If you’ve spent any time chasing the "perfect" bite of fish in Manhattan, you’ve probably heard of Neta. It’s one of those names that hangs in the air of the West Village like the scent of toasted nori. But honestly, the story of Neta Sushi NYC is a bit of a rollercoaster. It’s not just another high-end sushiya with a maple counter and a massive price tag.
Most people think Neta is still that "it" spot run by the legendary duo who walked out of Masa to change the game. Others get it confused with the newer Neta Shari out in Brooklyn. It’s confusing.
The Masa Pedigree and the 8th Street Revolution
Let’s go back to 2012. Imagine two chefs, Nick Kim and Jimmy Lau, leaving the holy grail of sushi—Masa—to open a place on a somewhat "scruffy" block of West 8th Street. This wasn't just another opening. It was a seismic shift. They brought the precision of three-Michelin-star training to a space that felt like a minimalist Brooklyn loft.
They even hired Richard Bloch, the architect who designed Masa, to do the interior. The result? A 42-seat room with gray granite floors and a stunning maple counter. It was high-end, but it didn't feel stuffy. You could hear hip-hop in the background. It was "fine dining" for people who hated the pretense of fine dining.
For a few years, Neta was untouchable. They were doing things with fish that felt like alchemy. It wasn't just nigiri; it was "modern Japanese." You’d see things like razor-clam risotto with soy-braised veal or grilled maitake mushrooms with black truffle. They weren't afraid to use Szechuan spice on salmon.
When the Founders Walked Away
Here’s the part where the timeline gets messy. After about two years, Kim and Lau left Neta. They went on to open Shuko near Union Square, which—let’s be real—is where they really perfected that "high-end sushi meets 90s hip-hop" vibe.
So, what happened to Neta?
The restaurant stayed open. It kept the name. It kept the minimalist decor. But when the architects of a menu leave, the soul usually follows. For a while, Neta struggled to maintain that same "lightning in a bottle" energy. It became a solid neighborhood spot, but it lost its status as a mandatory pilgrimage for global sushi nerds.
Recently, the name has popped back up in conversations because of Neta Shari in Brooklyn. If you’re searching for "Neta Sushi NYC" in 2026, you’re likely seeing reviews for this spot on 86th Street. It’s a totally different beast. Run by Kevin Chen (a Shuko alum, ironically), it’s a tiny 600-square-foot space that’s been picking up Michelin recognition for its focus on dry-aged fish.
What the Omakase Actually Looked Like
If you were lucky enough to sit at the original Neta counter during its peak, you knew the "Grilled Scallop with Uni" was the move. It was served with garlic soy butter and maitake. It was an absolute umami bomb.
They usually offered three tiers of omakase. Back then, they were priced around $105, $145, and $225. Compared to Masa’s $500+ price tag, it felt like a steal.
One dish people still talk about is the "Szechuan Spiced Salmon." It was topped with curly bonito flakes that looked like a wig (some diners joked it looked like Howard Stern). The crunch of the crispy rice against the heat of the Szechuan spice was something nobody else was doing in a "serious" sushi joint.
The Hits and Misses
It wasn't all perfect. As the restaurant evolved under different leadership, the consistency started to waver.
- The Sushi: Generally excellent. The Spanish Mackerel (Sawara) was often a highlight, usually served with a ginger soy sauce.
- The Atmosphere: Noisy. The acoustics in that narrow 8th Street space were... challenging. If you wanted a quiet, zen-like experience, this wasn't it.
- The Desserts: Kinda "meh." There was a coffee jelly that felt a bit like an afterthought, and a peanut butter ice cream that was good, but didn't really fit the "refined Japanese" vibe.
Is Neta Still the Move?
Honestly? The original Neta as we knew it in the early 2010s is a ghost. The West Village space has seen various shifts in management and focus over the years.
If you want that original Kim and Lau energy, you go to Shuko.
If you want the "new guard" doing incredibly technical dry-aging for a fraction of the price, you head to Neta Shari in Brooklyn.
The Brooklyn spot is currently doing an 18-course omakase for about $125. They’re dry-aging bluefin tuna for 25 days and Ora King salmon for 35 days. It’s meticulous. It’s quiet. It’s what Neta was originally trying to be—a place where the fish is the only thing that matters.
Actionable Insights for Your Next Omakase Run
If you’re looking to replicate that "Neta" experience today without the confusion, here’s what you actually do:
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- Check the Chef, Not the Name: In NYC, restaurants often keep famous names long after the talent has left. Always look up who is behind the counter right now.
- Go to Brooklyn for Value: The "Neta" brand might have started in the Village, but the best "Neta-style" value (high-end technique for under $150) is currently found in spots like Neta Shari or Sushi Fan.
- Book the Counter: Never sit at a table in these places. The whole point of "Neta" (which literally refers to the ingredients) is seeing the knife work. If you're at a table, you're just eating expensive fish; at the bar, you're watching a performance.
- Ask About Aging: If you end up at the Brooklyn Neta, ask the chef about their A5 wagyu. They’ve been known to rest it for up to 120 days. It tastes more like blue cheese than beef at 그 point, and it’s a polarizing but essential experience for any serious eater.
Whether you're chasing the nostalgia of the old West Village spot or looking for the next big thing in Brooklyn, the "Neta" legacy is really about one thing: making world-class sushi feel accessible and a little bit rebellious.