Sushi Hare remains one of the most difficult sushi restaurants to book in the city, both by virtue of its eight seats, and by the fact that a legion of dedicated regulars vie for said seats. Chef Motoharu Inazuka helms the bar, expertly dishing out traditional Edomae-style sushi with highly seasonal fare. The neta (sushi rice) is an unspoken hero throughout, with Inazuka taking into account the firmness of the grains, temperature, and acidity of the vinegar, making subtle adjustments to best bring out the natural flavours of each cut of fish.