"Shion Uino brought Sushi Saito's Tokyo discipline to an eight-seat Midtown counter — book it to impress a client."
About Sushi Amane
Shion Uino spent years behind the counter at Sushi Saito in Tokyo, the three-MICHELIN-star room widely called the best sushi in the world, before opening Sushi Amane in New York in 2017. The counter seats eight. Dinner is a single $250 omakase that changes daily with what flies in from Toyosu market, and Uino's signature is uni, several grades of Hokkaido sea urchin served in succession. The restaurant has held one MICHELIN star, and reservations open about a month out and vanish in minutes.
The Kitchen
Shion Uino trained under Takashi Saito at Sushi Saito, the Tokyo counter that has held three MICHELIN stars and topped Asia's sushi rankings for years. He carried that lineage to 245 East 44th Street, tucking an eight-seat counter on the lower level of the Mifune dining room in Midtown East.
The omakase runs around twenty courses and opens with a run of sashimi and small plates before the nigiri. Uino is known above all for uni: he serves multiple grades of Hokkaido sea urchin side by side so you taste the difference between them. The aged akami and chutoro, cut from tuna held for days to deepen flavour, are the other benchmark courses, and the rice is seasoned with red vinegar and served close to body temperature in the Edomae style. One seating is $250 before sake, with two services a night and eight seats each. The single MICHELIN star undersells a counter this serious; the Saito pedigree shows on every piece.
The Room
The counter is a quiet, low-lit eight seats of blond hinoki wood on the lower level, reached through Mifune upstairs. Sound is hushed, close to silent during the nigiri run, with conversation kept low out of respect for the chef working an arm's length away. Lighting is soft and focused on the cutting board. There is no real table spacing to speak of; everyone sits shoulder to shoulder at the wood. Dress is smart-casual, and the pace is brisk across two seatings, so latecomers throw off the rhythm.
Best for Impressing Clients
Book Sushi Amane to impress a client because the format does the work for you: eight seats means undivided attention, the Saito lineage is a name serious diners recognise, and a $250 omakase signals care without a wine-fuelled spectacle. Reserve the first seating so conversation can continue after. Sit your guest beside you at the counter, not across, so you both watch Uino work. For a livelier sushi alternative, Sushi Nakazawa runs a bigger room. Compare counters in the best sushi worldwide guide.
Not for
Not for a long, chatty group dinner. The counter seats eight, the omakase moves fast across two seatings, and the room expects quiet attention on the fish, not a running conversation.
Frequently Asked
Is Sushi Amane worth it?
Yes, if you value sushi craft over atmosphere. Chef Shion Uino trained at Tokyo's three-MICHELIN-star Sushi Saito, and his Hokkaido uni and aged tuna courses rank with the best Edomae sushi in New York. At $250 the omakase is high but fair for this pedigree. The eight-seat counter is austere, so come for the fish, not the scene. See the best sushi guide.
How do I get a reservation at Sushi Amane?
Book online through the restaurant's site, where new dates open roughly a month ahead at noon Eastern. Eight seats over two seatings means inventory is tiny and clears fast, so log in at release time. Weeknights are slightly easier than weekends. Cancellations sometimes reappear within a few days of a date, so check back if you miss the drop.
What is the dress code at Sushi Amane?
Smart-casual. There is no jacket requirement, but the counter is an intimate, high-end setting, so neat clothing fits the room better than shorts or athletic wear. Avoid strong cologne or perfume; it interferes with the delicate aromas of the fish, and you are seated inches from other guests and the chef.
How much is the omakase at Sushi Amane?
The omakase is $250 per person before drinks, tax and tip, covering roughly twenty courses of sashimi and Edomae nigiri. Sake and beer are extra, and a pairing pushes the total higher. It is one of Midtown's pricier counters, in line with chef Shion Uino's Sushi Saito training. Payment and reservation deposits are handled at booking.
What is Sushi Amane known for?
Uni. Chef Shion Uino is celebrated for serving several grades of Hokkaido sea urchin in succession so diners taste the differences. The aged akami and chutoro tuna are the other signature courses, alongside red-vinegar rice served near body temperature. The Edomae style and the Sushi Saito lineage define the counter more than any single fixed dish.
Reserve a Table
Reserve at Sushi Amane
Sushi Amane seats eight per service with two seatings a night. New dates open online roughly a month ahead at noon Eastern and go fast.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address245 E 44th St (lower level), Midtown East
NeighbourhoodMidtown East
CuisineEdomae Sushi · Omakase
Price$250 omakase, two seatings nightly
Dress CodeSmart-casual
Seating8-seat counter, two seatings
ReservationOnline · opens ~1 month out
