Hidden behind an unassuming sliding door in the foyer of Crown Super Deluxe, Sushi Haru, Black Sheep Restaurants' eight-seat omakase experience helmed by Motoharu Inazuka, has been quietly hosting VVIP guests for a few weeks now—and, as of mid-day last Friday, officially opened to the public for lunch and dinner. The restaurant serves Edomae-style sushi—a centuries-old technique that involves treating (usually curing or cooking) the fish.
"Sushi is the most deceptively simple of foods," says Christopher Mark, co-founder of Black Sheep Restaurants, in a statement. "There is so much subtlety in the technique, every chef has their different recipe for soy, rice seasoning, their vinegar sourcing—it really is all in the details.”
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At Sushi Haru, attention to detail starts with the sourcing. Inazuka works directly with Japan's best producers—and the longstanding relationships he's built with specialist purveyors and artisans is evident in the intimate, personalised guest dining experience. The pickled ginger is flown in from Fukuoka, the proprietary vinegar recipe comes special from a secret source, and the fish and seafood—the ingredients at the heart of this restaurant—is delivered from top merchants in Hokkaido, Kyushu and Tokyo.