Good morning (*´˘`*)♡ Today is New Year's Eve. How are you spending it? [SUGALABOV] Christmas dinner On the 25th, my longtime friend since we were 15 and I enjoyed a little luxurious girls' dinner date at our favorite restaurant, SUGALABOV♪ We have been together from high school to university, part-time jobs, and private life. It's so moving that even as adults, we can still spend special days together at a wonderful restaurant♡☼*―――――*☼*―――――*☼*―――――*☼ Ameba Official Top Blogger: ♡Mii Mii's 365 Days♡ Instagram: miimi__miimi Lots of interesting stories in the videos miimi Clothing online store: www.miimi-co.jp ★You can purchase all the clothes I wear★ If you found it helpful, please like it, save it if you liked it, and follow me, thank you (❁ᴗ͈ˬᴗ͈)⁾⁾⁾*☼*―――――*☼*―――――*☼*―――――*☼* Osaka [SUGALABO V] (SUGALABOV) Tabelog 4.05 Tabelog Award 2022 bronze-winning store Osaka French 3rd place in Osaka Prefecture World's first Louis Vuitton restaurant Membership system, phone number not disclosed Tokyo [SUGALABO] Tabelog 4.58 Innovative 1st place in Japan Tabelog Award 2022 silver-winning store LA LISTE 2020 World's No. 1 restaurant in the world Membership system, phone number not disclosed Super difficult to reserve ※ Tabelog data as of December 31, 2022 ■ World's first Louis Vuitton restaurant SUGALABO V SUGALABOV (SUGALABOV) restaurant and cafe, the first Louis Vuitton restaurant in the world, opened on the 7th floor of "Louis Vuitton Maison Osaka Midosuji," the largest store in Japan. The restaurant "SUGALABOV" and cafe "LE CAFEV" V stands for VUITTON. SUGALABOV is a restaurant created by Chef Yosuke Suga, the owner chef of the super difficult to reserve and completely introductory restaurant SUGALABO in Tokyo, in collaboration with SUGALABO × LOUIS VUITTON. This is also a completely introductory system where general reservations are not accepted. ■ SUGALABO Owner Chef: Yosuke Suga Owner Chef: Yosuke Suga Born in Nagoya in 1976 His family runs a Western restaurant, a French restaurant, and a patisserie. He grew up watching the industry from a young age. At the age of 21, he met Chef Joel Robuchon, who has the most Michelin stars in the world. He worked under Robuchon for 16 years. He worked as the head chef in new stores in Tokyo, Las Vegas, New York, Taiwan, and Paris. Yosuke Suga, who has traveled the world, established "SUGALABO Inc." in 2014. In 2015, he opened a completely introductory, members-only restaurant [SUGALABO] in Tokyo's Kanda-cho in the form of a laboratory. And now, in February 2020, he opened a cafe "LE CAFE V" and an adjacent invitation-only restaurant "SUGALABOV" on the top floor of Louis Vuitton Building in Shinsaibashi, Osaka. Supervised by Suga. ※ The late Joel Robuchon was a chef from Poitiers, France, and a heavyweight in the French culinary world with restaurants in 11 countries. ■ SUGALABOV Executive Chef Ryo Nagahama With experience working with Chef Suga for over 5 years, including openings at Robuchon in Paris and Taiwan. He is a talented chef with experience and achievements, having opened his own restaurant in Chablis, France. Born in Himeji, Hyogo Prefecture. In March 1998, he graduated from Ecole Culinaire National Tsuji French and Italian Cooking Master College (now Ecole Tsuji Tokyo). In September 1999, he graduated from the cooking research course autumn course at Chateau de Leclerc in France. Training location: Les Jardins de 'Opera (Toulouse). After returning to Japan, he worked at a restaurant in Shibuya, Tokyo. In June 2012, he joined the opening staff of L'Atelier de Joel Robuchon in Roppongi. He then gained experience at Robuchon's L'Atelier in Paris and Taiwan. In June 2012, he became the chef at Le Bon Zan Fan in Yonne, Burgundy. In June 2014, he opened his own restaurant in Chablis, Yonne.

I visited this cafe for the first time, recommended by an acquaintance. The entrance at the back of the cafe leads to a lab-like interior, as the name suggests. There is a counter near the entrance and table seats towards the back. I decided to enjoy wine with my meal, so I asked for a pairing. The dishes that came out were delicious, and the wines paired well with them, each having its own unique characteristics. I had heard that each dish was quite large, so I was prepared as I ate. Sure enough, I ended up feeling full before I could finish the dessert, which was a shame.

