New York, NY 10011
- Sun-Wed 5pm-10:30pm, Thu-Sat 5pm-11pm
- All Major Credit Cards
- Full bar
Village Voice's Description
Top-notch sushi doesn't have to be prohibitively expensive or posh. At this stark West Village gem, co-chefs/-owners Jimmy Lau and Nick Kim take their years of serious sushi experience at Masa, the city's gilded temple of sushi, and bring it down to earth. Neta's prices are reasonable, the portions are generous, and everything is delivered with minimum fuss. Every bite of raw fish on warm rice is a joy, but you'll be missing out if you don't order some of the hot dishes, like the silky uni porridge.
Tips from foursquare
Top-notch sushi at a good price. Every bite of raw fish on rice is a joy, but you'll miss out if you don't try one of the hot dishes, like the silky uni porridge. Critics' choice for best sushi bar.
Bbehind the bar is high-level sushi creation, plus a menu of small plates like razor-clam risotto with soy-braised veal, and a grilled scallop served with uni, garlic-soy butter and lime.
The nontraditional omakase (featuring Americanized novelties like spicy salmon, and is punctuated with ultracreamy peanut-butter ice cream) rivals even that of the staunchest of sushi classicists.
The menu has a lot of awesome offerings, but the omakase is the way to go! Also say hi to Chef Nick! Amazing staff to boot!
One of our favorite restaurants for upscale Japanese sushi and more (cocktails, too). Though prices are far from cheap, Neta offers a much better value than Manhattan's sushi giants.
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Reviews and News
It has been such a good year for eating in New York! Here, the Fork team looks back at some of the best things we ate in 2012, from rice porridge with... More on Neta »
Robert Sietsema visits Tacos Cachanilla, one of the city's most evolved taquerias: "Relatively new to New York, these 'market tacos' are fabricated... More on Neta »
[See Robert Sietsema's photos of Tacos Cachanilla, his review this week.] This week's review is of Neta. Nick Kim and Jimmy Lau, formerly of Masa and... More on Neta »