Neta
Sushi Restaurant
(212) 505-2610
Main Menu
Small Plates - From The Sushi Counter
-
$1300
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1300
Spanish Mackerel Tataki
Myoga vegetable salad, tempura flakes, ginger soy
-
$1800
Dungeness Crab
Cucumber, wild parsley, dashi vinaigrette
-
$1900
Duck & Foie
Foie gras, crispy skin, grilled scallion, cucumber cup
-
$4800
Toro Tartar & Caviar
Caviar, grilled bread
-
$13500
Omakase
Omakase is available for the entire party only
Small Plates - From The Kitchen
-
$500
Edamame
Sea salt
-
$900
King Mushrooms
Spicy pomme frites, serrano peppers
-
$1000
Seasonal Rice
Crispy baby icefish, salted mizuna greens
-
$1500
Softshell Karage
Corn tempura, yomogi leaf
-
$1800
Grilled Whole Scallop
Uni, garlic soy butter, lime
-
$1800
Uni Porridge
King mushroom, summer truffle
-
$1800
Grilled Collar
House-made pickles
-
$2400
Whole Abalone
Nori seaweed butter
Sushi Or Sashimi a La Carte
-
$1100
Toro
Tuna belly
-
$600
Akami
Lean tuna
-
$700
Suji
Grilled toro sinew
-
$500
Sake
Salmon
-
$600
Kanpachi
Yellowtail
-
$400
Hirame
Fluke
-
$400
Ikura
Salmon roe
-
$400
Tobiko
Flying fish roe
-
$500
Tai
Sea bream
-
$600
Kani
Dungeness crab
-
$400
Aoygai
Orange clam
-
$600
Hotate
Scallop
-
$900
Uni
Sea urchin
-
$500
Unagi
Eel
-
$500
Sawara
Spanish mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls a La Carte
-
$2800
Neta Roll
Toro & scallion
-
$1100
Tuna Avocado
-
$900
Tuna Roll
-
$1100
Spicy Tuna
-
$900
Kanpachi & Scallion
-
$1000
Kanpachi & Spicy Potato
-
$1000
Salmon Avocado
-
$1000
Spicy Salmon
-
$1500
Spicy Salmon Canape Roll
-
$1100
Unagi Cucumber
-
$1000
Shrimp Tempura
-
$1500
Dungeness Crab Avocado
-
$1500
Softshell Crab Karage Roll
Vegetable Rolls
-
$900
Grilled Maitake
-
$900
Maitake Tempura
-
$900
Sauteed Shiitake
-
$900
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Asparagus Tempura
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$500
Avocado
Desserts
-
$600
Granite
Grapefruit or peach / cherry blossom
About Us
Reservations
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
Main Menu
Omakase
-
$10500
Omakase
"Omakase" means "chef's choice." 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. Omakase is available for the entire party only.
Small Plates
From The Sushi Counter
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1500
Sawara (Spanish Mackerel) Sashimi Salad
Myoga vegetable salad, tempura flakes, ginger soy
-
$1600
Kanpachi & King Mushroom
Spicy potato, serrano peppers
-
$1800
Dungeness Crab Salad
Cucumber, wild parsley, dashi vinaigrette
-
$2400
Akami Sashimi Salad
Wasabi zest, nikiri soy
-
$1500
Hirame and Cucumber
Cucumber, Serrano, Cilantro
-
$3500
Tai & Truffle
Mizuna greens, yuzu-balsamic, fresh shaved truffle
-
$4800
Toro Tartar & Caviar
American Caviar, chive, grilled bread
-
$1800
Kanpachi Sashimi Salad
Daikon, chive, shio kombu, arare, shiso, yuzu-Aji Amarillo sauce
From The Kitchen
-
$3800
Grilled Branzino
Soy pickles, daikon oroshi, yuzu koshu
-
$1500
Vegetable Tempura
Seasonal vegetables
-
$1900
Duck & Foie
Foie gras, crispy skin, Hoisen Pineapple, scallion, cucumber cup
-
$500
Edamame
Sea salt, japanese chile
-
$900
Grilled Mushrooms
Spicy pomme frites, Serrano peppers
-
$1500
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1700
Duck Rice
Cucumber scallion salad
-
$1900
Tempura
Seasonal seafood and vegetables
-
$1200
Grilled Whole Shrimp
Lemon and salt
-
$1800
Grilled Scallop
Uni, garlic soy butter, maitake mushroom, lime
-
$2600
Uni Porridge
King mushroom, Seasonal uni
-
$2400
Grilled Collar
House-made pickles,
-
$1600
Steamed King Salmon
Yamaimo, yuzu, shiso, buckwheat honey
-
$7800
Grilled Wagyu Steak
A5 grade, wild maitake, shio kombu
-
$2800
Spicy Lobster
Wok fried with onions, lotus and chilies
-
$1800
Chawan Mushi
Uni, mochi, mitsuba
Sushi Or Sashimi À La Carte
-
$1400
Toro
Tuna Belly
-
$700
Akami
Lean Tuna
-
$700
Suji
Grilled Toro Sinew
-
$500
Sake
Salmon
-
$700
Kanpachi
Yellowtail
-
$500
Hirame
Fluke
-
$700
Nijimasu
Trout Roe
-
$500
Engawa
Fluke Fin Karage
-
$600
Tai
Sea Bream
-
$600
Kani
Dungeness Crab
-
$600
Hotate
Scallop
-
$1000
Uni
Sea Urchin
-
$600
Unagi
Eel
-
$500
Sawara
Spanish Mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls À La Carte
-
$2800
Neta Roll
Toro & Scallion
-
$1300
Tuna Avocado
-
$1100
Tuna Roll
-
$1300
Spicy Tuna
-
$1100
Kanpachi & Scallion
-
$1200
Kanpachi & Spicy Potato
-
$1100
Salmon Avocado
-
$1100
Spicy Salmon
-
$1800
Spicy Salmon Canapé Roll
-
$1800
Unagi Cucumber
-
$1800
Unagi Avocado
-
$1500
Shrimp Tempura
-
$1800
Dungeness Crab Avocado
-
$1800
Shrimp Karage and Szechuan Salmon
Vegetable Rolls
-
$1100
Grilled Maitake
-
$1100
Maitake Tempura
-
$1000
Sautéed Shiitake
-
$1000
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$700
Ume Shiso
Desserts
-
$600
Granite
Grapefruit with shiso leaf
Ice Cream
-
$800
Peanut Butter
-
$800
Banana-Miso
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
Water
-
$1000
Hilldon-Still
-
$1000
Hilldon-Sparkling
Soda
-
$500
Fentimans Curiosity Cola
-
$500
Fever Tree Ginger Ale, Tonic, Club Soda & Bitter Lemon
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden", Nagano-Ken, Junmai
-
$2000
Tedorigawa Yamahai, Ishikawa-Ken, Junmai Ginjo
-
$1800
Gassan No Yuki, Yamagata-Ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai, Okayama-Ken, Junmai
300 Ml Bottle
-
$2800
Kikusui, Niigata-Ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare, Hida-Ken, Junmai Ginjo
-
$4200
Hakkaisan, Niigata-Ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered, Yamaguchi-Ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered, Akita-Ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori, Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu, Gifu-Ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho", Kyoto-Ken, Junmai Daiginjo
-
$12200
Denshin "Rin", Fukui-Ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu, Ibaraki-Ken, Junmai
-
$13800
Joto, Hiroshima-Ken,daiginjo
-
$15000
Ken, Fukushima-Ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku, Okayama-Ken, Daiginjo
-
$18200
Suirakuten, Akita-Ken, Daiginjo
-
$20000
Kirin-Zan, Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono", Nagano-Ken, Daiginjo
-
$28000
Kokuryu "Shizuku", Fukui-Ken, Daiginjo
-
$30000
Miyosakae, Ehime-Ken, Junmai Daiginjo
-
$35000
Kyokusen, Iwate-Ken, Junmai Daiginjo
-
$42200
Maboroshi, Hiroshima-Ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo", Ishikawa-Ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck, Champagne Nv 375 Ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie, Champagne Nv 375 Ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit, Cataluna, Spain Nv
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785", Champagne, Brut Nv
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire" Côtes Des Blanc, Champagne Brut Nv
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee", Champagne, Brut Nv
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage", Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer, Champagne, Brut Premier Nv
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence", Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee", Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon, Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil", Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay", Champagne, Brut Nv 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose", Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin, Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz, Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein", Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse", Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic", Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs", Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay, Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett", Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe", Bourgogne, France 2012
-
$10000
Chardonnay, Terrien, Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar", Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus", Napa Valley, California 2010
-
$11600
Viognier, Darioush, Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania", Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles", Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery", Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz", Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru", Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes, Châteuneuf-Du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L", Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane", Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera", Loir-Et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne", Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru", Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage", Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut', Languedoc-Roussillon, France 2011
-
$1500
Grenacha/tempranillo, La Montesa, Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon", Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro", Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran, Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection", Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru", Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall, Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres", Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres, Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva", Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas", Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet, "Cuvée Du Papet" Chateauneuf-Du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite", Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta", Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux", Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path, Chicago, Il Gluten Free Golden Ale, 5.1% Abv 550Ml
-
$800
Asahi, "Super Dry", Tokyo, Japan, Japanese Rice Lager, 5% Abv 550Ml
-
$900
Ginga Kogen, Iwate, Japan, Witbier, 5% Abv 300Ml
-
$1500
Echigo "Koshihikari" Japan, Lager, 5.0% Abv 500Ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine, American Ale 5.5% Abv 16Oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan, Blond Ale, 6.5%, Abv 330Ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan, Ipa W/ Dai Dai Fruit 6.4% Abv 330Ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium, Organic Saison, 7.5% Abv 330Ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium, Saison, 4.8%abv, 750Ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France, Bière De Garde, 7% Abv, 750Ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige", Barrel-Aged Amber 13% Abv, 750Ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec, Saison/berliner Weisse/rauchbier, 3.8% Abv 750Ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy, Biere De Champaigne, 10.5% Abv 700Ml
