Neta

Neta

(Jetzt geschlossen)
Sushi-Bar$$$$
Greenwich Village, New York City
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Dinner Menu 5Drink Menu 20About Us 2Lunch Menu 11
Omakase*
"Chef's Tasting" This full menu is highly recommended for guests to experience the chef's inspirations. Omakase is seasonal and reflects the best available neta (fresh ingredients) currently available. Each course is designed to harmonize with the next. Please let your server know if you have any food allergies or dietary restrictions
Omakase*
110.00
Omakase is available for the entire party only
Small Plates
Edamame
7.00
Steamed organic soybean, salt, ichimi pepper
Agedashi Tofu
9.00
Sumiso marinaded tofu karage, Shio kombu dashi
Toro Tartar & Osetra Caviar*
49.00
Japanese white milk bread toast
Kanpachi Sashimi Salad*
23.00
Greater Amberjack from Kagoshima, red shiso, cucumber chili sauce
Grilled Diver Scallop*
19.00
Uni, garlic-soy butter, wild Maitake, lime
Grilled Wagyu Steak*
95.00
A5 grade Japanese Wagyu strip loin, wild mushrooms, shio kombu butter
Soft Shell Crab Karage*
19.00
Preserved ramps, Napa cabbage, shishito pepper gastrique
Peking Duck Crispy Rice
18.00
Cucumber, pineapple-hoisin sauce
Spicy Lobster
29.00
Wok fried onions, dried chilies
Shishito Peppers
11.00
Blistered shishito peppers, garlic-wasabi soy, Iberico ham
Daikon Salad
12.00
Mitsuba, crispy shirasu, wasabi buckwheat honey-ponzu sauce
Nama Yuba Seafood Salad*
17.00
House-made fresh yuba, scallop, snow crab, king salmon, ikura, ume-yuzu kosho sauce
Chawan Mushi*
17.00
Hudson Valley foie gras, uni, mochi
Duck & Foie*
21.00
Peking duck and Hudson Valley foie gras over cucumber cup
Organic Chicken Karage*
14.00
Citrus gochujang sauce
Szechuan Spiced Salmon Crispy Rice*
17.00
Bonito flakes, daikon pickles
Kobe Bulgogi Crispy Rice*
19.00
Kobe strip loin, scallion, ginger kurozu glaze
Sushi Or Sashimi a La Carte
Shiitake Mushroom
4.00
Engawa*
5.00
Fluke Fin
Unagi*
5.00
Eel
Orata*
6.00
Mediterranean Sea Bream
Sake*
6.00
Ora King Salmon
Tai*
7.00
Madai Snapper
Botan Ebi*
8.00
Spot Prawn
Blue Fin Toro / Uni*
21.00
Blue Fin Toro / Osetra Caviar*
29.00
Hirame*
5.00
Fluke
Sawara*
5.00
Spanish Mackerel
Binaga*
5.00
Albacore
Tamago
6.00
Japanese Omelet
Kanpachi*
7.00
Great Amberjack
Hotate*
7.00
Scallop
A5 Wagyu*
15.00
A5 Wagyu / Uni*
21.00
Blue Fin Toro/uni/ Osetra Caviar*
29.00
Rolls a La Carte
Add on Osetra Caviar* ($38 Supplement)
Kanpachi & Scallion*
12.00
Spicy King Salmon*
13.00
Unagi Cucumber
14.00
Spicy Blue Fin Tuna*
15.00
Shrimp Tempura
15.00
Spicy Salmon Canapé*
17.00
Crab Avocado
18.00
Spicy Soft Shell Crab*
19.00
King Salmon Avocado*
13.00
Blue Fin Tuna*
14.00
Unagi Avocado
15.00
Blue Fin Tuna Avocado*
15.00
Kanpachi & Spicy Potato*
16.00
Spicy Scallop*
17.00
Shrimp Tempura & Szechuan Salmon*
19.00
Neta Roll*
29.00
Blue Fin Toro & Scallion
Vegetable Rolls a La Carte
Sweet Potato Tempura & Shiso
7.00
Cucumber & Avocado
7.00
Soy Braised Shiitake Mushroom
10.00
Miso Lotus Root
7.00
Miso Tofu Avocado
9.00
Shiitake Mushroom Tempura
10.00
Sake Generalizations:
Soft & Subtle Fruit
