PURSUIT OF PERFECTION
Chef Angus’s innate qualities of the Shokunin spirit are heightened by the philosophy and expressed through his unique culinary approach in sushi making.
Chef Angus Chang manifests a singular vision at Sushi Hare, merging the disciplined artistry of the Shokunin (職⼈) with the sincere hospitality of Ren qing wei (⼈情味). His craft is defined by a deep respect for tradition, layered with contemporary touches that reflect a personal culinary signature. The result is a dining experience where the historic and the modern coexist, a balance that remains visible throughout the entire preparation process.
INFUSED WITH A PERSONAL TOUCH
Recognized by the Michelin Guide, Sushi Hare offers a dining experience rooted in refined hospitality. Chef Angus treats each sushi as a precious gift, personally testing his entire menu to refine the flavor progression and build a balanced crescendo for his guests. This meticulousness extends to his beverage program, where his sake certification allows for intimate pairing recommendations that elevate the unique profiles of his culinary craft.
A Backdrop to Exceptional Moments
The journey begins at the threshold, where a raw cedar ceiling and intricate Kumiko artistry set a tone of refined craft. Upon entering, guests are met by a sun-inspired installation that casts a warm, welcoming glow over the foyer. Floor-level Jimado windows offer glimpses of a private Tsuboniwa garden, pulling the serenity of nature inward and transforming the transition into a quiet, meditative prelude to the meal.
The main dining area embraces a traditional Japanese aesthetic, creating a calm and immersive atmosphere reminiscent of dining in Japan. At its heart stands a 7-metre Hinoki counter, custom-crafted in Japan.
