July 23rd, 2015Food Republic - A Green-Tea-Infused Vodka Sour That Is Actually Awesome

Tea is nothing new in the cocktail world, being one of the five key ingredients in punches, which predate even the word “cocktail.” Still, as far as traditional and modern cocktails go, it’s rare to find a drink that brings the best of both worlds: This tipple balances the bright and strong flavors expected from a great cocktail without diminishing the flowery and herbal notes of the tea.

At downtown NYC sushi den Neta, beverage manager and barman Cole Schaffer has created a number of original cocktails that match the precision of the restaurant’s kaiseki-style dishes, most notably a tea-driven aperitif called the Wakaba. Schaffer first infuses Woody Creek potato vodka with a rich and buttery Japanese genmaicha (green tea with toasted rice, similar to the better known matcha powdered teas), then adds lemon and simple syrup to create an incredible shaken sour variation that tastes unlike anything you’ve experienced before.

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July 23rd, 2015Village Voice - Favorite Dishes #63: Banana Miso Ice Cream Sandwich

Neta, one of those pricy-stylish sushi places that have mushroomed all over the West Village in recent years, has been a safe bet for smart omakase or a luxurious late-night sliver or two of toro. But we were surprised to hear a new summer addition, an ice cream sandwich, was causing a storm.

Chef Sungchul Shim tells the Voice “the inspiration came from a rice waffle,” a traditional rice-flour wafer, often used in miniature as a topping for ice creams in Japan.“I kept seeing monaka [rice wafers filled with adzuki bean jam] desserts when I was shopping in Japanese supermarkets, and I had the thought to combine the two. I started experimenting, and this is the result.”

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July 16th, 2015Restaurant Girl - A New Start for Neta

Nick Kim and Jimmy Lau helped make Neta a star in the city’s already stacked sushi circuit, bringing their staggeringly high-end restaurant experience (at Masa and Bar Masa, respectively) to bear. But when the pair departed last year, to open their own, equally elite kaiseki spot, Shuko, it left Neta in a potentially awkward position — should they stay the course with $50 morsels of caviar-dotted toro, without the firepower of their two sushi celebrities, or find a way to set themselves apart?
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July 7th, 2015WSJ - Neta Offers an Elegant Lunch in the West Village

In the flurry of the New York City lunch hour, some of the finer points of dining can get lost. At Neta in the West Village, guests can enjoy an elegant Japanese lunch without taking a chunk out of the workday.

The restaurant’s new $35 prix-fixe lunch menu offers three courses designed by executive chef Sungchul Shim “to give people quick choices during their lunch hour…[and it] also helps our customers try both a hot dish and sushi.”
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June 29th, 2015FOUR - FOURty Seconds with Sungchul “Sung” Shim

Executive Chef Sungchul “Sung” Shim of Per Se, Bouley, Gordon Ramsay at the London, Momoya, and Le Bernardin has recently been appointed Executive Chef of Neta, the modern Japanese restaurant in Greenwich Village, NYC. FOUR talks to him about the new menu and where he draws inspirations for his progressive tasting menus.
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June 12th, 2015FOUR - Chilled Potato-Leek Soup Recipe

Do you like potatoe-leek soup? Four Magazine has published Executive chef Sungchul “Sung” Shim's take on this classic soup recipe from.
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June 5th, 2015Vanity Fair - What Is Raicilla and Why Are We Drinking It?

There’s something about this week that felt different than other weeks. Monumental, in fact, but I can’t put my finger on it. Do you sense it? Whatever it was, we need to cap it off with a cocktail that helps us return to a state of zen. A friend of ours spends her Friday nights at something called “gong yoga,” which . . . sounds relaxing, but we might be sticking to the strong stuff this time. Enter raicilla, which sounds like the name of a non-threatening skin condition but is actually a smoky agave-based spirit, though sweeter and more herbal than familiar mezcal. There are only a handful of restaurants in the country that serve it, and Neta, a Japanese restaurant in New York’s West Village, is one of them.
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June 1st, 2015New York Times - Bits and Pieces of Sushi Artistry

