Went for wife's birthday. The first white fish appetizer, crab and uni were memorable but otherwise sushi was super dissapointing ie some pieces had too much wasabi, some pieces too much vinegar or sushi rice too hot. Cooked dishes were also a wash. Don't waste ur time or money here. Much better sushi places in nyc for the price. read more

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This grand new sushi place really amazed me so much, finest and contemporary Omakase. I was so pleased to find Chef Uino, who has been working at a 3-star Michelin restaurant in Tokyo since 19, opened his new sushi place in NYC. Though the Chef is very young, he really acted as the top apprentice in the Sushi world (btw Chef Uino is also very handsome & easy going lol). The Chef is only 27 years old, a real sushi genius! We ordered the Omakase with combination of kaiseki dishes, sushi nigiri and sashimi plates, all were pretty delicious. I really love the kaiseki here, which provided plenty of seafood in innovative cooking style. Several remarkable dishes that I could still remember after one week: 1) Uni tasting from both Kyusu and Hokkaido: it was sooooo good. As a big uni fan, I would say this is one of the best, the most fresh tasting I've ever had. I would rather go back and try again for this specific one. 2) Surf Clam Soup: it's amazing!! The broth was so tasty. The clam was so soft and tender. Beyond amazing. 3) Hairy Crab: I always like eating crab when I am in China. I am so pleased to find a Japanese restaurant serving the delicious crab meat here. Love it so much. 4) Kohada, Otoro and Chutoro were the best pieces I love. They are very fat and fresh. Amane gave great portion of fish meat.. it's amazing. I really love this place. The chef is modest and the environment is decent, though the service is a little bit flawed as the server was always slow to refill.. I really appreciate this special Omakase experience with this young and talented chef. A very great place to have authentic dinner. read more

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Been waiting to go to Sushi Amane for a while so I did during covid times. I would have rather sit inside, of course. I think when you do a chef special or omakase indoor is much more appropriate but for these covid times I'm not even considering the outdoor dining. The food was fantastic, every single dish that was brought to us was amazing. The sake was amazing as well. The three different uni's were fabulous and the tomago was one of the best I've ever had! read more

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We went to this place during the COVID-19. The waiting time is little bit long, we came at 8pm and finish our dining over 11pm. Tamago is highly recommended,Amazing tamago! Tastes like pudding read more

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RECOMMEND!! We had a great experience at Sushi Amane. Both my friend and I think that it totally deserves 2-star from Michelin. Will update later but believe me, it's a must try ;) read more

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It was one of the best (if not the best) omakase I've had in NYC!! It is a small sushi bar of 8 people, with one chef taking the control, which definitely is to my favor since I don't want to worry about different standards that happen a lot with main chefs vs. others along the bar. Basically I LOVE everything expect maybe two (the crab appetizer and squid sushi) that were kind of subpar compared the everything else. I usually don't love omakase with a lot of appetizer because to be honest, I'm mostly there for the nigiri and would just appreciate the cooked fish along the way. But here is definitely different. I really do enjoy his cooked appetizers and was not thinking "when is my nigiri coming" at all compared to my previous experiences. We ended up having 8 bites of the nigiri, I definitely could have done with a few more but it was a great selection of 8. Glad there was no salmon on the list (been to a nice place that over served salmon and that upset me a little). Chutoro and uni was definitely the favorites of the night, as always. I also really loved this other fish (but sorry i forgot the name ahhh i'm horrible). The anago was also exceptionally juicy and I think my frid and I just cried throughout the meal (not literally but like you knowwww!!!) I really love their sushi rice, since I am more of someone who's looking in somewhat flavors in her food, the rice was well seasoned as well as the great balance of the chef's usage of sauce on his fish. It was enough to bring out more flavor in the sushi, but not too strong to cover the natural taste of the fish. I also ordered an extra bite of sadine at the end, since I saw the guy had it instead of the squid (he has diet restrictions) and i loveee sadine in my omakase. It was really good but unfortunate I think because it was all the way at the end, there was nothing before or after to balance out the salty taste of sadine. It kind of pains me how much I enjoyed this place, because that means I already really want to go back. x____x read more

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Three Michelin starred chef Saito's protege, Chef Shino Uino, definitely doesn't deserve the one star. Clearly he hasn't learn enough. read more

