Sushi AMANE, the perennial Michelin-starred restaurant in midtown, has reopened. To punctuate the occasion, the restaurant has acquired a new executive chef in the person of Tomoyuki Hayashi, who helmed the kitchen at Azabu for twelve years.
Chef Hayashi will bring with him his unique take on omakase dining. Relying exclusively on wild, sustainable fish from Japan and other countries, the omakase will embrace four small dishes, nine nigiri sushi, a hand roll, and miso soup. The specific offerings will change daily with market availability.
Among the culinary adventures that await are nama-yuba, a silky soy milk distillate that takes several days to prepare, and Japanese uni with Kaluga caviar.
The omakase experience is priced at $200.
Access to Sushi AMANE is through Mifune, 245 E 44th Street (bet Second and Third Aves.). Sushi AMANE is open Tuesday through Saturday for two seatings, at 6 p.m. and 8:30 p.m.