Chirashi, or “scattered sushi,” refers to a serving of morsels of seafood and vegetables on a bed of sushi rice. At Neta in Greenwich Village, the chef, Sungchul Shim, offers a mosaic of uni, wagyu, sea scallops, salmon, tuna belly and other varieties, all meticulously cut, both raw and lightly seared, and served over warm rice. It’s enough for two. The array is presented in a handmade casserole fashioned in Japan from clay that is known for its heat retention.
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May 21st, 2015Behind the Bar with Cole Schaffer

If anyone appreciates the far-ranging field of hospitality, it’s Neta beverage director Cole Schaffer. After cutting his teeth at Student Prince, his family’s 500-seat German restaurant in Massachusetts, he stepped into an externship with China Grill Management that put him in a front of house position at London’s Alain Ducasse. Once back stateside, he continued to tour the restaurant industry via bookkeeping, maitre d’ and bar manager positions before opening CultureFix in 2010, a bar and art gallery on the Lower East Side. This past September he joined the Neta team, where he now oversees the bar program — a collection of small batch spirits, housemade syrups, and bitters meant to surround the restaurant’s sushi and kaiseki-style dishes. Here, we chat with Schaffer about the trickiest ingredient he’s encountered, why sake might surprise you, and the mezcal-esque spirit you should be drinking.
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September 18th, 2014The Dishelin Guide

Why Come Here? The “less rich” man’s version of Masa, excellent omakase menu, special occasion. Think of Neta as the Brooklyn to Masa’s Manhattan (even though they’re both in Manhattan…). You get a thing that’s basically a laid back version of the other for a fraction of the price. Admittedly, I’ve never actually been able to bring myself to drop $450 pre-tax, tip and booze Masa so I can’t say for sure. But since Neta was started by not one but two Masa alums, I’m gonna go ahead and assume the comparison is apt. Even if it’s not, it’s stil a great spot for your next omakase blow out.
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July 25th, 20142014 Top 10 Sushi Restaurants in New York Area

Neta is pleased to be included in the Gayot list of "Top 10 Sushi Restaurants in the New York".

From their review: "Once you walk past the curtain and into the sparsely appointed room, you know that this is not an ordinary Japanese restaurant. No typical sushi bar serves a palate refresher of tequila and lime shaved ice, nor does it offer you blowfish caught off the coast of Long Island, enrobed in a fragile tempura shell. Set behind a subdued storefront on a West Village side street, Neta is anything but subtle when it comes to dining. Food is the star, dexterously prepared in the open kitchen that dominates the narrow space."
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March 25th, 20132013 Top 100 U.S. Restaurants

Nick Kim spent his formative years as a chef working at the side of Masa Takayama. Nick grew up in Los Angeles, the son of Korean immigrants, and started out as a glorified gofer way back in Masa’s Ginza Sushiko days, eventually advancing to become executive chef after following Masa to New York. Figuring that ten years was long enough, he decided to open his own restaurant with Jimmy Lau, formerly head chef at Bar Masa. Reviewers testify that Kim’s years of training with a master have been put to good use, offering as evidence dishes like a mousse of Szechuan spiced salmon served atop crispy rice and topped with tissue-thin slices of flaked bonito, and a hearty yet elegant uni porridge strewn with slices of king mushrooms and bits of Perigord truffles.
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March 22th, 2013The 17 Hottest Sushi Restaurants in America Right Now

Here are seventeen of the most buzzed-about sushi restaurants across the United States. What follows is a list of restaurants that have, for the most part, opened over the last twelve months.
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January 18th, 2013NYC Date Ideas: Where To Take Your Date This Weekend

Once upon a time, not too long ago, New Yorkers would share a milkshake at a diner counter and take their relationship from there. Then, we entered the era of the bar counter crawl. Now, date night has found itself a new counter: that of the modern sushi bar, a hotbed of room-temperature delicacies and first date-worthy fare.
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January 15th, 201310 Essential New York Tasting Menus

