What elevates a meal into a ‘moment’? The answer may be hard to define; but easy to feel. Yet, this ineffable sense pervades Sushi Hare, the fine sushi omakase helmed by Chef Angus Chang. Sushi Hare, a recently opened 10-seater omakase restaurant helmed by Chef Angus Chang, is more than just a place to grab a bite. It’s a meticulously crafted experience that blends the dedication of the Japanese artisan spirit, Shokunin, with the warmth of Taiwanese hospitality, Ren qing wei.
Chef Chang, a testament to both philosophies, takes meticulous care in sourcing his ingredients. From the perfectly balanced rice grown in Yamagata to the pristine water sourced from Hokkaido, every element on the plate showcases his unwavering commitment to quality. This dedication extends to his innovative take on traditional sushi preparation. The Shiro Ika (white cuttlefish) exemplifies this perfectly. Each piece is meticulously scored up to 30 times on each side, revealing its delicate texture. A touch of Sudachi zest and a sprinkle of sea salt further enhance the natural sweetness of the fish.
The restaurant itself reflects the warmth of Ren qing wei. Guests enter through a calming garden path, greeted by a luminous “sun” installation that sets the tone for the culinary journey ahead. Inside, the main dining pavilion evokes a traditional Japanese residence. A seamless hinoki-top counter takes center stage, allowing diners to witness the artistry of Chef Chang firsthand. Natural light filters through the cypress-and-glass veneer, creating a serene atmosphere that sets the mood for the meticulously crafted omakase experience. The intricate Kumiko artwork, a traditional Japanese mosaic technique, adds a touch of elegance to the space.
A Symphony of Flavors for Every Palate
The omakase menu at Sushi Hare is a symphony of flavors, each course designed to tantalize the taste buds. Take the Iwashi, for instance. This dish features raw sardine nestled within binchotan-toasted nori (seaweed). The robust flavor of the fish is perfectly balanced by the vibrant notes of Japanese shiso leaf, the warmth of ginger, and the refreshing crunch of spring onions. This innovative combination creates an explosion of textures and tastes, a testament to Chef Chang’s culinary creativity.
The dedication to detail extends beyond the food. Chef Chang and his team ensure an experience that embodies both Shokunin and Ren qing wei. From discreetly observing guest preferences to tailoring recommendations, every detail is meticulously considered. This commitment to impeccable service elevates the dining experience from a simple meal to a personalized moment of joy and comfort.
Sushi Hare has quickly established itself as a culinary destination. Discerning diners are drawn to the restaurant’s unique blend of meticulous Japanese technique and warm Taiwanese hospitality. Stepping into Sushi Hare is not just about a meal; it’s an immersive journey for the senses, a testament to the transformative power of culinary artistry and genuine warmth.
Sushi Hare すし晴
14 Stanley St, Singapore 068733
