Concealed within Mifune’s subterranean dining room lies a hidden treasure: Michelin-starred Sushi Amane, newly appointed Executive Sushi Chef Tomoyuki Hayashi’s intimate, eight-seat omakase bar.
Chef Hayashi began his career in Japan and apprenticed under top sushi masters in Tokyo for many years before leaving Japan to seek opportunities in America. Upon arriving in New York, he worked as sushi chef at Matsuri Restaurant, formerly housed in Chelsea’s Maritime Hotel. He then became the executive sushi chef at Sushi Azabu where he helmed the kitchen for 12 years.
At Sushi Amane, he has full reign to put creativity on display. His omakase progression begins with four small dishes before the nigiri to introduce guests to the seasonal flavors. The progression of nine nigiri begins with lighter fish like kinmedai (Golden Eye Red Snapper) before moving on to richer flavors like those found in Chutoru.
Chef Hayashi prefers to focus on the natural flavor of the fish with the least possible intervention, opting to subtract rather than add seasoning. While many nigiri pieces are seasoned with soy sauce, the flavor can overwhelm some fish, which he chooses to season with just salt.
His omakase service has incredible surprises in store for customers like nama-yuba and Japanese uni with Kaluga caviar. Fresh fish is delivered to Sushi Amane each morning, including Saturdays, ensuring that Chef Hayashi can serve the best cuts of fish for each seating, and the offerings often change between seatings, making each session unique.
The omakase sushi experience continues after the nigiri with tamago, hand roll and miso soup and changes daily based on market availability. He seasons his rice specifically for each session using aged akazu vinegar.
Sushi Amane’s omakase sushi experience is priced at $200 and has two seatings daily Tuesday through Saturday, at 6pm and 8:30pm.
Location: 245 East 44th St. New York, NY 10017 between 2nd and 3rd Ave. Phone: (212)986-2800 Website: sushi-amane.com Instagram: @sushiamane