Navigating the extensive à la carte selection at this West Village sushi restaurant can be daunting, even for sushi pros. The omakase is the way to go here - a smaller selection is available for $95, while $135 will get you a steady stream of the freshest fish in the house (along with some unique varieties that you probably wouldn't have ordered if left to your own devices). The tasting selection varies daily and is determined by the best product they have available that day.
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December 19th, 2012The Dishes of 2012 That Dazzled on Their Own

Pete Wells
In choosing my favorite restaurants of the year, I counted the overall experience of the restaurant at least as much as the food. But many places that didn’t quite make the cut served me things I can’t stop thinking about. Each of these dishes is worth a special stop all by itself. Duck and Foie at Neta - It’s Peking duck sushi, with duck skin, meat and foie gras brushed with hoisin sauce inside a half-pipe of cucumber.
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December 13th, 2012First We Feast

When eating at a pricey sushi bar, anything beyond flawless nigiri and sashimi can seem superfluous. Yet Neta succeeds in respecting tradition while incorporating its own creative take on things. If you can afford to splurge, go for the $95 or $135 omakase, a multicourse tasting of mostly raw fish, like a just-warmed scallop served in its shell with dots of briny sea urchin. One of the head chefs was previously in charge of fish buying at Bar Masa, so it makes sense when buttery toro, served in its purest form atop vinegary rice, is revelatory. Equally as memorable are the cocktails, like the Owl of the Woods, made with liquor distilled from Hitachino Nest White Ale, then infused with maitake mushrooms and mixed with buckwheat tea. It’s savory and earthy rather than herbaceous, botanical, or sweet—just another way in which Neta defies expectation.
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November 8th, 2012Vice

Jonathan Benno is head chef of Lincoln Ristorante, a modern Italian restaurant in the heart of Lincoln Center. Before embarking on this solo project in 2010, Benno worked with Thomas Keller at The French Laundry in Napa Valley and at New York’s Per Se. It’s fitting that, for this episode of Munchies, Benno chose to visit chef Nick Kim, who trained under Masa Takayama and then worked across the hall from Per Se as the head chef of Masa. We had some of the best sushi we’ve ever had—and some of the best food we’ve featured on this show, period...
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October 17th, 2012The Village Voice

New York's Best Sushi Bar - 2012
Best Sea Urchin Use - 2012
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.
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October 10th, 2012Raison d'Être

The Best Thing I Ate Last Week: Sushi at Neta
But the meal that takes the birthday cake for this week comes from Neta, a new, upscale sushi restaurant in Greenwich Village. Where do I begin? Elegant, sophisticated, fresh. The words don’t do the food or the restaurant itself justice.
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October 6th, 2012Sydney Morning Herald

No Place Like Home
Four experts steer Jane Reddy towards their home-town favourites — from quick bites to inspirational feasts.

Ruth Reichl - Finest meal in the past year
A sushi dinner at a small new restaurant called Neta (netanyc.com) in Greenwich Village. I love sushi, and this was especially fine. Beyond that, I loved the fact that this place, run by two former chefs from Masa [restaurant], has brought fun back to sushi. They're serving the kind of food that is generally greeted with great reverence, but here there's music and laughter and you never feel as if you're eating in church. I remember each bite (especially the many uni [sea urchin] courses) with enormous pleasure. The cocktails are also memorable.
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October 9th, 2012Insatiable Critic - Bite: My Journal - Gael Greene

Neta: Ingredients Count
By the time I focused on Neta, a peelaway enterprise by Nick Kim and Jimmy Lau, two chefs with a long history seconding Masa Takayama, the small West Village shop had already found it’s loyal audience. I needed to ask Richard Bloch, architect of the frosted glass, grey walls and granite floors to help me reserve in front of Kim.
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October 4th, 2012Eater New York

The Manhattan Heatmap: Where to Eat Right Now
Neta is the new Greenwich Village sushi restaurant from Masa alums Nick Kim and Jimmy Lau. Although the chefs serve many traditional sushi preparations, some of the highlights of the menu are the more unconventional, modern dishes like the vegetable sushi and the spicy salmon with sizzling rice.
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October 2nd, 2012Top Ten Best Dishes and Drinks in New York City 2012

