| Harunobu Inukai, Blancharu |
Trained at an early age in the art of cooking at the esteemed Tsuji Cooking School in Osaka, Japan, chef Harunobu Inukai has enjoyed stellar success. In 1991, Harunobu joined Hotel Nikko in Sydney and under the guidance of Maurice Guillouet, he developed a passion for crafting classic French cuisine. He soon joined the Hotel Intercontinental in Sydney as chef de partie before returning to Tokyo in 1994 to work at Taillevent Robuchon Chateau Restaurant.
In 1997, Harunobu arrived back in Sydney and worked at Bilson’s Restaurant and at Ampersand, where he was awarded two chefs hats. Finally in August 2008, after four years at the helm of The Observatory Hotel’s signature restaurant Galileo, Harunobu fulfilled a dream and opened his own restaurant: blancharu. Today, in sleek, modern surroundings, this talented chef treats Sydneysiders to unpretentious, approachable food – a showcase of sophisticated Japanese-Franco cuisine.
Chef Inukai’s Restaurant: Blancharu
In 1997, Harunobu arrived back in Sydney and worked at Bilson’s Restaurant and at Ampersand, where he was awarded two chefs hats. Finally in August 2008, after four years at the helm of The Observatory Hotel’s signature restaurant Galileo, Harunobu fulfilled a dream and opened his own restaurant: blancharu. Today, in sleek, modern surroundings, this talented chef treats Sydneysiders to unpretentious, approachable food – a showcase of sophisticated Japanese-Franco cuisine.
Chef Inukai’s Restaurant: Blancharu
Since the opening in August 2008, Blancharu is offering sophisticated Japanese-Franco cuisine in an unpretentious, approachable space.
* Awarded 1 Chef's hat in the SMH Good Food Guide 2010
* Awarded 1 Chef's hat in the SMH Good Food Guide 2010
