Neta Menu

110 / 150 / 230

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Sweet Potato Tempura & Shiso

Miso Lotus Root

Cucumber & Avocado

Yamaimo Ume Shiso

Miso Tofu Avocado

Soy Braised Shiitake Mushroom

Shiitake Mushroom Tempura

Grilled Maitake Mushroom

Maitake Mushroom Tempura

Soft & Subtle Fruit

-light melon, banana and/or stone fruit aroma, dry palate and delicate finish

Dry & Crisp

-nose of mild fruit and esters, cleansing acidity with an abrupt finish

Full and/or Fruity

-big fruity tones on the nose with either a soft lingering palate or a sharp finish

3 Courses

Choice of:

Tori Kurozu

Sweet & spicy sasso chicken karage, white onion, and scallion

Tonkatsu

Breaded & deep fried silky pork loin cutlet

Sake Ikura Don*

King salmon, salmon roe on a bed of sushi rice with roasted garlic-wasabi soy

Chef's choice of 5 pieces of sushi & 1 roll*

House made ice cream with monaka

A casual dining style; offering an assortment of small dishes with each entrée. Served with rice, house-made pickles, eggplant tempura, and chawan mushi.

Oyako Donburi*

Organic sasso chicken and a hen egg on a bed of rice, bonito flakes

Grilled Fish

Kaisen Don*

Blue fin toro, kanpachi, sake, uni, unagi, ikura, tamago on a bed of sushi rice (assorted sashimi is subject to change based on availability)

Hon Maguro Toro Don*

Blue fin o-toro and akami tataki on a bed of sushi rice with roasted garlic-wasabi soy

Wagyu Don*

A5 grade Kagoshima Wagyu and a hen egg on a bed of rice with shio kombu

Wagyu Tataki*

A5 grade Kagoshima wagyu, shio kombu, roasted scallion and white onion, served with rice

Neta Chirashi Clay Pot for 2-3*

Wagyu tataki, o-toro, tai, hotate, aji, uni, kanpachi, kinmedai, tamago, roasted garlic-wasabi soy (assorted sashimi is subject to change based on availability) ***Only one clay pot served per day an

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Sweet Potato Tempura & Shiso

Miso Lotus Root

Cucumber & Avocado

Yamaimo Ume Shiso

Miso Tofu Avocado

Braised Shiitake Mushroom

Shiitake Mushroom Tempura

Grilled Maitake Mushroom

Maitake Mushroom Tempura

Our restaurant brings you the best neta with unique preparations and warm service for a special dining experience.

Neta offers daily omakase ("chef

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 n

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 S

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

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 S

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.

Shiitake Mushroom

King Mushroom

Wild Maitake Mushroom

Hirame*

Fluke

Engawa*

Fluke Fin

Sawara*

Spanish Mackerel

Unagi*

Eel

Binnaga*

Albacore

Tai*

Sea Bream

Tamago

Japanese Omelet

Kanpachi*

Yellowtail

Orata*

Mediterranean Sea Bream

Sake*

King Salmon

Soft Shell Shrimp Karage*

Hotate*

Scallop

Botan Ebi*

Spot Prawn

A5 Wagyu*

Blue Fin Toro/ Uni*

A5 Wagyu/ Uni*

Blue Fin Toro/Uni/ Osetra Caviar*

Shiitake Mushroom

King Mushroom

Maitake Mushroom

Hirame*

Fluke

Engawa*

Fluke Fin

Sawara*

Sawara

Unagi*

Eel

Binnaga*

Albacore

Tai*

Sea Bream

Kanpachi*

Yellowtail

Orata*

Mediterranean Sea Bream

Sake*

King Salmon

Soft Shell Shrimp Karage*

Hotate*

Scallop

Botan Ebi*

Spot Prawn

A5 Wagyu*

Blue Fin Toro/Uni*

A5 Wagyu/Uni*

Blue Fin Toro/Uni/Osetra Caviar*

Edamame

Sea salt, ichimi pepper

Edamame

AgedashiTofu

Shio kombu dashi, sumiso, scallion

Agedashi Tofu

Shio kombu dashi, sumiso, scallion

Daikon Salad

Mitsuba, crispy shirasu, buchwheat honey-ponzu sauce

Grilled Mushrooms

Trumpet royale mushrooms, spicy potato, pickled honshimeji mushrooms, shiso tempura

