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This Japanese-Korean grill-it-yourself spot distinguishes itself with a focus on offal--or horumon, meaning something that's thrown away. "Yakitori-horumon" (basically, grilled variety meats) is a restaurant style invented by Korean immigrants to Japan shortly after World War II. Here, it's beef, beef, and nothing but beef. Try a few cold dishes--like sesame-seeded raw beef liver, or boiled Achilles‚ tendons in chile oil--before turning to your tabletop grill. Bits of wine-dark heart sputter and smoke beefily; sweetbreads turn firm but creamy over the fire. Add a plate of kimchi or crudités with spicy mayo to counteract all that cow.
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Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: "The tongue experience" ($22) at Ta... More »
Hudson Street at dusk is a good place to watch people walk their dogs, but if you're eating in Takashi, the dogs might be looking back. One night, we sat at a window table in the all-beef restaurant, grilling sweetbreads and trying to avoid the... More »
Went to Takashi with my roommate and another friend with no expectations. It's open until midnight on Friday and Saturday which is awesome. Upon entering I noticed, most of the servers (and clientele) were not Japanese. This is usually a bit of a red flag for me, but I figured I'm in New York so probably not a reflection of the quality of food (it wasn't at all).
We were seated fairly promptly and the two other guys with me told me to order for everyone. Ah! the pressure! Now this is not a traditional Japanese menu for the most part. Smokey Beef Flavored Popcorn? check! Fioe Gras Stuffed Mini Kobe Burger with Chocolate BBQ Sauce? Yup! (me WTF???) But I like turning traditional on it's head when it works. I didn't go crazy this time being my maiden voyage, but seriously going back over the menu makes me want to go back and try more.
It was 11pm so I ordered fairly conservatively -
Stewed Beef Tendon Casserole - pretty damn good
Niku-Uni (Kobe tartar on shiso leaf topped with sea urchin and fresh wasabi) MORE PLEASE.
Then some standard yaki-niku:
Kalbi, Some "Toro Kalbi"?, Rosu (ribeye)
and 3 large Hitachino Beers to wash it all down with.
We thoroughly enjoyed all the dishes and the one guy who wasn't hungry to begin with ended up eating a full meal.
Definitely will be back to explore the menu more!
West Village newcomer Takashi is a yakitori-horumon, an offal-heavy restaurant style invented by Korean immigrants in Japan shortly after World War II. You can go as crazy as you want--slurp raw liver like Hannibal Lecter, or chew on strips of Achilles tendon. But perhaps the most enjoyable variety meat is the "Tongue Experience," which sounds like it could mean several different things. Actually, it's three parts of a cow's tongue--tender tip, tougher sinew, and good old regular... More »
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