SUGALABO inc — Restaurant in Tokyo

Louis Vuitton has opened a restaurant inside its new Osaka store with an interior designed by the brand’s own design team. Sugalabo V is the first restaurant that Louis Vuitton has created in one of its stores. Sugalabo V is located on the top floor of Louis Vuitton on Midosuji, a busy avenue in central Osaka.

The restaurant is run by Japanese chef Yosuke Suga, who has worked for Joël Robuchon for 16 years. At the age of 26, he became Executive Chef of L’Atelier de Joël Robuchon in Tokyo. He then opened Ateliers stores in Los Angeles, New York, Taipei and Paris as a project manager. In 2015, he returned to Japan to found Sugalabo Inc., and has been active in many creative fields.

The Tasting Menu has two price points: ¥50,000 and ¥70,000 (excluding ¥15,000 tax and service) per person. My mom and I chose the ¥70,000 menu with seafood as the focus.

Speaking of food, it was truly a different level of experience. The light clam and parsley soup was the perfect appetizer for dinner. The Monaka sea urchin was delicately prepared, delicious, and presented in a stylish manner. The white scad tartare, also known as white scad, was prepared with great skill because the fish itself is very soft and juicy, requiring the chef to be really skillful to be able to prepare the fish perfectly. The tartare also had Narazuke pickles, which were especially delicious and most of all, very fresh. The 24–month–aged Tada ham was the highlight. I didn’t expect much from this dish at first, but the creamy texture melts as soon as you put it in your mouth – chef Yosuke Suga has really elevated this dish. The saltiness and fat content are just right, and the 2–year aging process brings out the flavors very well. The cherry salmon or caviar are all made from premium ingredients, bringing freshness and the purest flavors.

Luckily, my mom had connections so she made a reservation and on the day I went, Yosuke Suga was the chef, because he usually wouldn’t be there and other chefs would take his place. The LV representative took my mom and I up to the place and introduced me to Yosuke Suga. My mom and I sat across from each other in the open kitchen, and were personally served by chef Yosuke Suga from the beginning to the end of the meal.

The Ezo abalone and white asparagus were the highlight of the dinner – chef Yosuke Suga made a very sophisticated French sauce, which is probably the best French sauce I’ve ever had. The red shrimp with watercress and red sea bream with fuki were also excellent. The Satsuma beef tenderloin with morel mushrooms was a dish that made me feel the flavor of Joël Robuchon – unmistakable. The morel mushrooms were delicious, the sauce was always the highlight along with the bread that chef Yosuke Suga made and baked on the spot.

I was really full even though this was the only meal of the day. The chef brought out dessert – strawberries (you could have eaten as many as you wanted but I could only eat 1), millefeuille, ice cream and curry rice (rice was delicious but I don’t understand how rice can be used for dessert... my mother and I were too full and couldn’t finish it). There was a wine pairing option but my mom and I didn’t choose it today, but chef Yosuke Suga kept offering us different types of sake and herbal teas depending on the dishes, and kept chatting and sharing about the food with us. It was truly a memorable meal!

¥85,000 / 1 person ~ 13.5 million...

Sugalabo is a culinary gem, a true testament to the artistry and innovation in modern cuisine. Tucked away in an unassuming location, this exclusive dining experience is akin to a well-kept secret among food connoisseurs. When I visited in February, the ambiance was intimate and inviting, with an open kitchen that allowed diners, including myself, to witness the culinary magic firsthand.

The menu is a masterpiece of creativity and precision, showcasing an extraordinary fusion of traditional Japanese techniques with global flavors. Each dish is a work of art, meticulously crafted with the freshest, high-quality ingredients. The flavors are complex yet harmonious, offering a journey of tastes and textures that surprise and delight with each course.

Chef Yosuke Suga is a visionary, his passion and attention to detail evident in every aspect of the dining experience. His ability to transform simple ingredients into exquisite dishes is nothing short of remarkable. The service is impeccable, with staff that are knowledgeable, attentive, and contribute to the overall warm and welcoming atmosphere.

The wine pairing is another highlight, featuring a thoughtfully curated selection that complements the culinary journey perfectly. The attention to detail extends to the presentation, with each course served in unique and beautiful dishware that enhances the visual appeal.

In conclusion, Sugalabo is not just a meal; it's a memorable, immersive dining adventure. It's a rare find that leaves a lasting impression, making it an absolute must-visit for anyone who cherishes extraordinary gastronomic experiences. My visit in February was an unforgettable experience, and I can't recommend it...

こちらは完全紹介制でジョエル・ロブションの愛弟子であり、国内外のレストラン・ロブションの立ち上げに総料理長として従事した須賀シェフがオープンされたレストランです。

ちなみに、今年の予約は既に一杯とのことで。。。 そんな超貴重なお席に、友人様にお誘い頂きお邪魔してきました。

店内は、オープンキッチンでキッチンを囲うようにカウンター席が並び入り口横にテーブル席があります。お料理をライブで楽しむ雰囲気です。

メニューはコースとなっており、ワインはペアリングもあり特に注文はせずとも、入店したらコンサートを楽しむように席でお料理とお酒がスタートします。

メニューが始まる前に、まずはアミューズから。 ・海鼠腸と雲丹の最中 ・淡路島産玉ねぎの一口パイシュー ・ペルシュウとペルシュウを包んで食べる一口いなり ・蟹の一口タルト コースが始まる前に、いきなり衝撃が走りました！ フレンチのお通しに最中、そして淡路島産玉ねぎの超絶な甘み、視覚、味覚ともコースが始まる前から驚き。また、日本人唯一の公認パルマハム職人多田さんによるペルシュウの旨さにはこれまた衝撃が走ります！！ペルシュウだけかと思いきや、ペルシュウの中には一口サイズのご飯。稲荷寿司のように巻いていただきます。

いよいよコースのスタートです。

・函館沖雲丹　加茂茄子　関金わさび　三田　じゅん菜 ペアリングワインは、PEWSEY THE CONTOURS RIESKING EDEN VALLEY 2011 和懐石の冷菜を思わせる一品。夏を感じられる加茂茄子にじゅん菜をあしらっており、和との違いは和の出汁ではなく、ほんのりとブイヨンベースが感じられる一品。

・ホワイトアスパラガス　大原漁港　蛤　ペルシュウ ペアリングワインは、C.M　ROTHSCHILD AILED'ARGENT 2011 ペルシュウを贅沢に使い、ホワイトアスパラの食感、絶妙な火の通し加減の蛤、特製のソースには言葉を失いました。旨すぎる！！

・長崎対馬沖　穴子　新ごぼう　25年熟成バルサミコ酢 ペアリングワインは、CHATEAU DE BEAUCASTEL...