A Barn Full of Flavors

A few months ago, all of my Facebook foodie friends started vehemence about a new Asian alloy grill in Beit Neqofa only outward Jerusalem called Naya. It seemed like any day there were new mouthwatering cinema of sushi, sashimi and stir-fry dishes. we combined Naya to a list of new restaurants to try, and finally got there a few weeks ago.

Naya means “barn” in Japanese and a grill is vast and square. It can chair 220 diners during a time. On a new early Monday night when we arrived during 7, a space was half-full, though fast filled adult and was packaged when we left. we unequivocally advise creation reservations.

The décor is modern, with pleasing dishes alien from Japan. The mood is laid-back with diners travelling a operation from prime foodies to hipsters. Some had their heads covered; others wore jeans and sunglasses. Everyone seemed to be carrying a good time.

The judgment is Asian fusion, definition some of a dishes come from Japan, and others from China, Vietnam or even Indonesia.

Co-owner Sagiv Amzaleg suggested we start a plate with cocktails. Amzaleg, by a approach is a critical fan of single-malt thwart and Naya offers some-more than 20 forms of Scotch during a well-stocked bar. we chose a Szechuan Side Car (NIS 56) with cognac, raspberry, orange and uninformed Szechuan peppers among a ingredients. My messenger went “healthy,” with a Coconut Mule (NIS 56), a immature mixture with rum, lime, basil, cilantro and cucumber.

I am a vast fan of sushi, though we couldn’t stop looking during a Sashimi Garden (NIS 74) that was brought to a subsequent table. we also rationalized that eating sashimi instead of sushi would leave me some-more room to try dishes from other tools of a menu.

The Sashimi Garden is visually overwhelming and delicious. Thick-cut uninformed slices of tuna, salmon and yellowtail are served on a bed of dejected ice. The fish melted in my mouth. While we didn’t try a sushi, there were some singular rolls offering including a Rinay (NIS 56) with salmon tartar, avocado and honeyed potato in tempura, wrapped in parched salmon with teriyaki, sharp mayonnaise, tempura chips, honeyed potato and immature onion.

The menu is endless and divided into several sections including Raw, Salads, Naya Starters, Asian Broths, Nakopan, Grilled and Steamed, Noodles, Rice, and Naya Sushi. The menu in English has unequivocally few mistakes nonetheless a Pho Ga (a normal Vietnamese soup with “severed chicken” did give me pause.)

After a sashimi, we chose Hong Kong Gyoza (NIS 46) described as “steamed and parched fritter pressed with chicken, shitake mushrooms, immature onion, ginger and sharp soy sauce. Amzaleg told me that they had bought a special appurtenance in Japan that steams a gyoza on one side and fries it on a other as they do in Japan. The apportionment is 4 open rolls and we was bursting any plate with my companion, that should meant we any would eat dual of a block gyoza. Well, that’s not what happened. It was so delicious, we stole one of my husband’s gyoza while he was bustling with a soup – a Ramen with a low dainty broth, shredded duck and noodles (NIS 52). Lucky we’ve been married a prolonged time!

We afterwards common an sequence of Cantonese Rice that also had corn, chopped beans, egg, chopped chicken, smoked goose, roasted panko, coconut and crispy shallots (NIS 72). It was a vast apportionment and crispy and delicious.

Last though not slightest was a Entrecote in a Korean peppers brine (NIS 136). The beef was proposal and a brine had a low umami flavor. We were given a choice of potatoes or immature vegetables alongside a steak. We chose a vegetables that enclosed crunchy pea pods, mushrooms and asparagus.

Although flattering full by now, we couldn’t pass on dessert. We asked to share one dessert and a accessible server brought us a vast play of cream with uninformed lychees and strawberries on tip of a Pavlova. A light, uninformed approach to finish a meal.

A word about a servers. They looked like they were unequivocally enjoying their work. Armed with iPads on that they took down a orders, they knew a menu good and were eager about a opposite dishes, seeking us about how sharp we like a food (not much, consider Ashkenazi) and if we had specific likes or dislikes.

I am already formulation my subsequent revisit to Naya.

The author was a guest of a restaurant.

Naya
Beit Nekofa
(02) 990-0070
Kashrut: Rabbanut Mateh Yehuda
 Beef is Halak Beit Yosef, duck is mehadrin, and vegetables are Gu

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