Takashi

Amazing. If you are a meat eater you must go, if you love seafood go. KFC (Kobe, Foie Gras, Canteloup) is unreal. The food is decadent and delicious. Need to come back and try the midnight ramen.

My boyfriend and I visited last night (Tuesday, around 8pm) for my birthday. My boyfriend chose this spot because of Anthony Bourdain’s NYC Layover episode. We were told the wait would be around 45 minutes, but we were seated within 15 – 20 minutes. We did notice that it started getting more packed around 9 – 9:30 though. Note: They only take reservation for parties of 4+ so that’s why we had to wait.
Takashi was one of the food experiences I have ever had. Although it is pricey, it is definitely worth the price tag. This place is not afraid to experiment and use different cuts of meat that only adventurous foodies will thoroughly enjoy.
Real quick, the dressing in the starter salad is AMAZING. The salad may not look like much, but the dressing is A+++.
Sake: Our server recommended the Soto one. It was very crisp, refreshing, and smooth. The perfect pairing to our food.
Niku-​Uni $ 26 (chuck flap topped with sea urchin and fresh wasabi): I usually do not like uni, but the combination of seaweed, shisho leaf, raw beef, and uni compliment each other so well. The uni is not too overwhelming, and the chewiness of the beef meshes really well with the uni texture. I think this is a must-​try because you don’t see this pairing anywhere else.
Squid Ink Rice & Miso-​Marinted Sweetbreads $ 20 (with Spicy Yuzu Aioli, served on a magnolia leaf): O M G. This dish was the #2 highlight of the evening. The waiter preps this for you by placing it on the grill for a few minutes to let it sizzle and warm up. The rice is sticky and fluffy. The sweetbreads is really tender and creamy. The spicy yuzu aioli sauce adds the perfect finishing touch to the dish. It was so good I wanted another order of it. This is a dish that everyone needs to order.
The grilled meats has two simple marinate options: 1. seasoned with salt, garlic and sesame oil; 2. marinated in Takashi’s sauce. Our waiter helped us with the marinate options based on the meats that we ordered. He will also let you know how many minutes to grill each type of meat (on each side). We followed his exact instructions and pulled out our phones to time everything.
Kalbi (Kobe cut): MELT IN YOUR MOUTH. This was our favorite of the evening! This was seasoned with salt, garlic, and sesame oil with no dipping sauce needed. Honestly, you can never go wrong with kalbi at any BBQ place. The only difference is how fresh the meat is, and Takashi did not skimp on this part.
Tan-​saki, Tan-​suji & Tan-​moto (the tongue experience): This was very enjoyable. You get three different cuts of the tonuge (saki, suji, and moto). I only know the cuts based on time since we forgot to ask him. My favorite is the 30 second one, followed by 45, then 1 minute. The 1 minute per side one was a little too chewy for my liking.
Horumon-​Moriawase (chef’s selection): This includes heart, live, 1^st stomach, 4^th stomach, and sweetbreads. The heart and the sweetbreads were our favorite cuts.
Overall, it was an amazing experience, and we will definitely be visiting again because there are so many other things to try. We kept looking around at other tables, which was a bad idea because we were so tempted to order everything we saw. Next time we come, we will be trying out different dishes.

We visited Takashi on a Wednesday evening at 7pm and put our names on the wait list after being told there was a 2 hour wait. We then went across the street to have drinks and wait it out but promptly received a call 8 minutes later notifying us that our table was ready. Not sure if this was an unusually quick seating, a tourist-​repellant tactic, or some combination of the two, but we were sitting in front of our personal Takashi Japanese grill station with sake and soju in surprisingly short order.
The ambience is casual with lots of smoke and a Japanese grill at each table. Our waiter was informative & speedy and he had an Australian accent.
To start we had the grandmom’s steamed beef shank buns and the bone marrow + crawfish dumplings. Both excellent. For our mains we ordered the filet mignon special and the chef’s special (which is a little adventurous and includes beef heart, liver, 1^st and 4^th stomachs, and sweetbreads) which was delicious and made us feel like we got the full experience. The filet comes with a mini skillet with butter and garlic cloves to simmer the filet mignon cubes in after searing them on the grill, but we basically dipped everything in it and ate the caramelized garlic cloves like candy.
We ended with the sole dessert option of soft serve ice cream + toppings, which was a tasty finish. All in all a tasty and filling dinner, and perfect for a celebration or small group outing.

