Neta

Photographs from my meal in New York, United States at Neta on April 17, 2012

1st Course: Dungeness crab salad

Chef Nick Kim plating toro and caviar

2nd Course: Toro and caviar

3rd Course: Boston scallop and Santa Barbara sea urchin

4th Course: Deep-fried blowfish

5th Course: Spicy salmon teppanyaki

6th Course: Fatty tuna

7th Course: Mackerel with crunchy rice

8th Course: Hawaiian yellowtail (Kampachi) with spicy potato

9th Course: Scottish salmon

Chef Nick Kim scraping lean tuna from the bone

Chef Nick Kim removing excess moisture from the tuna

10th Course: Grilled fatty tuna membrane

11th Course: Soft-shell crab

12th Course: Santa Barbara sea urchin

13th Course: Freshwater eel maki

14th Course: Lean tuna scraped from the bone

15th Course: Fatty tuna and scallion roll (negitoro)

16th Course: Shiso, pickled plum, cucumber, radish, and sesame

17th Course: Grapefruit ice