-light melon, banana and/or stone fruit aroma, dry palate and delicate finish
Full And/or Fruity
-big fruity tones on the nose with either a soft lingering palate or a sharp finish
Dry & Crisp
-nose of mild fruit and esters, cleansing acidity with an abrupt finish
Suggested Sake
Suirakuten "Heaven of Tipsy Delight", Akita-Ken, Daiginjo 720Ml
160.00
Nuanced and elegant, expressive layers of mineral and light melon
Suggested Half Bottles
Sparkling
Ferrari, Brut Rosé, Trentino, Italy Nv
38.00
Dry, clean with a delicate finish of sweet almonds
Suggested Half Bottles
Rosé
Kenzo Estate, Yui, Napa, California 2013
88.00
Vibrant perfume of peaches & apricots, rich, candied apple & hazelnut notes
Suggested Wine
Sparkling
R.H. Coutier, Brut Tradition, Pinot Noir/chard, Ambonnay Nv
99.00
Full bodied with lingering earth and wood notes
Suggested Wine
White
Chenin Blanc, Nicolas Joly "Coulée De Serrant", Savenniéres, Loire Valley, France 2010
210.00
Mild oxidized notes, light cider and sherry tones, clean & quick finish
Suggested Wine
Red
Nebbiolo, Borgogno "No Name", Langhe, Piemonte, Italy 2011
105.00
Expressive violet & rose petal scents, supple strawberry & red cherry notes, slick finish
Sake
Soft & Subtle Fruit
Izumo Fuji, Junmai
55.00
Shimane-ken, Honjozo
Chikurin Karoyaka "Lightness"
90.00
Okayama-ken, Junmai Ginjo
Takatenjin "Soul of the Sensei"
105.00
Shizuoka-ken, Junmai Daiginjo
Dassai 23
175.00
Yamagata-ken, Junmai Daiginjo
Suirakuten "Heaven of Joyous Delight"
240.00
Akita-ken, Junmai Daiginjo
Maboroshi
375.00
Hiroshima-ken, Junmai Daiginjo
Tenryo Koshu
82.00
Gifu-ken, Junmai Daiginjo
Soto "Outside"
95.00
Nigata-ken, Junmai Daiginjo
Sato No Homare "Pride of Village"
168.00
Ibaraki-ken, Junmai Ginjo
Masumi Yumedono "Mansion of Dreams"
200.00
Nagano-ken, Daiginjo
Shimizu-No-Mai "Pure Night"
265.00
Akita-ken, Junmai Daiginjo
Chiyonokame Gingatetsudou, Nama Koshu
595.00
Ehime-ken, Junmai Daiginjo
Sake
Dry & Crisp
Sohomare, Tokubetsu Kimoto, "Heart and Soul"
65.00
Tochigi-ken, Tokubetsu Kimoto Junmai
Midori-Kawa "Green River"
95.00
Nigata-Ken, Honjozo
Suirakuten "Heaven of Tipsy Delight"
160.00
Akita-ken, Daiginjo
Tentaka "Silent Steam"
250.00
Tochigi-ken, Junmai Daiginjo
Dewazakura Izumi Judan "Tenth Degree"
88.00
Yamagata-ken, Ginjo
Tamagawa Kinsho "Heart of Gold"
105.00
Kyoto-fu, Daiginjo
Nanbu Bijin "Ancient Pillars"
235.00
Iwate-ken, Junmai Daiginjo Genshu
Nanbu Bijin "10 Years" Koshu
1200.00
Iwate-ken Daiginjo
Sake
Full &/or Fruity
Honkura Eiko Fuji
50.00
Yamagata-ken, Honjozo
Dewazakura "Mountain Cherry"
145.00
Yamagata-ken, Daiginjo
Kikusui Kuramitsu "Brewery Lightning"
350.00
Niigata-ken, Junmai Daiginjo
Tedorigawa Mangekyo
500.00
Ishikawa-ken, Daiginjo
Dassai 39
95.00
Yamagata-ken, Junmai Daiginjo
Taiten Shiragiku
168.00
Okayama-ken, Daiginjo
Katsuyama Den "Tradition"
375.00
Miyaki-ken, Junmai Daiginjo
Isojiman Naka Dori 35
1800.00
Shizuo-ken, Junmai Daiginjo
Sake
Masumi "Okuden"
15.00
Nagano-ken, Junmai
Kamoizumi Red Maple, Aged Nama Genshu
19.00
Hiroshima-ken, Ginjo
Tedorigawa Yamahai
23.00
Ishikawa-ken, Daiginjo
Dewazakura Oka "Cherry Bouquet"
28.00
