HomeSingapore TravelSushi Hare - Japanese Omakase in Stanley Road With Taiwanese Chef

Sushi Hare – Japanese Omakase in Stanley Road With Taiwanese Chef


Opened in 2022, Sushi Hare is a comfortable omakase restaurant in Stanley Road. I’ve at all times had a candy spot for this comparatively quick and seemingly forgotten highway. Sandwiched in between 2 well-known thoroughfares, Stanley Road is a treasure trove of eating places resembling Restaurant Gaig, Miznon and Frequent Man Espresso Roasters in addition to charming shophouses – seemingly a world away from Singapore’s CBD which is only one block away. 

Sushi Hare has a mere 10-seat capability however coming into it, one is straight away transported to a seemingly serene world. This world is marked by motifs coping with the idea of sunshine, such because the luminous solar disc by the doorway and sheets of cypress and glass veneers from the ceiling. 

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Sushi Hare is exclusive within the sense that it’s the solely Japanese restaurant in Singapore helmed by a Tawanese chef. Chef Angus Chang is the chef-owner of Sushi Hare and he brings with him years of expertise in omakase settings. He was beforehand at Mizuki previous to establishing Sushi Hare. 

Sushi Hare presents lunch at S$250 per individual whereas dinner ranges from the S$380 ao menu to the S$500 hare menu. Throughout my go to to Sushi Hare, I attempted their ao menu which consists of 15 programs. 

The service at Sushi Hare is refined however efficient. I may inform that the workers members have been rigorously checking on me – continuously altering my cutleries and plates and ensuring my cup was crammed with water always.  

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We began the meal with Botan Ebi – candy shrimp topped with caviar and uni. The ocean urchin makes a frequent look in Sushi Hare’s omakase.

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Subsequent comes the Iwashi. This was fairly sudden, and quite unconventional, and I cherished it! Right here, sardine sashimi is wrapped with shiso leaves, gingers, spring onion and seaweed. This mix resulted to an explosion of flavors characterised by the marginally astringent shiso leaves and warming style of ginger. Whereas there’s an inclination for ginger to overpower (it wasn’t on this case), the whole lot labored effectively collectively with out obliterating the delicate flavors of the sardine.

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The third course, the Kegani or Japanese furry crab, is served with dashi jelly which added loads of zest to the dish. The jelly is made with konbu, katsuobushi, rice vinegar and gelatine. 

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The fourth course, the Chutoro Noodles, consists of fatty tuna sliced into lengthy strips resembling noodles. Fairly than being served with the standard wasabi or soy sauce, the chutoro got here with soy sauce steeped in konbu and with bafun uni and nori seaweed strips soaked into the sauce. This was a quite novel means of getting the prized fish and the sauce actually served to intensify the already wealthy taste of this fatty minimize. 

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The omakase additionally comes with a minimum of 8 items of nigiri, every served individually as is the customized for this eating format. Chef Angus serves a seasonal array of recent fish, relying on what is offered from Japan at a given cut-off date.

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Throughout my dinner, highlights among the many nigiri programs included the buttery Ankimo or monkfish liver, freshly grilled Beltfish wrapped in nori in addition to the bouncy Shima Aji or striped jack.

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Particular point out additionally must be given to the Shiro Ika or cuttlefish which was candy and oh so smooth that it basically disintegrated after coming into my mouth!

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Given the sheer variety of nigiri and rolls that include the omakase, I used to be pleasantly shocked to seek out a few scorching dishes squeezed into the ensemble. The Hotaru Ika was notable for its aromatic firefly squid grilled over binchotan and smoked with wara straw. A lightweight smokiness permeated this dish with the vinegar-ed rice offering a little bit of a distinction.

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There’s additionally the Ebi Imo or the shrimp-shaped taro that got here in an ankake sauce of kegani and gingko nut. 

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Simply earlier than dessert, Chef Angus introduced the Tamagoyaki. Now it’s fairly customary to have some tamago close to the tip of the meal however Sushi Hare’s model was extra just like a cake, each by way of texture and sweetness. It was fluffy and comparatively gentle. I cherished it a lot that I requested for seconds. Chef Angus gladly obliged. 

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Though I used to be partly anticipating a shock of some kind owing to the previous dishes, our candy ending was a reliable and most welcome musk melon from Shizuoka in addition to slices of strawberry from Fukuoka. It’s easy however it does the trick.

Whereas many omakase eating places lately purpose to current one thing distinctive via theatricality or via full of life banter, Chef Angus does it in Sushi Hare via refined modifications to acquainted flavors. His fastidious strategy additionally heightens these touches – nothing too loud however simply as efficient. 

Sushi Hare
14 Stanley Road
Singapore 068733

+65 9737 0113 

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Bino

Hello, my identify is Bino and I began I Wander round 15 years in the past with the purpose of sharing about a few of my private journeys and experiences, hoping that the knowledge could profit readers like yourselves.
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