Okane Sushi Opens Downtown: Experience Omakase and Reinvented Dining
Written by Zhenru Yan
Image Courtesy of Zhenru Yan
If you remember Sushi I, you’ll be excited to hear it has officially entered a new era. The restaurant has rebranded as Okane Sushi, with a new main owner, a refreshed team, and a completely updated way of serving guests. Where Sushi I leaned more toward a cozy, family-get-together vibe, today’s Okane brings a concept that blends modern Japanese dining, artistic presentation, and a touch of theatrical flair.
The new name reflects both personal meaning and brand identity. The restaurant’s CEO and Head Chef, Andy Qian, drew inspiration from his own surname. “Qian” (钱) means money in Chinese, which led him to the Japanese word Okane (お金)—the standard term for money or cash. Okane officially opened its doors on Monday, March 10, introducing downtown diners to this fresh new concept. The idea of gold and prosperity became the guiding theme for the restaurant, shaping everything from the name to the interior design.
That theme becomes immediately apparent when you step inside. Okane’s interior is defined by a bold black-and-gold color palette that creates a sleek, luxurious atmosphere. The walls are finished with gold paint infused with tiny shimmering particles, catching the light and giving the space a subtle sparkle. The result feels modern and refined, setting the stage for a dining experience that aims to feel special from the moment guests arrive.
Image Courtesy of Zhenru Yan
While the design feels unified, the restaurant offers two distinct dining experiences. The first floor is lively and approachable, catering to a younger crowd and casual gatherings. Here, diners can explore playful menu items such as Sushi Tacos and other inventive dishes that are both creative and affordable. It’s the kind of space where friends can drop in, share plates, and discover something unexpected.
Upstairs, the atmosphere shifts into something more intimate and refined. The second floor is dedicated to omakase, the chef-driven tasting experience that has become synonymous with high-end sushi dining. This level caters to business dinners, special occasions, or anyone looking for a more elevated culinary experience in downtown Pittsburgh.
Behind the scenes, quality remains at the heart of everything. Okane sources much of its seafood directly from Japan, ensuring exceptional freshness. Each pound of fish arrives by air freight, costing roughly $20 per pound in shipping alone, a commitment that reflects the restaurant’s dedication to authenticity and premium ingredients.
For Andy Qian, however, great ingredients are only the beginning. He approaches food the way an artist approaches a canvas, turning each dish into a moment of creativity and ritual.
A piece of salmon nigiri topped with black truffle might appear simple at first—until he finishes it with a gentle spray of shimmering edible gold powder, briefly filling the air with a cloud of sparkling dust.
Image Courtesy of Zhenru Yan
Other dishes reveal his playful imagination. Finely minced salmon is blended with crushed pistachios, wrapped in delicate rice paper, and shaped into a cigar-like roll, transforming familiar flavors into something entirely new.
Image Courtesy of Zhenru Yan
Even the drinks carry a sense of ceremony. A glass of Japanese whisky may arrive beneath a glass dome filled with aromatic smoke. When the dome is lifted, the scent of burning Japanese wood drifts upward, evoking the tranquil atmosphere of a traditional temple. Moments like these turn dinner into something closer to a performance.
The experience at Okane will soon expand even further. A third-floor rooftop terrace is scheduled to open next month as the weather warms, offering diners the chance to enjoy sushi and cocktails outdoors while taking in the fresh spring air above downtown.
To keep the experience dynamic, the restaurant plans to refresh its menu every two months, allowing ingredients to follow the seasons while giving returning guests something new to discover each time they visit.
Despite operating several restaurants across Pittsburgh, Andy Qian remains quietly focused on his craft. “My goal is to push boundaries by bringing new ideas to life and creating dining experiences that are innovative, memorable, and truly unique.” he says. “Pittsburgh has so much potential, and I’m truly grateful for how welcoming the community has been. The longer I live here, the more I learn what people enjoy, and I feel downtown is ready for a Japanese fine dining experience.”
Image Courtesy of Zhenru Yan
For many Pittsburgh residents, the idea of a sushi destination that rivals those in cities like New York or Los Angeles has long felt out of reach. With its blend of creativity, quality ingredients, and immersive dining experiences, Okane Sushi is bringing that vision a little closer to home. 🍣✨