About Us
Other Info
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
About Us
Other Info
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
Lunch Menu
Small Plate
-
$1300
Neta Green Market Sal
Persian cucumber, French Breakfast radish, sweet carrot, radicchio, kale pea tendrils and wasabi ponzu
-
$1900
Dungeness Crab Salad
Persian cucumber, French breakfast radish, sweet carrot and wasabi ponzu
-
$800
Agedashi Tofu $8
Crispy tempura flakes, scallion, su miso
-
$1100
Grilled King Mushroom
Pickled honshimeji mushroom, shiso tempura, spicy potato
-
$600
Edamame
Okinawa sea salt, ichimi
Teishoku: Main Plate
-
$2200
Grilled Shio Saba
Salted mackerel
-
$2800
Grilled Suzuki
Branzino
-
$2300
Buta Kakuni
Slow cooked Berkshire pork belly, white onion and scallion, organic hen egg, tofu-miso cream
-
$2000
Tori Kurozu
Spicy Sasso chicken karage, white onion and scallion, Neta sweet and sour sauce.
-
$1900
Oyako Donburi
Organic dashi-poached Sassso chicken and scrambled hen egg on a bed of rice, ito katsuo bonito flake
-
$1900
Buta Kimchi Nabe
Berkshire pork belly, Japanese green onion, kimchi tofu, poached hen egg
-
$4500
Wagyu Tataki
2 oz A5 grade Kagoshima wgyu beef, shio kombu, roasted scallion and white onion
-
$3500
Kaisen Don
Blue fin toro, kanpachi, salmon, hoykuo uni, unagi, trout roe, onsen tamago (assorted sashimi is subject to change based on availability)
-
$2600
Sake Ikura Don
Scottish Salmon sashimi, salmon roe
-
$3700
Hon Maguro Toro Don
Bluefin otoro and akimi tataki, yamaimo ponzu and roasted garlic wasabi soy
-
$9000
Neta Chirashi Clay Pot For 2
Wagyu Tataki, otoro, hotate, aji, hoyuko uni, kanpachi, kinmadai, onsen tamago, roasted garlic wasabi soy (one pot served per day. assorted sashimi subject to change based on availability)
Teishoku: Main Plate
-
$2200
Grilled Shio Saba
Salted mackerel
-
$2800
Grilled Suzuki
Branzino
-
$2300
Buta Kakuni
Slow cooked Berkshire pork belly, white onion and scallion, organic hen egg, tofu-miso cream
-
$2000
Tori Kurozu
Spicy Sasso chicken karage, white onion and scallion, Neta sweet and sour sauce.
-
$1900
Oyako Donburi
Organic dashi-poached Sassso chicken and scrambled hen egg on a bed of rice, ito katsuo bonito flake
-
$1900
Buta Kimchi Nabe
Berkshire pork belly, Japanese green onion, kimchi tofu, poached hen egg
-
$4500
Wagyu Tataki
2 oz A5 grade Kagoshima wgyu beef, shio kombu, roasted scallion and white onion
-
$3500
Kaisen Don
Blue fin toro, kanpachi, salmon, hoykuo uni, unagi, trout roe, onsen tamago (assorted sashimi is subject to change based on availability)
-
$2600
Sake Ikura Don
Scottish Salmon sashimi, salmon roe
-
$3700
Hon Maguro Toro Don
Bluefin otoro and akimi tataki, yamaimo ponzu and roasted garlic wasabi soy
-
$9000
Neta Chirashi Clay Pot For 2
Wagyu Tataki, otoro, hotate, aji, hoyuko uni, kanpachi, kinmadai, onsen tamago, roasted garlic wasabi soy (one pot served per day. assorted sashimi subject to change based on availability)
Sushi, Sashimi and Rolls
-
$3500
Sashimi Set
Chef choice of 7 pieces of sashimi
-
$3300
Sushi Set
Chef choice of 5pc sushi and 1 roll
Sushi, Sashimi and Rolls
-
$3500
Sashimi Set
Chef choice of 7 pieces of sashimi
-
$3300
Sushi Set
Chef choice of 5pc sushi and 1 roll
About Us
Other Info
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
About Us
Other Info
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden", Nagano-Ken, Junmai
-
$2000
Tedorigawa Yamahai, Ishikawa-Ken, Junmai Ginjo
-
$1800
Gassan No Yuki, Yamagata-Ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai, Okayama-Ken, Junmai
300 Ml Bottle
-
$2800
Kikusui, Niigata-Ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare, Hida-Ken, Junmai Ginjo
-
$4200
Hakkaisan, Niigata-Ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered, Yamaguchi-Ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered, Akita-Ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori, Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu, Gifu-Ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho", Kyoto-Ken, Junmai Daiginjo
-
$12200
Denshin "Rin", Fukui-Ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu, Ibaraki-Ken, Junmai
-
$13800
Joto, Hiroshima-Ken,daiginjo
-
$15000
Ken, Fukushima-Ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku, Okayama-Ken, Daiginjo
-
$18200
Suirakuten, Akita-Ken, Daiginjo
-
$20000
Kirin-Zan, Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono", Nagano-Ken, Daiginjo
-
$28000
Kokuryu "Shizuku", Fukui-Ken, Daiginjo
-
$30000
Miyosakae, Ehime-Ken, Junmai Daiginjo
-
$35000
Kyokusen, Iwate-Ken, Junmai Daiginjo
-
$42200
Maboroshi, Hiroshima-Ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo", Ishikawa-Ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck, Champagne Nv 375 Ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie, Champagne Nv 375 Ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit, Cataluna, Spain Nv
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785", Champagne, Brut Nv
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire" Côtes Des Blanc, Champagne Brut Nv
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee", Champagne, Brut Nv
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage", Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer, Champagne, Brut Premier Nv
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence", Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee", Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon, Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil", Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay", Champagne, Brut Nv 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose", Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin, Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz, Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein", Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse", Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic", Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs", Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay, Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett", Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe", Bourgogne, France 2012
-
$10000
Chardonnay, Terrien, Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar", Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus", Napa Valley, California 2010
-
$11600
Viognier, Darioush, Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania", Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles", Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery", Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz", Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru", Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes, Châteuneuf-Du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L", Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane", Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera", Loir-Et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne", Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru", Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage", Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut', Languedoc-Roussillon, France 2011
-
$1500
Grenacha/tempranillo, La Montesa, Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon", Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro", Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran, Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection", Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru", Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall, Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres", Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres, Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva", Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas", Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet, "Cuvée Du Papet" Chateauneuf-Du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite", Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta", Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux", Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path, Chicago, Il Gluten Free Golden Ale, 5.1% Abv 550Ml
-
$800
Asahi, "Super Dry", Tokyo, Japan, Japanese Rice Lager, 5% Abv 550Ml
-
$900
Ginga Kogen, Iwate, Japan, Witbier, 5% Abv 300Ml
-
$1500
Echigo "Koshihikari" Japan, Lager, 5.0% Abv 500Ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine, American Ale 5.5% Abv 16Oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan, Blond Ale, 6.5%, Abv 330Ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan, Ipa W/ Dai Dai Fruit 6.4% Abv 330Ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium, Organic Saison, 7.5% Abv 330Ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium, Saison, 4.8%abv, 750Ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France, Bière De Garde, 7% Abv, 750Ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige", Barrel-Aged Amber 13% Abv, 750Ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec, Saison/berliner Weisse/rauchbier, 3.8% Abv 750Ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy, Biere De Champaigne, 10.5% Abv 700Ml
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden", Nagano-Ken, Junmai
-
$2000
Tedorigawa Yamahai, Ishikawa-Ken, Junmai Ginjo
-
$1800
Gassan No Yuki, Yamagata-Ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai, Okayama-Ken, Junmai
300 Ml Bottle
-
$2800
Kikusui, Niigata-Ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare, Hida-Ken, Junmai Ginjo
-
$4200
Hakkaisan, Niigata-Ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered, Yamaguchi-Ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered, Akita-Ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori, Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu, Gifu-Ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho", Kyoto-Ken, Junmai Daiginjo
-
$12200
Denshin "Rin", Fukui-Ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu, Ibaraki-Ken, Junmai
-
$13800
Joto, Hiroshima-Ken,daiginjo
-
$15000
Ken, Fukushima-Ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku, Okayama-Ken, Daiginjo
-
$18200
Suirakuten, Akita-Ken, Daiginjo
-
$20000
Kirin-Zan, Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono", Nagano-Ken, Daiginjo
-
$28000
Kokuryu "Shizuku", Fukui-Ken, Daiginjo
-
$30000
Miyosakae, Ehime-Ken, Junmai Daiginjo
-
$35000
Kyokusen, Iwate-Ken, Junmai Daiginjo
-
$42200
Maboroshi, Hiroshima-Ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo", Ishikawa-Ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck, Champagne Nv 375 Ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie, Champagne Nv 375 Ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit, Cataluna, Spain Nv
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785", Champagne, Brut Nv
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire" Côtes Des Blanc, Champagne Brut Nv
