Tokyo Rocksさんが投稿したSUGALABO（東京/神谷町）の口コミ詳細 [食べログ]

この口コミは、Tokyo Rocksさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

SUGALABO神谷町、六本木一丁目、赤羽橋/イノベーティブ、創作料理

5回

夜の点数：4.9
- ￥40,000～￥49,999 / 1人
- 料理・味 4.9
  
  |サービス 4.5
  
  |雰囲気 4.0
  
  |CP 3.5
  
  |酒・ドリンク 4.5

5回目

2018/12 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

進化が止まらない...

料理が優しいのにも関わらず、来るたびに凄みが増している。
そして五感のすべてを刺激し、他のレストランでは得られない満足感に包まれる。

いや、須賀洋介シェフは今や日本だけでなく、世界を代表するシェフの領域に入ってきた。
ロブションの元右腕とかは全く関係なしに。

いや、今夜も素晴らしいの一言である！

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2018年9月のメニュー

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2019/01/25 更新

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4回目

2018/03 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

東京のフロントランナー

進化し続ける、須賀シェフ。
行けば行くほど料理に優しさと凄みが増す！

バリバリのフレンチ出身のアイアンシェフなのに
技法だけフレンチで、作っているのは完全なSuga料理。

東京で最も予約が取れないお店の一つだが、
機会があれば、ぜひ一度。

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2019/01/25 更新

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3回目

2017/10 訪問

夜の点数：4.9
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

進化し続けるSugalabo

幾度に素晴らしくなっていくSugalabo。
今回は今まで訪問した中で一番素晴らしかった。

もちろん何品かは以前と変わらないメニューがあるのだが、
須賀シェフは常に進化している。

日本の食材及びフレンチの食材を使った独自の料理。
フレンチでもなく、イノベーティブでもなく、
今の東京にあった須賀シェフのオリジナルな料理。

これでまた次回の訪問が楽しみになりました。
ごちそうさまでした。

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2019/01/25 更新

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2回目

2017/03 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.0
- | 雰囲気3.5
- | CP2.5
- | 酒・ドリンク4.0 ］
￥40,000～￥49,999

/ 1人

今夜の須賀シェフは凄かった

著名なYouTuberのSimon & MartinaがSugalaboで撮影したいと言うことになり、
食事の撮影をするため、私も運良く同席させてもらい、
須賀シェフの実力の片鱗を味わうことが出来ました。

前回訪問した時も美味しかったが、これが須賀シェフの料理だと言うのを
感じることが出来なかったの残念だったが、今回は全面に感じることが出来た。

今宵のメニューは以下のとおり

フォアグラの最中
揚げたふきのとう
アスパラ＆黒トリュフのキッシュ
新玉ねぎのシュー
鳥取産松葉蟹と噴火湾の雲丹、ジュレかけ
岐阜産ペルシュウ＆ご飯
噴火湾産蝦夷鮑と広島産宝韶寿レモン
須賀シェフ流きりたんぽ
北海道産アンコウ、茎芋、鳥取産茸王
黒毛和牛秋田産黒毛和牛、京筍、グラタンと黒トリュフ
ミニカレー
マドレーヌ
愛媛産柑橘類のデザート
奈良産古都華イチゴと杏仁豆腐
土佐ジローのコーヒープリン
ハーブティー

今宵特に印象に残ったのは、”新玉ねぎのシュー”、”岐阜産ペルシュウ＆ご飯”、
”噴火湾産蝦夷鮑と広島産宝韶寿レモン”、”北海道産アンコウ、茎芋、鳥取産茸王”、
”黒毛和牛秋田産黒毛和牛、京筍、グラタンと黒トリュフ”、
そして”奈良産古都華イチゴと杏仁豆腐”。

