over the world. The harmony of bitterness and sweetness is wonderful. Peach parfait. When it comes to summer, it's definitely peaches. Crush the meringue and add it! The juicy deliciousness makes you feel summer until the end. Drizzle with strawberry sauce for a refreshing touch. The Madeline at the end is always a souvenir... It's actually my kids' favorite too. It's the birthday month, so I took a photo with Mr. Suga and the cake. Oh, I'm so full today ^^v

Innovative restaurant visited by world-renowned food connoisseurs! - Instagrammability: ★★★★★ - Taste: ★★★★★ - Ambiance: ★★★★★ - Service: ★★★★★ - Value for money: ★☆☆☆☆ - Price range: 80,000 yen to 100,000 yen First visit to SUGALABO! An innovative restaurant by Chef Suga, who is highly acclaimed worldwide! Each dish is original and showcases the natural flavors of the ingredients, making it a one-of-a-kind dining experience. Address: 1-11-10 Azabudai, Minato-ku, Tokyo 106-0041, Japan #TokyoGourmet #SUGALABO #ReservationDifficult #TabelogGold #Tabelog2023Silver #SUGALABOControversy #GenerousPortions #Pairing #Tokyo #Japan #Gourmet #Foodie #JapaneseCuisine #HotPot #ConnectWithFoodies #ConnectWithSUGALABOFans

I visited this place for the first time the other day. It must be fate that I could go on the day they had a sea urchin menu! And it was my favorite Yura red sea urchin! I had never tried eel in a Western style before, so it was really refreshing, and I could feel the attention to detail in the desserts! If I ever get to go again, I'll make sure to ask for extra curry!lol

This time I visited at the beginning of July. I heard that SugaraBo serves large portions, but I didn't find it to be that much. Even a small eater like me had no problem finishing the meal. Women definitely love SugaraBo. The dessert for this season featured peaches. It was like a Peach Melba dish, with a fresh and Japanese twist using Japanese peaches. It was a dish that symbolized SugaraBo, incorporating French techniques with Japanese ingredients.

It's been a while since I visited Sugara-bo. The menu included New Niigata Uonuma Fuki-no-to, Kyoto Duck from Saga Umetsu with Oysters, Ariake Sanpuku Nori from Chiba Ohara, Hamaguri from Miyagi Sendai, Seri from Hokkaido Date Farm, 24-month aged Perigord from France, Blue Lobster from France, pesticide-free baby turnips from Itoshima, Hokkaido scallops, Caviar from Hōbō Bay, Hollandaise sauce, Ridoire from France, Green Asparagus from France, Morel mushrooms, Kin-ki from Abashiri, Snow-aged potatoes from Ito-san, Pigeon from France, Shredded cabbage, Black Truffle, Miyazaki Hinata Natsu, Coconut, Nara Nakai Farm strawberries "Kotohana", Pistachio. The wine pairing was also amazing. Beautiful dishes. The attention to detail was impressive. It was truly a Sugara-bo theater experience. Thank you for the meal. The impact of the first visit was overwhelming.

