Cover Sushi Hare chef Angus Chang
Sushi Hare chef Angus Chang
1 / 1
After three years on Stanley Street, chef Angus Chang’s Sushi Hare has relocated to Chijmes, where a thoughtfully designed new space brings his philosophy of quiet craftsmanship and heartfelt hospitality into sharper focus
Sushi Hare has reopened in a new home at Chijmes, marking the next chapter for chef Angus Chang’s intimate 10-seat omakase restaurant. While the address has changed, the restaurant’s defining qualities remain the same: understated precision, meticulous craftsmanship and a deeply personal style of hospitality that has earned it a loyal following since its debut on Stanley Street in 2022.
The move gives Chang and his team the opportunity to fully realise their vision for Sushi Hare—not simply as a sushi counter, but as a tranquil retreat where guests can momentarily escape the pace of city life. From the moment diners step through a transitional entrance designed to create a sense of calm, every detail of the new restaurant has been conceived to slow the experience down.
“We wanted to create a place where guests can truly relax, feel comfortable and immerse themselves fully in the experience,” Chang says. “This new space allows us to express that vision more completely.”
In case you missed it: It’s not goodbye, Imamura, just see you soon in Bali and Tokyo
Above Sushi Hare interior at its new home in Chijmes
Sushi Hare interior at its new home in Chijmes
1 / 1
The new restaurant centres around a hinoki wood counter within a minimalist Japanese-inspired dining room, complete with an indoor garden and a sun-inspired light installation that references the restaurant’s name, Hare—the Japanese word for clear skies. The result is a space that feels worlds away from the bustle just outside its doors.
That same sense of quiet intention extends to the food. With nearly two decades dedicated to sushi, Chang’s philosophy is rooted in shokunin, the Japanese pursuit of lifelong mastery, balanced by the Taiwanese concept of ren qing wei—the warmth and humanity that shapes genuine hospitality.
Rather than relying on theatrical flourishes, Chang focuses on details many diners may never consciously notice. The temperature of the sushi rice is adjusted according to each topping, different vinegar blends are used to create distinct expressions of shari, while every slice of fish is cut to optimise texture and mouthfeel. Even the pace of the meal shifts subtly depending on each guest seated at the counter.
“Many details in sushi are hidden in temperature and timing,” he shares. “Guests may not always notice them immediately, but these subtle adjustments shape how each course is experienced.”
Read more: The best modern Japanese restaurants in Singapore
Sushi Hare chef Angus Chang sources the best produce from Japan
1 / 6
For Chang, sushi begins not with the seafood but with the rice. Different combinations of red and white vinegars are carefully matched to seasonal ingredients, creating harmony between acidity, salinity and richness.
This philosophy is reflected in signature dishes such as the refreshing iwashi maki with sardine, shiso and ginger; delicately scored ika sushi that showcases the sweetness of Japanese cuttlefish; and charcoal-kissed nodoguro sushi, where the prized fish is lightly grilled to coax out its rich, buttery flavour. The restaurant’s soufflé-like tamagoyaki, slowly baked over three hours with Hokkaido sweet shrimp, remains a memorable finale.
Lunch menus offer a lighter introduction to Sushi Hare’s approach, while dinner comes as a more elaborate seasonal progression. For those seeking the restaurant’s fullest expression, the reservation-only Hare menu showcases the finest ingredients available that day.
In an era where many omakase restaurants compete through spectacle, Sushi Hare prefers a quieter course. And the relocation to Chijmes isn’t about reinvention but a continuation of what Chang does best, but in a setting designed to match the care and restraint found in every piece of sushi served across the counter.
“We hope guests leave with a sense of satisfaction and a genuine desire to return,” Chang says.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
