New York, NY
61 W. 8TH ST.
Nick Kim spent his formative years as a chef working at the side of Masa Takayama. Nick grew up in Los Angeles, the son of Korean immigrants, and started out as a glorified gofer way back in Masa’s Ginza Sushiko days, eventually advancing to become executive chef after following Masa to New York. Figuring that ten years was long enough, he decided to open his own restaurant with Jimmy Lau, formerly head chef at Bar Masa. Reviewers testify that Kim’s years of training with a master have been put to good use, offering as evidence dishes like a mousse of Szechuan spiced salmon served atop crispy rice and topped with tissue-thin slices of flaked bonito, and a hearty yet elegant uni porridge strewn with slices of king mushrooms and bits of Perigord truffles. There’s an excellent cocktail program, and unlike other sushi restaurants that are as hushed as a Zen temple, Neta combines the high-quality food you will find at a top sushi spot with the energy of a trendy restaurant.