Spent a night here for a girlfriend’s birthday, four of us didn’t eat much, we were eager to get out for a second meal down the block.
The must try’s were very delicious, we ordered the uni on raw beef, burger steak with caramelized chocolate sauce, meat ball on bone marrow with sizzling chilly sauce, beef tongue, kobe beef, etc.
It was expensive, tasty, with a great lounge ambience, for a few bites each though. If my girlfriends didn’t call for a second spot, I would have ordered more BBQ meat.
The staff was very nice, we sat at an individual BBQ table, the tables are constructed around a central kitchen where they create appetizers and cold plates. Very interesting set up. I think it’s great for a date night if you are not worried about getting that charcoal smell on your hair and clothes.

Niku-​Uni is soooo good! Niku is super fresh and Uni is creamy. Wanna try the midnight ramen next time.

I take clients out to dinner several nights a week. The restaurant had terrible service. I wish I could give a negative star. The staff was arrogant and what they forgot to tell me was the tip was included with the bill. I glanced at the bill because I was having an important conversation with a top client and didn’t catch it.
I ended up leaving an additional 20%. I noticed the following morning and immediately called the restaurant. They said they would reverse the charge. They never did and when I followed up again they said I signed the bill and they would not refund me.
Poor service is the reason why most things fail. Last week alone I hosted three dinners over $ 2500 total. Several of my clients recommend eating here and I enjoy sharing my story! Then they have me make the recommendation! Hope it was worth the $ 73.80 service charge you didn’t refund me back!

We got Takashi Midnight ramen.
Got there at 1130 and was seated pretty promptly. This is my 4^th coming back it seems the crazy hype is a bit done. Walk ins are totally possible. We did book a reservation at 12 for 8.
There aren’t much options just spicy or non spicy. I love the spicy and the crunchy intestines ! My friend got extra kobe beef belly, you could get extra noodles but one bowl is pretty filling. The egg is just right everytime i’ve visted.
I say its a great choice to try once in awhile.

Their beef belly and beef sushi are so soft and tasty. I’m a beef lover and Takashi make me very happy but a dish is so small. You have to order a lot until you feel full.
Long line on the weekend.

One of the best Food experiences I’ve had!!(minus the 3hr wait, but totally worth it.) it’s been weeks since I had the most recommended Niku-​Uni and I can still taste it in my mouth… The seaweed, shiso leaf, raw beef, and uni (sea urchin) compliments each other perfectly and they just melts in your mouth. I’m a big fan of Uni and beef sashimi (and everything raw actually) I was literally loosing my mind over how good this tasted. It is THE BEST thing I ever had, whoever invented this dish deserves a giant trophy.
The Yooke is also amazing, which is grounded raw beef mixed with a raw quail egg. They also have an option for Kobe beef which is much more expensive. TBH the apps were SO AMAZING that I didn’t really care about the grill afterwards (which was pretty good as well, def recommend the beef belly). The dessert (I got the choose-​all toppings option, because you just have to) was a nice finish to the superb meal. I highly recommend this place, but be prepared to wait 2hr+ or go on a weekday!

What we ate:
Beef Belly
Filet Mignon with Garlic Butter (forgot name on menu)
Why its great:
The waiter we had was amazing, I think his name was Reese. Big props to him, the menu is a little crazy at first, I’ve never really thought about precisely what part of the animal I was truly eating. He helped us navigate around the menu and recommended some great stuff. You get to try a variety of new things and its so fun to have almost your own personal kitchen right in front of you. Everything is absolutely delicious and it was definitely some of the best meat I have ever had. One of the best nights of my life.
Why it wasn’t so great:
Okay so the only reason this is not getting a 5 star review is because the wait is LONG (two hours+). My boyfriend and I traveled around the city trying to get into another restaurant and we could not so we ended up here for a two-​hour wait (well worth it though for reasons above). It is also a pretty small place and kind of weird seating/​cramped.
Side-​note: Their bathroom is also pretty weird (one bathroom, one toilet) and small, tucked away at the side and the door is huge.
Overall:
Delicious, for meat-​eaters, great service, I have been salivating for beef belly again! The atmosphere is very casual and cool, you can .also see chefs preparing meats if you sit near their table.

