Tomoyuki Hayashi

In a quiet corner of Midtown Manhattan, behind an unassuming door, a culinary performance unfolds every night for only eight lucky guests. At Sushi AMANE, the omakase experience is not merely a meal but a dialogue between history and innovation, between the discipline of tradition and the playfulness of the present. And at the heart of this experience is Chef Tomoyuki Hayashi—a master of Edomae sushi, a craftsman whose hands have shaped some of the finest pieces of nigiri in New York City.

Born in Shizuoka, Japan, Hayashi’s relationship with sushi was never just about food—it was about precision, patience, and the quiet pursuit of perfection. His journey began in Tokyo under the watchful eye of a sushi master, where he spent years refining the delicate balance of rice and fish, the exacting standards of temperature and texture. But even within the rigid framework of tradition, Hayashi sought something more—an opportunity to bring the philosophy of Edomae to an international audience.

New York became his proving ground. Over nearly three decades, he carved out a reputation for his meticulous attention to detail, a quality that eventually led him to helm the sushi bar at Sushi Azabu, a Michelin-starred institution where he spent twelve years shaping its identity. Yet, for all the acclaim, he longed for something more intimate, a space where he could strip sushi back to its essence and connect directly with each diner.

At Sushi AMANE, which he has led since June 2021, Hayashi has found that space. Here, omakase is not just a tasting menu—it is a meditation on time and temperature, an exploration of how the subtlest variations can change everything. Hayashi’s approach is deeply intuitive: he uses a specialized refrigerator to serve certain selections colder, coaxing out flavors that would otherwise remain hidden. The fish—delivered fresh every morning, even on Saturdays—is never frozen, never compromised. Each evening’s menu is dictated by the finest cuts available, shifting daily with the tides and the market.

For Hayashi, the artistry of sushi lies in the smallest details. The way the rice yields to the weight of a fish slice. The barely perceptible brush of soy sauce. The split-second decision of when to serve each piece. He watches his guests carefully, adjusting his rhythm to match theirs, ensuring that each bite is taken at the perfect moment.

And so, night after night, beneath the soft glow of the sushi counter, Hayashi continues his quiet pursuit of perfection. The seats at Sushi AMANE are few, the experience fleeting. But for those who have the privilege of dining there, each meal lingers—proof that in the right hands, sushi is not just food. It is time, memory, and craftsmanship made edible.