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Wow. As one of the city's pricier options, all I can say is that the omakase here is legit. As you are led downstairs away from the main restaurant Mifune, you find yourself transported halfway around the world into an establishment located in Tokyo. The decor is made up of neutral woods and natural elements, and commands that you leave your anxieties and worries behind. Chef Shino Uino stands behind the bar, ready to welcome you into his home, ready to wield his knives for the night's experience. Don't let his youthful appearance throw you off, his pedigree and skill is apparent from his first dish and reinforced all the way through to the end. With the abundance of omakase options in New York, every chef has to take a unique direction to make their meal special. Some will focus on smoking the fish, others will pile decadence upon decadence to satisfy your food greed. Chef Uino showcases a lighter, more refined touch... a number of his dishes utilized steam, a technique that I've long thought would just make food bland and tasteless. However, two of the most enjoyable dishes were the steamed hairy crab and the steamed fish wrapped in the bamboo leaf. They were mind-blowingly good. Given that this place has yet to be reviewed by the New York Times and other food guides, I would strongly suggest coming here before it officially gets its stars, otherwise you will be waiting months for the opportunity. read more

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Went there for the second time with my homie. Still very impressed by the dishes and how concentrated by the chef was. Feel like there were more cooked fish this time. They were good but I still like the raw ones better :p Favorite is still the crab bowl, uni sampler, and the tamago!!! read more

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Yes, it's amazing! Yes, you should go! Yes, it's worth the price. This place is pretty new. The sushi chef is straight from Japan and is very friendly. He was cool with taking pictures and explained each dish as best he could. He has some very innovative dishes including a cooked nigiri sushi, crab meat served in the hairy crab shell, etc. My favorites were the uni tasting (3 types of uni from kyushu (1) and hokkaido (2)). His anago is nice and sweet and delicate. He also makes a really delicate nigiri uni. Amane is downstairs from Mifune. The space is pretty intimate with only 8 seats at the bar. There are 2 seatings per day (6pm and 8:30pm). The drink list for Amane is different from Mifune. I don't drink much but they do have a pretty nice wine and sake list. read more

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You will find the chef's skill isn't stable, sometimes it's great sometimes, I guess when he's impatient or tired, would be terrible. I can't say that the food tasted bad but absolutely much lower than what I expected. All the appetizers and sushi were very normal, not surprising at all, and the amount of wasabi was extremely not even, sometimes it was way too much that burnt my palate and destroyed the flavor of fish. The Uni tasting was famous but both kind were disappointing, fishy and not creamy sweet enough. Also server was cold, no dessert. read more

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Came NYC several times and finally got a reservation here on Xmas night =p I heard this place got 2019 Michelin 1 star so my expectation was higher than before. Somehow it turned out to be a little disappointment. The very beginning sashimi was great. Then the mackerel Yuzu teriyaki was really soso. To me, mackerel has a strong fish flavor, adding teriyaki sauce and fully cooked make it taste plain and odd. The uni tasting was awesome- we got two different kinds of uni from two places in Japan. I really like the seaweed here, they are very crispy with right amount of saltiness. But the shellfish inside was definitely over cooked and hard to chew. The crab was very delicately made and special. Then the sushi part was a bit common. I guess this place was more traditional than many others, the chef only use soy sauce/lemon/ginger. I have been to many other places using more spices like shiso leaves, yuzu salt, truffles....I personally like those better- but definitely keep ur own judgement on this. The things lead to this 3 stars review were the rice was a bit too warm, and when the chef made the sushi, he need to get some cold/ice water in hand, this was common, but the way he turned his hand made him constantly spill water drops out to my friend's arm. Also the ginger was way too spicy. All the hot dishes were more or less over cooked. Considering the price here 250 dollars pp, I would probably go to other places like Nakazawa or 2 meal in Kaito, 15 east, ishikawa.... read more

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Really Good! Everything is fresh and tasty! I don't like to eat sea urchin, but this restaurant's is so good, they are sweet. The crab and the eel sushi are all fantastic. Highly recommend the tasting menu, it is worthy. read more

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One of my favorite omakase places in the city. The nigiri were perfect - all about the amazing, high quality fish (and without all the add-ons many omakase places do (I don't need foie gras with my nigiri)). We had a great experience watching Chef Hayashi artfully and skillfully prepare each dish. He was very friendly and we enjoyed a lovely sake with him after our meal. Thank you for the great meal and wonderful service. read more

