Taiwanese chef Angus Chang of Sushi Hare, a 10-seat restaurant at Stanley Street, is welcoming and warm.
Stern itamae, or sushi chefs, abound in Singapore. They are men of few words. They look serious, even with masks on. Some even look annoyed. Thank you. I see no need to darken those doors.
He uses two types of white vinegar for the white shari, which is the perfect landing bed for torched nodoguro or blackthroat sea perch nigiri, served later in the meal. The fish could be fatter, however. His red shari features three types of aged red vinegar, and is perfect with ankimo or monkfish liver nigiri.
Whatever meal option you choose – lunch is priced at $250, dinner at $380 a person – it will feature what I think is the best tamagoyaki I have had in Singapore. It is a marvel – puffy like a souffle, and flavourful from the Hokkaido amaebi, or sweet shrimps, and Japanese eggs. I used to haunt its now-closed Joo Chiat store. Aside from the pillowy soft bread pretty much all Japanese bakeries offer, I found the crusty loaves and rolls particularly flavourful.
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