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Welcome to my blog. I document my adventures in food, travel, and coffee.

Apr 17

Apr 17 Neta

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

1st Course: Dungeness crab salad

1st Course: Dungeness crab salad

Chef Nick Kim plating toro and caviar

Chef Nick Kim plating toro and caviar

2nd Course: Toro and caviar

2nd Course: Toro and caviar

3rd Course: Boston scallop and Santa Barbara sea urchin

3rd Course: Boston scallop and Santa Barbara sea urchin

4th Course: Deep-fried blowfish

4th Course: Deep-fried blowfish

5th Course: Spicy salmon teppanyaki

5th Course: Spicy salmon teppanyaki

6th Course: Fatty tuna

6th Course: Fatty tuna

7th Course: Mackerel with crunchy rice

7th Course: Mackerel with crunchy rice

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

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

9th Course: Scottish salmon

9th Course: Scottish salmon

Chef Nick Kim scraping lean tuna from the bone

Chef Nick Kim scraping lean tuna from the bone

Chef Nick Kim removing excess moisture from the tuna

Chef Nick Kim removing excess moisture from the tuna

10th Course: Grilled fatty tuna membrane

10th Course: Grilled fatty tuna membrane

11th Course: Soft-shell crab

11th Course: Soft-shell crab

12th Course: Santa Barbara sea urchin

12th Course: Santa Barbara sea urchin

13th Course: Freshwater eel maki

13th Course: Freshwater eel maki

14th Course: Lean tuna scraped from the bone

14th Course: Lean tuna scraped from the bone

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

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

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

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

17th Course: Grapefruit ice

17th Course: Grapefruit ice

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