Yamagata-ken, Ginjo
Hakkaisan
36.00
Niigata-ken, Junmai Ginjo
Soto "Outside"
50.00
Nigata-ken, Junmai Daiginjo
Maboroshi "Mystery"
18.00
Hiroshima-ken, Junmai Ginjo
Kamoizumi Shusen
21.00
Hiroshima-ken, Junmai
Muromachijidai
45.00
Okayama-ken, Daiginjo
Tenryo Hidahomare
30.00
Gifu-ken, Junmai Ginjo
Huchu Homare Watari Bune "Ferry Boat"
42.00
Ibaraki-ken, Junmai Ginjo
Takasago "Divine Droplets"
75.00
Hokkaido-ken, Junmai Daiginjo
Nigori
Dassai 50
30.00
Yamagata-ken, Junmai Daiginjo
Rihaku "Dreamy Clouds"
68.00
Shimane-ken, Tokubetsu Junmai
Kamoizumi "Summer Snow"
55.00
Hiroshima-ken, Ginjo
Dassai 23 Centrifuge Nama Special Edition
200.00
Yamagata-ken, Junmai Daiginjo 720ml
Sparkling Sake
Dewazakura Tobiroku "Festival of Stars"
30.00
Yamagata-ken, Junmai Ginjo
Wines
Sparkling
Castellroig Cava, Rosat
15.00
Catalunya, Spain, Brut NV
Ferrari, Rosé, Pinot Nero/chardonnay
38.00
Trentino, Italy, Brut NV *375ml
Christian Etienne "Cuvée Tradition", Pn/chard
85.00
Meurville, Champagne, Brut NV
Larmandier-Bernier "Latitude", Chardonnay
110.00
Vertus, Champagne, Blanc de Blancs, Extra Brut NV
Marie Courtin "Resanance", Pinot Noir
135.00
Cote des Blancs, Champagne, Brut NV
Delamotte, "Collection", Chardonnay
295.00
Le Mesnil sur Oger, Champagne, Blanc de Blancs, Brut 1999
Thienot "Grandé Cuvée", Chardonnay/pinot Noir
380.00
Champagne, Brut 1999
Salon "Le Mesnil", Chardonnay
975.00
Blanc de blancs, Champagne, Brut 1997
Jacquart "Mosaique", Pinot Meunier/chard/pn
20.00
Champagne, Brut NV
Weingut Kirsten, Riesling Trocken
75.00
Sekt - Mosel, Germany, Brut NV
R. H. Coutier, "Tradition", Pinot Noir/chard
99.00
Ambonnay, Champagne, Brut NV
Gatinoise Rosé, Pinot Noir/chardonnay
120.00
AŸ, Champagne, Grand Cru, Brut NV
Christophe Mignon, Pinot Meunier
150.00
Vallée de la Marne, Champagne, BdN, Brut Nature 2008
Henri Goutorbe "Collection Rene",pinot Noir/chard/pm
345.00
Champagne, Premier Cru, Brut 1999
Vilmart "Cuvée Créeation", Chardonnay/pinot Noir
700.00
Champagne, Brut 1998
Louis Roederer "Cristal", Chardonnay/pn
1200.00
Champagne, Brut 1996
Rosé
Pinot Noir, Domaine Saint Rémy
15.00
Alsace. France 2015
Merlot-Cabernet Franc, Kenzo Estate "Yui"
88.00
Napa, California 2013 *375ml
Grenache/cinsault, Chateau Les Crostes
16.00
Cotes de Provence, France 2015
White
Grüner Veltliner, Leth "Steinagrund"
15.00
Wagram, Austria 2015
Chardonnay, Domaine Fèvre
19.00
Chablis, France 2013
Chardonnay/savagnin, Dom. Rolet "Tradition"
55.00
Arbois, Jura, France 2008
Chenin Blanc, Nicolas Joly "Les Vieux Clos"
65.00
Loire Valley, France 2011
Chardonnay, White Rock Vineyards
93.00
Napa, California 2011
Sauvignon Blanc, Gérard Boulay "Clos De Beaujeu"
105.00
Sancerre, Loire Valley, France 2014
Sauvignon Blanc, Terlaner, "Quarz"
125.00
Trentino-Alto Adige, Italy 2012
Pecorino, Emidio Pepe
170.00
Abruzzo, Italy 2010
Riesling, Donabaum, Smaragd, "Limitiere Edition"
185.00
Wachau, Austria 2011
Chenin Blanc, Nicolas Joly "Coulée De Serrant"
210.00
Savenniéres, Loire Valley, France 2010
Chardonay, William Fèvre
240.00
Bougros, Grand Cru, Chablis, France 2012
Chardonnay, Domaine Des Croix
