INTERSECT BY LEXUS – TOKYO is proud to partner with SUGALABO Chef Yosuke Suga for another special seasonal menu from February 9th, inspired by the unique charms of Japanese cuisine.
Traveling all over Japan and discovering different regional foods and techniques, Yosuke Suga designs exclusive menus that resemble a journey around the country.
Resonating with this desire for people to take a trip by car around Japan and learn more about the rich cultural charms of the country, LEXUS has collaborated with Suga for a special series of menus starting in October 2016.
For the second menu in the series, Suga has prepared a seasonal selection of three dishes: a gratin with Tottori crab and broccoli; a kiritanpo pot-au-feu from Akita Prefecture; and a vacherin dessert with Kotoka, a type of organic strawberry from Nara.
Suga found these local ingredients in the regions of Tottori, Akita and Nara, which he has shaped into premier dishes for people in Tokyo to enjoy. He and LEXUS hope that these culinary delights inspire visitors to take their own journeys of discovery by car around Japan.
At INTERSECT BY LEXUS, a unique nexus for people, culture and talent, experience this special menu of the seasonal tastes of Japan.
Tottori: Crab and Broccoli 1,800 yen (incl. tax)
Suga visited Tottori Prefecture in early November, when the Matsuba crab fishing season opened. Using an ample helping of quality red snow crab from the famous fishing port of Sakaiminato, Suga combines this with fresh broccoli harvested organically at the base of Oyama.
Akita: Kiritanpo Pot-au-Feu 2,900 yen (incl. tax)
In December, Suga visited Akita Prefecture. He took the kiritanpo, the signature dish of Odate, and gave it a SUGALABO-esque twist by pairing chicken meatballs made from Hinai-jidori (Hinai chicken) and foie gras with seasonal Japanese vegetables. Complemented by that classic of French winter food, black truffle, Suga conjures up a dish that is luxurious and full of delicate nuances.
Nara: Kotoka Strawberry Vacherin 1,500 yen (incl. tax)
Large and ripe, these Kotoka strawberries are grown organically at a farm in Heguri, Nara Prefecture. Enjoy the balance of bracing acidity and sweetness that comes from this highly seasonal variety of strawberries, fiber-rich rhubarb compote, and deluxe homemade vanilla ice cream.
Director, SUGALABO Inc.
Born in Nagoya in 1976 into a family that ran food businesses, including a French restaurant and pâtisserie. He grew up experiencing this world from the inside. He met Joël Robuchon at the age of 21, after which he spent 16 years working for the master chef. He served as head chef of new branches opened by Joël Robuchon in Tokyo, Las Vegas, New York, Taiwan, and Paris. He returned to Japan in 2014 in order to open up his own business, launching SUGALABO Inc. and a “laboratory” in Kamiyacho, Tokyo in 2015. While working creatively in a range of fields, he serves incredible dishes for discerning patrons at his exclusive establishment strictly for members by appointment only.