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee", Champagne, Brut Nv
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage", Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer, Champagne, Brut Premier Nv
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence", Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee", Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon, Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil", Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay", Champagne, Brut Nv 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose", Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin, Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz, Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein", Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse", Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic", Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs", Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay, Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett", Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe", Bourgogne, France 2012
-
$10000
Chardonnay, Terrien, Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar", Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus", Napa Valley, California 2010
-
$11600
Viognier, Darioush, Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania", Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles", Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery", Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz", Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru", Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes, Châteuneuf-Du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L", Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane", Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera", Loir-Et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne", Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru", Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage", Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut', Languedoc-Roussillon, France 2011
-
$1500
Grenacha/tempranillo, La Montesa, Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon", Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro", Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran, Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection", Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru", Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall, Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres", Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres, Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva", Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas", Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet, "Cuvée Du Papet" Chateauneuf-Du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite", Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta", Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux", Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path, Chicago, Il Gluten Free Golden Ale, 5.1% Abv 550Ml
-
$800
Asahi, "Super Dry", Tokyo, Japan, Japanese Rice Lager, 5% Abv 550Ml
-
$900
Ginga Kogen, Iwate, Japan, Witbier, 5% Abv 300Ml
-
$1500
Echigo "Koshihikari" Japan, Lager, 5.0% Abv 500Ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine, American Ale 5.5% Abv 16Oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan, Blond Ale, 6.5%, Abv 330Ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan, Ipa W/ Dai Dai Fruit 6.4% Abv 330Ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium, Organic Saison, 7.5% Abv 330Ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium, Saison, 4.8%abv, 750Ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France, Bière De Garde, 7% Abv, 750Ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige", Barrel-Aged Amber 13% Abv, 750Ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec, Saison/berliner Weisse/rauchbier, 3.8% Abv 750Ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy, Biere De Champaigne, 10.5% Abv 700Ml
About Us
Other Info
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
About Us
Other Info
-
not listed
"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.
-
not listed
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.
Executive Chef Sungchul Shim
-
not listed
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 States.
-
not listed
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 many of New York's finest kitchens including Aureole, Peacock Alley at the Waldorf Astoria, Bouley and Gordon Ramsay at the London Hotel. Chef Shim learned the fine art and techniques of Japanese cuisine, training directly under the then executive chef of Momoya, a well-regarded Japanese restaurant in New York.
-
not listed
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 Se's daily new menus.
-
not listed
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.
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden"
Nagano-ken, Junmai
-
$2000
Tedorigawa Yamahai
Ishikawa-ken, Junmai Ginjo
-
$1800
Gassan No Yuki
Yamagata-ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai
Okayama-ken, Junmai
300 Ml Bottle
-
$2800
Kikusui
Niigata-ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare
Hida-ken, Junmai Ginjo
-
$4200
Hakkaisan
Niigata-ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered
Yamaguchi-ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered
Akita-ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori
Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu
Gifu-ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho"
Kyoto-ken, Junmai Daiginjo
-
$12200
Denshin "Rin"
Fukui-ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu
Ibaraki-ken, Junmai
-
$13800
Joto
Hiroshima-ken,Daiginjo
-
$15000
Ken
Fukushima-ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku
Okayama-ken, Daiginjo
-
$18200
Suirakuten
Akita-ken, Daiginjo
-
$20000
Kirin-Zan
Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono"
Nagano-ken, Daiginjo
-
$28000
Kokuryu "Shizuku"
Fukui-ken, Daiginjo
-
$30000
Miyosakae
Ehime-ken, Junmai Daiginjo
-
$35000
Kyokusen
Iwate-ken, Junmai Daiginjo
-
$42200
Maboroshi
Hiroshima-ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo"
Ishikawa-ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck
Champagne NV 375 ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie
Champagne NV 375 ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit
Cataluna, Spain NV
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785"
Champagne, Brut NV
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire"
Côtes des Blanc, Champagne Brut NV
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee"
Champagne, Brut NV
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage"
Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer
Champagne, Brut Premier NV
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence"
Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee
Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon
Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil"
Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay"
Champagne, Brut NV 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose"
Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin
Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz
Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein"
Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse"
Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic"
Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs"
Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay
Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett"
Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe"
Bourgogne, France 2012
-
$10000
Chardonnay, Terrien
Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar"
Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus"
Napa Valley, California 2010
-
$11600
Viognier, Darioush
Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania"
Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles"
Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery"
Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz"
Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru"
Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes
Châteuneuf-du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L"
Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane"
Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera"
Loir-et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne"
Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru"
Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage"
Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut'
Languedoc-Roussillon, France 2011
-
$5800
Grenacha/tempranillo, La Montesa
Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon"
Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro"
Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran
Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection"
Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru"
Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall
Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres"
Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres
Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva"
Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas"
Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet
"Cuvée du Papet" Chateauneuf-du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite"
Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta"
Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux"
Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path
Chicago, IL Gluten free Golden Ale, 5.1% ABV 550ml
-
$800
Asahi, "Super Dry", Tokyo, Japan
Japanese Rice Lager, 5% ABV 550ml
-
$900
Ginga Kogen, Iwate, Japan
Witbier, 5% ABV 300ml
-
$1500
Echigo "Koshihikari" Japan
Lager, 5.0% ABV 500ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine
American Ale 5.5% ABV 16oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan
Blond Ale, 6.5%, ABV 330ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan
IPA w/ Dai Dai fruit 6.4% ABV 330ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium
Organic Saison, 7.5% ABV 330ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium
Saison, 4.8%ABV, 750ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France
Bière de Garde, 7% ABV, 750ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige"
Barrel-Aged Amber 13% ABV, 750ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec
Saison/Berliner Weisse/Rauchbier, 3.8% ABV 750ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy
Biere de Champaigne, 10.5% ABV 700ml
Main Menu
Omakase
-
$10500
Omakase
"Omakase" means "chef's choice." 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. Omakase is available for the entire party only.
