Neta is the new kid in town, but don’t be misled by its inconspicuous space on West 8th street or lack of signage; this sushi restaurant may be new but chefs Nick Kim and Jimmy Lau are Masa veterans, with years of experience and expertise under their belts. And the sushi is delicious. The chefs recommend the omakase (chef’s choice) meals at $95 or $135. You can also order à la carte, but currently there is no sushi omakase menu. As a sushi purist, I gravitate toward sushi rather than the small plates, but the omakase gives a good variety and balance of both. Each visit has presented some different experiences and dishes, such as starting off with a grilled piece of Spanish bottarga — the perfect beginning to a meal. To me, the highlight has been the signature grilled scallop with uni, garlic soy butter and lime. The nigiri sushi may seem smaller in size than at other sushi restaurants, but this is where the significance of “neta” — the sushi topping ingredients — comes in to play . A piece of the otoro can easily send you reeling for several hours, and the grilled suji (toro sinew) is flavorful and deliciously juicy. I also enjoy the ume-shiso (plum and perilla) sushi, as it’s almost like a palate cleanser. But let’s not forget about the negi-toro maki (toro and scallion roll) — it’s nice to end the meal on a high.