Diners arrive for their reservations at Sushi Amane and are quickly ushered downstairs to a silky wood counter with seating for slightly more than a handful manned by Chef Tomoyuki Hayashi. Attention to detail and consistency are his calling card. Savor creamy uni; delicious, lightly seared bonito with a dot of bitter green herb-laced sauce; steamed scallop wrapped in nori; and tender abalone, among other selections. Nigiri is given just a light brush of nikiri to keep the spotlight on its natural flavor, whether that’s the silvery kohada, 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.