Came here for a Saturday date night at 6 PM and shared a chef with 4 others. The hidden, speakeasy vibe was a nice touch--unassuming from the outside and clearly meant for those with reservations, which adds to the exclusivity. Note: Credit card is required to make this reservation and of you cancel within 2 days, you will be charged $75. For $125, you get 18 courses, making this one of the more affordable omakase experiences around. It's a relaxed, non-stuffy atmosphere, perfect for conversation and an easygoing night out. That said, I'd temper expectations. The rice was on the sweeter side (likely from too much soy sauce) and a bit loose in texture. The memorable pieces were the Arctic Char with Yuzu, Red snapper, and the A-5 Wagyu. I wish they had ended with that instead of the eel. The honeydew melon ice cream was okay and Chawanmushi was too watery. If you're looking for high-end/ life changing omakase experience, this will not be it. If you want an affordable, laid-back spot with decent service and a good variety of fish, it's worth checking out, especially if you are in the Bensonhurst/Dyker Heights/ Bayridge area of Brooklyn.

This spot is a hidden gem in Bensonhurst, the best sushi I've had so far. They are reservations only and from 5:00pm-9:00 usually. Great place to go for special occasions. Chef Leo was our chef, very attentive and welcoming.

Best Omakase experience I've had since I was in Tokyo five years ago. Neta Shari is a more casual and laid back take on what's typically a stoic and tense environment without any compromises on quality. Atmosphere fits perfectly on 86th Street. No frills. Just come in and get served fantastic food at a reasonable price. It's a small restaurant with only a sushi counter of eight seats. Not much bigger than a hallway. Reservations are required. Frankly, you're not coming here for the ambiance. Fortunately, that's reflected in the price. I think a tasting menu of this quality could fetch double if not triple the price in a different neighborhood with appropriate decor. You're coming here for an incredible 18 course tasting menu. It started with an egg custard topped with minced truffle. The super savory custard combined with the aromatic truffle immediately opens up all taste and nasal buds. After that came another absolute banger of an appetizer: a small ikura and Hokkaido uni don. The Japanese uni was one of our favorite components of the meal. It had a deep orange hue. The pieces had the genuine variability expected of a wild caught food. Next came the nigiri portion which included fourteen pieces. Lots going on here, so I'm not going to mention each item. I'll focus on a few that stood out to me. Really liked the fluke which came out first. A more mild and approachable fish. I hate to use cliches but it had a melt in your mouth texture. Fish was so soft and delightfully tender without being mushy. Next piece that stood out to me was the mackerel. Not common sushi item, but I really enjoyed the distinct flavor of the fish. It was almost nutty and dried fruit like. I particularly enjoyed the linger flavor of the fish. There were a few interesting pieces along the way too. I think a couple items that I had for the first time were barracuda and I believe a "prong head" fish. Also some interesting takes on classics. The king salmon was served with a dollop of mayonnaise and then seared creating an absolute savory bomb. The toro was incredibly aged and probably one of the best bites of the meal. The savory courses finished with a chopped toro and shallot handroll served in high quality seaweed. I was rather surprised with how the flavors of the roll built up overtime and continued to linger. I usually prefer nigiri to handrolls, but this handroll may have converted me. For dessert, we had biscoff ice cream topped with crumbled biscoff. I nostalgic and simple ending to a fantastic experience. Service was superb. Pacing of the courses was absolutely perfect. The sushi chef was genuinely engaging rather than other places which try to be outlandishly entertaining which can detract from the food. Just one gender neutral restroom. This is a five star review, so I'll be slightly critical. The only component which left a little to be desired was the beverage department. Would have like to see some more interesting wines or beers.

One of my fav omakase spots!! The fish is so fresh and delicious. Been here more than 3 times and it never disappoints. Everyone I take here also loves this spot. The staff is also very nice. This really is a gem in NYC.

