OMAKASE

110 / 150 / 230
"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 (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 is available for the entire party only.


SMALL PLATES

7Edamame
Sea salt, ichimi pepper

9Agedashi Tofu
Shio kombu dashi, sumiso, scallion

Daikon Salad
12 Mitsuba, crispy shirasu, buckwheat honey-ponzu sauce
18 -with kani

12Grilled Mushrooms
Trumpet royale mushrooms, spicy potato, pickled honshimeji mushrooms, shiso tempura

13Shishito Peppers
Blistered shishito peppers, garlic-wasabi, Iberico ham

14Softshell Shrimp Tempura
Sweet chili dashi

14Sasso Chicken Karage*
Citrus gochujang sauce

14Pig's Head Korokke*
Pickled radish, mustard seed, cucumber salad

17Nama Yuba Seafood Salad*
House-made fresh tofu skin, scallop, crab, king salmon, ikura, ume-yuzu kosho sauce

17Chawan Mushi*
Uni, Hudson Valley foie gras, mitsuba

17Miso Glazed Market Fish
Shishito pepper gastrique, sumiso-turnip cream *Please ask your server for today's selection

18Szechuan Spiced Salmon*
Crispy rice, bonito flakes, daikon pickles

18Duck Rice
Crispy rice, cucumber and scallion salad, pineapple-hoisin sauce

18Grilled Snow Crab Legs
Chli sumiso tofu glaze, pickled enoki mushrooms

19Grilled Collar
House-made pickles *Please ask your server for today's selections

19Grilled Diver Scallop*
Uni, garlic-soy butter, wild mushrooms, lime

21Kanpachi Sashimi Salad*
Daikon, red shiso, black garlic powder, roasted garlic chili sauce

21Duck & Foie
Pekin duck, Hudson Valley foie gras, cucumber cup

22Soft Shell Crab Karage*
Preserved ramps, Napa cabbage, serrano pepper, spicy mayonnaise

22Kobe Katsu*
Snake River Farms Kobe beef strip loin, uni, ginger-kurozu glaze

24Bluefin Akami Tataki*
Bonito-yuzu gelée, wasabi crème fraiche, scallion

24Kobe Beef Tataki*
Pickled wild mushrooms, shio kombu

27Uni Porridge*
Mochi rice, uni, mitsuba

29Spicy Lobster
Wok fried, onions, dried chilies

34A5 Wagyu Shabu Shabu*
Enoki mushrooms, matsutake shoyu dashi

36Grilled Branzino
Soy pickles, daikon oroshi, yuzu kosho

Toro Tartar & Osetra Caviar*
49 Grilled toast
59 -with uni

95Grilled Wagyu Steak*
A5 grade Japanese Wagyu strip loin, abalone mushrooms, shio kombu butter


SUSHI or SASHIMI A LA CARTE

4Shiitake Mushroom

4King Mushroom

5Wild Maitake Mushroom

5Hirame*
Fluke

5Engawa*
Fluke Fin

5Sawara*
Spanish Mackerel

5Unagi*
Eel

5Binnaga*
Albacore

6Tai*
Sea Bream

6Tamago
Japanese Omelet

6Kanpachi*
Yellowtail

6Orata*
Mediterranean Sea Bream

6Sake*
King Salmon

6Soft Shell Shrimp Karage*

7Hotate*
Scallop

7Botan Ebi*
Spot Prawn

15A5 Wagyu*

21Blue Fin Toro/Uni*

21A5 Wagyu/Uni*

29Blue Fin Toro/Uni/Osetra Caviar*


ROLLS A LA CARTE

12Kanpachi & Scallion*

13King Salmon Avocado*

13Spicy King Salmon*

14Blue Fin Tuna*

14Unagi Cucumber*

15Unagi Avocado*

15Spicy Blue Fin Tuna*

15Blue Fin Tuna Avocado*

15Shrimp Tempura

16Kanpachi & Spicy Potato*

17Spicy Salmon Canapé*

17Spicy Scallop*

18Crab Avocado

19Shrimp Tempura & Szechuan Salmon*

19Spicy Soft Shell Crab & Cucumber

29Neta Roll*
Blue Fin Toro & Scallion

38*Add Osetra Caviar*


VEGETABLE ROLLS

7Sweet Potato Tempura & Shiso

7Miso Lotus Root

7Cucumber & Avocado

7Yamaimo Ume Shiso

9Miso Tofu Avocado

10Soy Braised Shiitake Mushroom

10Shiitake Mushroom Tempura

12Grilled Maitake Mushroom

12Maitake Mushroom Tempura


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





All menu selections are subject to change.


Take-out is available for most menu items. Please allow 20-30 minutes for your order.




Tasting Table 10-Course Omakase Lunch
Available everyday at 1pm lunch service. Reservations are required.
Call or email to make a reservation, or view the menu.



The Neta Experience
Are you curious what a night out at Neta is like?
Watch our video for a look inside.