Additional visit record. I was able to visit after a long time. The course contents change every time, but I can always enjoy it. I always feel like my stomach is about to burst in the middle of the course, but this time I was able to finish it. It's still very delicious.

The collaboration restaurant with LOUIS VUITTON, said to be the first in the world, does not accept general reservations and operates on a referral basis, making it seem like a difficult place to book. However, once you visit, it becomes easier to make reservations for your next visit. The entrance is a hidden mirror-type door on the right side facing the Louis Vuitton building. The entrance to the 7th-floor restaurant looks like an employee entrance but is actually a hidden automatic door made of a large number of suitcases. The dishes are quite voluminous, using luxurious ingredients generously in a special course. By the time the curry is served at the end, you may find yourself saying "less curry, please!" The wine pairing is noteworthy, with no need to worry about the usual expensive and poor value wine pairings found in high-end French restaurants. The generous amount of small sweets given as a souvenir upon leaving helps you understand why this luxurious French restaurant is loved by celebrities.

Continuation of SUGALABO V✨ Red sea urchin from Amakusa, Kumamoto Prefecture, and water eggplant from Senshu, Osaka Prefecture, with salt-rubbed eggplant that tastes like a pear. It goes well with okra sauce and enhances the flavor of the red sea urchin. Matelote of natural eel from Hamamatsu Lake with eggplant puree cooked in red wine, giving it a rich flavor that complements the delicious eel. Cold pasta made with ancient wheat "Dinkel" from Fushimen Zuko Kobo in Okayama Prefecture, served with basil gazpacho and succulent Ise lobster from Kujihama, Ibaraki Prefecture. Spicy and tangy Salsa Mexicana with swordfish from Kushi Kino, Kagoshima Prefecture. Savory Saikyo beef fillet and ratatouille from Kagoshima Prefecture, a perfect combination of rich beef and flavorful ratatouille. And finally, the awaited specialty curry, available in large, medium, small, and bite-sized portions. For dessert, melon mask from Yamashita Melon Garden in Omaezaki, Shizuoka Prefecture, served with Mitsuya Cider cream soda. Peach Melba and soft serve with berry sauce from Koryu-en Ichinomiya Suimitsu in Yamanashi Prefecture. Mint and rosemary herbal tea to end the meal. A satisfying dining experience that left me full and ready to retire to the hotel for a good night's sleep. Looking forward to trying the non-alcoholic pairing next time. #Osaka #OsakaGourmet #Shinsaibashi #ShinsaibashiGourmet #SUGALABOV #Tabelog #Foodstagram #French #FrenchCuisine #Foodies #HiroshimaGourmet #HeadingBackToTokyoTomorrow

"Sugarabo V" and "Tomikoji Yamagishi" collaborated this time in a unique way where both Japanese and Western cuisines were combined in one dish. The dishes were carefully planned in advance through meticulous discussions, resulting in a unique dining experience. The pairing chosen by Tanigawa-san was exquisite. The menu included various dishes such as edamame and sea urchin, squid and caviar, crab and black truffle, eel and plum, and more. Each dish was paired with a specific wine or sake, enhancing the overall dining experience. The meal ended with delicious desserts and herbal teas. Thank you to Yamagishi-san, Suga-san, Naganami-san, and Tanigawa-san for a truly wonderful experience.

The collaboration event between the popular and hard-to-reserve restaurant Kyoto Yamagishi and Sugalabo V was amazing! It was a true collaboration of Yamagishi's Japanese cuisine and Sugalabo's French cuisine. The dish of half-raw and half-grilled sweetfish with somen gaspacho was outstanding. The hot kabu steamed rice paired perfectly with Sugalabo's signature prosciutto. The eel with wasabi salsa sauce was also delicious. The curry made with Thai dashi broth from Yamagishi was topped with sesame pickles. The dessert of watermelon was incredibly tasty. If they have this premium seat event again next year, I would definitely want to go!

