Sugalabo at l’abeille
Yosuke Suga x Mitsunobu Nagae
October 30-31, 2026
Chef Yosuke Suga of Tokyo’s coveted,
invite-only SUGALABO is back at l’abeille
This October, l’abeille welcomes back Chef Yosuke Suga of Tokyo’s coveted, invite-only SUGALABO, together with his team of five chefs, for an extraordinary return to New York. Recently spotlighted by CNN Travel in an inside look at one of Tokyo’s most exclusive dining experiences, SUGALABO famously has no online reservations and welcomes guests by introduction only. Consistently regarded among Japan’s top restaurants, just 20 fortunate diners are welcomed each evening — and the next available reservation at SUGALABO Tokyo is now in 2028.
SUGALABO, or “Suga’s Lab,” is Chef Suga’s deeply personal expression of meticulous, produce-driven and technically advanced cuisine. A longtime protégé of the legendary Joël Robuchon — with whom our own Executive Chef Mitsunobu Nagae also trained — Suga spent 16 years in the Robuchon organization, opening restaurants around the world. He is also a former New Yorker, having served as opening Executive Chef of L’Atelier de Joël Robuchon at the Four Seasons New York. His cooking is worldly and cosmopolitan, yet unmistakably Japanese at heart, marrying exceptional Japanese ingredients with the precision of French technique.
For this rare collaboration, Chef Suga and Chef Mitsu will present a 10-course tasting menu featuring SUGALABO signatures alongside new dishes created especially for New York. Among the highlights will be SUGALABO New Harvest Rice and Saffron Risotto with Hokkaido Sea Urchin and Tartufo Bianco d’Alba — a luxurious expression of Chef Suga’s produce-driven philosophy, bringing together newly harvested Japanese rice, pristine Hokkaido uni, and the extraordinary fragrance of white truffles from Alba.
For larger gatherings, a private dining experience will also be available for parties of up to 14 guests, offering a rare opportunity to host clients, friends or family in an intimate setting while enjoying the complete collaborative tasting menu and dedicated service. Please contact events@labeille.nyc for additional details.
This event is part of Blackbird Presents — a series spotlighting chefs and restaurants from around the world. Ticketing and onsite purchases will run exclusively through Blackbird. Please download the Blackbird app before arriving if you plan to make additional purchases onsite.
About Yosuke Suga
Born in Nagoya in 1976 into a family of restaurateurs, Yosuke Suga was immersed in French cuisine from an early age. At 21, he began working alongside legendary chef Joël Robuchon, embarking on a 16-year relationship that would take him around the world. At just 26, Suga was appointed Executive Chef of L’Atelier de Joël Robuchon Tokyo, before becoming a key figure in the group’s international expansion, opening restaurants in Las Vegas, New York, Taipei and Paris. In 2006, he returned to New York as opening Executive Chef of L’Atelier de Joël Robuchon at the Four Seasons Hotel.
In 2015, Suga returned to Japan to establish SUGALABO in Tokyo — an intimate, introduction-only restaurant conceived as his personal culinary laboratory. His cuisine combines the precision of French technique with an intensely Japanese approach to seasonality and provenance. Suga travels throughout Japan in search of exceptional ingredients and maintains close relationships with the farmers, fishermen and artisans behind them, allowing each menu to reflect the country’s changing seasons and regional diversity.
His influence extends beyond SUGALABO. In 2020, Suga collaborated with Louis Vuitton to create the cuisine for the Maison’s first-ever restaurant at Louis Vuitton Osaka Midosuji, further establishing him as one of Japan’s most internationally recognized culinary figures.
About Blackbird
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