This review is purely based on their late night ramen session
You have to make a reservation in order to get their delicious ramen otherwise, you got zero chance by just showing up.
Location:West village is the host for Takashi. I heard all those great things about Takashi but I have not yet had the chance to visit until my friend told me that she booked two seats for late night ramen.
I am soon surprised.
This place is small, but still aims to host lots of people. Party of two will have to join the other party of two to make one table, and party of five like us have to squeeze in two a small square table for a quick eat of ramen
Food: their late-​night ramen session only has two choices: spicy ramen or traditional ramen. And you have several choices of toppings
I had traditional ramen
The meat is juicy! The soup is delicious! The noodles is too chewy.
I almost gonna hit for another bowl but it’s very fulfill after the first one.
Service: very busy. They also have all kinds of wine, sake and plum wine
Price: it’s bit pricy tho
Overall: a very good experience.

yes yes YAS to this place. just yes.
it is a little pricey, but what isn’t in the city. all the meat orders that we ordered were super flavorful, we didn’t try any of the weirder meats. my favorites were the beef tongue and tartare. we also ordered this one meat, can’t remember what, but the waiter came over and cooked it for us and sliced it into pieces for us to eat.
love the service here and i love the smell.

This place is really small and intimate but trendy. The waiter was extremely helpful and recommended most of our dishes. It’s fun that they let you cook the meat — usually the waiter cooks the meat at most kbbq places. Everything we ordered was absolutely delicious:
— Squid Ink Rice: served on a banana leaf and was left on the grill to sizzle.
— Filet Mignon: came with an amazing garlic butter sauce that was placed on the grill to cook the meat. We killed every last bit of the sauce!
— Beef Tartare: a lot of great flavors. It comes with a quail egg and the waiter mixes it in for you
— Beef Belly: my favorite meat of the night! So fatty and delicious.
— Niku Uni: very unique bite of seaweed, raw chuck, and Uni
Portions are quite small and the price point is high. The bill came out to about $ 110 per person but the food was worth it! Overall, great dining experience but should probably be reserved for more special occasions.

This is more of a 3.5 than a 4 but because of its quality, I’m rounding up.
We ordered the chocolate meatball (sounds strange but undeniably tasty), uni on raw chuck (disappointed because I was expecting more flavor instead of chewy meat), beef belly (tough and very chewy), ribeye (melt in your mouth tender), tongue (regardless of where you go, it will always look like a slice of spam to me. Haha. But it wasn’t bad).
Overall, the food was good but it wasn’t great. The ribeye and meatball were awesome. It’s quite expensive so it’s definitely a «special occasion» place. But service was friendly. Only parties of 4 or more can place a reservation.

What a fun spot. Went here for dinner the other night. It’s a bit on the expensive side, and we had to wait about an hour before we could be seated, but otherwise it was great.
* They take down your name and number which I always appreciate– so we just went to a bar around the corner and had a few drinks while we waited. And, they promptly called us when our table was almost ready, giving us enough time to walk back over.
* It’s a fun experience. Definitely recommended for a date. Small space, but it’s cool to be able to grill your own food.
* The food is crazy delicious. We ordered a lot. We had a few of the ~grill your own meat~ dishes (I forget which ones but they were amazing– I think the spare rib was one of them), along with the kimchi appetizer, the bone marrow dumplings, and the ice cream. Also a bottle of soju.
* Service was great. Our waitress was very attentive and friendly. Food came out pretty quickly. You also get to watch them prepare a lot of the dishes right in front of you which I always enjoy.

I never head of Takashi until Bourdain recommended it on his show, The Layover. I immediately went as I love Korean barbecue. I went tonight (Friday night) and had to wait roughly 45 – 50 minutes for two people. When we were seated, our waiter came right over to us and was very informative/​thorough with explaining the menu.
To start, we got the beef tartare and the the pork buns. The beef tartare was delicious– it comes with a quail egg, which the waiter mixes in for you. The pork buns were different than I’ve had, but were also great. They bring out the bun and meat separately and let you construct it on your own– spicy mayo included.
For our entrée, we got a special– beef and foie gras. It was absolutely delicious. We also got the Kobe short rib– which is served with a raw egg yolk to dip in. Yum.
The great thing about this restaurant is that you can tell the beef is of great quality. I will definitely be back again.
If you have room– get the ice cream. I got mine with salted caramel and it was great. Lastly– good sake list! **Beware, the grill gets very hot, so you may leave without your eye brows, but it’s 100% worth it.