SUGALABO⭐️ Food Log 4.56⭐️THE TABELOG AWARD 2023 silverFully introducedInnovative chef Yosuke Suga, a beloved disciple of Joel Robuchon, has contributed to the opening of restaurants in various countries such as Tokyo, Las Vegas, New York, Taiwan, and Paris. In 2015, he opened SUGALABO. It is a referral-only restaurant, and reservations are said to be a year-long wait. I was fortunate to receive an invitation and went there this time. The course included:▪︎ Toyama White Shrimp Mochi▪︎ Nemuro Sardine with Red Bell Pepper▪︎ Akashi Port Horse Mackerel with Tartar Sauce▪︎ 24-month Aged Perceval Cheese by Tada-san▪︎ French Caviar with Aomori Noboribetsu Summer Turnip▪︎ Brittany Artichoke with Hachijo Bay Hairy Crab▪︎ Tokachi Green Asparagus with Ezo Abalone▪︎ Aichi Unagi with White Asparagus and Australian Truffle▪︎ Satsuma Beef with Kamo Eggplant and Red Shishito Pepper▪︎ Sugalabo Curry▪︎ Shizuoka Crown Melon with Chartreuse and Almond▪︎ Miyazaki Yoko Yamakaju Orchard Ripe Mango with Morimidorien Lychee▪︎ Madeleine, Herbal TeaThe wine pairing included:▫︎ DOMAINE GUIBERTEAU SAUMUR 2017▫︎ INKWELL TANGERINE VIOGNIER 2021▫︎ Shiga Tomita Shuzo Nana-Honyari Pesticide-Free, Unfiltered, Unpasteurized Sake 2021▫︎ FURST CENTGRAFENBERG GG SPATBURGUNDER 2012▫︎ WAYFARER VINEYARD FORT ROSS SEAVIEW 2020▫︎ TOPPER'S MOUNTAIN GEWURZTRAMINER 2021+ HENRIOT 2012 (ordered separately from the pairing)Every dish was impressive, with top-notch ingredients and amazing techniques. Each dish had a strong presence and was memorable. It was a great experience, and I was amazed by Chef Suga's explanations of the dishes, his dedication to ingredients and producers, and his creativity. The portions were generous, and the satisfaction level was high. Truly remarkable! This restaurant may have mixed reviews, but I found it to be full of sense and educational even for amateurs. Thank you for the wonderful meal, and I hope to visit again next fall. Thank you for reading until the end! Your support through follows, likes, and saves is greatly appreciated and encourages me to continue sharing gourmet experiences. I also share gourmet content on social media, so please check it out if you're interested: <Instagram> itsugourmet <TikTok> itsugourmetchannel

This was my first time eating Perchou in this form. It was very delicious and paired well with red wine. The abalone risotto was the best dish in this course. I am full. I want to go again♪ Thank you for the meal.

Delicious fusion cuisine from start to finish. The taste is so amazing that it seems like it doesn't matter what your preferences are. Every dish is a surprise in flavor. It's great to see the grilling station right in front of you. But the best part is the curry at the end and the souvenir snack! Even when you're full, the food is still delicious! I always look forward to going to Sugara Bo. From the meal to leaving, it's always a fun experience. There's no other place like it! I'm already excited from the moment I decide to go because I know the curry is going to be cute. You can choose the portion size, and they're all incredibly cute! It's also nice to see the ingredients.

I was brought by a regular customer. I am very grateful!! The menu items are powerful and unique, with a strong umami flavor that overwhelms you. The portions are generous and I am completely satisfied. Thank you for the delicious meal. Toyama - Shirauo Shrimp - Suemitsu Senbei Fresh Karasumi - Suemitsu Senbei (the best) Hokkaido - Scallop Chicks & Nemuro - Hirakawa Fisheries - Uni Nemuro - Sardine & Red Bell Pepper Tada's 24-month-aged Percheu Torta Fritta French Caviar & Aomori - Nobechi - Summer Turnip Yokosuka - Muto's Artichoke & Funaka Bay - Hair Crab Tokachi - Green Asparagus & Tango - Miyazu Port - Torigai Nemuro - Flounder & Homemade Tartar Sauce & Ehime - Finger Lime Satsuma Beef Sagari & Sansho & White Asparagus from Germany Sugara Bokare Curry Shizuoka - Crown Melon & Chartreuse & Almond (the best) Miyazaki - Yokoyama Fruit Orchard - Ripe Mango & Miyako Island - Passion Fruit Herb Tea Madeleine

