i. Biography
His cooking is built on Edomae-style omakase, where precision and instinct have to hold together at the same time. In Motoharu Inazuka’s work, the rice is the main control point: temperature, firmness, and vinegar are adjusted closely so each piece can meet the fish or seafood it is paired with. The style depends on restraint, exact timing, and the discipline to let traditional technique carry the flavor of the service.
The Path
Early work as chef at Sushi Haru in Hong Kong established the baseline for Motoharu Inazuka’s approach: calm handling, tight control, and a sensibility that leaves little to chance. The details that matter most in this kind of cooking are often the least visible — the calibration of rice, the measured treatment of ingredients, the decision to keep the plate uncluttered. That foundation now runs through Sushi Hare, where he has been chef-owner since 2021. The change in role did not alter the method; it brought the same omakase structure under his own direction and made the point of view more explicit.
The Work Today
Traditional Edomae sushi and omakase remain the center of the work, with rice, vinegar, fish, and seafood set in deliberate relation to one another. The rice acts as the stable base; the seafood provides the contrast; the craft sits in balancing the two without tipping into overstatement. What defines the style is not only technical control, but the ability to keep that control quiet, so the meal reads as measured rather than mechanical. In that setting, Motoharu Inazuka’s job is constant adjustment: shaping the sequence so each course lands in balance with the next and the whole service stays grounded in tradition.
Acclaim
The main sign of the career is the move from a formative omakase kitchen in Hong Kong to ownership of Sushi Hare in Sheung Wan. That shift keeps the focus on the craft itself rather than on a separate record of awards. The throughline is clear: the same attention to rice, vinegar, fish, and seafood; the same Edomae discipline; the same use of omakase as a format built on trust, timing, and control. Motoharu Inazuka’s standing comes from that continuity, from a style refined across kitchens until it became distinctly his own.
Profile updated July 2026
FAQ
Asked of Motoharu
Where did Motoharu Inazuka work before?
Motoharu Inazuka's earlier career included Sushi Haru.
What is Motoharu Inazuka known for?
Edomae-style sushi and omakase.
