The chef Harunobu Inukai was trained in the art of cooking at Tsuji Cooking School in Osaka, Japan. 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’.
The cuisine is Japanese / french and if that rings a bell it is because the chefs have worked in some of our best known restaurants. The food is fine dinning and the 7 course degustation is well worth trying not only for the dishes but the price is affordable as well around $70.
This time around we are taking some friends who are not necessarily into fine dinning so we were a bit worried about what they were going to think. Well we didn't have to worry at all they loved it. Below are 4 dishes we had and all were excellent.
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Crown of crab served with eggplant caviar and green pea mousse |
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Pork belly galette and ganmodoki with mizore sauce |
I love this place for its inventive food which is not too far out to enjoy. The menu is constantly changing and if you give them your email address they will send you updates on the changes.My score for service was 8/10 and for food was 9/10. Grab some friends and try it and I am sure you will return for more.