Uni risotto at Neta
Chefs Nick Kim and Jimmy Lau’s reimagined risotto takes the dish to new heights. They soak glutinous mochi rice in sake, cook it in kombu dashi (Japanese kelp stock) and add sautéed mushrooms (maitake or chanterelles in the summer; matsutake in the fall) for a double hit of umami. Cool, creamy lobes of sea urchin are folded in to give the dish body and a luxuriously smooth texture. When it’s available, Kim and Lau also amp up the creaminess with shirako (cod sperm sacs) or Dungeness crab.
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August 23rd, 2012Grub Street Power Rankings

It wasn't the buzziest week here at the Power Rankings offices. There are plenty of great restaurants in New York, of course — there just isn't a lot of news as everyone gears up for fall-opening season. Nevertheless, anyone who hasn't skipped town has to eat somewhere, so let's do what we always do: Survey the city's restaurant landscape and brazenly decide which spots are the places to eat this week.

Neta (New this week) - The five-month-old sushi spot from a pair of Masa expats makes its debut this week on the strength of a great review from the Voice's Tejal Rao, who calls it "small, stark, friendly — an excellent place to go for a beer and a few small plates, or to allow yourself some good sushi."

August 22nd, 2012The Village Voice

Nick Kim is dressed all in white, standing in his open steel kitchen, wrapping seaweed around some brightly colored morsels of sea urchin gonad. A man in a T-shirt is seated in front of him, tossing his curls, talking loudly. "Hey, bro, why don't you make that one thing, though? I used to get it all the time at Masa." Kim delivers the sushi in his fingers. "Because I don't have to," he replies.

Along with Neta's co-chef and co-owner, Jimmy Lau, Kim spent six years working under sushi master Masa Takayama, known for his grand, exquisite, gut-wrenchingly expensive Japanese meals. Kim was head chef at Masa, while Lau headed up Bar Masa and managed the fish purchasing—no small feat. At Neta, their new sushi bar in the West Village, the duo is going their own way.
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July 24th, 2012OpenTable Diner's Choice 2012

Neta is proud to have been selected by OpenTable members as a Diner's Choice 2012 Winner.
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June 5th, 2012New York Times

Even by the spartan standards of sushi bars, the interior of Neta, on West Eighth Street, is defiantly plain. The walls are covered in a nubby material that makes them look like bulletin boards in a corporate cafeteria. They’re even dotted with pushpin-size holes, as if somebody had taken down the Man With a Van fliers just before unlocking the doors at 5 p.m.

The best view in the house is from one of the 20 seats at the long maple counter, and even then you face a kitchen in floor-to-ceiling stainless steel where eight or so cooks in white caps silently go about their business. There are diners on Route 4 in New Jersey that give you more to look at.

Soon it won’t matter. In the presence of unusually well-made sushi, a kind of tunnel vision sets in. Anything else in the room might as well be invisible as the world narrows down to a gleam of fish on a finger of rice in a tight circle of light.
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June 5th, 2012New York Times - Diner's Journal

Neta, which opened this spring in Greenwich Village, is a sushi bar where the sushi itself may not be the main attraction. What makes the restaurant stand out is, above all, the selection of small dishes, both hot and cold. This week before my review was published, I spoke on the phone with Nick Kim, the restaurant’s co-chef along with Jimmy Lau, to learn about three of those dishes.
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May 29th, 2012Serious Eats

I've long been scouring New York for what Ed Levine aptly describes as the "Holy Grail of Sushi": the one sushi joint where uncompromisingly fresh fish and perfectly cooked rice can be enjoyed without pretentious attitude and at a reasonable price. Where I can stop in at the bar for a simple à la carte meal, or take my wife for a full-on omakase. The kind of place where when I'm asked, "Where should I get sushi in New York" (a question that comes up with great regularity), I can unhesitatingly say: "Here."
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May 23rd, 2012Bloomberg Business Week

