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61 W. 8th St. (Sixth Ave.) Send to Phone
212-505-2610 | Make Restaurant Reservations | Menu
Japanese wizardry in the West Village via chefs with pedigrees from Masa and Bar Masa.

Lunch & Dinner daily

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Neta, New York, NY

Neta Restaurant Review

: Once you walk past the curtain and into the sparsely appointed room, you know that this is not an ordinary Japanese restaurant. No typical sushi bar serves a palate refresher of tequila and lime shaved ice, nor does it offer you blowfish caught off the coast of Long Island, enrobed in a fragile tempura shell. Set behind a subdued storefront on a West Village side street, Neta is anything but subtle when it comes to dining. Food is the star, dexterously prepared in the open kitchen that dominates the narrow space. 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. Sushi is of the most delicate variety, with fish flown in from around North America. Sample Dungeness crab from Vancouver, buttery tuna from Boston, or California uni and grilled New England scallop, each enhanced with understated seasonings and herbs, or drizzles of yuzu or garlic. The pricey but rich martini of toro belly tartare with a spoon of caviar, a signature dish inherited from Masa, is a worthy splurge. Vegetarians and carnivores aren’t left out, with mushroom and yam rolls, Wagyu tataki, and duck and foie gras. Sit at the 20-seat sushi bar or the chef’s table for the best views and a chance to speak to the chefs. Although there is a diverse menu of sakés, the unfiltered Shiragiku Nigori will carry well throughout the meal. Desserts are simple: ice cream in flavors like truffle, butternut squash and peanut butter.
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