"Tucked one level below French-Japanese hybrid Mifune, Sushi Amane is the cozy, eight-seat edomae omakase bar helmed by Shion Uino, who relocated to New York after nearly a decade at one of Tokyo’s most prized fish counters, three-Michelin-starred Sushi Saito. Within a blonde wood-bedecked minimalist space, Uino shapes approximately 18 courses hinged around wild-caught, sterling seasonal seafood. His $250 omakase spans from otsumami (appetizers) to a succession of nigiri carefully formed using rice seasoned with a blend of Japanese salts and red vinegars. Using connections from Japan, Uino sources rare cuts of fish, like longtooth grouper, and a plethora of exceedingly scarce types of uni, which only become available at certain times of year. For example, Uino offers Murasaki uni from Hokkaido, which most restaurants can’t afford to serve, along with Murasaki uni from his hometown, the islands of Amakusa in Kumamoto. Though Amane is a New York restaurant, it could easily live in Tokyo." - Kat Odell
