» Print Recipe
Galileo, Observatory Hotel
Sydney’s very own Iron Chef, Harunobo Inukai hails from Osaka and has been challenging and delighting diners at Sydney’s Galileo restaurant, with his expert ability to combine traditional French cuisine with Japanese innovation.
The result is a distinctive and ever-evolving fusion cuisine; which Inukai fondly labels as “surprise food.”
Galileo, in the luxurious Observatory Hotel, is the perfect setting for Inukai’s elaborate and visually stunning creations and his signature seven course degustation - is an experience to be savoured.
Inukai’s love of cooking, began as a teenager in Japan and he began his culinary education at the Tsuji cooking school in Osaka, before taking up apprenticeships at the Tokyo Hilton and Sheraton Grande Tokyo Bay.
His hotel experience, took him to Sydney where he worked in several top restaurants during the early ’90s, before returning to Tokyo to work under the legendary Joel Rubuchon, at Taillevent Rubuchon Chateau Restaurant.
Three years later, Inukai was back in Sydney, cooking at Bilson’s Ampersand and then the acclaimed Restaurant VII, which earned him two chef’s hats. His burgeoning reputation, particularly since taking the reigns at Galileo, has landed him invitations to such prestigious events as the World Gourmet Summit in Singapore and an appearance in Japan’s popular Iron Chef TV series.