Shishito Peppers

Blistered shishito peppers, garlic-wasabi, Iberico ham

Softshell Shrimp Tempura

Sweet chili dashi

Sasso Chicken Karage*

Citrus gochujang sauce

Pig's Head Korokke*

Pickled radish, mustard seed, cucumber salad

Daikon Salad

Kani, crispy shirasu, buckwheat honey-ponzu sauce

Nama Yuba Seafood Salad*

House-made fresh tofu skin, scallop, crab, king salmon, ikura, ume-yuzu kosho sauce

Chawan Mushi*

Uni, Hudson Valley foie gras, mitsuba

Miso Glazed Market Fish

Shishito pepper gastrique *Please ask your server for today's selection

Szechuan Spiced Salmon*

Crispy rice, bonito flakes, daikon pickles

Duck Rice

Crispy rice, cucumber and scallion salad, pineapple-hoisin sauce

Grilled Snow Crab Legs

Chili sumiso tofu glaze, pickled enoki mushrooms

Grilled Collar

House-made pickles. Please ask your server for today's selections

Grilled Diver Scallop*

Uni, garlic-soy butter, wild mushrooms, lime

Grilled Diver Scallop*

Uni, garlic-soy butter, wild mushrooms, lime

Kanpachi Sashimi Salad*

Daikon, red shiso, black garlic powder, roasted garlic chili sauce

Duck & Foie

Pekin duck, Hudson Valley foie gras, cucumber cup

Soft Shell Crab Karage*

Preserved ramps, Napa cabbage, serrano pepper, spicy mayonnaise

Kobe Katsu*

Snake River Farms Kobe beef strip loin, uni, ginger-kurozu glaze

Bluefin Akami Tataki*

Bonito-yuzu gelée, wasabi crème fraiche,scallion

Kobe Beef Tataki*

Pickled wild mushrooms, shio kombu

Uni Porridge*

Mochi rice, uni, mitsuba

Spicy Lobster

Wok fried, onions, dried chilies

A5 Wagyu Shabu Shabu*

Enoki mushrooms, matsutake shoyu dashi

Grilled Branzino

Soy pickles, daikon oroshi, yuzu kosho

Toro Tartar & Osetra Caviar*

Grilled toast

Grilled Wagyu Steak*

A5 grade Japanese Wagyu strip loin, abalone mushrooms, shio kombu butter

Ginga Kogen, Silver, Iwate, Japan

Hefe Weizen, 5.0% ABV, 300ml

Hitachino "Anbai Ale" Ibaraki, Japan

Gose (sour wheat beer with plum & salt) 4.5% ABV, 330ml

Hitachino Nest "Ancient Nipponia," Ibaraki, Japan

Lager, 6.5% ABV, 330ml

Hitachino Nest, "Red Rice Ale", Ibaraki, Japan

Belgian Style Strong Ale, 7.0% ABV, 330ml

Echigo "Koshihikari" Niigatai, Japan

Lager, 5.0% ABV, 500ml

Kirin Ichiban, Tokyo, Japan

Pilsner, 5.0% ABV, 633ml

Prof. Fritz Briem "1809 Berlinerweisse", Munich, Germany

Berlinerweisse, 5% ABV, 500ml

Thornbridge, "Kipling, South Pacific Pale Ale"

IPA brewed with Nelson Sauvin Hops, 5.2% ABV, 500ml

Birrificio del Ducato "Viaemilia" Roncole Verdi, Italy

Pale Lager, 4.8% ABV, 330ml

Boson de Higgs "Hopfenstark", Quebec, Canada

BerlinerRauchSaison, 3.8% ABV, 750ml

Virtue Cider, "The Mitten", Fennville, Michigan

Aged Cider in Bourbon Barrels, 6.8% ABV, 750ml

Birra del Borgo, L'Equilibrista, Borgorose, Italy

Biere de Champaigne, 10.5% ABV, 700ml

Lime & Yuzu Shaved Ice Shot

Tequila Ocho Blanco, smoked salt, shiso, lime

Rishiri 2 Ways

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. Au

Spirit of the White Owl

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

Mangekyo

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 Tamar

Shiso Bravo Tango

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.

