Sushi Hare

Sushi Hare has become a reliable fixture in the dining scene, building a reputation rooted in consistency. Rather than leaning on typical “high-end” pretension, chef Angus Chang focuses on his craft, earning a loyal following for his approachable and expertly executed Japanese cuisine. The sushi offers excellent quality and represents great value for money. Chang demonstrates sound technique: the neta is handled with care—properly deveined and well-rested for maximum umami—while the temperature of the shari is expertly controlled. The flavour profile is bold, tailored to those with a preference for stronger tastes. Chang makes confident use of Shaoxing wine to add depth to the menu, while the nikiri (soy glaze) provides a rich, intense finish. The undisputed highlight is the shirako—wonderfully grilled and served over rice enriched with botan ebi heads. It’s a creative masterpiece that showcases the chef’s skill with delicate Japanese ingredients.