Sushidokoro Amano

The movements of the owner-chef’s fingers as he works are a marvel to watch. This deftness is apparent in his side dishes and sushi. His knife technique, informed by a deep understanding of the characteristics of each fish, raises the flavour to a new level. Sushi rice is changed frequently to maintain just the right temperature, that of the human body. Rice is gathered in the palm of the hand as if capturing air. Wasabi, applied with the index finger, is apportioned just right, as is the nikiri. Formed with practiced economy of movement, each nigiri is formed perfectly for true flavour.

Expert Fish Sourcing

• Chef Yoshihiro Amano, a former fishmonger, has established unique procurement routes to source the freshest and rarest fish from across Japan, enhancing the quality of his dishes.

Artistic Dining Experience

• The restaurant features tall slender chairs made from Yoshino cedar, designed by internationally celebrated designer Toshio Tokunaga, which not only provide comfort but also serve as modern art pieces in the dining space.

Seasonal Signature Dish

• The miso-marinade sujiko, a unique dish served only from November to December, features salted salmon roe marinated in a special blend and lightly seared, creating a one-of-a-kind flavor experience.

Signature Ingredients

• Snapper: Sourced specifically from Akashi, particularly the Kutami area, this fish is known for its red-tinted flesh and umami flavor. The chef's expertise in selecting the freshest catches ensures a superior sashimi experience.
• Steamed Abalone: A signature dish featuring large abalone (up to 500g) from Sanriku in Tohoku during winter and Shimane in summer. The steaming method preserves its delicate flavor and texture, making it a highlight of the omakase.
• Miso-marinade Sujiko: This unique dish features salted salmon roe marinated in a blend of white miso, sake, mirin, and dark soy sauce, then lightly seared. Available only from November to December, it offers a sweet and salty explosion of flavors.
• Sweet Shrimp and Sea Urchin: These ingredients are combined in a dish that showcases the rich, creamy textures and flavors, enhanced by sweet shrimp miso, creating a harmonious balance.
• Japanese Halfbeak: Used in nigiri, this fish is marinated and served with vinegared rice, demonstrating the chef's skill in balancing flavors and textures.
• Kinuhikari Rice: Grown in Shiga Prefecture, this sushi rice is chosen for its perfect moisture content and flavor, essential for complementing the fish.
• Wasabi from Mazuma: High-quality wasabi sourced from Gotemba, used to enhance the sushi experience with its fresh and pungent flavor.
• Vinegar from Yokoi Vinegar Brewing: A blend of two types of red vintages used in the rice preparation, contributing to the overall flavor profile of the sushi.

Tasting Menu

• Amano Omakase Course: ¥43,500