I love Takashi!
But they are too popular, always have to wait to enjoy the deliciousness.
Needless to say the meat is fresh and tender, their appetizers are good as well.
A must try spot in Manhattan!
And you can pick your own sake cup: D

If the boy and I were reborn as a restaurant, it would probably be this one.
Asian style off cuts marinated delicately and served simple, without any froufrou things to distract you from the deliciousness of organ meat.
This place doesn’t just put offal on the menu because it’s «in», and it doesn’t shy away from it to appease the more unadventurous general public. It is unapologetic in its love of typically discarded cuts, and displays this in giant chalk drawings all along the restaurant walls.
They don’t hide their grilling meats in thick marinades and sauces; instead, each kind cut of meat can be marinated two very simple ways, and you grill it yourself (there are instructions on the chalk board if you’re a newbie).
Here was our (the boy and I) selection:
Testicargot
The uni raw chuck shiso seaweed bite
All of the stomachs (raw/​parboiled)
Liver (raw and cooked)
Aorta
Sweet breads
… I think that’s it.
And a bottle of sake.
I was in pure raw beef heaven. You ask me or the boy how we want our steaks and the answer is usually «just walk it through a warm room».
Everything was unbelievable. Deliciousness and texture at every turn.
Here are my words of wisdom:
Be adventurous
Don’t go with picky eaters
I will return.

Grilled meat in any capacity can be a wonderful thing and when done right, it is one of life’s great pleasures (#1). In the case of Takashi, Yakinuku guru Takashi Inoue has made his mark in the West Village by showcasing a style of Japanese cuisine that often gets overlooked; becoming one of the most notable and progressive (not to mention delicious) Asian businesses in all of Manhattan and perhaps the most sought after Japanese BBQ spot in NYC.
The price point is high, as this is no ordinary WV dining spot. Some would come here for special occasions, many for tourism fan foodie’ism, and many more just because they can afford it. While the portions are expectedly teeny tiny, I can vouch for their quality: Everything will be tasty. Everything will be executed well. Above all, everything is extremely fresh.
A love of red meat is a virtual prerequisite, though texture is key for palatial reasons. Amongst the grilled meats, the Kalbi ($ 26) is almost always a sure thing as well as the Rosu ($ 26), a delectable ribeye cut. Anyone who is a fan of tongue will surely enjoy the Tan-​saki, Tan-​suji & Tan-​Moto ($ 25) which has been dubbed «The tongue experience.» While I haven’t experienced much of the intestine or stomach bits, I can vouch for the ultimate option: the Horumon-​Moriawase ($ 30) which is the Chef’s Selection. No one can go wrong with this.
To the more adventurous side, the raw meats are limited in selection but rich in flavor. The Namagimo ($ 16) is a delightful surprise, liver was never my strong suit but that’s all negated apparently when its marinated in sesame oil and given a dash of rock salt. The Gyutoro-​Tamaki ($ 18) is a raw beef handroll; a chuck flap with some nori and a light garnish of wasabi that screams wonderful with every bite. The most popular dish, the Niku-​Uni ($ 26) might just be the highlight of anyone’s meal here. A piece of delicious wagyu chuck on a shisho leaf, nori seaweed bed and topped with ultra fresh uni makes for one mouth-​watering bite. It is a foodgasm not to be ignored and as Bourdain once said after an eyes rolled back experience: «If you don’t like this, we can never be friends.» Well said.
Other non-​traditional items but equally palate potent is a list of seasonal specials that Takashi rotates year round. The infamous KFC ($ 38), consists of Kobe beef tartare, Foie Gras marinated in white miso, and Caviar from Hackleback is served with a sake-​pickled Japanese cantaloupe and toast. It is one of the most expensive dishes in the house for a reason: it’s mind blowingly delicious. Honorable mentions include the Squid Ink Rice & Miso Marinated Sweetbreads ($ 20), Bone Marrow and Crawfish Dumplings ($ 16), and the Bilini + Caviar combo of a Calf’s Brain Cream ($ 28) served in a tube like some edible science experiment.
And yet, there is still a wait with reservations on any given night, tight yet limited seating, and small grill table setup just enough for a small group to enjoy a hodgepodge of fine meat inspired plates. There are only so many places like this in NYC, but Takashi earns its stripes through a myriad of meat dishes that boggle the mind and tantalize our taste buds.
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(#1) Sorry vegan friends. If it helps, I really love hummus.

