![sushi AMANE by Sushi Amane [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/67056323/IMG_9296.0.jpeg "sushi AMANE by Sushi Amane [Official]")
Tucked away under Mifune, Sushi Amane features an intimate 8-seat omakase bar where Chef Shion Uino crafts exquisite, seasonal sushi delights with a refined touch.
"Midtown East sushi parlor Sushi Amane has one star. Dinner is $250 per person, not including tax and gratuity." - Eater Staff
"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
"Midtown East sushi parlor Sushi Amane has one star. Dinner is $250 per person, not including tax and gratuity." - Eater Staff
"Diners lucky enough to score reservations at Sushi Amane arrive and are quickly ushered downstairs to a silky wood counter with seating for eight manned by Chef Tomoyuki Hayashi. Attention to detail and consistency are his calling card. Savor creamy uni from different regions of Japan; delicious hairy crab; steamed scallop wrapped in nori; and tender abalone. Nigiri is given just a light brush of nikiri to keep the spotlight on its natural flavor, whether that’s the silvery kohada, luminous white squid or the golden anago. Fish is delivered every morning, including Saturday, allowing guests to experience the freshest and most seasonally minded product possible." - Michelin Inspector
"Sushi Amane will continue to require proof of vaccination for all diners. Thank you for your understanding."
