Sushi Hare

At Sushi Haré, the experience begins the moment you take your seat at the cypress counter. With only eight places available, the room feels intensely focused, almost monastic in its calm. Chef Motoharu Inazuka works with the concentration of someone who has spent decades refining a single craft. The progression follows a thoughtful rhythm—lighter fish first, richer cuts later—allowing the character of each ingredient to unfold gradually. Particular attention is paid to the shari, the seasoned rice that anchors every piece. Its balance of warmth, acidity, and texture is carefully calibrated to support the fish rather than compete with it. Each nigiri is handed across the counter at the precise moment it should be eaten, creating a fleeting harmony of temperature, texture and taste.

Tatler Tip

Reservations are notoriously difficult to secure. Keep an eye on Sushi Haré’s Instagram, where the restaurant occasionally posts last-minute cancellations.