Neta is a civilized, luxurious restaurant, where a very good sushi dinner for two can approach $450 after wine, tax and tip. Tuna belly tartare is seasoned with a hefty sprinkling of black sturgeon caviar. Spoonfuls of sea urchin porridge are studded with shavings of a Russian oligarch’s favorite vegetable: truffle. You can converse with your dining companions without having to shout and you’ll never have to compete with thumping music.
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April 15th, 2012New York Magazine

Sushi connoisseurs judge their restaurants in all sorts of finicky, hypersensitive ways. They focus obsessively on the quality of the rice (soft is good, too soft is bad), or the texture of the tamago egg sushi (too sweet is very bad), or even the color of the gari ginger (pink gari is the kiss of death). For the non-connoisseur, however, the simplest way to judge the popularity, and even the quality, of a topflight sushi restaurant in the city is by the number of serious-faced gentlemen in neatly pressed shirts twiddling their smartphones at the bar.
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March 9th, 2012AskMen

It's hard to make a really good thing better. The new 911 Carrera S? Debatable. Scotch in a can? Probably not. MTV Rock and Jock softball? Affirmative. Think of Neta as the Rock and Jock of sushi.
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March 9th, 2012Eater

Neta, a modest new Japanese restaurant from former Masa and Bar Masa alums, opens today on West 8th Street. Small up and comers have had a hard time of it on this street, but hopefully the pedigree of the owners here and the focus on incredibly fresh sushi will make it viable.
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March 9th, 2012Gothamist

Though the ocean's fish might disagree, as far as we're concerned New York can never have enough quality sushi. So let's all give a hearty konnichiwa to the West Village newcomer Neta, which comes from two men who, after many years at Masa and its sibling Bar Masa, really should know their sushi.
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March 8th, 2012Daily Candy

EAT - Neta Opens - What: Enjoy dinner and a show as Masa vets/wicked knife wielders Nick Kim and Jimmy Lau turn out sophisticated Japanese small plates, sashimi, and sushi from an open kitchen in the Village.
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March 5th, 2012Grub Street

Not long ago, we brought you word of Neta, an omakase and sushi restaurant from Masa veterans Nick Kim and Jimmy Lau, and now the restaurant is set to bow on Friday.
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March 5th, 2012Thrillist

You can jazz up raw fish as much as you want, but if it isn't fresh, it'll end up getting run out of town, or at the very least thrown out of the house by Uncle Phil. Man, if he won't eat it, nobody will! For edibles from the fresh princes of omakase, check out Neta.
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March 4th, 2012NY1

Zagat Editor Kelly Dobkin takes a look at two highly respected sushi chefs who have teamed up to open Neta, a new Japanese restaurant in the Village.
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March 1st, 2012Zagat Blog

We got a sneak peek into the forthcoming small plates Japanese eatery Neta on Tuesday, which will open sometime next week on W. 8th Street. Two former Masa chefs, Jimmy Lau and Nick Kim, are the brains and talent behind the operation, and are planning a menu with a focus on high-quality ingredients.
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Feb 24th, 2012Time Out New York

Sushi aces Nick Kim and Jimmy Lau left their respective head-chef posts at Masa and Bar Masa to open Neta, a minimalist Japanese eatery set to debut on March 9.
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Feb 24th, 2012UrbanDaddy

Let’s say you were starting a sushi all-star team. You’d want the executive chef from a little Japanese seafood outfit named Masa. And the Bar Masa guy: yeah, you’d want him, too. Then... well, you’d be done. Also: you’d have this place…
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Jan 25th, 2012Grub Street

Kwang Kim isn't the only sushi star making moves today: Nick Kim, who was head chef at Masa, and Jimmy Lau, executive chef at Bar Masa in New York and L.A., are planning to open their own restaurant next month at 61 West 8th Street. The new place, called Neta, will have a 20-seat maple sushi counter running down the middle, and 22 seats on the floor.
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