Three Island

An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters.

Goma's Pilgrimage

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 fr

The Kernel Trick

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.

Umi Ume

Literally "Ocean Plum"; gin infused with fresh plum and ginger, lime and celery bitters. Flavorful with a ginger bite.

Shibui #3

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.

The Golden Winged Hato

Inspired by the Paloma. Suerte Anejo tequila. house-made grapefruit & lemon oil. Bittermens mole and Angostura bitters. Tangy and eminently drinkable.

Wakaba

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 enjo

Kanpachi & Scallion*

King Salmon Avocado*

Spicy King Salmon*

Blue Fin Tuna*

Unagi Cucumber*

Unagi Avocado*

Spicy Blue Fin Tuna*

Blue Fin Tuna Avocado*

Shrimp Tempura*

Kanpachi & Spicy Potato*

Spicy Salmon Canapé*

Spicy Scallop*

Crab Avocado

Shrimp Tempura & Szechuan Salmon*

Spicy Soft Shell Crab & Cucumber

Neta Roll*

Blue Fin Toro & Scallion

*Add on Osetra Caviar*

Kanpachi & Scallion*

King Salmon Avocado*

Spicy King Salmon*

Blue Fin Tuna*

Unagi Cucumber*

Unagi Avocado*

Spicy Blue Fin Tuna*

Blue Fin Tuna Avocado*

Shrimp Tempura*

Kanpachi & Spicy Potato*

Spicy Salmon Canapé*

Spicy Scallop*

Crab Avocado

Shrimp Tempura & Szechuan Salmon*

Spicy Soft Shell Crab & Cucumber

Neta Roll - Toro & Scallion*

*Add on Osetra Caviar*

Masumi "Okuden"

Nagano-ken, Junmai

Maboroshi "Mystery"

Hiroshima-ken, Junmai Ginjo

Kamoizumi Red Maple, Aged Nama Genshu

Hiroshima-ken, Ginjo

Kamoizumi Shusen

Hiroshima-ken, Junmai

Tedorigawa Yamahai

Ishikawa-ken, Daiginjo

Dewazakura Oka "Cherry Bouquet"

Yamagata-ken, Ginjo

Tenryo Hidahomare

Gifu-ken, Junmai Ginjo

Hakkaisan

Niigata-ken, Junmai Ginjo

Huchu Homare Watari Bune "Ferry Boat"

Ibaraki-ken, Junmai Ginjo

Muromachijidai

Okayama-ken, Daiginjo

Honkura Eiko Fuji

Yamagata-ken, Honjozo

Soto "Outside"

Nigata-ken, Junmai Daiginjo

Izumo Fuji, Junmai

Shimane-ken, Honjozo

Sohomare, Tokubetsu Kimoto, "Heart and Soul"

Tochigi-ken, Tokubetsu Kimoto Junmai

Takasago "Divine Droplets"

Hokkaido-ken, Junmai Daiginjo

Tenryo Koshu

Gifu-ken, Junmai Daiginjo

Dewazakura Izumi Judan "Tenth Degree"

Yamagata-ken, Ginjo

Chikurin Karoyaka "Lightness"

Okayama-ken, Junmai Ginjo

Soto "Outside"

Nigata-ken, Junmai Daiginjo

Midori-Kawa "Green River"

Nigata-Ken, Honjozo

Dassai 39

Yamagata-ken, Junmai Daiginjo

Takatenjin "Soul of the Sensei"

Shizuoka-ken, Junmai Daiginjo

Tamagawa Kinsho "Heart of Gold"

Kyoto-fu, Daiginjo

Dewazakura "Mountain Cherry"

Yamagata-ken, Daiginjo

Suirakuten "Heaven of Tipsy Delight"

Akita-ken, Daiginjo

Sato No Homare "Pride of Village"

Ibaraki-ken, Junmai Ginjo

Taiten Shiragiku

Okayama-ken, Daiginjo

Dassai 23

Yamagata-ken, Junmai Daiginjo

Masumi Yumedono "Mansion of Dreams"

Nagano-ken, Daiginjo

Nanbu Bijin "Ancient Pillars"

Iwate-ken, Junmai Daiginjo Genshu

Suirakuten "Heaven of Joyous Delight"

