ATHLEISURE MAG #76 APR ISSUE | THE ART OF THE SNACK Sushi AMANE

Last year, we covered MIFUNE in our feature, Athleisure List. Now, we're sharing another restaurant located in the lower level of this restaurant, known as Sushi AMANE. We took a moment to talk to Executive Chef Tomoyuki Hayashi who creates an omakase menu at his Michelin starred restaurant with two seatings. He talks about how he stays inspired to create the menus, dishes he suggests and how you can enjoy your next meal there.

ATHLEISURE MAG: Executive Chef Tomoyuki Hayashi, tell me about where you trained and your culinary journey that brought you to Sushi AMANE?

EXECUTIVE CHEF TOMOYUKI HAYASHI: After graduating college, I apprenticed under top sushi masters in Tokyo for many years. The president of the company I was working for at the time offered me an opportunity to work in New York. I jumped at the opportunity to work and live overseas. At the time, very few sushi restaurants offered omakase, most of them were serving set menus and a la carte menus. Before helming Sushi AMANE, I was the Executive Chef at Sushi Azabu for many years. Back then, Sushi Azabu was one of the first Japanese restaurants that introduced the omakase concept to New Yorkers. With omakase now mainstream and Sushi AMANE being an omakase-only concept restaurant, I have taken on the role of Executive Chef at Sushi AMANE to offer my own rendition of omakase.

AM: Tell me about your 8 seat omakase counter that is located inside MIFUNE. What can guests expect in terms of the ambiance and how they can get there?

EXECUTIVE CHEF TH: Although Sushi AMANE and MIFUNE share the same entrance, we are two separate restaurants and operate independently of each other. Once you enter MIFUNE, guests will be guided by our staff to Sushi AMANE. In a way, Sushi AMANE has a speakeasy vibe as it’s hidden away on a separate level. Most MIFUNE customers are unaware and surprised to learn that there is another restaurant on the lower level and I think Sushi AMANE customers will pleasantly enjoy the short journey from MIFUNE to our intimate space below at Sushi AMANE.

AM: Tell me about your omakase menu.

EXECUTIVE CHEF TH: Every omakase is different but my omakase course flow is as follows.

The omakase starts with a light white fish, a meatier full-bodied fish, then shellfish that’s different on the nose and in texture, followed by a warm dish, a palate cleanser course and finally the nigiri courses. With this course flow in mind, I plan and order my fish from Toyosu Fish Market and the fish market in the Kyushu region of Japan.

AM: How do you go about planning what will be on the menu and is it based on seasonality?

EXECUTIVE CHEF TH: I create my omakase with the best ingredients the market has to offer, so I do not rigidly stick to seasonality. It just happens that most of the times the best ingredients are at its peak during a particular season, so the seasons are reflected naturally throughout my omakase.

AM: Where do you get inspiration from when you are planning the service?

EXECUTIVE CHEF TH: I get a lot of information and ideas for my omakase and learn about the trends of the Japanese market by talking to my fish vendors, fellow sushi chefs, and industry insiders. Lately, YouTube and Instagram have been a great source of inspiration and creativity. It’s a great way to follow the latest trends in Japan as well.

AM: What are 3 dishes that you like to include in your rotation of omakase menus?

EXECUTIVE CHEF TH: For the small dishes served before the nigiri courses, the inclusion of my grilled sea perch over uni rice is a must. In the nigiri courses, I always include baby red snapper and bluefin tuna. All wild caught and I always source them from Japan for their superior flavor.

AM: For those that have never enjoyed omakase, is it just one menu offered each night or do you offer an option of omakase menus that you can select from?

EXECUTIVE CHEF TH: At Sushi AMANE, I offer an omakase course that can be enjoyed by customers who have never experienced omakase and experienced omakase diners alike. If someone has a dietary restriction to certain fish and seafoods, I am happy to adjust the menu for them as well with advance notice.

AM: What are 3 sakes that we can enjoy with our meals?

EXECUTIVE CHEF TH: At Sushi AMANE, we have a wide range of sakes that changes frequently, but my favorite is Kikuhime B.Y. Library Release 2005, Daiginjo. As the name suggests, it is a rare sake that has been carefully aged for over a decade before being released and it pairs beautifully with sushi omakase. Daiginjo sakes are typically aromatic and pair well with sushi, but I am particularly fond of Kikuhime’s dry and crisp style that compliments my sushi well.

AM: With only 8 seats available, how many seatings do you have and what is the reservation process? Can a party book all 8 tables for a private dinner?

EXECUTIVE CHEF TH: There are two seatings each night Tuesday-Saturday at 6pm and 8:30pm. Reservations can be made through Resy. A party can buy out all of the seats for a private dinner by emailing us at sushiamane@gmail.com.

IG @sushiamane

PHOTOGRAPHY CREDIT | Sushi AMANE