Sushi Amane

Tucked away in the basement level of Midtown East's Mifune, this compact omakase counter brings Edomae techniques to Manhattan under the direction of Chef Shion Uino. Each daily-evolving seasonal menu centers on fish and seafood dishes prepared directly in front of diners, introducing lesser-known species alongside classic cuts. The intimate room draws a loyal following of returning guests who fill its limited seating across two evening seatings.