Small Plates
Small Plates - From The Kitchen
Sushi Or Sashimi À La Carte
Rolls À La Carte
Vegetable Rolls
Desserts
-
$600
Granite
Grapefruit with shiso leaf
Ice Cream
-
$800
Peanut Butter
-
$800
Banana-Miso
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
Water
-
$1000
Hilldon-Still
-
$1000
Hilldon-Sparkling
Soda
-
$500
Fentimans Curiosity Cola
-
$500
Fever Tree Ginger Ale, Tonic, Club Soda & Bitter Lemon
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden", Nagano-Ken, Junmai
-
$2000
Tedorigawa Yamahai, Ishikawa-Ken, Junmai Ginjo
-
$1800
Gassan No Yuki, Yamagata-Ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai, Okayama-Ken, Junmai
300 Ml Bottle
-
$2800
Kikusui, Niigata-Ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare, Hida-Ken, Junmai Ginjo
-
$4200
Hakkaisan, Niigata-Ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered, Yamaguchi-Ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered, Akita-Ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori, Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu, Gifu-Ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho", Kyoto-Ken, Junmai Daiginjo
-
$12200
Denshin "Rin", Fukui-Ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu, Ibaraki-Ken, Junmai
-
$13800
Joto, Hiroshima-Ken,daiginjo
-
$15000
Ken, Fukushima-Ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku, Okayama-Ken, Daiginjo
-
$18200
Suirakuten, Akita-Ken, Daiginjo
-
$20000
Kirin-Zan, Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono", Nagano-Ken, Daiginjo
-
$28000
Kokuryu "Shizuku", Fukui-Ken, Daiginjo
-
$30000
Miyosakae, Ehime-Ken, Junmai Daiginjo
-
$35000
Kyokusen, Iwate-Ken, Junmai Daiginjo
-
$42200
Maboroshi, Hiroshima-Ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo", Ishikawa-Ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck, Champagne Nv 375 Ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie, Champagne Nv 375 Ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit, Cataluna, Spain Nv
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785", Champagne, Brut Nv
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire" Côtes Des Blanc, Champagne Brut Nv
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee", Champagne, Brut Nv
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage", Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer, Champagne, Brut Premier Nv
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence", Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee", Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon, Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil", Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay", Champagne, Brut Nv 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose", Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin, Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz, Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein", Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse", Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic", Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs", Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay, Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett", Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe", Bourgogne, France 2012
-
$10000
Chardonnay, Terrien, Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar", Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus", Napa Valley, California 2010
-
$11600
Viognier, Darioush, Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania", Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles", Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery", Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz", Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru", Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes, Châteuneuf-Du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L", Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane", Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera", Loir-Et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne", Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru", Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage", Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut', Languedoc-Roussillon, France 2011
-
$1500
Grenacha/tempranillo, La Montesa, Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon", Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro", Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran, Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection", Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru", Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall, Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres", Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres, Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva", Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas", Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet, "Cuvée Du Papet" Chateauneuf-Du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite", Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta", Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux", Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path, Chicago, Il Gluten Free Golden Ale, 5.1% Abv 550Ml
-
$800
Asahi, "Super Dry", Tokyo, Japan, Japanese Rice Lager, 5% Abv 550Ml
-
$900
Ginga Kogen, Iwate, Japan, Witbier, 5% Abv 300Ml
-
$1500
Echigo "Koshihikari" Japan, Lager, 5.0% Abv 500Ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine, American Ale 5.5% Abv 16Oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan, Blond Ale, 6.5%, Abv 330Ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan, Ipa W/ Dai Dai Fruit 6.4% Abv 330Ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium, Organic Saison, 7.5% Abv 330Ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium, Saison, 4.8%abv, 750Ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France, Bière De Garde, 7% Abv, 750Ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige", Barrel-Aged Amber 13% Abv, 750Ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec, Saison/berliner Weisse/rauchbier, 3.8% Abv 750Ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy, Biere De Champaigne, 10.5% Abv 700Ml
Main Menu
Omakase
-
$10500
Omakase
"Omakase" means "chef's choice." 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. Omakase is available for the entire party only.
Small Plates
From The Sushi Counter
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1500
Sawara (Spanish Mackerel) Sashimi Salad
Myoga vegetable salad, tempura flakes, ginger soy
-
$1600
Kanpachi & King Mushroom
Spicy potato, serrano peppers
-
$1800
Dungeness Crab Salad
Cucumber, wild parsley, dashi vinaigrette
-
$2400
Akami Sashimi Salad
Wasabi zest, nikiri soy
-
$1500
Hirame and Cucumber
Cucumber, Serrano, Cilantro
-
$3500
Tai & Truffle
Mizuna greens, yuzu-balsamic, fresh shaved truffle
-
$4800
Toro Tartar & Caviar
American Caviar, chive, grilled bread
-
$1800
Kanpachi Sashimi Salad
Daikon, chive, shio kombu, arare, shiso, yuzu-Aji Amarillo sauce
From The Kitchen
-
$3800
Grilled Branzino
Soy pickles, daikon oroshi, yuzu koshu
-
$1500
Vegetable Tempura
Seasonal vegetables
-
$1900
Duck & Foie
Foie gras, crispy skin, Hoisen Pineapple, scallion, cucumber cup
-
$500
Edamame
Sea salt, japanese chile
-
$900
Grilled Mushrooms
Spicy pomme frites, Serrano peppers
-
$1500
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1700
Duck Rice
Cucumber scallion salad
-
$1900
Tempura
Seasonal seafood and vegetables
-
$1200
Grilled Whole Shrimp
Lemon and salt
-
$1800
Grilled Scallop
Uni, garlic soy butter, maitake mushroom, lime
-
$2600
Uni Porridge
King mushroom, Seasonal uni
-
$2400
Grilled Collar
House-made pickles,
-
$1600
Steamed King Salmon
Yamaimo, yuzu, shiso, buckwheat honey
-
$7800
Grilled Wagyu Steak
A5 grade, wild maitake, shio kombu
-
$2800
Spicy Lobster
Wok fried with onions, lotus and chilies
-
$1800
Chawan Mushi
Uni, mochi, mitsuba
Sushi Or Sashimi À La Carte
-
$1400
Toro
Tuna Belly
-
$700
Akami
Lean Tuna
-
$700
Suji
Grilled Toro Sinew
-
$500
Sake
Salmon
-
$700
Kanpachi
Yellowtail
-
$500
Hirame
Fluke
-
$700
Nijimasu
Trout Roe
-
$500
Engawa
Fluke Fin Karage
-
$600
Tai
Sea Bream
-
$600
Kani
Dungeness Crab
-
$600
Hotate
Scallop
-
$1000
Uni
Sea Urchin
-
$600
Unagi
Eel
-
$500
Sawara
Spanish Mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls À La Carte
-
$2800
Neta Roll
Toro & Scallion
-
$1300
Tuna Avocado
-
$1100
Tuna Roll
-
$1300
Spicy Tuna
-
$1100
Kanpachi & Scallion
-
$1200
Kanpachi & Spicy Potato
-
$1100
Salmon Avocado
-
$1100
Spicy Salmon
-
$1800
Spicy Salmon Canapé Roll
-
$1800
Unagi Cucumber
-
$1800
Unagi Avocado
-
$1500
Shrimp Tempura
-
$1800
Dungeness Crab Avocado
-
$1800
Shrimp Karage and Szechuan Salmon
Vegetable Rolls
-
$1100
Grilled Maitake
-
$1100
Maitake Tempura
-
$1000
Sautéed Shiitake
-
$1000
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$700
Ume Shiso
Desserts
-
$600
Granite
Grapefruit with shiso leaf
Ice Cream
-
$800
Peanut Butter
-
$800
Banana-Miso
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
Water
-
$1000
Hilldon-Still
-
$1000
Hilldon-Sparkling
Soda
-
$500
Fentimans Curiosity Cola
-
$500
Fever Tree Ginger Ale, Tonic, Club Soda & Bitter Lemon
Main Menu
Omakase
-
$10500
Omakase
"Omakase" means "chef's choice." 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. Omakase is available for the entire party only.
