Diners arrive for their reservations at Sushi Amane and are ushered downstairs to a worn wood counter with seating for slightly more than a handful. The progression follows a fairly traditional trajectory starting with light appetizers like pounded ankimo with pickles or fried amadai with hairy crab. As for the sushi, the rice is sharply seasoned with multiple kinds of vinegar, and fish are sourced directly from Japan. A rich nikiri glazes over many of the pieces. Warm miso soup and Okinawa brown sugar sorbet close out the evening.