Menu to Taste

Sushi Amane

Japanese Sushi · New York · Michelin One Star · Chef Yusuke Morita

One-Michelin-star Edomae-style sushi omakase in Midtown East, hidden downstairs beneath WANO New York/Mifune Restaurant. Executive Chef Yusuke Morita (previously Shion Uino from Tokyo's 3-Michelin-star Sushi Saito). Intimate 8-seat counter with worn wood aesthetic. Near Japanese Embassy & Japan Society. 18-20+ piece omakase (~2 hours): starts with appetizers (ankimo, amadai, hairy crab), closes with miso soup, tamago, Okinawa brown sugar sorbet. Daily changing seasonal menu with fish sourced directly from Japan. Edomae-style with aged fish, multi-vinegar rice, nikiri glaze. Michelin star earned 2018, retained annually through 2024. Corkage $80 per 720ml bottle (sake/wine only). 20% service charge for parties of 5+. Cannot accommodate vegan/vegetarian, gluten allergy, or no-rice requests. Age requirement 12+ (full omakase required). Late arrival >15 min = no seating + full charge. Cancellation within 48 hours = full charge. Tuesday-Saturday, two seatings 6pm and 8:30pm. Reservations via Resy/Tock 30 days advance (daily 12pm EST release). Walk-ins possible - call ahead.

245 E 44th St, New York, NY 10017, New York

  • One Michelin Star (since 2018)

Menu

Tasting Menu

  • Edomae Omakase (200) — Traditional Edomae-style sushi omakase with 16-18 pieces, emphasizing aged fish and red vinegar rice
  • Omakase price is approximately (200)
  • Omakase (250) — Omakase experience
  • Omakase Tasting Menu (Dinner) (250)

Dishes

  • Hairy Crab — Seasonal specialty nigiri
  • Miso Soup — Traditional dashi-based soup. Source: sushi-amane.com
  • Seasonal Tsumami — Rotating small appetizers showcasing seasonal ingredients (e.g., uni, toro)
  • Tamago (Sweet Egg) — House-made fluffy sweet omelet, traditional finale
  • Steamed Abalone — Appetizer course. Source: sushi-amane.com
  • Aji Nigiri — Horse mackerel. Source: sushi-amane.com
  • Hand Roll (Temaki) — Crispy nori with seasonal filling. Source: sushi-amane.com
  • Corkage is (80)
  • Hirame Nigiri — Flounder. Source: sushi-amane.com
  • Japanese Uni with Kaluga Caviar — Sea urchin topped with caviar - luxurious preparation

The Experience

An intimate room built around the chef's counter and in a hidden location. The meal is structured around an omakase experience.

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