Small Plates
From The Sushi Counter
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1500
Sawara (Spanish Mackerel) Sashimi Salad
Myoga vegetable salad, tempura flakes, ginger soy
-
$1600
Kanpachi & King Mushroom
Spicy potato, serrano peppers
-
$1800
Dungeness Crab Salad
Cucumber, wild parsley, dashi vinaigrette
-
$2400
Akami Sashimi Salad
Wasabi zest, nikiri soy
-
$1500
Hirame and Cucumber
Cucumber, Serrano, Cilantro
-
$3500
Tai & Truffle
Mizuna greens, yuzu-balsamic, fresh shaved truffle
-
$4800
Toro Tartar & Caviar
American Caviar, chive, grilled bread
-
$1800
Kanpachi Sashimi Salad
Daikon, chive, shio kombu, arare, shiso, yuzu-Aji Amarillo sauce
From The Kitchen
-
$3800
Grilled Branzino
Soy pickles, daikon oroshi, yuzu koshu
-
$1500
Vegetable Tempura
Seasonal vegetables
-
$1900
Duck & Foie
Foie gras, crispy skin, Hoisen Pineapple, scallion, cucumber cup
-
$500
Edamame
Sea salt, japanese chile
-
$900
Grilled Mushrooms
Spicy pomme frites, Serrano peppers
-
$1500
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1700
Duck Rice
Cucumber scallion salad
-
$1900
Tempura
Seasonal seafood and vegetables
-
$1200
Grilled Whole Shrimp
Lemon and salt
-
$1800
Grilled Scallop
Uni, garlic soy butter, maitake mushroom, lime
-
$2600
Uni Porridge
King mushroom, Seasonal uni
-
$2400
Grilled Collar
House-made pickles,
-
$1600
Steamed King Salmon
Yamaimo, yuzu, shiso, buckwheat honey
-
$7800
Grilled Wagyu Steak
A5 grade, wild maitake, shio kombu
-
$2800
Spicy Lobster
Wok fried with onions, lotus and chilies
-
$1800
Chawan Mushi
Uni, mochi, mitsuba
Sushi Or Sashimi À La Carte
-
$1400
Toro
Tuna Belly
-
$700
Akami
Lean Tuna
-
$700
Suji
Grilled Toro Sinew
-
$500
Sake
Salmon
-
$700
Kanpachi
Yellowtail
-
$500
Hirame
Fluke
-
$700
Nijimasu
Trout Roe
-
$500
Engawa
Fluke Fin Karage
-
$600
Tai
Sea Bream
-
$600
Kani
Dungeness Crab
-
$600
Hotate
Scallop
-
$1000
Uni
Sea Urchin
-
$600
Unagi
Eel
-
$500
Sawara
Spanish Mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls À La Carte
-
$2800
Neta Roll
Toro & Scallion
-
$1300
Tuna Avocado
-
$1100
Tuna Roll
-
$1300
Spicy Tuna
-
$1100
Kanpachi & Scallion
-
$1200
Kanpachi & Spicy Potato
-
$1100
Salmon Avocado
-
$1100
Spicy Salmon
-
$1800
Spicy Salmon Canapé Roll
-
$1800
Unagi Cucumber
-
$1800
Unagi Avocado
-
$1500
Shrimp Tempura
-
$1800
Dungeness Crab Avocado
-
$1800
Shrimp Karage and Szechuan Salmon
Vegetable Rolls
-
$1100
Grilled Maitake
-
$1100
Maitake Tempura
-
$1000
Sautéed Shiitake
-
$1000
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$700
Ume Shiso
Desserts
-
$600
Granite
Grapefruit with shiso leaf
Ice Cream
-
$800
Peanut Butter
-
$800
Banana-Miso
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
Water
-
$1000
Hildon-Still
-
$1000
Hildon-Sparkling
Soda
-
$500
Fentimans Curiosity Cola
-
$500
Fever Tree Ginger Ale, Tonic, Club Soda & Bitter Lemon
Main Menu
Small Plates
From The Sushi Counter
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1500
Sawara (Spanish Mackerel) Sashimi Salad
Myoga vegetable salad, tempura flakes, ginger soy
-
$1600
Kanpachi & King Mushroom
Spicy potato, serrano peppers
-
$1800
Dungeness Crab Salad
Cucumber, wild parsley, dashi vinaigrette
-
$2400
Akami Sashimi Salad
Wasabi zest, nikiri soy
-
$1500
Hirame and Cucumber
Cucumber, Serrano, Cilantro
-
$3500
Tai & Truffle
Mizuna greens, yuzu-balsamic, fresh shaved truffle
-
$4800
Toro Tartar & Caviar
American Caviar, chive, grilled bread
-
$1800
Kanpachi Sashimi Salad
Daikon, chive, shio kombu, arare, shiso, yuzu-Aji Amarillo sauce
From The Kitchen
-
$3800
Grilled Branzino
Soy pickles, daikon oroshi, yuzu koshu
-
$1500
Vegetable Tempura
Seasonal vegetables
-
$1900
Duck & Foie
Foie gras, crispy skin, Hoisen Pineapple, scallion, cucumber cup
-
$500
Edamame
Sea salt, japanese chile
-
$900
Grilled Mushrooms
Spicy pomme frites, Serrano peppers
-
$1500
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1700
Duck Rice
Cucumber scallion salad
-
$1900
Tempura
Seasonal seafood and vegetables
-
$1200
Grilled Whole Shrimp
Lemon and salt
-
$1800
Grilled Scallop
Uni, garlic soy butter, maitake mushroom, lime
-
$2600
Uni Porridge
King mushroom, Seasonal uni
-
$2400
Grilled Collar
House-made pickles,
-
$1600
Steamed King Salmon
Yamaimo, yuzu, shiso, buckwheat honey
-
$7800
Grilled Wagyu Steak
A5 grade, wild maitake, shio kombu
-
$2800
Spicy Lobster
Wok fried with onions, lotus and chilies
-
$1800
Chawan Mushi
Uni, mochi, mitsuba
Sushi Or Sashimi À La Carte
-
$1400
Toro
Tuna Belly
-
$700
Akami
Lean Tuna
-
$700
Suji
Grilled Toro Sinew
-
$500
Sake
Salmon
-
$700
Kanpachi
Yellowtail
-
$500
Hirame
Fluke
-
$700
Nijimasu
Trout Roe
-
$500
Engawa
Fluke Fin Karage
-
$600
Tai
Sea Bream
-
$600
Kani
Dungeness Crab
-
$600
Hotate
Scallop
-
$1000
Uni
Sea Urchin
-
$600
Unagi
Eel
-
$500
Sawara
Spanish Mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls À La Carte
-
$2800
Neta Roll
Toro & Scallion
-
$1300
Tuna Avocado
-
$1100
Tuna Roll
-
$1300
Spicy Tuna
-
$1100
Kanpachi & Scallion
-
$1200
Kanpachi & Spicy Potato
-
$1100
Salmon Avocado
-
$1100
Spicy Salmon
-
$1800
Spicy Salmon Canapé Roll
-
$1800
Unagi Cucumber
-
$1800
Unagi Avocado
-
$1500
Shrimp Tempura
-
$1800
Dungeness Crab Avocado
-
$1800
Shrimp Karage and Szechuan Salmon
Vegetable Rolls
-
$1100
Grilled Maitake
-
$1100
Maitake Tempura
-
$1000
Sautéed Shiitake
-
$1000
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$700
Ume Shiso
Desserts
-
$600
Granite
Grapefruit with shiso leaf
-
$800
Ice Cream
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
-
$1000
Water
-
$500
Soda
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden", Nagano-Ken, Junmai
-
$2000
Tedorigawa Yamahai, Ishikawa-Ken, Junmai Ginjo
-
$1800
Gassan No Yuki, Yamagata-Ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai, Okayama-Ken, Junmai
300 Ml Bottle
-
$2800
Kikusui, Niigata-Ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare, Hida-Ken, Junmai Ginjo
-
$4200
Hakkaisan, Niigata-Ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered, Yamaguchi-Ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered, Akita-Ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori, Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu, Gifu-Ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho", Kyoto-Ken, Junmai Daiginjo
-
$12200
