New York Hidden Gems - Sushi Amane 🌆

When you mention Sushi Amane, Shion inevitably comes to mind. His former glory has gradually faded from people's conversations, and now it's mostly met with words like "regret" and "what a pity." 🌟 🌊 Since Shion left to start his own venture in 2021, Sushi Amane didn't close its doors. First, Chef Hayashi took over for three years, but he eventually decided to move to Georgia, finding New York too bustling and noisy. 🍣 This year, Sushi Amane is under the leadership of Chef Morita. 🎋 Chef Morita's first career was actually driving the Shinkansen in Japan. He later switched to cooking. He trained at Ginza Onodera in Hawaii and was the sous-chef at The Den in New York last year. At 39 years old, his diverse experiences have made him humble, and he even speaks English and a bit of Chinese. 🌟 🎢 Interesting people don't always make interesting food, but interesting food is definitely made by interesting people. Excluding chawanmushi, there were five small dishes of sake accompaniments. 🍃 The monkfish liver rice cracker was a delightful surprise. The liver pâté was mixed with finely chopped Nara pickles and served with a small rice cracker. It's a creative twist on a classic combination, practically shouting "perfect for drinking!" 🍣 Nine Lives (Kuromaguro), long time no see. This basement spot is quite peculiar; some of the best Nine Lives I've had were here. It's in season now, matured for ten days, seasoned with salt, wasabi, and soy sauce. 🌸 Next up was a plate of young tuna and a plate of whitefish tempura, both excellent. The amberjack with standing scales was placed in a Hokkaido hairy crab soup, garnished with shiso flowers, creating a cozy atmosphere. 🌸 🏙️ #NewYork #SushiAmane #HiddenGems 🌇