Sushi Hare

The Verdict on Sushi Hare

At the $$$ price point, Sushi Hare earns its place as one of Singapore's more considered sushi destinations. Chef Motoharu Inazuka runs a tight operation at 14 Stanley Street, the results are backed by a Michelin Plate (2025) and back-to-back recognition from Opinionated About Dining's Asia rankings; #209 in 2024, climbing to #237 in 2025 (the ranking expanded significantly that year, making the continued inclusion meaningful). Book here if precision-focused Japanese cuisine at a mid-to-upper price tier is what you're after. If you want the full omakase spectacle at maximum spend, Shoukouwa is the ceiling.

What You're Getting Into

Stanley Street sits in Singapore's CBD fringe, a short walk from Telok Ayer MRT; an area that rewards those who seek it out rather than stumbling across it. The setting is compact and deliberate. Counter sushi at this level is, almost by definition, a visual experience before it's anything else: watching a trained chef work at close range, the sequencing of nigiri, the unhurried movement. That proximity is the point. At Sushi Hare, the format puts you in direct contact with what Inazuka is doing, the 4.9 rating suggests that contact lands well for most diners.

For context on the format itself: edomae-influenced counter sushi at this calibre in Asia tends to be a tightly scripted experience. You are not choosing dishes off a menu. The service style that either earns or undermines the price at venues like this comes down to two things: how well the pacing is managed, whether the chef's focus on the food translates into a warm room or a cold one. Compare that to Tokyo benchmarks like Harutaka or Sushi Kanesaka, where the same format can tip toward austere reverence. Sushi Hare's review data points somewhere more approachable.

The Michelin Plate designation is worth framing correctly: it signals a restaurant that Michelin's inspectors consider worth visiting, sitting below the Star tier. At the $$$ bracket in Singapore, a Plate puts Sushi Hare in the same recognised tier as several of the city's better mid-range Japanese counters. It's a floor, not a ceiling, the OAD recognition, which tends to weight food obsessives' opinions more heavily, adds credibility above the Michelin signal. For the food-forward traveller, OAD Asia Top 250 placement carries genuine weight.

For regional comparison: Sushi Shikon in Hong Kong operates at the higher end of the $$$$ tier with three Michelin Stars, while Sushi Harasho in Osaka represents the kind of deeply local counter that rarely appears on regional ranking lists. Sushi Hare sits in a pragmatic middle ground: internationally credentialed, Singapore-accessible, priced for repeat visits rather than once-a-decade pilgrimages. Closer to home, Hamamoto and Sushi Ichi occupy comparable territory in Singapore's Japanese fine dining tier, are worth considering if Sushi Hare's availability is limited.

Service at sushi counters of this type lives or dies on the chef's ability to read the room. The format is inherently personal, there's no front-of-house buffer between you and the experience. A chef who is technically capable but disengaged produces a meal that feels transactional. The evidence here, thin as the public data is on specifics, tilts toward Inazuka running a counter where the experience justifies the spend. For more Singapore sushi options at this tier, Sushi Sakuta and Sushi Ashino are both worth having on your shortlist.

If you're building a broader trip around food in Singapore, use our full Singapore restaurants guide to map the full tier from casual hawker to $$$$ tasting menus. The Singapore hotels guide, bars guide, and experiences guide round out the practical picture. And if sushi is your primary focus on this trip, the Sukiyabashi Jiro Roppongi and Edomae Sushi Hanabusa pages give useful Tokyo reference points for calibrating what the format can deliver at its peak. Sushi Sho in New York and HANE in Seoul are worth reading if you're benchmarking the format across cities.

Booking and Practical Details

Sushi Hare is at 14 Stanley Street, Singapore 068733. Booking difficulty is moderate, this is not the kind of counter that requires a three-month wait, but it's not a walk-in venue either. Given the Michelin and OAD recognition, plan at least two to three weeks ahead, particularly for weekend slots. Phone and online booking details are not confirmed in our current data; check directly with the venue or use a concierge service if your preferred date is time-sensitive. No dress code is confirmed, but the format and price point suggest smart casual at minimum. Counter sushi formats typically seat small groups; solo diners and pairs are the natural fit. Larger groups should confirm availability before planning around it.

Quick reference: 14 Stanley St, Singapore 068733 | $$$ | Michelin Plate 2025 | OAD Asia Top 250 (2024 & 2025) | Book 2–3 weeks ahead | Counter format, leading for 1–2 diners.