Neta

Photographs from my meal in New York, United States at Neta on April 10, 2012

1st Course: Dungeness crab with parsley and cucumber

2nd Course: Toro and caviar

Preparing the uni and scallops

3rd Course: Boston scallop and Maine sea urchin in seaweed butte

4th Course: Softshell crab tempura, yomogi "from central park"

5th Course: Sea urchin risotto

6th Course: Toro (from Spain)

7th Course: Spanish mackerel (from Florida)

8th Course: Scottish salmon with Sichuan sauce (chili and Sichua

9th Course: Yellowtail (from Tsukiji market) with spicy potato

10th Course: Aoyagi clam

11th Course: Grilled toro membrane (from Spain)

12th Course: Santa Barbara sea urchin

13th Course: Grilled fresh water eel maki

14th Course: Lean tuna from the spine (nakaochi) (from Spain)

15th Course: Lean tuna (akami) (from Spain)

16th Course: toro and scallion roll (negitoro)

17th Course: Shiso, pickled plum, cucumber, sesame

18th Course: A taste of abalone, prepared sous-vide

19th Course: Grapefruit granitee

Portrait of Chef Nick Kim

Neta