3 Star for my dinner last night. To be honest the restaurant didn't live up to my expectations. I understand that one single visit might not be enough to judge, but until my next visit I'll keep the three stars. The good: First half of the Omakase were all small dishes which were pretty much kaiseki. The abalone, octopus, crab, shellfish wrapped in seaweed, uni sampler, steamed butterfish were all good. Butterfish was a little over cooked but in general everything was fine & enjoyable. The bad: Fish quality for the sushi pieces was sub-par. - some of the white fish were not fresh & the fishy taste was way too strong and even for someone like me who is pretty tolerant for this felt a bit too much; - Otoro piece was a disaster. It's not an exaggeration, as the piece didn't even hold the shape of its own and tasted oily & flavorless; - the knife works from Chef Uino was sub-par. Some cuts on the fish were way deeper than it was supposed to be; The personal preference: - Service was pretty attentive, which was the Japanese tradition; - too much wasabi added in each piece. Chef Uino tossed way more wasabi into one piece than other chefs, which led to very very strong wasabi flavor in your mouth; - price not worthy of such quality of food. Unlike some other restaurants they still charge tips after the cost of Omakase, which brings the cost per Omakase to above $300 pp. I would rather go to Ginza or Uchu for such a price point. All in all, not a satisfactory experience. I understand the Chef is still very young and has a lot of potential, but last night he seemed a bit off and distracted, and didn't show the signature attention to details the other reviewers mentioned. Will see if I feel differently, if I give it a second try. read more

The restaurant is downstairs of mifune in case you were wondering where to go.. I was really excited for this reservation and amane did not disappoint. The octopus starter was definitely the best I tried in my life. It was an amazing experience that felt like I was transported to sushi Saito in Tokyo. The hairy crab with vinegar sauce was amazing as well. I thought the nigiri course would only be 7 pieces after I saw the chef prepare that first but it continued on with anago which melted in my mouth. Didn't get to see any uni which was surprising but I would definitely return for a second try. The chu toro was off the charts quality and ootoro was amazing as well. Didn't get any salmon either but another highlight was the kanpachi read more

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We made reservation for 6 pm and we arrived on time. Got a table at the side that was close to the apartment building next to the restaurant (and our table was not under the tent, which is kind of weird because they didn't ask for our preference and seats were mostly empty.) my group was pretty much isolated from other customers. About 10 mins later another group came for the reservation and they got a lot nicer place. And when it got darker outside, we realized we were the only table that didn't have a candle. And they forgot to get my friend's lemon. And one of the waitress checked the tip amount in front of us and asked one of us to give her more tips. Well. Another friend and I tipped more than 20% post tax and the friend didn't get her lemon tipped 15% post tax. The waitress just rudely asked for more tips and watched my friend changing the amount, and then double checked the tip. I mean, what the hack? The service was really shitty compare to other Michelin restaurants. And now let's talk about the food. Really? Michelin? Usually I order extra food other than omakase at other restaurants but I didn't this time even though I was still hungry. That's because the food was just MEDIOCRE. Don't expect Michelin star quality food nor service here. 2 star for respecting the business is still open during COVID. read more

I had really bad diarrhea last night after dining with sushi AMANE. The raw fish on top of nigiri sushi is not fresh. My friend and I had the $120 fixed Menü Omakase, which I thought was only worth $50. Four casual appetizers, nothing special, then five nigiri sushi, plus one tamago. That's it! There wasn't even a soup. Besides, the lady who was serving us was rude and very impatient. The waiting time was surprisingly long!! We really didn't want to tip them, but we still did due to the difficulty during covid-19. Hope the restaurant management team can find this comment and improve on their food quality and service. read more

Go and experience it for yourself.. Beware....it will ruin your future sushi experiences elsewhere. You just can't go back....damn.. you changed bro... read more

sushi AMANE - Sushi Bars Near Me - New York, New York

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This review is for the sushi bar only. The sushi bar set up is the closest to Tokyo sushi bars amongst all sushi restaurants outside of Japan that I have visited. It's in the basement. Very cozy. Compared to others, amane serves more appetizer and less sushi in the omakase. The chef is a protege of master saito. I would say his food tastes are in the same direction as master saito's, but imho he still needs more practice. The appetizers constantly lack subtlety and complexity. The sweet flavor in some are too dominating. The shapes of sushi are pretty good though, but I hope the taste can be better. Edit: since written the above, I have been to amane a couple more times. The tastes get more balanced and I like it more now. However, the menu never changed. read more