315.00
Corton-Charlemagne, Grand Cru, Burgundy, France 2011
Sauvignon Blanc, a.&E. Figeat
17.00
Pouilly Fumé, Loire Valley, France 2013
Chenin Blanc, Dom. Sanzay "Les Salles Martin"
23.00
Saumur, Loire Valley, France 2014
Chardonnay, Stemmler
60.00
Carneros, California 2013
Erbaluce, Vinochisti "E3"
90.00
Firenze, Italy 3rd vintage
Rebula, Movia, "Lunar"
95.00
Slovania 2008
Chardonnay, Jax Vineyards "Dutton Ranch"
119.00
Sonoma, California 2012
Chardonnay, Domaine J-L & F Chavy
135.00
Puligny-Montrachet, Burgundy, France 2013
Trebbiano, Emidio Pepe
180.00
Abruzzo, Italy 2010
Chardonnay/pinot Blanc, Querciabella,"batàr"
190.00
Toscana, Italy 2002
Romorantin, Marionnet "Pre-Phylloxera"
215.00
Loir-et-Cher, France 2012
Chardonnay, Gaja "Gaia & Rey"
280.00
Langhe, Piemonte, Italy 2013
Chardonnay, Dominique Lafon, "Porusots"
340.00
Meursault, 1er Cru, Burgundy, France 2010
Red
Tuscan Blend, Michele Satta, Bolgheri Rosso
16.00
Bolgheri, Tuscany, Italy 2014
Pinot Noir, Rolly Gassmann
65.00
Alsace, France 2012
Cesanese, Damiano Ciolli, "Cirsium"
88.00
Roma, Italy 2009
Nebbiolo, Borgogno "No Name"
105.00
Langhe, Piemonte, Italy 2011
Pinot Noir, Kutch, Falstaff
120.00
Sonoma Coast, California 2012
Pinot Noir, Failla "Occidental Ridge"
138.00
Sonoma, California 2012
Sangiovese, Fattoria Di Fèlsina, "Fontalloro"
205.00
Toscana, Italy 1998
Cabernet Sauvignon Blend, Grattamacco
275.00
Bolgheri, Toscana, Italy 2011
Pinot Noir, Eyrie "South Block"
550.00
McMinnville, Willamette Valley, Oregon 1999
Pinot Noir, Lou Dumont, Bourgogne
19.00
Burgundy, France 2014
Trousseau, Domaine Pignier
75.00
Jura, France 2012
Zinfandel, Storybook Vineyards
95.00
Mayacamas Range, Napa, California, 2012
Syrah, Jean Delobre, La Ferme "Sept Lunes"
115.00
Rhone Valley, France 2012
Pinot Noir, J.K. Carrier, "Anderson Valley"
135.00
Willamette Valley, Oregon 2012
Pinot Noir, Lou Dumont
155.00
Gevrey-Chambertin, Burgundy, France 2012
Nebbiolo, Barbaresco Roagna 'Asili Vv'
250.00
Piemonte, Italy 2009
Tempranillo, Muga "Prado Enea" Gran Reserva
450.00
Rioja, Spain 1995
Pinot Noir, Dom. De La Pousse D'or
680.00
Clos de la Roche, Grand Cru, Burgundy, France 2012
Cocktails
Rishiri 2 Ways
15.00
Named after the world's best source of konbu, the kelp from which Japanese Dashi is made, this savory cocktail replaces Vermouth in a classic martini with an umami sake infusion of konbu and nori. Austrian Blue Gin or Hwayo Soju and cucumber adds aromatics to round it out.
Three Island
16.00
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters.
Spirit of the White Owl
15.00
Our take on a fizz, using Hitachino Brewery's grain spirit, "Kiuchi No Shizuku". Mixed with Brovo Amaro, yuzu juice, egg whites and Peychaud bitters. Complex, refreshing and lively
The Kernel Trick
16.00
Pur Sloe Gin, Umeshu Plum Wine, Tempus Fugit Crème de Menthe with a dash of apricot kernel oil. Like a little bit of tasty lipstick left over from a kiss.
The Golden Winged Hato
17.00
Inspired by the Paloma. Suerte Anejo tequila. house-made grapefruit & lemon oil. Bittermens mole and Angostura bitters. Tangy and eminently drinkable.
