Nov 21,2016. UPDATE

Three days only! Exclusive Christmas Dinner Course by SUGALABO

A special Christmas Dinner Course created by master chef Yosuke Suga’s SUGALABO Inc. will be available at the INTERSECT BY LEXUS – TOKYO Bistro for three days only (December 23rd – December 25th).

Since October, INTERSECT has been serving a unique seasonal menu in partnership with Suga, whose mission is to visit local food regions all over Japan and discover their incredible hidden techniques and ingredients.

This cuisine quest has now yielded its new result: an exclusive Christmas dinner course inspired by the seasonal foods uncovered by Suga in communities around Japan.

Guests can also enjoy a wine pairing course expertly prepared by a sommelier to match the dishes.

Celebrate Christmas with an incredible gourmet experience at INTERSECT. Reservations open November 23rd.

During the three days of the Christmas Dinner Course, the SUGALABO Pound Cake (2,160 yen, incl. tax) is also available by reservation.

Please make reservations by telephone (03-6447-1540) or online. Please be aware in advance that during these three days only the special Christmas Dinner Course is available.

Christmas Dinner Course: 20,000 yen (incl. tax)
Wine Pairing Option: 10,000 yen (incl. tax)

1. Amuse-bouche
2. First Starter
3. Second Starter
4. Fish
5. Meat
6. Pre-dessert
7. Dessert
(Total of 7 dishes)

Further information about the dishes is available during the three days of the course.

Exclusive Sale of SUGALABO Cake au Chocolat
Cake au Chocolat: 2,160 yen (incl. tax)

Marrying chocolate dough kneaded with orange peel and fermented soybeans from Kyoto’s Daitoku-ji Temple, and then coated in quality chocolate, this cake is a luxurious and richly rewarding gem. Available exclusively from INTERSECT BY LEXUS during the three-day Christmas Dinner Course period.

Yosuke Suga
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 gourmet establishment exclusively for members by appointment only.