Here is an introduction to the referral-based restaurant, Sugarabovii. We were invited by a member and visited with a group of four. It is located on the 7th floor of Louis Vuitton on Midosuji in Osaka. From the entrance to the elevator, we were like, "Seriously?!" (laughs) At first glance, you won't have any idea where it is. And when we entered, we were like, "Seriously?!" The dishes created by Chef Nagahama were full of originality and we were impressed. It made us realize the wonderfulness of pairing all over again. The staff were warm and the service was excellent. The plates, glasses, interior, and displayed paintings all added to the charm of the food. When we left, we received a lot of financiers and cakes as souvenirs. Oh, it was so delicious! If we are invited again, we would love to visit again.

On August 2, 2023, I enjoyed Japanese cuisine at Sugalabodiner. The menu included Nagasaki Gold Rush chilled corn soup with salted beer, Edamame and Ossetra Caviar by Matsuyama, a Tar Tar sauce with Awaji Island conger eel and plum, and a 24-month aged ham by Mr. Tada. There was also a dish with Awaji Island sea eel and red sea urchin, Osaka's Minamiyamato eggplant puree with sansho pepper, and Ise lobster from Hitachi Kujihama. The meal continued with grilled swordfish from Chiba's Futtsu Port with Salsa Mexicana tomato sauce, followed by Kagoshima and Satsuma beef teppanyaki with ratatouille and mini curry rice. For dessert, there was a Crown Melon smoothie cream, Yamanashi's Ichi No Miyamachi white peach Pecher Melba with salted soft meringue, and a caramel chocolate yogurt ice cream financiers with herbal tea. The portion sizes were just right this time, making the meal enjoyable and delicious!

I have visited SUGALABO in Tokyo several times, but this was my first time at V in Osaka! I heard that Mr. Suga would be there on Sunday, so I made a reservation to coincide with that. The entrance has a design with stacked Louis Vuitton bags. From here, you are drawn into the unique atmosphere. Just like in Tokyo, V in Osaka also has a stylish interior! You can feel the passion. Today, I also requested the drink pairing, which cost ¥14,000. [Today's Menu] - Nagasaki Gold Rush - Yayo Matsoka's edamame, caviar, Ossetra - Maru Akashi tartar sauce, Tada's 24-month aged Pershuto, corn soup - Tokushima Yuki Fishing Port red sea urchin, Wakayama Aori squid - Hamanako natural eel, Matro - Chiba Ohara Fishing Port clam, basil, garlic - Saga Tara Fishing Port Japanese flathead, bouillabaisse soup - Kagoshima Satsuma beef, ratatouille - SUGALABO curry - Shizuoka Omaezaki Yamashita Melon Farm musk melon, cream soda - Yamanashi Ichinomiya-cho Takaradon white phoenix, peach melba - Financier and sweet takoyaki The takoyaki is made with chocolate, a unique touch in Osaka. The excitement lasts until the end, and I was very satisfied. The number of dishes and portion size is slightly smaller than in Tokyo, so it may be easier for those with smaller appetites to enjoy! They also check in with you about the quantity, so you can adjust accordingly. Thank you for the wonderful meal!

Here are the 8 innovative (including French) restaurants I have visited in the past 2 months (totaling 11). Today, Mr. Suga was also present. When asked what Sugalabo V is like, I describe it as a restaurant like a theme park. As soon as you pass by the Louis Vuitton shop on the 1st floor, the switch for Sugalabo V is turned on. There is a dedicated elevator hidden away, and when you go up to the 7th floor, there is an open cafe. It is a unique atmosphere that you cannot find in other restaurants, truly exuding the luxury of Louis Vuitton!! The food was carefully thought out by Chef Nagahama to avoid overlapping with the previous visit. The ingredients today were also super luxurious. We enjoyed the alcohol paired by Mr. Tanigawa: HENRIOT 2012 Magnum "Gold Rush", caviar from Nagasaki, edamame from Yao, hot sandwich from France, scallop mousse from Nemuro, bechamel sauce made from scallop shells, horse mackerel fry from Akashi with tartar sauce, 24-month aged Perceval cheese from Tada, echo junmai sake from Takano Shuzo (Kyoto) with red sea urchin from Yuki Fishing Port, natural eel from Hamana Lake with Matelote, Cuvee Misawa Rouge 2017 from Grace with clams from Ohara Fishing Port in Chiba, Chablis 1er Cru Montee de Tonnerre 2020 from Samuel Billaud with swordfish from Tora Fishing Port in Saga in bouillabaisse style, Chateau Galoupet Cru Classe de Provence Rose 2021 with Satsuma beef ratatouille from Kagoshima, Chateu La Nerthe Chateauneuf du Provence Rose 2021 with Sugalabo curry in small size, musk melon from Yamashita Melon Farm in Omaezaki, Shizuoka with cream soda, Kano Iwahakuto peach from Takaratoen in Ichinomiya, Yamanashi with Pesche Melba, Rolly Gassmann Kappelweg de Rorshwihr Riesling 2014 with madeleine and takoyaki-style ice cream, and the always delicious herbal tea. Thank you, Chef Nagahama and Mr. Tanigawa, for another wonderful meal.

