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.
tequila ocho reposado, smoked salt
hirame, shrimp, shiso, wrapped in marinated daikon radish
myoga vegetable salad, tempura flakes, ginger soy
spicy potato, serrano peppers
cucumber, wild parsley, dashi vinaigrette
wasabi zest, nikiri soy
foie gras, crispy skin, grilled scallion, cucumber cup
mizuna greens, yuzu-balsamic
caviar, grilled bread
spicy pomme frites, serrano peppers
crispy baby icefish, salted mizuna greens
bonito flakes, crispy rice
cucumber scallion salad
softshell shrimp, shishito peppers, kabocha tempura, potato leaf
lemon and salt
uni, garlic soy butter, lime
king mushroom, perigord truffle
maitake, seaweed salt, perigord truffles
grilled toro sinew
flying fish roe
toro & scallion
grapefruit with shiso leaf
pistachio & apple
coke or diet coke
fever tree ginger ale & bitter lemon
montaudon champagne, is topped with cherry blossom, and elderflower.
an adventure packed full of shishito and serrano pepper infused green chartreuse, chinese celery, and rimmed with a spicy lime salt.
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.
an ode to spring, apricot kernal infused liquor adds a buoyant fragrance, with bright mouth watering acidity, and summer herbs of terrior gin.
this punch inspired by the dutch colonial trade relationship with japan is based on an ultra rare blend of merlot barrel aged birds eye chili mead from south africa, batavia arrack, rooibus ginger tea and yuzu sorbet.
this euphoric libation starts with a 5 yr aged rum, along with a medium dry amontillado sherry, and a house made jam with kumquat and cinnamon bark.
an island riff on the classic old fashioned, rhum agricol from martinique, black sugar from okinawa and new york tiki bitters
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.
we infused cognac with truffles for two months, resulting in amazingly earthy, rich and extracted truffle flavors. once it's gone, it's gone for months.
smoked salt and thyme
chicago, il gluten free golden ale
japanese rice lager
imperial red ale.
bière de garde
saison / berliner weisse / rauchbier
biere de champaigne
cataluna, spain nv
champagne, brut nv
graves de vayres, bordeaux 2011
rheingau, germany 2011
macon, burgundy 2009
languedoc-roussillon, france 2011
sicily, italy 2011
riberia sacra, spain 2011.
Menu for Neta provided by Allmenus.com
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