Sushi Hare
Highlights
About
The name Hare (晴) means clear skies in Japanese — and everything inside Sushi Hare is designed to evoke that feeling. A luminous sun disc at the entrance scatters light through rippled steel. The 7-metre sushi counter, carved from a single piece of Kiso hinoki cypress, runs the full length of the dining pavilion. Cypress veneers on glass create warm amber light from the ceiling.
Chef-owner Angus Chang is Taiwanese — the only such chef helming a top omakase counter in Singapore. Formerly head sushi chef at Mizuki Singapore and sous chef at Sushi Nomura Tokyo, he channels two cultures simultaneously: Japanese Shokunin (職人) — the artisan's pursuit of perfection — provides the technical foundation. Taiwanese Ren qing wei (人情味) — human warmth — provides the atmosphere.
Chef Angus works exclusively with Japanese fish, flown in four times a week. His shari is consistently cited by diners as among Singapore's best. Signature dishes include binchotan-grilled firefly squid finished with wara (rice straw) smoke, and a distinctive tamagoyaki — light and cake-like — served near the meal's end. The S$500 Hare menu (1-week advance booking) represents his most expansive expression.
Recommended For
Menu & Pricing
| Menu | Price | Notes |
|---|---|---|
| Hi 日 — Lunch Omakase Tsumami · Sashimi · Nigiri · Tamago · Dessert |
S$250++ | Tue–Sun 12–3pm |
| Ao 青 — Dinner Omakase 16-course evening omakase |
S$380++ | Tue–Sun 6–10pm |
| Hare 晴 — Ultimate Omakase Full signature range · ultra-premium ingredients · advance order required |
from S$500++ | ⚠️ Book 1 week ahead |
| Sake Pairing Chef is sake-certified · Curated per course |
On request | Highly recommended |
* Subject to 10% service charge and 9% GST. Menu names — Hi 日, Ao 青, Hare 晴 — all reference light, central to the restaurant's identity.
Practical Info
Dietary Info
Photos
Your Dining Journey
Find It and Book It
Book at inline.app or email [email protected] or call +65 9737 0113. The Hare 晴 menu (S$500++) requires 1-week advance notice. For Ao 青 dinner and Hi 日 lunch, book as early as possible — 10 seats fill quickly.
The Entrance — A Moment of Transition
The entrance path is designed as a processionary walk — a garden approach lit by the sun disc, before turning to reveal the pavilion. The deliberate low threshold evokes the Japanese engawa (縁側). When you sit down, notice the Kiso hinoki scent from the counter — one of the most distinctive sensory signatures of any omakase restaurant in Singapore.
The Counter Conversation
Chef Angus is genuinely personable — this is the Ren qing wei dimension of Sushi Hare. He explains dishes, shares sourcing stories, responds to preferences. Many diners describe the experience as eating at a friend's home. Come with curiosity; the more you engage, the richer the meal.
Key Dishes to Watch For
Watch for: the binchotan-grilled Hotaru Ika (firefly squid) finished with wara (rice straw) smoke — aromatic layers beyond any standard squid preparation. The shari, with Chef's own vinegar blend, is one of Singapore's best — notice temperature and texture. Near the end, the tamagoyaki arrives lighter and sweeter than most counters, cake-like — a Taiwanese instinct showing through.
Sake: Ask Chef Angus
Chef Angus is sake-certified. Ask him to guide the pairing — he explains the logic of each sake in relation to the dish. One of the most genuinely educational sake experiences available at a sushi counter in Singapore.
Location
14 Stanley Street, Singapore 068733 · Raffles Place (EW14/NS26) 5 min walk
📍 Open in Google MapsEditor's Note
Sushi Hare earns its Michelin listing through execution quality and sincerity, not novelty. Chef Angus Chang's dual-culture approach — Japanese Shokunin discipline and Taiwanese Ren qing wei warmth — is genuinely visible in both food and atmosphere, not marketing language. The shari is exceptional. The S$250 lunch is among the best-value high-end omakase options in the CBD. The S$500 Hare menu, booked a week ahead, is among the most fully realised chef-owner expressions in Singapore.
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