Sushi Amane by Japanese chef Shion Uino raises the highest expectations from the Tokyo frequenting sushi lovers residing in or traveling to New York. Hailing from Sushi Saito, one of the most iconic three Michelin sushi restaurants in Tokyo, this authentic Japanese export to Manhattan will not disappoint. The young chef Uino worked himself all the way up to the nigiri sushi at the second counter of Saito, and currently Amane might be the best quality and value sushiya in New York.

Humble, relaxed, intimate and focused, right in its first year of opening Sushi Amane received its first Michelin star.
Like a sushi speak-easy there is no sign (hello to the Ginza style obscureness!), Amane is bunkered bellow another established Japanese restaurant, the Mifune. Upon arrival, announce your reservation to the team there and with an approving gaze they will usher you straight down. Passing through its underground seating to a back space, lifting the white lily-hued curtain of privacy, your hello is welcome here as are most other English words, in short you will know what’s on the plate.
The eight-seat bar and four seat semi-private room, like at the great Tokyo sushi spots is simply decorated and located so the investment goes into the purchase of the highest quality fish and seafood, not the rent. The $250 (plus tax) nightly omakase menu sources the best, and although it is not sustainable, the waste-reductive nature of the set menu, mostly eaten in its totality, balances at least in part the morsels of tuna being served.
Yet first comes the celebration of the chef’s Sushi Saito apprenticeship. In mastering the for hours simmered abalone (awabi), perfectly cooked and marinated laid next to the crunchy yet delicately soft octopus (tako), the chef demonstrated this Saito plate on the US soil to our awed palates in full decadence. Marinated red snapper (yokura) or other seasonal zuke style sashimi (marinated in a cooled reduction of sake with shoyu) follow. Slightly seared clams like two coins are handed sandwiched in a crisp warm nori. A trio of Hokkaido and a small, sublime Kyushu uni (sea urchin) are “otherworldly“, I agree with the Michelin guideA concession of cooked plates precedes the raw nigiri courses. To warm you up a bowl of clear clam consommé, in fall simmered sea perch with diced, in soy soaked daikon ball follows before the cooked squids (ika) in an umami blend of mirin, soy sauce topped with yuzu skin shavings, pure excellence. Hokkaido crab meat in vinegar is served cleaned with sauce in its shell.
Pickles, the vinegared sunemono such as cucumbers and cubed (as opposed to the more common shaved slivers) ginger root ready your palate for change. The omakase sushi at Amane changes seasonally. Like us you may get hata/羽太 (grouper) with ponzu and shiso leaf sauce with a yuzu citrus punch, squid brushed with yuzu nitsume sauce, kai (red snapper), kohada (gizzard shad), beaker, akami (red-fleshed bonito),… maguro (tuna) trio follows from the lean through chu-toro, his was a bit earthy, to the fattiest o-toro. The sushi rice at Amane is not as sticky and in so allows for the fish to stand out. Only a gentle, almost undetectable touch of freshly grated wasabi is dabbed on the rice. Sake works wonders, the fermented rice beverage cleans the palate in between the morsels.
After the tuna you may get hot, steamed sushi with its skin, beware of burning your tongue. Aji (horse mackerel) with chopped spring onion, the sacred anago – cooked warm eel in a delicate balanced not too sweet sauce, and the last rice filler – the otherworldly tuna hand-roll in the most perfect crispy nori sheet. You can pay for extras. The chef selects either a different part of chu-toro, horse mackerel and akami that he thought was the best on that day. My salivating husband devoured them with pleasure (getting ahead of the vegetarian meals that I prepare back at home). Miso soup soothes the stomach and a superb tamagoyaki egg cake, sweet with a dense cheesecake texture, juicy pudding like, settles the night’s bill.
sakesake ceramics

Decade under his sushi belt taught the chef a razor concentration on his material. He slices each morsel with gentle elegance and brushes the nigiri like a painter with the reduction sauce of nitsume or the nikiri sweet glaze. To witness him in his mindful artisanship is a meditative experience for any participant in this delectable ritual set in the midst of sped-up New York.

Our first meal at Amane was so spotless, that we made sure we ate there again a month later on our return to the Big Apple from California. Beware, if you are more than 30 minutes late for your reservation or cancel under 48 hours prior to your meal there, you will be charged the full $250 cancellation fee per guest. Be prompt, and do not get sick, please!

+1 212 986 5300

Mon-Sat 6pm or 8:30pm seating

 245 E, 44th street, NYC