sushi AMANE — Restaurant in New York

Service and atmosphere don't match the price point.

I arrived about 5 minutes early and thought I was at the wrong place because all the lights were off and the storefront had a different name. Apparently you're supposed to walk through that restaurant and go to the basement. I was told to wait by the tables downstairs, which is right next to the bathroom by the stairs. While I waited I heard the waiters urinate and stomp up and down the stairs, which I don't expect to hear at a $250pp price point. I don't understand why they couldn't just seat me right away (5:30 reservation yet seated around 5:45).

The chef is very nice and the food is fine. I particularly enjoyed the baby tuna with torched skin, which I haven't had before. But other than that, everything else fell flat. Good, but not memorable. Lost momentum half way through.

Then comes the funny part. There were 2 waiters and a total of 3 customers that Sunday night, yet the service was slow. They didn't clear my plates fast enough because they were busy on their cell phones that the chef had to clear them. They even brought spoons for the wrong course to the other party so the chef had to correct them. Perhaps they are new? I was also asking for decaf teas at the beginning of the meal, so it's pretty obvious that I won't be drinking caffeinated green tea at the end of the meal, yet he brought it any way. Other omakase restaurants serve decaf teas at the end if it's dinner service. Is this the type of attentiveness I can expect only from $400+ omakase restaurants now?

And here's the real kicker. When I asked for the check to pay for my drinks, the waiter explained that he will charge the total amount to the same credit card because that's "better" for them. I was a bit confused since I'm used to paying for the omakase portion ahead of time through Tock and paying any extras after the meal. So I just assumed he meant he'll just add it on to that tab. Then later, he brings what looks like a receipt, so I get ready to leave. But he chases me down and says I didn't pay. And I was so confused? He said he already refunded my Tock charge and asked me to pay for the whole meal again. I didn't see what the point of doing this was, but I gave him my credit card. And when I saw the credit card receipt, I realized why he was doing this. According to Tock and their website, they charge a 10% service fee. But if he cancels that charge and recharges my credit card for the whole meal, he can ask for at least 18% tip on the whole bill ($250pp + any extras), which is why it's "better" for them. Needless to say, I left with a bad taste in my mouth and will not be...

Overrated Michelin one star omakase. Came here for a birthday celebration and was super excited for delicious sushi.

The location is the basement level of Mifune (with a small sign outside for Sushi Amane) so if you're looking for the restaurant, be on the lookout for Mifune New York. Upon entering the restaurant, the servers ask you for your ID and vaccination card/QR code before letting you in. The servers then took us to the basement. In the basement, there was a small nine seater sushi bar which was pretty typical, but outside the sushi bar there were random tables and chairs which made the basement seem unfinished.

After we ordered our sake, our dishes started arriving. There were only a few pieces that really "wowed" me, which was a pity give its rating. Overall the sushi had too much soy sauce so most pieces tasted too salty and the amount of wasabi was inconsistent - too much in some pieces and not enough in other pieces.

Additionally, the service was not on par given the price point paid. Most Michelin restaurant servers are diligent enough to notice whether the customer is left handed or right handed given the placement of utensils. Although I typically don't tell the servers I am left handed (I simply place my utensils to the other side), all other high ended restaurants I've been to will notice such detail and accommodate accordingly. I had deliberately switched placement of my utensils throughout the night with no acknowledgement from the servers. Moreover, we ordered a bottle of sake and were basically pouring the sake ourselves for the night. Honestly it's not that big of a deal - if I had been paying for medium price point for my dinner or if this had not been a Michelin star restaurant this would not have mattered. However if you are charging customers for premium price, then the customer service should be premium as well.

Fairly disappointed with the food and service as this had been a birthday...

My experience here wasn't great and here's why. Hopefully my experience and feedback will be helpful to you.

While the sushi was quite good (4-stars); there was preferential treatment by the chef towards this Japanese customer. Since the chef serves the sushi from his right to left and I just so happened to have been on his very left... This meant that the piece that the chef left till the end/ the one he deemed wasn't a good enough cut for the Japanese customer was to be made into my nigiri. While I don't think this would have made too much of a difference. It didn't make me very happy.

Also, one thing that I don't think sushi AMANE advertises is that they expect 18%+ tip... The manager lady became somewhat unpleasant at the end and pressured us into giving 18% tip. I understand that you need to make a living but the tip is to the discretion of the customer... Not to the discretion of the receiver.

Based solely on the food, it was 4 stars. However, due the circumstances above, my experience was 3 stars. This is unfortunate because the sole purpose of my trip to New York was to try sushi AMANE.

Tips for future customers: remember that tax is 8% in NYC (December 2018) pay 18%+ tip. sit on the chef's right side or at least sit infront of him and not to his left. This way you will get better pictures and less likely to be a victim of getting the last piece that the chef didn't want to give to the Japanese customer/repeat customer. don't get your expectations too high for the experience you'll receive. It's probably better to expect less and then...