In a city where sushi omakase restaurants are as ubiquitous as Family Marts in Tokyo, standing out in Singapore's highly competitive dining scene is a real challenge. But Sushi Hare, championed by chef-owner Angus Chang, stands out as a promising contender. Born and raised in Taipei, Angus has been honing his craft in sushi restaurants since high school and was most recently the head sushi chef at Mizuki in Ngee Ann City. At Sushi Hare, he finally has the freedom to explore his cooking philosophy and infuses his creations with the Taiwanese value of "ren qing wei," which translates to "the flavour of humanity."
Sushi Hare feels like an extension of Angus' home, with "Hare" referring to "clear skies," a theme showcased in the restaurant's design. Upon entering, guests are greeted by a semi-circle of light reflecting off a panel of rippled stainless steel, creating the illusion of the sun on a clear day. The ambience of the 10-seater restaurant instantly transports diners to Japan as they sit at the stunning seven-meter-long hinoki-top sushi counter. It’s spacious yet intimate, ideal for impressing a dinner date or closing a client deal.
Prices begin at $250 for lunch and $380 for dinner, with the option to splurge on the $500 Hare course, which requires a one-week advance order. Dinner comprises a generous 16 courses featuring prime seasonal ingredients. Some favourites on the summer menu include the botan ebi topped with caviar and uni, beautifully wrapped iwashi with shiso leaves, ginger, spring onions, and nori, and chutoro noodles – plump strips of medium fatty tuna served with kombu-marinated soy dipping sauce.
Notable pieces of sushi include the shiro ika over white vinegared shari, where the white cuttlefish is artfully scored 30 times on each side to enhance sweetness and tenderness. The shima aji (striped jack) also showcases Angus’ mastery, with the fish sliced into three thin slices for a buttery mouthfeel and served over red vinegared rice. Another standout is the kamatoro (tuna cheek), which is wet-aged for a week, sliced at the start of the meal, and left to sit at room temperature, allowing the fat to melt and fully integrate with the rice from the moment it touches your lips.
If this is what Taiwanese philosophy blended with the high art of Japanese cuisine has to offer, we can’t help but want more. Perhaps incorporating more Taiwanese ingredients can help further elevate Sushi Hare from its peers and help it stand out even more in a league of its own.