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Diners lucky enough to score reservations at Sushi Amane arrive and are quickly ushered downstairs to a silky wood counter with seating for eight manned by Chef Tomoyuki Hayashi. Attention to detail and consistency are his calling card. Savor creamy uni from different regions of Japan; delicious hairy crab; steamed scallop wrapped in nori; and tender abalone. Nigiri is given just a light brush of nikiri to keep the spotlight on its natural flavor, whether that’s the silvery kohada, luminous white squid or the golden anago. Fish is delivered every morning, including Saturday, allowing guests to experience the freshest and most seasonally minded product possible.