Akita-ken, Junmai Daiginjo

Tentaka "Silent Steam"

Tochigi-ken, Junmai Daiginjo

Shimizu-No-Mai "Pure Night"

Akita-ken, Junmai Daiginjo

Kikusui Kuramitsu "Brewery Lightning"

Niigata-ken, Junmai Daiginjo

Maboroshi

Hiroshima-ken, Junmai Daiginjo

Katsuyama Den "Tradition"

Miyaki-ken, Junmai Daiginjo

Tedorigawa Mangekyo

Ishikawa-ken, Daiginjo

Chiyonokame Gingatetsudou, Nama Koshu

Ehime-ken, Junmai Daiginjo

Nanbu Bijin "10 Years" Koshu

Iwate-ken Daiginjo

Isojiman Naka Dori 35

Shizuo-ken, Junmai Daiginjo

Castellroig Cava, Rosat

Catalunya, Spain, Brut NV

Jacquart "Mosaique", Pinot Meunier/Chard/PN

Champagne, Brut NV

Ferrari, Rosé, Pinot Nero/Chardonnay

Trentino, Italy, Brut NV *375ml

Weingut Kirsten, Riesling Trocken

Sekt - Mosel, Germany, Brut NV

Christian Etienne "Cuvée Tradition", PN/Chard

Meurville, Champagne, Brut NV

R. H. Coutier, "Tradition", Pinot Noir/Chard

Ambonnay, Champagne, Brut NV

Larmandier-Bernier "Latitude", Chardonnay

Vertus, Champagne, Blanc de Blancs, Extra Brut NV

Gatinoise Rosé, Pinot Noir/Chardonnay

AŸ, Champagne, Grand Cru, Brut NV

Marie Courtin "Resanance", Pinot Noir

Cote des Blancs, Champagne, Brut NV

Christophe Mignon, Pinot Meunier

Vallée de la Marne, Champagne, BdN, Brut Nature 2008

Delamotte, "Collection", Chardonnay

Le Mesnil sur Oger, Champagne, Blanc de Blancs, Brut 1999

Henri Goutorbe "Collection Rene",Pinot Noir/Chard/PM

Champagne, Premier Cru, Brut 1999

Thienot "Grandé Cuvée", Chardonnay/Pinot Noir

Champagne, Brut 1999

Vilmart "Cuvée Créeation", Chardonnay/Pinot Noir

Champagne, Brut 1998

Salon "Le Mesnil", Chardonnay

Blanc de blancs, Champagne, Brut 1997

Louis Roederer "Cristal", Chardonnay/PN

Champagne, Brut 1996

Pinot Noir, Domaine Saint Rémy

Alsace. France 2015

Grenache/Cinsault, Chateau Les Crostes

Cotes de Provence, France 2015

Merlot-Cabernet Franc, Kenzo Estate "Yui"

Napa, California 2013 *375ml

Grüner Veltliner, Leth "Steinagrund"

Wagram, Austria 2015

Sauvignon Blanc, A.&E. Figeat

Pouilly Fumé, Loire Valley, France 2013

Chardonnay, Domaine Fèvre

Chablis, France 2013

Chenin Blanc, Dom. Sanzay "Les Salles Martin"

Saumur, Loire Valley, France 2014

Chardonnay/Savagnin, Dom. Rolet "Tradition"

Arbois, Jura, France 2008

Chardonnay, Stemmler

Carneros, California 2013

Chenin Blanc, Nicolas Joly "Les Vieux Clos"

Loire Valley, France 2011

Erbaluce, Vinochisti "E3"

Firenze, Italy 3rd vintage

Chardonnay, White Rock Vineyards

Napa, California 2011

Rebula, Movia, "Lunar"

Slovania 2008

Sauvignon Blanc, Gérard Boulay "Clos de Beaujeu"

Sancerre, Loire Valley, France 2014

Chardonnay, Jax Vineyards "Dutton Ranch"

Sonoma, California 2012

Sauvignon Blanc, Terlaner, "Quarz"

Trentino-Alto Adige, Italy 2012

Chardonnay, Domaine J-L & F Chavy

Puligny-Montrachet, Burgundy, France 2013

Pecorino, Emidio Pepe

Abruzzo, Italy 2010

Trebbiano, Emidio Pepe

Abruzzo, Italy 2010

Riesling, Donabaum, Smaragd, "Limitiere Edition"