It's nice to see an omakase spot in South Bklyn! I swear I've passed this spot so many times, but never realized what it was bc it's quite discrete, as they tint their front windows. For $125, you get an extensive 18 course omakase meal that includes apps, a Handroll, nigiri, and dessert - feat. their dry aged protein! The experience is ~1hr. We were graced with Chef Leo, who brought a bright energy when crafting our pieces. He was enthusiastic to tell us about their 100 day Dry Aged fish + beef, which are in the refrigerators right when you walk in. I loved the apps - they were very good and a nice start to the meal. The omakase course begins with lighter pieces of fish and gradually gets to the fattier pieces. My FAVES were the Scallop, O-toro, and Wagyu, however all the pieces tasted delicious in their own ways. The meal ended with their homemade Lychee Sorbet, which was SO YUM! Overall, nice and attentive staff. This spot gets busy during dinner so I recommend that you make a reservation!

The nigiri here is super fresh and very good! I really enjoyed the two appetizers too which was a toro toast and an ikura don. The sushi chef explained everything to us throughly and asked us if we had a preference with wasabi. The inside is just bar seating, but it's quite wide and spacious and the restaurant got busy on a weekday night! I'd definitely go back.

We went for Mother's Day for a 5pm reservation but I docked it one star this time because it's the same price but I got less premium ingredients this time. No caviar at all on any of the pieces and instead of replacing the uni with toro, they gave me some ikura and tuna collar. I might have enjoyed these pieces more but I don't appreciate not being offered something of a similar value. The chef also gave me an option on what I wanted last time whereas this one did not and also didn't give me something of similar value. Ikura is a $7 value whereas Hokkaido uni is $15 so I definitely did not get something of similar value. He also wasn't particularly friendly and is the one that speaks English fluently. - [ ] Chawanmushi - [ ] Miso black cod - [ ] Salted kelp fluke - could use a tad more flavor - [ ] Red Sea bream with pickled plum - I liked this one it had a lot of flavor - [ ] Scallop - didn't care for this one that much - [ ] Arctic char yuzu - was a tad bitter but buttery smooth - [ ] Japanese firefly squid - very seafoody but good. Not for those who don't like the seafoody taste cuz this one was strong - [ ] Japanese barracuda and shallots - it was torched - [ ] Striped Jack with yuzu - [ ] Japanese dorn head? - tasted a bit of sea salt in this so that's nice. - [ ] House marinated spider something with roasted seaweed - good wasabi taste and it's a bit raw. my partner really liked this piece - [ ] New Zealand king salmon with truffle mayo dry aged for 35 days - this one was really good, imo. Could use a tad bit of sea salt maybe but otherwise perfect - [ ] I got ikura instead of uni . Would have been Hokkaido uni instead - [ ] Tuna collar seared with truffle salt. Others got another Hokkaido uni - [ ] Otoro dry aged for 40 days - not sure that I like how this is stringy - [ ] A5 Miyazaki wagyu - too buttery. Stringy again - [ ] Banana pudding homemade ice cream was very good, much better than the bubble tea flavor we got last time.

Hands down one of the best omakases I've had! A bit out of the way but totally worth making the trip. The staff here are incredibly friendly and nice. The interior is also nice and clean. I enjoyed every single part of the omakase experience. What made me enjoy it so much is outside of the freshness of the fish, I felt like they really thought about how to be creative, and bring something unique to the table vs a lot of omakases who feel generic. I cannot recommend this place enough & I will definitely want to come back!

Superb Omakase and definitely worth all the social media hype, not to mention my hour and half drive there from Long Island. They offer a standard as well as a premium which consists of imported fish from Japan and dry aged. This is one of the best Omakase for the price in all of NYC.

This was the best budget omakase I've had in the states - $75 for 15 courses (1 appetizer + 14 nigiri pcs). They updated their menu after my visit to $65/$125 options. All of the pieces were so fresh and delicious, but my faves were the king salmon with truffle mayo, hokkaido uni, otoro (fatty tuna) and A5 wagyu - still dreaming about these pieces!! I was celebrating a birthday dinner here and they gave me a scallop hand roll with a candle in it.