Denshin "Rin", Fukui-Ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu, Ibaraki-Ken, Junmai
-
$13800
Joto, Hiroshima-Ken,daiginjo
-
$15000
Ken, Fukushima-Ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku, Okayama-Ken, Daiginjo
-
$18200
Suirakuten, Akita-Ken, Daiginjo
-
$20000
Kirin-Zan, Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono", Nagano-Ken, Daiginjo
-
$28000
Kokuryu "Shizuku", Fukui-Ken, Daiginjo
-
$30000
Miyosakae, Ehime-Ken, Junmai Daiginjo
-
$35000
Kyokusen, Iwate-Ken, Junmai Daiginjo
-
$42200
Maboroshi, Hiroshima-Ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo", Ishikawa-Ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck, Champagne Nv 375 Ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie, Champagne Nv 375 Ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit, Cataluna, Spain Nv
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785", Champagne, Brut Nv
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire" Côtes Des Blanc, Champagne Brut Nv
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee", Champagne, Brut Nv
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage", Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer, Champagne, Brut Premier Nv
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence", Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee", Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon, Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil", Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay", Champagne, Brut Nv 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose", Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin, Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz, Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein", Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse", Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic", Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs", Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay, Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett", Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe", Bourgogne, France 2012
-
$10000
Chardonnay, Terrien, Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar", Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus", Napa Valley, California 2010
-
$11600
Viognier, Darioush, Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania", Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles", Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery", Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz", Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru", Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes, Châteuneuf-Du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L", Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane", Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera", Loir-Et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne", Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru", Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage", Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut', Languedoc-Roussillon, France 2011
-
$1500
Grenacha/tempranillo, La Montesa, Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon", Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro", Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran, Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection", Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru", Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall, Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres", Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres, Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva", Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas", Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet, "Cuvée Du Papet" Chateauneuf-Du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite", Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta", Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux", Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path, Chicago, Il Gluten Free Golden Ale, 5.1% Abv 550Ml
-
$800
Asahi, "Super Dry", Tokyo, Japan, Japanese Rice Lager, 5% Abv 550Ml
-
$900
Ginga Kogen, Iwate, Japan, Witbier, 5% Abv 300Ml
-
$1500
Echigo "Koshihikari" Japan, Lager, 5.0% Abv 500Ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine, American Ale 5.5% Abv 16Oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan, Blond Ale, 6.5%, Abv 330Ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan, Ipa W/ Dai Dai Fruit 6.4% Abv 330Ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium, Organic Saison, 7.5% Abv 330Ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium, Saison, 4.8%abv, 750Ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France, Bière De Garde, 7% Abv, 750Ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige", Barrel-Aged Amber 13% Abv, 750Ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec, Saison/berliner Weisse/rauchbier, 3.8% Abv 750Ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy, Biere De Champaigne, 10.5% Abv 700Ml
Drink Menu
Cocktails
-
$1500
Quetzal-Cardamom
A deep flavored mix of Mezcal, Kronan Swedish Punsch and cardamom syrup. A great drink for the season
-
$1600
Goma's Pilgimage
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 fresh ground sesame
-
$1500
Rishiri
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, best known for wrapping sushi rolls
-
$1900
Ki No Kawa
Literally meaning "The Skin of the Tree", this drink has flavors both deep and subtle. Cognac gently infused with black truffles, Old Tom gin infused with Chinese Eucommia bark, crème de cacao and molé bitters
-
$1800
Ring-Tail
The Japanese word for apple is "ringo" and this drink doubles up on it, with mild Japanese apple vinegar and Lairds apple brandy. Shaken with Ransom Vodka, Bittermans' "Commonwealth", Pasquet cognac and lemon. It is complex and easy to drink
-
$1500
Shibui
Hakushu 12 year single malt, Gran Classico, Maurin Quina and bittermens Burlesque Bitters, a lively take on the Boulevardier
-
$1500
Three Island
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters
-
$1500
Severed Anchor
Suntory Hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with Bushmills Irish whiskey and Tenryo Hidohomare sake to create a meaty, savory cocktail
Non-Alcoholic
-
