Monday - Wednesday 5:30pm - 10:30pm
Thursday - Saturday 5:30 - 11:30pm
47 East 12th Street (between University and Broadway)
New York, NY 10003
During 2005, Chefs Nick Kim and Jimmy Lau met while working at Masa in Columbus Circle. In 2012, Chefs Kim and Lau partnered on their first solo project, Neta, to explore their modern interpretation of a traditional sushi counter; Neta opened to rave reviews including two stars from the New York Times in its inaugural year. The following year Chefs Kim and Lau announced their departure from Neta to focus on their own restaurant, Shuko. Shuko popped up in East Hampton during the summer and is now open full-time in Union Square.
Chef Jimmy Lau began his culinary training in New York. Following his apprenticeship and mastery of the art of sushi-making, Chef Lau worked at a variety of Japanese restaurants before spending a year and a half cooking his way across the United States, learning French, Italian, Chinese and Turkish cuisines. Upon his return to New York, Chef Lau served as Head Chef at Masa Takayama's Bar Masa where he also coordinated the restaurant's international fish purchases and inventory. Together with Nick Kim, Chef Lau opened Neta, Shuko Beach in East Hampton and now Shuko in Union Square.
Chef Nick Kim began his culinary training in world renowned restaurants across Europe; he returned to the United States to spend his formative years working alongside Masa Takayama at Ginza Sushi-Ko in Los Angeles. Two year later, Chef Kim was named Head Chef and moved to New York to help Chef Takayama open Masa. Over the course of Chef Kim's tenure at Masa, the restaurant received numerous accolades including three Michelin stars and a four star review from the New York Times. Together with Jimmy Lau, Chef Kim opened Neta, Shuko Beach in East Hampton and now Shuko in Union Square.
Jerrad Ruiz's career began at 16 as a line cook at the Chart House, a seafood restaurant, in his hometown of Newport Beach, California. He left California to attend the Culinary Institute of America at Hyde Park, graduating with degrees in culinary arts and in hospitality management. Jerrad has served in general manager positions in an array of New York City establishments including Japonais, Benchmark and Neta. Most recently, he spent a year as a sommelier at Charlie Bird. He reunited with Chefs Kim and Lau while launching Shuko Beach in East Hampton; Jerrad strives to synthesize their vision for trailblazing cuisine with unrivaled service and hospitality.
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