Harunobu
Inukai and Noriyuki Sugie
Blazing
into Sydney's food scene, Harunobu Inukai and Noriyuki Sugie create
an electrifying synergy with their intricate 'Japonaise' (Japanese-French)
haute cuisine at Restaurant VII. Inukai and Sugie will re-enact
their ingenious skill at one of the savviest restaurants in Singapore
- Restaurant 360. When 7 meet
360, the heat is up!
Seemingly
out of nowhere, a restaurant named simply VII (conveniently adopting
from its address), popped into the scene and stirred up plenty
of controversy and media-hype with its 'theatre-like' French service
and beautifully orchestrated Japanese-French menu.
Behind one
of Sydney's most exciting restaurant and recently name "Best
New Restaurant" by The Sydney Morning Herald, is a Japanese
duo Harunobu Inukai and Noriyuki Sugie, affectionately known as
Haru and Nori.
With no experience
as head chef, the two friends have come a long way and managed
with stunning results in this challenge. Both have excellent credentials.
Inukai's prior experience includes Tony Bilson's Ampersand and
restaurant Joel Robuchon in Tokyo, one of the best French chefs
in the world for many years until his retirement. Sugie worked
at France's 3-Michelin star L'Aubergade, the famous Charlie Trotter's
in Chicago and later at Tetsuya's in Sydney.
Indeed, blending
two distinct culture French and Japanese into one and conjuring
into a unique style of their own, is truly a Masterpiece.
Inukai and
Sugie is hosted at Restaurant 360 and their cuisine is paired
with the wines from Leeuwin Estate, Australia.
Browse Harunobu Inukai and Noriyuki's recipes:
- Egg
Cocotte
- Ravioli
of Scampi with Shellfish Consommé