Today, after 4 months, I visited Sugarabovii for the 9th time, looking forward to enjoying the theme park-like atmosphere and seasonal ingredients of the season with their omakase course. As we head into the hot summer, the message is clear with ingredients like corn, edamame, zucchini, eggplant, water shield, sea urchin, eel, horse mackerel, and clams from the mountains and sea beautifully arranged. The delicious dishes are simple yet flavorful, paired with wine for a delightful experience. The staff's dedication to entertaining guests with their smiles and service adds to the charm of Sugarabovii. I highly recommend this unique and enjoyable dining experience.

I went to SUGALABO in 2020, which was three years ago. Looking back now, it was right before the COVID-19 pandemic. I was told by Mr. Suga to visit the newly opened restaurant in Osaka, and finally, I had the opportunity to go. This place is the world's first collaboration restaurant with Louis Vuitton, so it feels a bit different from Tokyo, right? I was excited as I entered the restaurant, which had a very stylish and sophisticated vibe, even from the café in front. The door was camouflaged with Louis Vuitton bags, giving a spy house kind of feel from the start. The interior of the restaurant was like a lab, with elaborate decorations reminiscent of Disneyland. The menu was detailed, even including the "pre-course appetizer" that was a surprise in my previous visit to Tokyo. I opted for the pairing drinks, starting with a toast with Champagne. The appetizers were a delightful attack of flavors, including a corn soup, edamame with caviar, and a delicious mackerel dish. The highlight for me was the half-cooked mackerel with tartar sauce, which was perfectly executed. The course then continued with dishes like sea urchin from Awaji Island and eel from Hamamatsu Lake. Each dish showcased the quality of the ingredients and the creativity of the chef. The meal ended with a unique curry dish and a refreshing melon dessert with cream soda. Overall, the experience was exceptional, and I was impressed by the attention to detail and the flavors of each dish.

"SUGALABO V" is an innovative restaurant that is a collaboration between the hard-to-book Tokyo restaurant "SUGALABO" and "Louis Vuitton". Located on the 7th floor of the Louis Vuitton Maison in Shinsaibashi, Osaka, this restaurant combines the lab-like feel of SUGALABO with the interior design of Louis Vuitton. The menu includes a chef's course with wine pairing, featuring dishes like corn soup with caviar, fried horse mackerel, aged ham sushi, red sea urchin from Awaji Island, eel from Hamanako, clam from Ohara fishing port in Chiba, and more. The highlight was the bouillabaisse made with managatsuo fish, paired with a spicy sauce called "Louis". The main course was Satauma beef fillet with vegetables from Toraki in Itoshima. Overall, the experience was exceptional, with one interesting incident during the meal.

There is a door with a trunk stacked behind it at the back of the 7th floor café in Louis Vuitton in Shinsaibashi. It doesn't look like a door at first, but inside is a completely invitation-only space called Sugara Bovée. The space was larger than I had imagined. I had dishes such as Kagoshima Sunny Chocolat (corn soup), Osetra caviar (this was incredibly delicious), Akashi aji tartare sauce, 24-month-aged Belshu red sea urchin with junmai abalone and leafy kohlrabi, hamaguri (all three flavors were so delicious that it was hard to choose the best one). I realized that my stomach was starting to feel full around this point. I had dishes like managatsuo bouillabaisse, Satsuma beef with zucchini crown, melon cream soda, pineapple roti. Overall, the taste was satisfying, considering the price, but the portion size was huge. If you ask for a smaller portion, they will adjust it for you, but if you don't say anything, they will keep serving you a lot. They will definitely satisfy you.