Umi Ume
16.00
Literally "Ocean Plum"; gin infused with fresh plum and ginger, lime and celery bitters. Flavorful with a ginger bite.
Shiso Bravo Tango
16.00
This patio pounder featuring orange vinegar, shiso leaf, and Bittermens "Amère Sauvage", make any silver spirit great. Your choice of tequila, vodka, rum or gin.
Goma's Pilgrimage
16.00
A meeting at the quiet crossroads of cultures; a balance of sweet, nutty, bitter, herbaceous and spicy. Sesame Shochu, Green Chartreuse, Amaretto, Bittermans' "Amère Sauvage", habanero bitters and fresh ground sesame
Wakaba
19.00
Wakaba means "youthful green leaves". A mix of Genmaicha (green tea with toasted rice) , Woody Creek single distilled potato vodka and lemon. Nutty, bright and toasty flavor makes it hard to stop enjoying
Shibui #3
17.00
This perfect aperitif brings together Nikka Coffey Grain Whisky, Cocchi Barolo Chinato and cherry liqueur with Bittermens Burlesque Bitters balancing out this lively take on the Boulevardier.
Mangekyo
15.00
The name of this cocktail translates to kaleidoscope in English. A smoky, peaty Scotch by Talisker, which was made to capture the maritime flavors of the spirit, is combined with Von Humboldt's Tamarind Cordial, Mancini Vermouth and a dash of St. Elizabeth Allspice Dram.
Lime & Yuzu Shaved Ice Shot
10.00
Tequila Ocho Blanco, smoked salt, shiso, lime
Beer
Ginga Kogen, Silver, Iwate, Japan
9.00
Hefe Weizen, 5.0% ABV, 300ml
Hitachino Nest "Ancient Nipponia," Ibaraki, Japan
12.00
Lager, 6.5% ABV, 330ml
Echigo "Koshihikari" Niigatai, Japan
13.00
Lager, 5.0% ABV, 500ml
Prof. Fritz Briem "1809 Berlinerweisse", Munich, Germany
16.00
Berlinerweisse, 5% ABV, 500ml
Birrificio Del Ducato "Viaemilia" Roncole Verdi, Italy
19.00
Pale Lager, 4.8% ABV, 330ml
Virtue Cider, "the Mitten", Fennville, Michigan
45.00
Aged Cider in Bourbon Barrels, 6.8% ABV, 750ml
Hitachino "Anbai Ale" Ibaraki, Japan
12.00
Gose (sour wheat beer with plum & salt) 4.5% ABV, 330ml
Hitachino Nest, "Red Rice Ale", Ibaraki, Japan
13.00
Belgian Style Strong Ale, 7.0% ABV, 330ml
Kirin Ichiban, Tokyo, Japan
14.00
Pilsner, 5.0% ABV, 633ml
Thornbridge, "Kipling, South Pacific Pale Ale"
17.00
IPA brewed with Nelson Sauvin Hops, 5.2% ABV, 500ml
Boson De Higgs "Hopfenstark", Quebec, Canada
30.00
BerlinerRauchSaison, 3.8% ABV, 750ml
Birra Del Borgo, L'equilibrista, Borgorose, Italy
55.00
Biere de Champaigne, 10.5% ABV, 700ml
Info
"Neta" Means the Fresh Ingredients of Sushi.
Our restaurant brings you the best neta with unique preparations and warm service for a special dining experience.
Neta Offers Daily Omakase ("Chef's Choice") , Tasting Menus, Small Plates, and a Full Sushi Menu.
We invite sushi veterans as well as neophytes to join us at our sushi bar for direct service by our sushi chefs. We believe in the importance of hospitality, and welcome you to relax and enjoy your next meal with us.
Executive Chef Sungchul Shim
Chef Shim Holds a Culinary Arts Degree From the Culinary Institute of America in Hyde Park, New York.
Chef Shim brings to Neta a unique combination of Western and Eastern culinary craft and philosophy, honed from years of formal studies and practical experience in fine dining in Asia and the United States.
In Less Than Four Years
Chef Shim's impressive skills and creativity secured him a position in 2009 as Chef De Partie at the Michelin Three Star Per Se where he was part of a team of chefs responsible for strategizing Per Se's daily new menus.
Chef Shim Hailed From Korea, Where He Developed His Love for Food and Cooking and Began His Culinary Studies and Training.
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. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
Chef Shim's Intensive Training Has Culminated in His Current Position As Executive Chef At Neta
Where he leads a professional team to warmly welcome our guests to Neta's exciting and innovative Japanese cuisine every evening.
