New York City , New York
Tel: 212 414 2929
Concierge.com's insider take:
A quirky addition to the newly resurgent West Village restaurant scene, Takashi serves a peculiar hybrid: Korean barbecue filtered through a Japanese lens. Young chef Takashi Inoue, a transplant from Osaka with Korean roots, has an obsession for beef, celebrating every part of the beast (and no other meat). His nose-to-tail (or tongue-to-tendon) approach isn't nearly as challenging as you might expect. Even the most unusual and economical bits are handled here like a pricey filet and are sourced from top-shelf purveyors, including an Oregon ranch raising washugyu beef, a cross between Black Angus and Japanese Wagyu cattle. The "first" and "fourth" stomachs, both grilled at the table, are as delicious and tender as the short rib and rib eye. Fans of steak tartare must order the notch chuck flap topped with uni and garlic-dressed liver served uncooked.—Jay CheshesOpen Mondays through Fridays 6 to 10:30 pm, Saturdays and Sundays 5:30 to 10:30 pm.
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