$900
Grapefruit Soda
Smoked salt and thyme
Sake
180 Ml Carafe
-
$1600
Masumi "Okuden", Nagano-Ken, Junmai
-
$2000
Tedorigawa Yamahai, Ishikawa-Ken, Junmai Ginjo
-
$1800
Gassan No Yuki, Yamagata-Ken, Junmai Ginjo
180 Ml Bottle
-
$6000
Muromachijidai, Okayama-Ken, Junmai
300 Ml Bottle
-
$2800
Kikusui, Niigata-Ken, Junmai Daiginjo
-
$3400
Tenryo Hidahomare, Hida-Ken, Junmai Ginjo
-
$4200
Hakkaisan, Niigata-Ken, Junmai Ginjo
-
$4000
Dassai 50, Nigori, Unfiltered, Yamaguchi-Ken, Junmai Daiginjo
-
$4500
Yuki No Bosha, Nigori, Unfiltered, Akita-Ken, Daiginjo
500 Ml Bottle
-
$6800
Kamoizumi Nigori, Kamoizumi, Gingo
Rice Shochu
-
$1000
Awamori
Served on the rocks with shaved cucumber, 25% ABV
-
$1000
Yosaku Shochu, Fukuoka-Ken
Served on the rocks with shaved cucumber, 25% ABV
-
$1100
Toki No Kokuin Shochu, Miyazaki-Ken
Served on the rocks with shaved cucumber, 25% ABV
Sesame Shochu
-
$1200
Beniotome
Served on the rocks with shaved cucumber, 25% ABV
Plum Wine
-
$1100
Aragoshi Kumi Umeshu, Nara-Ken
Unfiltered Plum Wine, Served on the rocks
720 Ml Bottle
-
$8200
Tenryo Koshu, Gifu-Ken, Junmai Daiginjo
-
$8600
Tamagawa "Kinsho", Kyoto-Ken, Junmai Daiginjo
-
$12200
Denshin "Rin", Fukui-Ken, Daiginjo
-
$10800
Aiyu Shiboridate, Nama Genshu, Ibaraki-Ken, Junmai
-
$13800
Joto, Hiroshima-Ken,daiginjo
-
$15000
Ken, Fukushima-Ken, Junmai Daiginjo
-
$18800
Taiten Shiragiku, Okayama-Ken, Daiginjo
-
$18200
Suirakuten, Akita-Ken, Daiginjo
-
$20000
Kirin-Zan, Niigata, Junmai Daiginjo
-
$23000
Masumi 'Yumedono", Nagano-Ken, Daiginjo
-
$28000
Kokuryu "Shizuku", Fukui-Ken, Daiginjo
-
$30000
Miyosakae, Ehime-Ken, Junmai Daiginjo
-
$35000
Kyokusen, Iwate-Ken, Junmai Daiginjo
-
$42200
Maboroshi, Hiroshima-Ken, Junmai Daiginjo
-
$50000
Tedorigawa "Mangekyo", Ishikawa-Ken, Daiginjo
Wines By Glass/bottle
Sparkling Wines
-
$4600
Pinot Noir/chardonnay, Piper-Heidsieck, Champagne Nv 375 Ml
-
$6800
Chardonnay/pinot Noir, Vilmart & Cie, Champagne Nv 375 Ml
-
$1500
Raventos I Blanc Cava Brut Rose De Nit, Cataluna, Spain Nv
-
$1800
Pinot Noir/chardonnay, Piper-Heidsieck "Cuvee 1785", Champagne, Brut Nv
-
$11200
Chardonnay, Doyard "Cuvée Vendémaire" Côtes Des Blanc, Champagne Brut Nv
-
$13200
Meunier/pinot Noir, Serveaux Fils "Rose De Saignee", Champagne, Brut Nv
-
$13800
Chardonnay/pinot Noir Roederer Estate "L'ermitage", Anderson Valley, Brut 2003
-
$15000
Pinot Noir/chardonnay, Louis Roederer, Champagne, Brut Premier Nv
-
$19000
Pinot Noir, Marie-Courtin "Efflorescence", Champagne Extra Brut 2007
-
$37500
Chardonnay/pinot Noir, Thienot "Grand Cuvee", Champagne, 1999
-
$40000
Chardonnay/pinot Noir, Dom Perignon, Champagne 2003
-
$80000
Chardonnay, Salon "Le Mesnil", Champagne Brut 1997
-
$30000
Meunier/chardonnay, Alfred Gratien "a Epernay", Champagne, Brut Nv 1.5L Magnum
Rose Wine
-
$1200
Cabernet Franc, Domaine Bellevue "Touraine Rose", Loire Valley, France 2012
White Wines
-
$1300
Sauvignon Blanc, Saintglinglin, Bordeaux, France 2012
-
$1500
Riesling, Weingut-Gunther Steinmetz, Mosel, Germany 2011
-
$1800
Gruner Veltliner, Hirsch "Heiligenstein", Kamptal 2011
-
$1900
Chardonnay, Merlin, "La Roche Vineuse", Macon, Burgundy 2010
-
$6500
Vouvray, Marc Bredif "Classic", Loire Valley, France 2011
-
$7000
Riesling, Dr. Lippold "Hochgewachs", Mosel, Germany 2008
-
$8000
Sauvignon Blanc, Gerard Boulay, Chavignol, Sancerre, Loire 2011
-
$8600
Riesling, Lucashof-Forster Bischofsgarten "Kabinett", Pfalz, Germany 2009
-
$9400
Chardonnay, Bret Brothers "Vire-Classe", Bourgogne, France 2012
-
$10000
Chardonnay, Terrien, Sonoma Valley, California 2008
-
$10500
Ribiolla, Movia "Lunar", Slovania, 2008
-
$11000
Chardonnay, Staglin Family Vinyard "Salus", Napa Valley, California 2010
-
$11600
Viognier, Darioush, Napa Valley, California 2012
-
$12800
Viura, Marques De Murrieta "Capellania", Rioja, Spain 2007
-
$13800
Chardonnay, La Soufrandiere "Pouilly-Vinzelles", Bourgogne, France 2010
-
$14500
Viognier, Domaine Clusel-Roch "Verchery", Rhone, France 2011
-
$15000
Sauvignon Blanc, Terlaner "Quarz", Terlano, Italy 2011
-
$16500
Chardonnay, Paul Chappelle "Hameu De Blagny 1Er Cru", Burgundy, France 2011
-
$19000
White Rhône Blend, Clos Des Papes, Châteuneuf-Du-Pape, Rhône 2010
-
$20000
Pouilly Fume, Baron De Ladoucette "Baron De L", Loire Valley, France 2008
-
$21000
Savagnin Blanc, Chateau D'arlay "Vin Juane", Loire 2011
-
$23400
Romorantin, Marionnet "Pre-Phylloxera", Loir-Et-Cher, France 2010
-
$31500
Chardonay, Domaine Des Croix "Corton Charlemagne", Burgundy, France 2010
-
$35000
Chardonnay, Dominique Lafron "1Er Cru", Meursault, Burgundy 2010
-
$62000
Domaine Jean-Louis Chave "L'hermitage", Rhone, France 2009
Red Wines
-
$1300
Syrah/grenache, M. Chapoutier "Bila-Haut', Languedoc-Roussillon, France 2011
-
$1500
Grenacha/tempranillo, La Montesa, Rioja, Spain 2009
-
$1800
Cabernet Franc, Philippe Alliet "Chinon", Loire, France 2011
-
$8000
Nero D' Avola, Valle Dell'acate "Il Moro", Sicily, Italy 2011
-
$8500
Pinot Noir, Hollaran, Eola-Amity Hills, Oregon 2010
-
$9200
Pinot Noir, Erath "Estate Selection", Willamette Valley, Oregon 2010
-
$10000
Merlot, Chateau La Grangere "Grand Cru", Bordeaux, France 2009
-
$11800
Pinot Noir, Patz & Hall, Sonoma Coast, California 2011
-
$12500
Pinot Noir, Paul Chapelle, Santenay 'Gravieres", Santenay, Bourgogne 2002
-
$13500
Pinot Noir, Beaux Freres, Willamette Valley, Oregon 2011
-
$15000
Tempranillo, Cune "Imperial Gran Reserva", Rioja, Spain 2001
-
$15800
Pinot Noir, Cpoain "Kisser En Bas", Anderson Valley, Oregon 2009
-
$18000
Grenache/syrah, Clos Du Mont-Olivet, "Cuvée Du Papet" Chateauneuf-Du-Pape, Rhône 2000
-
$20000
Pinot Noir, The Eyrie Vinyards "Marguerite", Willamette Valley, Oregon 2000
-
$21000
Nebbiolo, Giacomo Conterno "Cerretta", Langhe, Piedmont, Italy 2009
-
$86000
Pinot Noir, Domaine Du Comte Liger-Belair "Echezeaux", Burgundy, Grand Cru 2008
Beer
-
$800
Two Brothers, Prairie Path, Chicago, Il Gluten Free Golden Ale, 5.1% Abv 550Ml
-
$800
Asahi, "Super Dry", Tokyo, Japan, Japanese Rice Lager, 5% Abv 550Ml
-
$900
Ginga Kogen, Iwate, Japan, Witbier, 5% Abv 300Ml
-
$1500
Echigo "Koshihikari" Japan, Lager, 5.0% Abv 500Ml
-
$1700
Maine Beer Co. "Peeper" Freeport, Maine, American Ale 5.5% Abv 16Oz
-
$1400
Hitachino Nest "Ancient Nipponia", Ibaraki, Japan, Blond Ale, 6.5%, Abv 330Ml
-
$1400
