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“Tokyo-Italian” — a refined fusion of Italian cooking techniques with premium Japanese ingredients.
Offering a distinctive Italian culinary experience deeply rooted in Shokubunka philosophy, where Chef Sugano's profound reverence for Italian traditions meets his commitment to honoring the natural essence and cultural significance of every ingredient.
This was the idea I had before I truly entered the profession. And when I finally became a chef, I learned that yes, I can work anywhere I choose—but what carries me further is something deeper. Being a chef is not just a job to pay off debts; it is a path that allows me to meet people from all walks of life. Some we meet only once, yet the lessons, memories, and moments we share stay with me and continue to shape my journey.
I travel around the world and dine in casual, local places where you can discover the true colours of a culture. These authentic flavours inspire me and deepen my understanding of each cuisine, helping me whenever I create new dishes.
Food can bring people together, and good food creates memories that last.
The Italian dessert technique of Crema Cotta—though slow-cooked, constantly stirred, and time-consuming—creates a uniquely dense, creamy custard with remarkable depth. Its richness delivers a fuller, more “solid” mouthfeel, almost enveloping the palate with its smooth, velvety texture.
Paired with this is a delicate consommé jelly made from ama ebi and prawn broth. The jelly, clear yet intensely flavored, adds a concentrated umami note that contrasts the creaminess while enhancing the overall structure of the dish. The interplay between the silky custard and the refined, savory gelée creates layers of texture and flavour.
Champagne Apanage 1874, with its complexity, minerality, and fine mousse, integrates beautifully with this combination. The champagne’s crisp texture lifts the richness of the Crema Cotta, while its elegance mirrors the purity of the consommé jelly.
Together, they create a harmonious and sophisticated pairing where flavour, texture, and aroma converge seamlessly.
