Louis Vuitton partners with chef Yosuke Suga to open Le Café V and Sugalabo V within its new Osaka Midosuji store
Louis Vuitton is proud to announce an unprecedented collaboration with celebrated Japanese chef Yosuke Suga. Slated to open on the 1st February, the opening of Louis Vuitton Maison Osaka Midosuji marks the very first café to be housed within one of the House’s stores.
Located on the top floor of this spectacular new building by architect Jun Aoki, Le Café V features a menu curated by Yosuke Suga. The generous terrace and its adjoining bar can be visited during the day and evening. Along with a unique Cocoon Room, they make up the very first café to open within a Louis Vuitton store internationally. The top floor makes optimal use of its proximity to the sky, with a sea-like terrazzo floor and coloured roof decorations reflecting and refracting the rays of the sun.
Known for his Tokyo restaurant Sugalabo, recently named as one of the best in the world by the exclusive « The List » ranking, Yosuke Suga is passionate about showcasing local Japanese ingredients in his unique establishment, welcoming a select few diners per evening.
A protégé of internationally celebrated French chef Joël Robuchon, Yosuke Suga opened his Tokyo restaurant in 2015 to create an intimate and exciting dining experience open only to those in the know: the booking process and entrance to this restaurant are a closely-kept secret. Next to Le Café V’s cocktail bar, a speakeasy-style door allows access to the restaurant Sugalabo V, also housed within the building.
Hidden behind a speakeasy-style door, this exclusive address for a small group of diners is open only in the evening and accessed indecently of the Maison. The restaurant features an open kitchen, as in the Tokyo Sugalabo, and architectural details from the original venue, alongside nautical materials and details connecting to the central theme of the building’s design. Louis Vuitton Objets Nomades designer Tokujin Yoshioka designed a Monogram-inspired charger plate, from which a variety of the restaurant’s crockery has been developed.
