SUGALABO V
(スガラボヴィー)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Ryo Nagahama - 10 years of training under the great chef Robuchon
Food
Spreading the greatness of Japanese ingredients to the world with bold ideas
Space
The floor and kitchen are integrated, and the furniture is designed by Louis Vuitton.
Review
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Review 4,607casesFollower 9,541PeoplePick-up reviews
楽しさ満載❗️
季節の食材を交えた飽きのこない〜変化に富んだフレンチ料理を楽しむことが出来るスガラボヴィーへ春の食材を頂きに伺いました(^^) スペシャリテである多田さんのペルシュウ に加え〜蛤やセリ、しらす、サクラマス、 クレソン、鮑、ホワイトアスパラ、フキ他 春らしい食材を盛り込んだ料理はフレンチ ...Find out more
2024/03 Visitation
11times
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Review 1,851casesFollower 1,531People春のsugalabov
SUGALABO Ｖ DINER DU 26 MAI 2024 富山しろえび京都 未富最中 淡路 新玉ねぎ 山口萩 甘鯛タルタルソース 多田さんの24ヶ月熟成ペルシュ...Find out more
2024/05 Visitation
5times
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Review 96casesFollower 169People【 SUGALAVO DU MARS 2024 】3月は、サクラマス、赤...
この日の前夜はフレンチのEH（エナシュ）で食事を頂きました 黒鮑、伊勢海老、白甘鯛、牛など同じ旬の食材が出ましたが、シェフの個性で料理法が異なり、どちらも最高に美味しかったです ...Find out more
2024/03 Visitation
45times
Restaurant information
Details
| Restaurant name |
SUGALABO V（SUGALABO V）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
|
| Reservation Availability |
Reservations Only |
| Address |
大阪府大阪市中央区心斎橋筋2-8-16 ルイ・ヴィトンメゾン 大阪御堂筋 7F |
| Transportation |
345 meters from Shinsaibashi. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥60,000～￥79,999 |
| Budget（Aggregate of reviews） |
￥60,000～￥79,999
|
| Method of payment |
Credit Cards Accepted （JCB、VISA、Master、AMEX、Diners） Electronic money Accepted QR code payment Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
24 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Counter,Sofa seats |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,Sommelier |
| The opening day |
2020.2.1 |
閉じる
ChefRyo Nagahama - 10 years of training under the great chef Robuchon
He started his career at L'Atelier de Joël Robuchon in Roppongi in 2003. He moved to France in 2006 and trained at Robuchon Group restaurants in Paris and other places, as well as three-star La Meurice. In 2010, he joined L'Atelier de Joël Robuchon in Taipei as part of its opening staff, working alongside Yosuke Suga of SUGALABO and sharing his culinary philosophy. He is passionate about continuing to visit producers around the country and discover the finest ingredients.
Food Spreading the greatness of Japanese ingredients to the world with bold ideas
Chef Nagahama, like Suga, travels around the country on his days off to find outstanding producers of ingredients. In his specialty dish, "Prosciutto Rice," shown in the photo, he places the rare "BONDABON" prosciutto by Tada Masatoyo, which is only sent to Restaurants that he himself approves, on top of Prosciutto by Yoshiyuki Okamoto of Nara, allowing the power of the ingredients to soar beautifully. The elegant humor that accentuates the course is also at the cutting edge of modern gastronomy.
SpaceThe floor and kitchen are integrated, and the furniture is designed by Louis Vuitton.
Under the high, spacious ceiling, what is impressive is the fully open kitchen that spreads out right in front of the counter, and the sense of unity of the space, with no boundaries between the tables and seats. Some of the furniture is from Louis Vuitton's furniture brand, Objet Nomade. The wine cellar contains many Grand Vins that have been aged for nearly 30 years, including Domaine Leflaive from the 1990s, which have enhanced their enchanting aromas. The list of wines also exceeds expectations in its luxury.
The only Louis Vuitton collaboration Restaurants in Japan.
Louis Vuitton Maison Osaka Midosuji is the world's first restaurant with Restaurants attached. The Restaurants run in collaboration with Louis Vuitton and the innovative Restaurants SUGALABO in Kamiya
...cho, Tokyo. Like SUGALABO, the fantastically creative and artistic dishes are served by a four-person service team that is friendly and attentive to the customer, enhancing the enjoyment of your time at Restaurants.