Hitachino Nest "Dai Dai" Ibaraki, Japan, Ipa W/ Dai Dai Fruit 6.4% Abv 330Ml
-
$1400
Brasserie Duport "Foret" Tourpes, Belgium, Organic Saison, 7.5% Abv 330Ml
Large Format
-
$2800
Brasserie De Cazeau, Templeuve, Belgium, Saison, 4.8%abv, 750Ml
-
$3000
Brasserie Bailleux, Cuvée Des Jonquilles, Gussignies, France, Bière De Garde, 7% Abv, 750Ml
-
$12000
Brasserie Dubuisson, Scaldis "Prestige", Barrel-Aged Amber 13% Abv, 750Ml
-
$4000
Hopfenstark, Boson De Higgs L'assomtion, Quebec, Saison/berliner Weisse/rauchbier, 3.8% Abv 750Ml
-
$5500
Birra Del Borgo, L'equilibrista, Borgorose, Italy, Biere De Champaigne, 10.5% Abv 700Ml
Main Menu
Small Plates
From The Sushi Counter
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1500
Sawara (Spanish Mackerel) Sashimi Salad
Myoga vegetable salad, tempura flakes, ginger soy
-
$1600
Kanpachi & King Mushroom
Spicy potato, serrano peppers
-
$1800
Dungeness Crab Salad
Cucumber, wild parsley, dashi vinaigrette
-
$2400
Akami Sashimi Salad
Wasabi zest, nikiri soy
-
$1500
Hirame and Cucumber
Cucumber, Serrano, Cilantro
-
$3500
Tai & Truffle
Mizuna greens, yuzu-balsamic, fresh shaved truffle
-
$4800
Toro Tartar & Caviar
American Caviar, chive, grilled bread
-
$1800
Kanpachi Sashimi Salad
Daikon, chive, shio kombu, arare, shiso, yuzu-Aji Amarillo sauce
From The Kitchen
-
$3800
Grilled Branzino
Soy pickles, daikon oroshi, yuzu koshu
-
$1900
Duck & Foie
Foie gras, crispy skin, Hoisen Pineapple, scallion, cucumber cup
-
$500
Edamame
Sea salt, japanese chile
-
$900
Grilled Mushrooms
Spicy pomme frites, Serrano peppers
-
$1500
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1700
Duck Rice
Cucumber scallion salad
-
$1200
Grilled Whole Shrimp
Lemon and salt
-
$1800
Grilled Scallop
Uni, garlic soy butter, maitake mushroom, lime
-
$2600
Uni Porridge
King mushroom, Seasonal uni
-
$2400
Grilled Collar
House-made pickles,
-
$1600
Steamed King Salmon
Yamaimo, yuzu, shiso, buckwheat honey
-
$7800
Grilled Wagyu Steak
A5 grade, wild maitake, shio kombu
-
$2800
Spicy Lobster
Wok fried with onions, lotus and chilies
-
$1800
Chawan Mushi
Uni, mochi, mitsuba
Sushi Or Sashimi À La Carte
-
$1400
Toro
Tuna Belly
-
$700
Akami
Lean Tuna
-
$700
Suji
Grilled Toro Sinew
-
$500
Sake
Salmon
-
$700
Kanpachi
Yellowtail
-
$500
Hirame
Fluke
-
$700
Nijimasu
Trout Roe
-
$500
Engawa
Fluke Fin Karage
-
$600
Tai
Sea Bream
-
$600
Kani
Dungeness Crab
-
$600
Hotate
Scallop
-
$1000
Uni
Sea Urchin
-
$600
Unagi
Eel
-
$500
Sawara
Spanish Mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls À La Carte
-
$2800
Neta Roll
Toro & Scallion
-
$1300
Tuna Avocado
-
$1100
Tuna Roll
-
$1300
Spicy Tuna
-
$1100
Kanpachi & Scallion
-
$1200
Kanpachi & Spicy Potato
-
$1100
Salmon Avocado
-
$1100
Spicy Salmon
-
$1800
Spicy Salmon Canapé Roll
-
$1800
Unagi Cucumber
-
$1800
Unagi Avocado
-
$1500
Shrimp Tempura
-
$1800
Dungeness Crab Avocado
-
$1800
Shrimp Karage and Szechuan Salmon
Vegetable Rolls
-
$1100
Grilled Maitake
-
$1100
Maitake Tempura
-
$1000
Sautéed Shiitake
-
$1000
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$700
Ume Shiso
Desserts
-
$600
Granite
Grapefruit with shiso leaf
-
$800
Ice Cream
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
-
$1000
Water
-
$500
Soda
Main Menu
Small Plates
From The Sushi Counter
-
$1400
Kinuta Maki Ponzu
Hirame, shrimp, shiso, wrapped in marinated daikon radish
-
$1500
Sawara (Spanish Mackerel) Sashimi Salad
Myoga vegetable salad, tempura flakes, ginger soy
-
$1600
Kanpachi & King Mushroom
Spicy potato, serrano peppers
-
$1800
Dungeness Crab Salad
Cucumber, wild parsley, dashi vinaigrette
-
$2400
Akami Sashimi Salad
Wasabi zest, nikiri soy
-
$1500
Hirame and Cucumber
Cucumber, Serrano, Cilantro
-
$3500
Tai & Truffle
Mizuna greens, yuzu-balsamic, fresh shaved truffle
-
$4800
Toro Tartar & Caviar
American Caviar, chive, grilled bread
-
$1800
Kanpachi Sashimi Salad
Daikon, chive, shio kombu, arare, shiso, yuzu-Aji Amarillo sauce
From The Kitchen
-
$3800
Grilled Branzino
Soy pickles, daikon oroshi, yuzu koshu
-
$1900
Duck & Foie
Foie gras, crispy skin, Hoisen Pineapple, scallion, cucumber cup
-
$500
Edamame
Sea salt, japanese chile
-
$900
Grilled Mushrooms
Spicy pomme frites, Serrano peppers
-
$1500
Szechuan Spiced Salmon
Bonito flakes, crispy rice
-
$1700
Duck Rice
Cucumber scallion salad
-
$1200
Grilled Whole Shrimp
Lemon and salt
-
$1800
Grilled Scallop
Uni, garlic soy butter, maitake mushroom, lime
-
$2600
Uni Porridge
King mushroom, Seasonal uni
-
$2400
Grilled Collar
House-made pickles,
-
$1600
Steamed King Salmon
Yamaimo, yuzu, shiso, buckwheat honey
-
$7800
Grilled Wagyu Steak
A5 grade, wild maitake, shio kombu
-
$2800
Spicy Lobster
Wok fried with onions, lotus and chilies
-
$1800
Chawan Mushi
Uni, mochi, mitsuba
Sushi Or Sashimi À La Carte
-
$1400
Toro
Tuna Belly
-
$700
Akami
Lean Tuna
-
$700
Suji
Grilled Toro Sinew
-
$500
Sake
Salmon
-
$700
Kanpachi
Yellowtail
-
$500
Hirame
Fluke
-
$700
Nijimasu
Trout Roe
-
$500
Engawa
Fluke Fin Karage
-
$600
Tai
Sea Bream
-
$600
Kani
Dungeness Crab
-
$600
Hotate
Scallop
-
$1000
Uni
Sea Urchin
-
$600
Unagi
Eel
-
$500
Sawara
Spanish Mackerel
-
$700
Softshell Karage
-
$300
Ume Shiso
-
$400
Shiitake
-
$400
King Mushroom
Rolls À La Carte
-
$2800
Neta Roll
Toro & Scallion
-
$1300
Tuna Avocado
-
$1100
Tuna Roll
-
$1300
Spicy Tuna
-
$1100
Kanpachi & Scallion
-
$1200
Kanpachi & Spicy Potato
-
$1100
Salmon Avocado
-
$1100
Spicy Salmon
-
$1800
Spicy Salmon Canapé Roll
-
$1800
Unagi Cucumber
-
$1800
Unagi Avocado
-
$1500
Shrimp Tempura
-
$1800
Dungeness Crab Avocado
-
$1800
Shrimp Karage and Szechuan Salmon
Vegetable Rolls
-
$1100
Grilled Maitake
-
$1100
Maitake Tempura
-
$1000
Sautéed Shiitake
-
$1000
Shiitake Tempura
-
$900
Miso Tofu Avocado
-
$700
Sweet Potato & Shiso Tempura
-
$700
Miso Lotus Root
-
$500
Cucumber
-
$700
Cucumber & Avocado
-
$700
Ume Shiso
Desserts
-
$600
Granite
Grapefruit with shiso leaf
-
$800
Ice Cream
Non-Alcoholic Drinks
-
$600
Hot Tea
Fresh jasmine
-
$1000
Water
-
$500
Soda
Disclaimer: Always check with the restaurant for availability and pricing of menu items. We are not liable for pricing or menu changes, but the information is intended to be accurate at the time posted. Listing of a menu does not mean that there is any affiliation, sponsorship or endorsement between Pho.com and the Neta restaurant.