Louis Vuitton collaborates with the restaurant "Sugalabovii," and people from all over the country rush to visit, including me from Nagoya on this day! The restaurant has won the Tabelog Award bronze for three consecutive years and is one of the top 100 French restaurants in EAST 2021. You can enjoy the world of LV before reaching the interior, and there is a large LV door at the entrance. Chef Suga is only at Sugalabovii in Osaka on Sundays, so I visited on a Sunday. The menu on my visit on June 11, 2023, included dishes like corn cold soup with sea urchin, scallop toast, fried horse mackerel, Tada's Pershw, hairy crab jelly, abalone with liver and turnip, clam with three sauces, sandfish, lamb from Kagoshima, curry rice, musk melon cream soda, and Miyazaki mango. The portions were fantastic, and each dish was delicious with unique flavors. Sugalabovii always surprises with its ever-changing menu and the unique atmosphere of Osaka. Thank you as always. It was a feast!

This is a restaurant on the 7th floor of Louis Vuitton in Osaka. There is a hidden door made of VUITTON bags at the back of the cafe, leading to the restaurant. There is a live kitchen counter where you can see the chefs preparing dishes using fantastic ingredients. The sushi-like dish with Tada's persimmon and Sugara-bo rice was delicious. The hairy crab and ginger dish had an overwhelming amount of ginger, overshadowing the crab. The Ezo abalone was thick and flavorful. The restaurant offers great ingredients and a wonderful atmosphere. The curry is also cute and very filling. The herbal tea was delicious.

I visited a members-only restaurant that serves only course meals. The atmosphere of the restaurant was somewhat like a laboratory, and the dishes served were all made with carefully selected ingredients and were very delicious. I'm not sure how often the menu changes, but I can look forward to my next visit.

This time, the start time was moved up by 30 minutes, and the second half started at 8:00 pm. Before going to Sugalabo, I had some business to attend to on the first floor at Louis Vuitton, so I went there. I was able to enter right away because I had an appointment with the staff, but there were about 30 people lined up due to entry restrictions for the general public. Louis Vuitton is indeed popular! The main dish today was Satsuma beef. I enjoyed it with sake paired by Mr. Tanigawa: - HENRIOT 2012 Magnum [Gold Rush] - Nagasaki Red Sea Urchin from Yuki Fishing Port, Tokushima [Croque-monsieur] - French hot sandwich with scallop mousse and Besamel sauce made from scallop pillars in Nemuro - Aji fry with tartar sauce from Maizuru - Tada-san's 24-month aged Pershur from [Tara shellfish] - Echo Koko from Take-no-Sake Brewery in Kyoto [Hairy crab] - Ezo abalone from Hokkaido, juicy leafy turnip from Nobechi, Aomori - Torikai from Miyazu, Kyoto, Junsai from Misusamachi, Akita - Managatsuo from Shimminato Fishing Port, Ehime, Salsame Hikarna - Remelluri Blanco 2016 with Satsuma beef, Kamo eggplant from Kyoto - Doniel Rion Nuits Saint Georges 1er Cru Les Terres Blanches 2014 with Sugalabo curry in small size, musk melon from Yamashita Melon Farm in Omaezaki, Shizuoka, cream soda, and mango from Miyazaki with Fromage Blanc - Churton Petit Manseng 2018 with Madeleine and takoyaki-style ice cream - Delicious herbal tea as always Thank you for the delicious meal, Mr. Nagahama and Mr. Tanigawa!

For my wife's birthday trip, we went to our favorite restaurant, Sugara Bo V. We are grateful for the consistently high quality of both the food and service! They also have a great selection of Japanese sake, so be sure to try it when you're not in the mood for wine! As for the dress code, there's no need to stick to Louis Vuitton - as long as you're neat and tidy, casual attire is fine. We love the relaxed atmosphere here. (We actually went all out in LV outfits at first, haha)

Thank you for inviting me to a special space and dinner for my birthday month. It was a wonderful experience dining with you. The French cuisine in Osaka was popular in May, but I was treated to a special meal. The atmosphere was great, and I even took a commemorative photo with Yona-san who was dining at the same time. The chef, Suga-san, explained the dishes and chatted with us, creating a comfortable and enjoyable environment. The seasonal ingredients were cooked skillfully by the team, and each dish was delicious. The curry served in bear and Scooby-Doo styles, as well as the cute cookie desserts, were lovely and creative. They even prepared a birthday cake for me, and I felt truly happy with the staff and other customers singing and clapping for me. Thank you for making my birthday celebration so special. ☺️