Neta Lunch Sushi Omakase
Sushi Counter Only, No Substitution
Neta Lunch Sushi Omakase
49.00
Albacore, King Salmon, Tai, Hamachi, Hirame, Bonito, Ikura, Soft shell Shrimp, Tuna, hotate
Sets
Sushi Set*
34.00
Chef's choice of 7 pieces of sushi, 1 roll, and tamago
Sushi & Sashimi Set*
47.00
Chef's choice of 5 pieces of sashimi, 7 pieces of sushi, 1 roll, and tamago
Sashimi Set*
37.00
Chef's choice of 10 pieces of sashimi and tamago
Premium Donburi
Hon Maguro Toro Don*
37.00
Blue fin toro and akami on a bed of sushi rice with roasted garlic-wasabi soy
Kaisen Don*
33.00
Blue fin toro, kanpachi, sake, uni, unagi, ikura, tamago on a bed of sushi rice (assorted sashimi is subject to change based on availability)
Small Plates
Edamame
6.00
Daikon Salad
10.00
Mitsuba, crispy shirasu, ponzu wasabi sauce
Soft Shell Crab Karage
16.00
Napa cabbage, shishito gastrique
Agedashi Tofu
7.00
Shio kombu dashi, sumiso, scallion
Grilled Diver Scallop*
15.00
Uni, garlic-soy butter, wild mushrooms, lime
Tori Kurozu
11.00
Sweet & spicy chicken karage with side rice
Sushi Or Sashimi
Shiitake Mushroom
4.00
Hirame*
5.00
Fluke
Sawara*
5.00
Spanish Mackerel
Binaga*
5.00
Albacore
Kanpachi*
7.00
Great Amberjack
Sake*
6.00
Ora king Salmon
Hotate*
7.00
Scallop
A5 Wagyu*
15.00
A5 Wagyu / Uni*
21.00
King Mushroom
4.00
Engawa*
5.00
Fluke Fin
Unagi
5.00
Eel
Tai*
7.00
Madai Snapper
Orata*
6.00
Mediterranean Sea Bream
Ebi Karage
6.00
Fried Softshell shrimp
Botan Ebi*
8.00
Spot Prawn
Blue Fin Toro / Uni*
21.00
Blue Fin Toro / Uni / Osetra Caviar*
29.00
Rolls
Add on Osetra Caviar* ($38 supplement)
King Salmon Avocado*
13.00
Unagi Cucumber*
14.00
Spicy Blue Fin Tuna*
15.00
Shrimp Tempura
15.00
Spicy Scallop*
17.00
Shrimp Tempura & Szechuan Salmon*
19.00
Neta Roll - Toro & Scallion*
29.00
Spicy King Salmon*
13.00
Unagi Avocado*
15.00
Blue Fin Tuna Avocado*
15.00
Kanpachi & Spicy Potato*
16.00
Crab Avocado
18.00
Spicy Soft Shell Crab
19.00
Vegetable Rolls
Hand rolls available upon request
Sweet Potato Tempura & Shiso
7.00
Cucumber & Avocado
7.00
Braised Shiitake Mushroom
10.00
Miso Lotus Root
7.00
Miso Tofu Avocado
9.00
Neta Three Course Prix Fixe
$29
1St Course
Choice of:
Umami Don*
Grilled unagi, pickled daikon, avocado, and ginger-kurozu sauce
Bulgogi Don*
Kobe Strip loin, Roasted green market vegetable, sweet soy
Szechuan Salmon Don*
Szechuan pepper, salmon tartar, shoyu marinated ikura, crispy wild rice
Sake Ikura Don*
Scottish salmon, Shoyu marinade ikura, on a bed of sushi rice, roasted garlic-wasabi soy
2Nd Course
Sushi*
Chef's choice of sushi (5pc) & roll (4pc)
Dessert
Housemade Ice Cream Monaka Sandwich
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Neta
61 W 8th St (near 6th Ave)
New York City, NY 10011
USA
Wegbeschreibung
Uhr-Symbol
Dauerhaft geschlossen (Mehr anzeigen)
  • Mo–Do, So
    • Mittag–22:30
  • Fr–Sa
    • Mittag–23:30
Handy-Symbol
(212) 505-2610
„World Wide Web“-Symbol
Twitter-Symbol
@netanyc
Besonderheiten
Kreditkarten
Ja (einschl. Discover und Visa)
Sitzplätze im Freien
Nein
Essen & Trinken
Getränke
Vollständig ausgestattete Bar, Cocktails
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