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Famed husband-and-wife team Hiro Sone and Lissa Doumani bring their sophisticated touch to the St. Regis Hotel's uber-chic eatery.

The Scene
Mesquite wood floors and chocolate-colored walls hung with a smattering of abstract paintings give the space a warm, museum-like quality. Silver and gold sheer curtains obscure the street traffic outside. Lovebirds, hotel guests and special-occasion diners sit on woven wicker chairs as conversation (not music) fills the air.

The Food
Fresh, flavorful seafood is prepared in a semi-exposed kitchen. A sashimi bar also turns out interesting beginners, including the ''tuna five,'' featuring savory bottarga (dried atop roe) and tartare garnished with a wasabi freckle. Order thin, wonton-like ravioli stuffed with shredded duck for a sparkling starter that's blanketed by giblet confit, water spinach and chanterelles. Entrees wise: al dente spaghettini ''Crabonara'' is dressed with a creamy sauce that's actually miso butter and the crab's natural juices. Sone's infamous sake-marinated cod is not to be missed--broiled with a slight candy coating then served in a bowl with shiso broth and shrimp dumplings.

Opentable Reservations

Hiro Sone and Lissa Doumani as chefs and co-owners of Terra Restaurant in St. Helena, have brought their sense of taste and style to Ame Restaurant. Ame offers a relaxed yet elegant dining experience. Guests will be welcomed to the intimate, L-shaped dining room by rich mesquite wood floors and striking surroundings. The interior of the restaurant includes a custom designed sashimi bar, a stunning red lacquered wall, and the restaurant's signature "red table," a five-foot square table. The menu showcases seasonal New American cuisine, with a blending of flavors from southern France, northern Italy and Japan. Guests can select from raw treatments from the sashimi bar, such as crudo and tartare, as well as a range of appetizer and entree plates, and an assortment of artisan cheese and desserts.

Make a Reservation