Sugalabo has been propelled as the best restaurant of the world by the French Ministry of foreigners affairs.
This small 20 seats Tokyo based restaurant needs to be booked 6 months in advance due to its success even if it does not have a Michelin star.
The chef Yosuke Suga, trained by Joel Robuchon and joined the French chef at the age of 25 as a personal assistant , helping the latter on his television shows, in his food laboratory, and accompanying him to Germany, Bangkok, Singapore and Chicago for private events.
Over his 16-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 a year later 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.
The chef defined itself as a « non professional chef » and reinvents the menu regularly which seduces foodies around the world.
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