Takashi restaurant located in the West Village is a different take on the usual yakiniku fare. They consider themselves a Korean style Japanese Barbecue. The menu is fully committed to serving the customer the best possible cuts of the entire cow. The prime cuts of meat coming from local American farms with hybridizing “Washugyu Cows”: combining the texture of Kobe Beef with the flavor of American Angus. Sounds brilliant and delicious.
The chef’s counter is located in the center of the dining room with 7 small grill tables surrounding it. It is not a big space but it did not feel cramped, instead it has a cozy feel to it. The walls are covered with cute chalk board writings that instruct the customers on how to cook their meats and how to eat certain items. The menu basically serves everything cow: tongue, shoulder, first stomach, second stomach, fourth stomach, large intestine, heart, cheeks and aorta.
We order the Foie Gras Stuffed Mini Kobe Burger with Chocolate BBQ Sauce, Gyutoro-Temaki Sushi (chuck flap hand-rolled sushi), Niku-Uni (chuck flap topped with sea urchin and fresh wasabi), Shio-Tan (tongue), Tetchan (large intestines), Kalbi (short rib), Rosu (ribeye). As I stated before Takashi is different than the average yakiniku place, I have not come across one that serves raw meat sushi and chuck flap with Uni type of dishes. This should be interesting.
The Foie Gras Burger with Chocolate Sauce is a bit of a disappointment. As I always say anything with foie gras is good, but in this instance, it misses the mark. The chocolate sauce is on the salty side and the foie gras seems as though it is missing. The meat texture and flavor are good but the combination is just so-so.
The Gyutoro-Temaki Sushi is beautiful to look at. The bright red color of the meat makes my mouth drool. You wrap this sushi in seaweed and dip it in the soy sauce, and literally it melts in your mouth, the texture is like O-toro (fatty tuna), both are fatty, oily, and rich in flavor. This is incredible.
The Niku-Uni is another raw beef dish that our temptations could not resist. The marbleized beef squares along with the deep orange colored Uni and the green Shiso leafare a thing of beauty. There is a rock concert playing in my mouth: the refreshing Uni and brilliantly smooth beef screaming in the front, and a mixture of basil, citrus and cilantro flavors from the Shiso dancing in the background, it made me want to fist pump and start rocking along.
After that amazing start to our meal, we finally receive the tongue, large intestine, rib-eye and kalbi. You can tell right away the quality of the meat at Takashi is first rate. The fat in the kalbi, ribeye is evenly spaced out and not clustered in just one area (which is a sign of force feeding). All the cuts of meat are excellent and above expectations. I really do feel that Takashi prides themselves on getting good quality meat to their customers and the proof is in the pudding.
If you want first class Yakiniku fare then Takashi is the place to go. What are you waiting for! Oh that’s right… you might have to wait in line but they do take reservations for parties of 4 or more. If you like beef and want to grill your meat the way you like it, then this is the place. Just to warn you it is a bit pricey but worth it!
Takashi – 456 HUDSON STREET, NEW YORK, NY 10011 212.414.2929