Toyama white shrimp, Atsumi's most famous dish, Hokkaido Chikube-cho scallop spat, Nemuro Hirakawa Suisan sea urchin, Wakayama Sasaki Farm beans, Nemuro sardines, red bell peppers, and white shrimp inside. While sea urchin and salmon roe are common, this combination is also excellent. The scallop spat is very sweet and gentle, blending well with the aroma of olive oil. There is also bacon included, providing a satisfying texture. The marinated sardines offer a spicy kick along with the sweetness from the fresh sardine oil, creating an Italian atmosphere. During the KRUG event, Chef Suga seemed to have captured the essence of Naples, Sorrento, Capri, and Campania in southern Italy. Next time, he may be heading to Sicily. I have yet to visit the Roman temples in Agrigento (T_T) Tada-san's 24-month aged Persillé cheese from France, and white asparagus from Saint-Rémy lately, the caviar presentation has been "unbelievable," with caviar seamlessly integrated without overpowering, jellies and rapeseed blossoms doing a great job. Persillé wrapped in Suga rice is a classic, but this time, a large portion of spring white asparagus was used, with each person receiving one. Also, the large clams that are usually on the menu were present this time. The "Japanese representatives" from Suga Lab were generously assembled, creating a dream team. The KING of crustaceans, Blue Lobster, has been appearing frequently lately, rightfully holding the title of the crustacean king, paired with spring luxury mushrooms, morels, mixed with minced chicken and liver into dumplings (lol) The thick and perfectly cooked flounder from Nemuro, homemade tartar sauce, Satsuma beef, spring carrots, and Wakayama Sansho pepper. The tartar sauce that is usually served as an amuse-bouche, mixed with garlic chives and French Basque chili, was paired with the thick flounder fritter. It's a Suga Lab-style fritter. Suga Lab's cooking, whether in a pie crust or fritter, always results in a perfectly cooked dish. The Satsuma beef, the usual Sagari cut, is always asked about the cooking preference, but as a lean red meat lover, Sagari is the perfect choice for me. The perfectly cooked steak, another flawless dish that I've never seen go wrong. This is the mark of a top-notch chef. The curry as the final dish, with a whiskey on the rocks, has been my recent favorite. Suga Lab's selection of hard liquor is also exceptional. I prefer whiskey over red wine, and this curry from Kochi was paired with a glass of Don Perignon Limited Edition by Lenny Kravitz 2008. For dessert, a summer treat with white wood fruit orchard Konatsu, coconut, and nezunomi from Miyazaki Yokoyama fruit orchard, ripe mango from Miyako Island, and passion fruit. The wine was a Don Perignon Limited Edition by Lenny Kravitz 2008.

I don't know how many times I've been to my favorite Sugara Bo! I visited again after two months since they came in February! The food had completely changed! The combination of morel mushrooms and blue lobster was delicious! The sardine bread was also amazing with the acidity!

I couldn't believe my eyes when I finally found the restaurant after following the map. The interior was incredibly spacious and sophisticated. I was guided to my table and presented with a menu featuring carefully selected ingredients. I enjoyed the recommended drink pairings without worrying about the cost, fully immersing myself in the experience. From the appetizers to the desserts, the top chef spared no expense in serving high-quality ingredients, exceeding my expectations. The impeccable hospitality and attention to detail throughout the meal made it an unforgettable dining experience. Thank you for the wonderful hospitality. It was a fantastic meal!

The overwhelmingly admired restaurant that cannot be missed by the people of Minato Ward was truly amazing. It had been a while since my last visit, and I felt that it had become even more impressive. From the appetizers to the desserts, the ingredients were showcased beautifully and deliciously. The elegant French cuisine truly suited the restaurant and its dishes. Previously, the portions were so large that I couldn't finish them, but I was happy to see that the portion sizes had become more manageable. The thinly sliced ham by Mr. Tada that was almost transparent, and the peach dessert at the end, I wanted to have another one, haha.

Visited Sugalabo on April 2023 with a rating of 4.56 on Tabelog. The famous dish at Sugalabo, the Persillade, was made with white asparagus instead of Sugalabo rice on this day. The lobster, French Morel mushrooms, Spanish mackerel, and sea urchin were all delicious. The combination of summer oranges and coconut was exceptional. Mr. Suga told me to also visit S soon to complete all the restaurants, so I have to go there soon. Thank you for the meal. #sugalabo #French #innovative #innovativefusion #innovativeFrench #difficultreservation #gourmet #gourmetlover #gourmetgram #foodstagram