“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.
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.
Chef Nick Kim was the Head Chef at Masa since its opening in New York City in 2004. Chef Kim trained under Masa Takayama since 2002 at Ginza Sushi-Ko in Los Angeles. While Chef Kim served as Head Chef at Masa, it received 3 stars from Michelin and a 4-star review from the New York Times. Chef Kim has also worked at top restaurants in Spain and France.
Chef Jimmy Lau started working in the restaurant industry in 1994, first as a busboy, then a chef’s assistant.
He eventually apprenticed and mastered the art of sushi-making, working at a variety of New York area Japanese
restaurants. Chef Lau also spent a year and a half cooking his way across the United States, learning French,
Italian, Chinese, and Turkish cuisines.
Since its opening in 2004, Chef Lau has served as Head Chef at Bar Masa. He also managed the opening of BARMASA at ARIA Resort in Las Vegas in 2010. At Bar Masa, Chef Lau was in charge of breaking down 800-pound tuna and managed all of Bar Masa’s fish inventory.