» Elizabeth Bay’s new chef

Harunobu Inukai was trained in the art of cooking at Tsuji Cooking School in Osaka, Japan. At the age of 20 he commenced his employment career as an apprentice chef at the Tokyo Hilton International before moving to the Sheraton Grande Tokyo Bay Hotel, where he worked for three years to complete his apprenticeship.

In 1991 Harunobu joined Hotel Nikko in Sydney as Commis Chef, representing a significant turning point in his cooking style. Under the guidance of Maurice Guillouet, Harunobu developed a passion for classic French cuisine.

He then joined the Hotel Intercontinental in Sydney as Chef De Partie before returning to Tokyo in 1994, to work under Joel Robuchon on the opening of Taillevent Robuchon Chateau Restaurant. Three years later Harunobu returned to Australia with his fiancé to make Sydney his home.

Harunobu worked at Bilson’s Restaurant for a year, followed by Ampersand Restaurant for two years, where he was awarded two Chefs Hats. In 2000, Harunobu joined VII Restaurant as Executive Chef, where he was again, awarded two Chefs Hats as well as ‘Best New Restaurant’.

After four years at the helm of Galileo at The Observatory Hotel, Harunobu took the chance to fulfill his dream of opening his own restaurant where he could cook sophisticated Japanese-Franco cuisine in an unpretentious, approachable space. Blancharu was opened in August 2008 and is located in Elizabeth Bay.