いや、前回も美味しかったのですが、今回は別次元の美味しさでした。
須賀ワールドを満喫させていただきました。
また近いうちにお邪魔したいと思います。

フォアグラの最中

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揚げたふきのとう

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アスパラ＆黒トリュフのキッシュ

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新玉ねぎのシュー

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鳥取産松葉蟹と噴火湾の雲丹、ジュレかけ

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鳥取産松葉蟹と噴火湾の雲丹、ジュレかけ

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鳥取産松葉蟹と噴火湾の雲丹、ジュレかけ

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岐阜産ペルシュウ

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岐阜産ペルシュウ

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噴火湾産蝦夷鮑と広島産宝韶寿レモン

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噴火湾産蝦夷鮑と広島産宝韶寿レモン

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須賀シェフ流きりたんぽ

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北海道産アンコウ、茎芋、鳥取産茸王

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鳥取産茸王

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黒毛和牛秋田産黒毛和牛、京筍、グラタンと黒トリュフ

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グラタン

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ミニカレー

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マドレーヌ

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愛媛産柑橘類

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愛媛産柑橘類のデザート

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奈良産古都華イチゴ

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奈良産古都華イチゴと杏仁豆腐

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土佐ジローのコーヒープリン

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ハーブティー

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パン

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ボルディエのバター

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今夜のメニュー

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英語のメニュー

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須賀シェフ

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須賀シェフ

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須賀シェフ

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店内

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店内

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店内

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店内

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店内

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店内

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店内

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店内

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店内

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店内

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店内

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店内

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お酒

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2019/01/25 更新

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1回目

2016/02 訪問

夜の点数：4.6
- ［料理・味4.7
- | サービス4.0
- | 雰囲気3.5
- | CP2.5
- | 酒・ドリンク4.0 ］
￥40,000～￥49,999

/ 1人

素晴らしい若き天才シェフ

知人の紹介でこちらを訪問することが出来た。
入り口が分かりにくいと聞いていたが、ぴったり予約時間に着いたせいか、外で従業員の方が待っていてくれた。

まずは、シャンパンから、、、モエ・シャンドンとクリュッグから選べたが、やはりここはクリュッグでしょう。
しかし、冷えが足りなかった分、完璧な飲み頃ではなかった。
だが、料理が登場し、ワインペアリングが始まるとシャンパンの状態などすぐに忘れた。

最初にイクラとマヨネーズのモナカ。
皮は京都の有名な和菓子屋さんのものらしく、イクラは北海道産。
これが絶妙なバランスの塩加減で、イキナリ同席していた友人が唸る。

岐阜産24ヶ月熟成プロシュートにヘーゼルナッツ。
ベーコン＆ふきのとうのキッシュ。
プロシュートが口の中でとろけ、砕いたヘーゼルナッツが見事に合う。
キッシュはふきのとうの香りが噛んだ瞬間に口の中に広がり、飲み込んだ後もしばらく余韻が続く。

寒ブリの甘酢マリネ。
これは絶品であった。
寒ブリの片面だけに薄く火入れされており、マリネされたラディッシュ類と相性は完璧。

ホタテ＆ウニの海藻バター焼き。
こちらはウニの濃厚さはなく、見た目よりあっさりした味。

土佐ジローの目玉焼きとポレンタ。
初めて土佐ジローの卵を食べたが、黄身の濃さが独特。
ポレンタ＆ソースと一緒に食べると単純な一品がとても複雑な味の一品となる。

あんこうのソテー。
食感、ソース、トッピングが素晴らしいハーモニを生み出している。

天草産黒毛和牛＆マカロニグラタン。
正直、ここでサシが入りまくった黒毛和牛を食べるのは重たすぎると運ばれて来る前は思ったのだが、天草産黒毛和牛はサシがそこまで入っておらず油っこくなく、調理法のせいかとても柔らかい。ナマでもここまでは柔らかくない。だが火はちゃんと入っており、付け合せのマカロニグラタンと食べると最高に美味しい。このような食感の牛肉は食べたことがない。

チーズ。
こちらは友人たちが頼んだため一緒に頼んでしまったが、普通に美味しかった。

カレー。
今夜の一品で好みでなかったのもこちらだけ。
とてもあっさりしていて、カレー味のソースとしか表現が出来ない。

デザートは柑橘系のもの、ミルフィーユ＆ピスタチオアイス、焼きたてのミニマドレーヌの3品。
さすがにお腹が一杯で3品食べるのは大変かなぁと思ったが、こちらも大変美味しかった。
そしてコーヒーも素晴らしかった。

噂以上の凄腕シェフである。しかもまだ30代後半だと別の方に話していたのが聞こえた。
私はこれから年何回かこのシェフの料理食べたいと思う。
すでに日本を代表するシェフであることは間違いなく、今後どのような進化をされるのかを出来れば見届けたい。

ちなみに3人で14万円ほどでした。

イクラとマヨネーズのモナカ

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岐阜産24ヶ月熟成プロシュート

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ベーコンとふきのとうのキッシュ

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寒ブリ甘酢マリネ

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ホタテ＆ウニの海藻バター焼き

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土佐ジローの目玉焼き

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あんこうのソテ

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天草産黒毛和牛＆マカロニグラタン

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チーズ

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カレー

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柑橘6種類のデザート

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ミルフィーユ＆ピスタチオアイス

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焼きたてミニマドレーヌ

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本日のメニュー

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2019/01/25 更新

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Tokyo Rocksさんが投稿したSUGALABO（東京/神谷町）の口コミ詳細

SUGALABO神谷町、六本木一丁目、赤羽橋/イノベーティブ、創作料理

ジャンルから探す

予算

営業時間

Tokyo Rocksさんが投稿したSUGALABO（東京/神谷町）の口コミ詳細

SUGALABO神谷町、六本木一丁目、赤羽橋/イノベーティブ、創作料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備