Sugalabo is one fusion restaurant that is definitely worth a look, with high-quality marriages between the produce of Japan and French avant garde sensibilities. Sugalabo opened in 2015 and is ranked in Tokyo’s top 10 restaurants on Tabelog with a score of 4.66. Founded by Chef Yosuke Suga who had worked for Joel Robuchon for 16 years, the 20-seat restaurant is introduction-only.
Combine the best ingredients available in all of Japan with modern French cuisine and you’ll get the wonderful fusion food that is served at Sugalabo. Chef Yosuke Suga takes monthly trips throughout Japan to find the finest ingredients, tableware, and tools. The restaurant is receiving attention not only in Japan but also around the world, as it has been selected as one of Asia’s Best 50 Restaurants.
Style: French Restaurant
Address: 1 Chome−11−1 0 Azabudai, Minato-ku, Tokyo, Tokyo 106-0041
Number of Seats: 20 ( Counter:16, private room: 4)
Monday – Saturday 18:00 – 21:00
Close on Sundays
Chef Yosuke Suga
Yosuke Suga joined the Joël Robuchon Group in at the age of 25 as a personal assistant to Joël Robuchon, spending 17 years to help the latter on Robuchon’s television shows, in his food laboratory, and accompanying him to Germany, Bangkok, Singapore and Chicago for private events. Over his 17-year career, he worked his way up to the position of executive chef, overseeing the opening of the Tokyo outpost of L’Atelier de Joël Robuchon in 2003, and of L’Atelier in New York’s Four Seasons Hotel in 2006, and later served as the group’s in-house restaurant consultant.
In 2014, he left the Robuchon group and returned to Japan to launch his laboratory “SUGALABO Inc.” and has also worked creatively in several fields. A year later, he set up Sugalabo, a highly coveted 20-seat restaurant in Tokyo. He is also one of only four Japanese chefs hand-picked as as a culinary ambassador for the prestigious French champagne house Krug.
Chef Kazutoshi Narita
Kazutoshi Narita, former pastry chef at Tokyo’s venerated French fine dining haunt Esquisse, and winner of Asia’s Best Pastry Chef 2017, recently signed on to helm sweets at Sugalabo. This isn’t the first time the two chefs have collaborated: years ago, Narita and Suga worked together at Joël Robuchon in New York, Taipei and Tokyo.