I have lived in Japan and know the cuisine. This is an unexceptional experience and total rip off costing $400+. The Omakase menu is 3rd rate. No quality and very limited range. The wine/sake menu is outrageous. The least expensive white wine bottle is $120 and retails for $25. Outside dining experience unpleasant. A humorless, unattractive street setting. read more

If you are on the fence about going to Sushi Amane, I hope after reading my review, you will be convinced to spend the money somewhere else. My husband had concerns about dining at Amane after reading Yelp reviews a few days prior to our dinner reservation. However, I talked him out of cancelling the reservation as it was recommended by our friend and we were looking to try some place new in NYC to celebrate my birthday. 3 reasons for the 2 star review: 1. My friend who celebrated her birthday there last year told me not to opt in for their birthday dessert plate as it was just a medley of fruits with happy birthday written on the plate at the steep price of $15. For a Michelin 1 star restaurant that charges $250 plus tax and tip per person, they should have delighted their customers by including a fruit plate at the very end for free. Instead they text us the day before our reservation, asking if we would want a birthday dessert plate prepared for $15. Of course that's not the only reason why we didn't enjoy our meal there. 2. As one of the sushi "prodigy" apprentice of Sushi Saito, chef Uino's food was underwhelming. The nigiri had way too much wasabi that we could barely taste the flavor of the fish. Another lady dining next to us had given the feedback to him after consuming a few pieces so we knew we weren't just being too picky. After that comment, he proceeded to making nigiri that had too little wasabi. It gets worse... 3. Bad customer service- this was the real deal breaker for us. When he served his signature Uni tasting, the first 6 guests at the bar were served 3 types of uni (Two on a plate and 1 in a small bowl) while the last 4 guests only received 2 types of uni (just the plate). He made no explanation as to why the last 4 guests didn't get the 3rd type of uni. So at the time I thought maybe he was waiting for the uni to get to the right temperature and then he will serve the remaining 4 guests. This was not the case, and being 1 of the 4 guests, I knew he didn't compensate us with additional pieces of anything else. I really regret not asking him why he chose to do that. He didn't know the first 6 guests better than the last 4 guests, the order of seating was by whoever walked downstairs first, not by who checked in first or who made a reservation first. The waitress walked all guests down together, if you were one of the lucky ones during out dinner, you got served an extra piece of uni, if not, too bad for you. When you know you are paying the same amount as the person sitting next to you who got an extra type of uni, you start to think this is really unfair, especially when you are expected to shell out greater than $700 for the two of you. What he should have done is to either served all guests with smaller pieces or none to all guests, or compensate the 4 guests with an additional piece of something else (Even the same type of uni is ok!!). While my 2 star rating might seem too harsh based on the 3 points above, take a moment to think about the price tag to dine there. $250plus tax and tip with 1 drink ($30 sake caraf) put a dent of almost $800 in our wallet. With this price and the 1 Michelin star award, we expect a near impeccable dining experience and what we experienced was definitely far from it. I'd recommend going to Sushi Nakazawa 1.5-2 times with this budget, or book yourself a roundtrip ticket to Seattle and dine at Sushi Wataru or Sushi Kashiba. Oh, should I also mention that after he served his last course, most of the guests complained that they were still hungry and had to order more items to fill their stomachs (at additional costs of course). He however seemed a bit anxious to get everyone out the door so he can start the second seating. While others might have had a good experience dining there, my experience at the very least shows that the Amane dining experience is very inconsistent echoing some other yelper reviews. Definitely will not be revisiting. read more

Really good sushi, HORRIBLE service. If it weren't for the service, Sushi AMANE would have gotten 4 or 5 stars but the service in such an expensive establishment was nothing compared to the quality of the food. The cheapest bottle of sake is $240. We ordered a $350 bottle and our cups were empty for half if the meal because our waiter forgot to refill our cups. My wife had to drink from my water because our water glasses were also not refilled. To make matters worst, in an intimate setting of only 8 costumers, the chef had two special guests to whom he served 5 extra dishes. A special uni, toro, squid, a smoked fish and an extra something, all of which the rest of us did not get and were not offered. All of these were given to them right in front of us. I understand that there are special costumers but 5 extra dishes was just too much. All the while, while we were with our cups empty, these guests drank three bottles of wine so their cups were constantly being filled. After we finished our meal, and spend $1100 for two people, we left a 10% gratuity. It was then that our waiter came running after us saying that in the USA you have to leave a 18% tip. I am sorry, unless specified, gratuity is voluntary and is a reflection of the service. In my opinion, we were generous leaving a 10% tip. They deserved 0%. read more

