Overview of the menu
SUGALABO inc, located in the heart of Minato City, Tokyo, presents a unique culinary philosophy that blends traditional Japanese techniques with modern French cuisine. The restaurant is helmed by Chef Yosuke Suga, a protégé of the legendary Joël Robuchon, who infuses his dishes with seasonal ingredients sourced from across Japan. Each meal is a meticulously crafted experience, showcasing the artistry of plating and flavor balance, making it a destination for discerning diners.
Signature dishes
- Monaka Sea Urchin: Delicately prepared and stylishly presented, this dish highlights the freshness of the sea.
- Ezo Abalone with White Asparagus: A highlight of the meal, served with a sophisticated French sauce.
- Satsuma Beef Tenderloin: A dish that embodies the flavors of Joël Robuchon, enhanced with morel mushrooms.
Beverages and pairings
SUGALABO inc offers an exquisite selection of beverages to complement its culinary offerings. The restaurant features a curated wine list, alongside a range of premium sake and herbal teas, each chosen to enhance the flavors of the dishes. The attentive staff is knowledgeable about the pairings, ensuring that each sip elevates the dining experience.
Dietary options
While SUGALABO inc specializes primarily in seafood and meat dishes, it does not currently offer vegetarian or vegan options. Guests with specific dietary restrictions should inquire directly with the staff, who are committed to accommodating allergies and preferences where possible.
Chef recommendations
Chef Yosuke Suga often highlights seasonal ingredients in his dishes, making each visit a unique experience. His current favorites include the light clam and parsley soup, which serves as a refreshing start to the meal, and the 24-month-aged Tada ham, renowned for its creamy texture and rich flavor.
Experience the menu
Join us at SUGALABO inc in Minato City for an unforgettable dining experience that celebrates the best of Japanese and French culinary traditions. Reservations are highly recommended due to the exclusive nature of the restaurant.
