MICHELIN Guide’s Point Of View
If you’ve eaten at Mifune and wondered why you saw some customers with expectant grins being ushered downstairs, it’s because they were lucky enough to secure reservations at Sushi Amane. Behind the soft and silky wood counter, with seating for just eight, stands the confident figure of Chef Shion Uino. He looks young because he is young, but then again he started early and garnered over eight years’ experience at the highly garlanded Sushi Saito in Tokyo before setting sail for NYC. His experience is evident in the number of dishes served before the nigiri, which may include creamy uni from different regions of Japan; delicious hairy crab served in its shell; steamed scallop wrapped in nori; and tender abalone. When it comes to the nigiri, the chef also shares his alma mater's attention to detail and insistence on consistency. Each piece is given just a light brush of nikiri so that the focus remains on its natural flavor, whether that's the silvery kohada, luminous white squid or the golden anago. The rice, at slightly above body temperature, leaves a lasting impression. There are two seatings-at 6.00 and 8.30P.M-and as diners are served together it's important to arrive on time.