It was hard getting a reservation here. This is located downstairs so you share the sushi bar with 6 or 7 other people while you watch the chef make all the food. This place had really great kaiseki and sushi pieces but I'm not sure if the price is worth it. read more

I would agree that the chef is quite talented and is very detailed oriented. However, I am underwhelmed by the choice of fish as well as the flavours the omakase had provided. I guess my expectations were high. As other yelpers had suggested, there were a lot of cooked fish in the omakase, which were okay, but I wouldn't say they are anything more than average. The flavours are on the salty side, and I feel thirsty after coming home! Maybe my preference would be sweeter raw seafoods like uni, amaebi, scallop etc, which were all missing in the sushi selections. One thing to note was that, the very common 3 tuna sushi was not complete with otoro missing. The seaweed for the hand roll wasn't as crispy as it should be. In general, I am not very impressed with this omakase experience. read more

Simple but elegant, this 8-seat restaurant experience puts you in intimate contact with friendly and talented Chef Uino. You get to watch as he prepares a 22 (or was it 23?) course tasting menu over the course of 2.5 hours; slicing, placing, seasoning all your various seafood delights. This being an omakase, the menu changes but some of my favorites of the evening* were the tuna handroll (with tiny diced white onions ftw!), the tasting of 3 unis, the cup of roe with yuzu, the grilled scallop, the o-toro, and the steamed sushi**. To be honest, I'd eat anything again and again. Even sardines which I usually hate were delicious. Aside from the food being tasty, it's just really fun to watch the giant knife-swords cut through that fish. We also tried a couple of really delicious sake at the suggestion of our waitress and Chef Uino. Again, not usually something I usually like (probably because I drink crap sake that's meant to be dropped into some crap beer after slamming the table) but this stuff was delicious - crisp, dry, fruit flavors, general amazingness. So yes, a meal here is definitely not something us normals can afford on the regular but if you have the scratch, it's not a bad way to spend the evening. Like Le Bernardin but for sushi. (Is that a terrible thing to say?) --- * 10/16/17 - happy 100th birthday, boo! ** this list originally started as just 3 things and would likely have been all 23 items if I could remember everything I ate. read more

I had a very high expectation for Chef Shino Uino's omakase but I have to say it's good but not the best. After you finish the course, you probably will only remember eating cooked fish. I'm not saying they are not delicious, but sushi is more about tasting the freshest seafood, isn't it? How could anything cooked be fresher than those delicious sashimi or nigiri? Back to the food at AMANE, the hairy crab and the steamed fish on the bamboo(or banana) leaf are mind-blowing. Otoro nigiri just melts in your mouth and you literally don't even need to chew. Octopus is great but it's too sweet for me. Uni is fresh and sweet. It's probably the most delicious uni I've eaten in a while. As for eel, I am a big fan of eel. Chef Uino takes it to another level. The eel is so tender and juicy, and I really mean juicy. The fat of eel just explode in your mouth after your first bite. The best dish of the course is definitely the TAMAGO(egg cake)! How could you make tamago so tasting? I would be more than happy to spend $50 for one piece of tamago. The most disappointing thing is the sushi rice. I don't know if it's just a bad day for making sushi rice or what. The rice is firm and too salty. Overall, it was delicious and good, but I would say it's not a place to spend $250//pp each time when I want to taste the freshness of seafood. read more

First it's not a 250 omakase, considering it charges for tips whereas most of other high end sushi places are non-tipping restaurants. Expect $400 pp with sake and tax. The food was ok, not even as good as some $150 omakase. Some of the small dishes were good but one dish (fish) was over cooked and too salty. Appetizers: The hairy crab was ok. Amadai was super good (Besides the strawberry, the Amadai is the only memorable thing at Amane). Squid was also good. Uni from kumamoto in the uni tasting was meh (never tried Kumamoto Uni before so not sure whether it was unfresh or just tasted bad naturally..) Sushi: The sushi experience was a disaster.. The rice was sticky, and the chef needs more practice on making nigiri. There were always sushi rice left on the plates, which shows the chef is not skilled at making nigiri at all. Half of the sushi rice of the anago just fell on the table when I tried to pick it by hand. I never thought this would happen to me at a $400 pp sushi place. Dessert: Tamago and strawberry were good. The service was not bad, but we arrived on time and had waited 10+ min to get seated because they were still preparing. The decor was not as good as other high end sushi restaurants in the city as it's in the basement and kind... creepy. Overall, if you're a sushi lover, avoid this place. read more

