The unassuming sushi bar known for their quality sushi and modern Japanese small plates sits behind the block of light grey curtains and nondescript black facade. The best view in the house is from one of the 20 seats at the long maple counter, and even then you face a kitchen in floor-to-ceiling stainless steel where eight or so cooks in white caps silently go about their business. Even our fellow dinner guests Steve Plotnicki and Toby Knobel, who have have eaten everywhere Literally everywhere , were blown away! Food: My party had the sunset omakase which consisted of three small appetizer dishes, 10 sushi pieces, 2 pieces of sushi roll, and a dessert item. In other words, these two know how to order prized Japanese species from Tsukiji market in Tokyo. There's a minimalist air to Neta in the West Village, which makes it all the easier to focus on the impeccable fresh flavors. Executive Chef, Joel Zaragoza, a native of Mexico, fuses the colorful and flavorful dishes of his childhood with vibrant, locally-sourced ingredients. We popped in last minute.
You have just enough time to notice how each grain of rice stands out from the rest, to enjoy how boldly the rice has been seasoned with vinegar and salt, before the mouth-filling taste of the sea urchin takes over. I felt much more full after my meal here than when I dined at Masa and a very similar happiness after eating all of that great fish! Of course, one would expect no less considering Masa veterans, chef Nick Kim and Jimmy Lau, are running this eatery. Each course is designed to harmonize with the next. It unwraps itself inside your mouth. Once you sit down though, food will come out quickly. To further his journey as a chef, he relocated to New York City in 2005 for an externship at the Three Star Michelin Le Bernardin and then continued to expand his knowledge and repertoire working in many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. The small plates and sweet treats are available to complement the extensive list of mezcals and tequilas, Classic Cocktails, and Original Cocktails created by Head Bartender, Angel Bolivar.
See all of our posts tagged. One of the biggest and stop that laughing is vegetable sushi. The space offers 60 seats in the main dining room and bar upstairs and 25 in the downstairs Sugar Skull Room. I was glad it came before the sushi bar filled up, as it was already quite noisy given the acoustics of the place. One my way to my counter seat, I accidentally bumped into the waiter.
Desserts are simple: ice cream in flavors like truffle, butternut squash and peanut butter. Fish-slicing skills aren't the only thing they picked up from their tenures: The pair borrowed Masa architect Richard Bloch to design the 42-seat restaurant, which is outfitted with a maple counter inlaid with ebony, and gray granite floors. Felt more like a casual restaurant. Today, at better sushi bars, fresh wasabi is standard, not special, and chefs compete for the best Santa Barbara and Kyushu uni, proudly piling the urchin atop carefully pressed mounds of seasoned warm rice. Opened in 2002, the restaurant quickly became a late-night destination for other top names in the industry, and.
Nick Kim and Jimmy Lau, formerly of Masa and Bar Masa, respectively, propose two levels of omakase in addition to an à la carte menu. He smiled and said we are happy to accommodate you — one of the best responses you can get. We don't need its content. It is alarmingly easy to eat, the only difficulty being the need to make sure you run out of bread early so you can eat the last bites of toro and caviar straight off the spoon. Service at Neta can lean a bit too far in the how-are-you-enjoying-the-mackerel-tataki direction. Sugio, whose flagship restaurant has a Michelin star, was one of the first big avant garde sushi chefs in New York. I personally liked the ice cream and rum raisins—everything except the coffee jelly—and only ate half of it.
Please let your server know if you have any food allergies or dietary restrictions We went for restaurant week which can always be hit or miss. Since sushi good enough to bring on this malady can cost serious money, most of us do not suffer from it very often. Omakase is seasonal and reflects the best available neta fresh ingredients currently available. At this point, the waiter stopped service and walked away. I'd never heard of kurozu before, but apparently it's a kind of black vinegar. Although there is a diverse menu of sakés, the unfiltered Shiragiku Nigori will carry well throughout the meal. Anything else in the room might as well be invisible as the world narrows down to a gleam of fish on a finger of rice in a tight circle of light.
Curious, I tried grilled shiitake caps pressed around rice, a lotus root roll with minty shiso and another roll of asparagus tempura. Although I don't think there were any ill intentions from the staff members I expected service that wss more relaxed at a restaurant such as Neta. An exterior view of the sushi bar Neta, located at 61 West Eighth Street. A width of 0 indicates the element is not visible. It is rare, but Neta proves this practice is still alive and well. Unfortunately the supposed star of the show - the sushi - was not the best I've had in the area. Grilled sea scallop is sent out on its shell with butter seasoned with garlic and soy as its sauce, dots of sea urchin as condiment and a lime wedge as garnish.
I chose the Coffee Jelly because the other option, the Dorayaki with azuki bean filling, was even less appealing. The restaurant was still busy preparing for opening after we arrived. Some dishes exceptional and memorable, others mediocre and plain. Neta follows the minimalist decor trend adopted by numerous high-end Japanese restaurants in recent years. After the first bite of each dish I would look around to see the same thing every time; each one of us simultaneously smiling while make some sort of ridiculous sound…a sound that can only be produced when one has experienced flavor ecstasy. Credit Michael Nagle for The New York Times In an interview, Mr.