Wachau, Austria 2011

Chardonnay/Pinot Blanc, Querciabella,"Batàr"

Toscana, Italy 2002

Chenin Blanc, Nicolas Joly "Coulée de Serrant"

Savenniéres, Loire Valley, France 2010

Romorantin, Marionnet "Pre-Phylloxera"

Loir-et-Cher, France 2012

Chardonay, William Fèvre

Bougros, Grand Cru, Chablis, France 2012

Chardonnay, Gaja "Gaia & Rey"

Langhe, Piemonte, Italy 2013

Chardonnay, Domaine des Croix

Corton-Charlemagne, Grand Cru, Burgundy, France 2011

Chardonnay, Dominique Lafon, "Porusots"

Meursault, 1er Cru, Burgundy, France 2010

Tuscan Blend, Michele Satta, Bolgheri Rosso

Bolgheri, Tuscany, Italy 2014

Pinot Noir, Lou Dumont, Bourgogne

Burgundy, France 2014

Pinot Noir, Rolly Gassmann

Alsace, France 2012

Trousseau, Domaine Pignier

Jura, France 2012

Cesanese, Damiano Ciolli, "Cirsium"

Roma, Italy 2009

Zinfandel, Storybook Vineyards

Mayacamas Range, Napa, California, 2012

Nebbiolo, Borgogno "No Name"

Langhe, Piemonte, Italy 2011

Syrah, Jean Delobre, La Ferme "Sept Lunes"

Rhone Valley, France 2012

Pinot Noir, Kutch, Falstaff

Sonoma Coast, California 2012

Pinot Noir, J.K. Carrier, "Anderson Valley"

Willamette Valley, Oregon 2012

Pinot Noir, Failla "Occidental Ridge"

Sonoma, California 2012

Pinot Noir, Lou Dumont

Gevrey-Chambertin, Burgundy, France 2012

Sangiovese, Fattoria di Fèlsina, "Fontalloro"

Toscana, Italy 1998

Nebbiolo, Barbaresco Roagna 'Asili VV'

Piemonte, Italy 2009

Cabernet Sauvignon Blend, Grattamacco

Bolgheri, Toscana, Italy 2011

Tempranillo, Muga "Prado Enea" Gran Reserva

Rioja, Spain 1995

Pinot Noir, Eyrie "South Block"

McMinnville, Willamette Valley, Oregon 1999

Pinot Noir, Dom. de la Pousse d'Or

Clos de la Roche, Grand Cru, Burgundy, France 2012

Dassai 50

Yamagata-ken, Junmai Daiginjo

Kamoizumi "Summer Snow"

Hiroshima-ken, Ginjo

Rihaku "Dreamy Clouds"

Shimane-ken, Tokubetsu Junmai

Dassai 23 Centrifuge Nama Special Edition

Yamagata-ken, Junmai Daiginjo 720ml

Dewazakura Tobiroku "Festival of Stars"

Yamagata-ken, Junmai Ginjo

Sushi Set*

Chef's choice of 7 pieces of sushi, 1 roll, and tamago

Sashimi Set*

Chef's choice of 10 pieces of sashimi and tamago

Sushi/Sashimi Set*

Chef's choice of 5 pieces of sashimi, 7 pieces of sushi, 1 roll, and tamago

Ferrari, Brut Rosé, Trentino, Italy NV

dry, clean with a delicate finish of sweet almonds

Kenzo Estate, Yui, Napa, California 2013

vibrant perfume of peaches & apricots, rich, candied apple & hazelnut notes

R.H. Coutier, Brut Tradition, Pinot Noir/Chard, Ambonnay NV

full bodied with lingering earth and wood notes

Nebbiolo, Borgogno "No Name", Langhe, Piemonte, Italy 2011

expressive violet & rose petal scents, supple strawberry & red cherry notes, slick finish

Chenin Blanc, Nicolas Joly "Coulée de Serrant", Savenniéres, Loire Valley, France 2010

mild oxidized notes, light cider and sherry tones, clean & quick finish

Suirakuten "Heaven of Tipsy Delight", Akita-ken, Daiginjo 720ml

nuanced and elegant, expressive layers of mineral and light melon