Ame

Reserve

Ame Review

America and Japan, along with France and Italy, converge in high style on the plates of chef Hiro Sone. Indeed, his food, from chawan mushi (egg custard) with matsutake mushrooms and lobster, to a napoleon of foie gras and eel, to sake-marinated black cod, is almost too beautiful to eat. The dishes from the sushi bar offer additional delights. He serves it in an equally stunning, modern space in the handsome St. Regis, which shelters both hotel guest rooms and condominium residences, including one that Al Gore makes his West Coast home. Not surprisingly, the space and the plates attract members of the local—and, some would say, stuffy—elite who know food and have the means to pay a lofty price for it.