This is the place for traditional Edomae sushi. Takes me back to Tokyo. I've read reviews here complaining about the decor not being high end, well then they've probably never been to the top sushi bar. The decor is similar and very simple. I read one review here that gave it three stars because they didn't do anything special for his birthday? This is not the place for that. It's very traditional and everything is masterfully prepared. All his fish is wild caught. Nothing farmed. He makes no compromises. There were more cooked dishes than I expected but I thought most of them were excellent. Don't expect anything inventive here but if you want a taste of Edomae sushi from japan, you won't be disappointed. Only a matter of time before he gets two Michelin stars. read more

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Love every piece of sushi - they were so tasty!! Though was expecting to have more pickles cause the meal was full of Meat (of course). But besides that everything was good! Chef Uino was great! And love the setting/atmosphere too! Was so full after the meal (it was a decent amount of food!). Personally love the uni sampler the best. The chef loves octopus I can tell (but sadly I am not a huge fan of it). Hot dishes were not as great as sushi but still yum. read more

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Wonderful experience ad definitely worth to try! Chef is easy to talk with and has talent. Will go there next time for sure! read more

sushi AMANE - Sushi Bars Near Me - New York, New York

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I admit the fish are really high quality but they are not fat enough. My fav is sea urchin which is really hard to find that specific type in nyc. I think it's expensive for the type of fish. Sushi inoune have better value read more

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Great sushi! Tastes pure flavor from the ingredients. Chief did not waste time to make fancy food. He is not a show, but a humble person who respect each material. The crab is my favorite! You will know how much effort they make just by looking at it. Great experience! Already book my next appointment. read more

The best sushi restaurant in New York. Now you can enjoy the Sushi saito level's sushi in new york.

Opened by the number two chef from Sushi Saito. I was able to get into Sushi Saito about 5 years ago, when it was still a bit off the radar. Now it's impossible to get in even with the best hotel concierge in Tokyo. Sushi Amane is definitely one of the best and most expensive omakase in NYC but still not as good as Sushi Saito. Though I can imagine it's hard to source all the ingredients in nyc. There were definitely a lot of highlights from the meal. A fresh batch of rice was brought out for every different fish, so it was perfectly warm with the right texture. He also marinated many of the pieces in soy sauce briefly before painting the fish with soy right before it was served, it added a layer of complexity to the flavor. Standout courses was the hairy from Hokkaido, ootoro and a steam eel sushi (never had it streamed before). read more

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Wanted to love the place but ended up only liking it. The omakase is well prepared and their creative dish was the crab served in its shell (don't know if this the case anymore since I am leaving this review months after visiting). They are all delicious but compared to some of the other omakase NYC restaurants that are ubiquitous... It was underwhelming. read more

Love this place, everything was so fresh! very classic traditional Japanese omakase one of my favorites in NYC.

Fantastic omakase experience all around - among the best in NYC! Every single course was excellent, starting with a string of non-nigiri appetizers that were creative and delicious, then transitioning to your standard nigiri and ending with a miso soup (unfortunately no dessert but the rest more than compensates). Would highly recommend! read more

It is not as good as I would have expected. First of all the ambiance is really not high end comparing with its high price ($250/person before tax, tips and drinks). It is down in the basement of MiFune and feels kind of creepy too :) Secondly the food was decent but nothing stands out for its price range. I agree with other reviews that there are a few hot dishes that taste quite bad. The fish with yuzu sauce and scallop wrapped in seaweed were way over cooked and extremely chewy. For expensive omakase like this, over cooked seafood is unacceptable. The sushi part was good but nothing impressive. Anyway after spending $800 for 2 people, we left quite disappointed. read more

You will not be disappointed by this meal! It outperforms expectations in food quality while it's service and atmosphere are great! For the price, you'll always feel like you get a quality meal. I definitely recommend! read more