Ame

The cooking was built around a seasonal New American framework filtered through Hiro Sone's Japanese sensibility, drawing additional reference points from southern France and northern Italy. That combination produced a menu where sashimi, crudo, and tartare sat alongside preparations like broiled sake-marinated Alaskan black cod with shrimp dumplings in shiso broth — dishes that used local California ingredients as the base material and Japanese technique as the organising logic. Sone and his partner Lissa Doumani described the approach as "personal cuisine," a framing that held up against the cooking's evident specificity. The St. Regis address gave Ame the physical infrastructure of hotel dining — polished service, a controlled atmosphere — without the anonymous quality that often accompanies it. The room read sophisticated rather than corporate, and the kitchen's dual fluency in Japanese and European traditions gave the menu a coherence that purely fusion-labelled restaurants of the same era rarely managed. Ame has since closed, but its five-year Michelin run and its particular synthesis of Japanese-Californian cooking left a clear mark on how San Francisco's fine-dining scene understood that category during the late 2000s and early 2010s.