“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.
Chef Sungchul Shim brings a unique combination of Western and Eastern culinary craft and philosophy to Neta, honed from years of formal study and practical training in fine dining in Asia and the United States.
Chef Shim hails from Korea, where he developed his love for food and cooking, and began his culinary journey. In 2006, he graduated from The Culinary Institute of America in Hyde Park, New York with a culinary arts degree. He began his career as a chef in the U.S. with an externship at the three Michelin star Le Bernardin and then continued to expand his knowledge working in many of New York’s finest kitchens, including Aureole, Bouley, Peacock Alley at the Waldorf Astoria, and Gordon Ramsay at the London Hotel. Chef Sung also learned the fine art and techniques of Japanese cuisine, training directly under the executive chef of Momoya.
In less than three years, Chef Shim’s impressive skills and creativity secured him a position in the kitchen of the three Michelin star Per Se, where he was part of a team of chefs responsible for strategizing and executing Per Se’s daily menus.
Chef Shim’s intensive training has culminated in his current position as Executive Chef at Neta, where he crafts exciting and innovative Japanese dishes to complement a menu of impeccable sushi.