Normally it takes me a long time to write a review but I have to say Takashi is one of the most transcendent restaurants that I have ever been to and I had to have it fresh in my mind when I wrote about it. After hearing about Takashi from Anthony Bourdain’s NYC Layover episode, I had to have it. My cousin and I finally made a trip to this restaurant for his birthday. It was a Sunday night. We had planned to have an early dinner at 5pm but since they don’t take reservations for two we waited as walk-​ins for two hours and was eventually seated at the bar. I know some people will balk at the time, but everything about this restaurant was definitely worth it. Since it was a special occasion, we decided to order everything that we wanted without a care for price:
Niku Uni — After seeing this dish on Layover, this was one of the things that we had to have. One of the most unique experiences I’ve ever had in my life. The Shiso leaf and the seaweed gently wrapped the chuck flap and briny uni. It seemed as the chuck was not a primary flavor component but was included for heightening the texture of the Uni. A MUST ORDER
Testicargo — The next dish was a riff on a classic escargot dish but instead used beef testicles. One of the more adventurous menu items, the dish was delicious. The shiso garlic butter was fondly reminiscent of an Italian pesto and definitely made the dish.
Takashi’s KFC — Easily the most decadent dish that I have ever ordered in my life. Layered in a caviar tin was a Kobe tartar, whipped Foie gras, and Caviar. Although it was lavish in every sense of the word, it was not too overwhelming. I could use without the pickled cantaloupe. I would have liked the toast with the KFC alone.
Tongue Experience — With the grilled items we started with the Tongue Experience. The order included different sections of the tongue as a sampler. There was the top tongue, middle and bottom tongue. Each had a different texture and cooking time. The unique dipping sauce was great and make sure you get some lemon juice on it too.
Horumon-​Moriawase — Next we ordered the chefs choice which included heart, first stomach, liver, tripe and sweetbreads. The heart and liver were lightly coating your mouth with succulent umami flavor. The tripe and second stomach was a nice textural balance, not too chewy but had a great snap. The sweetbreads was something on another level. It had all the flavor of beef but had a softer puddling like texture. A MUST ORDER
Beef Belly — Seeing this order so many times on Unilocal and rated so highly, we ordered this cut of beef. Incredible marbling on this unique cut. I had to look it up so I can attempt to secure it for my own summer bbqs. The beef belly at Takashi’s is the perfect example of a perfect cut of steak.
Squid Ink Rice & Miso-​Marinated Sweetbreads — We finished our meal with a something a bit carby. I haven’t had squid ink rice before and it was perfect introduction for me. The rice was slightly sticky and still pretty fluffy. What made the dish was the Spicy Yuzu Aioli. It definitely tied everything together.
Starter Salad?: I have to give a particular mention to the lettuce salad that they give when you sit down. Although it looks like a standard cheap dish, nothing about it is normal. Their homemade miso dressing is exemplary and I would love to have it at home.
The overall experience here was amazing. I loved the service here, the waitress explained each appetizer that we ordered and individual cooking times for each cut of beef. Being seated at a bar seat, we got to converse with the chefs and watched as they assemble each unique dish. We ordered most of what we saw. Although it was rather expensive, we loved our food and would have no problem shelling out the money for this kind of experience. I look forward to coming back here for the cow experience (you need at least 4 people and a reservation).
They give you gum at the end, a great palate cleanser!

It was a fun and satisfying experience filled with japanese/​korean yumminess.
We were a group of four and were able to share and try a lot of new things.
Testicargot — yep exactly what it is — testis posed as escargot smothered is garlic shiso butter. The balls were chewy and don’t really taste like much, but the garlic shiso butter is what hit the spot. It did remind me a lot of escargot, but the texture was just oddly interesting.
Yooke
The tartare was visually appealing and surprisingly yummy. The chuck tartare was seasoned well and chopped perfectly. The egg mush and seaweed mix was an interesting touch.
The BBQ items — Nakaochi Kalbi (between the rib) was marinated in the house sauce and was nicely marbleized. The beef belly was a surprise — simple, good fattiness and full of garlic flavor Although it was good, I didn’t feel like it was worth the expensive price. I would also recommend grilling about 15 seconds less than the recommended to get that medium rare tenderness.
We also got the last 15oz MEGA Spare ribs — slow cooked for five hours then flambeed In bourbon and barbecue sauce. It was pricey but it was so worth it. The whole preparation was also a show — flambeeing, chopping and serving — all so delicious.
The Ramen quesadillas okonomiyaki was probably a big highlight of the night. It was ramen pancake filled with beef tendons and aged cheese and shiso leaf. Everything just worked so well together and after you grilled them slightly, the crunchiness was amazing. I really enjoyed this dish.
The homemade vanilla ice cream was rich and yummy. The gold flakes did nothing to the flavor though but was aesthetically appealing.
This is certainly a good restaurant to try, but will definitely make a dent in your wallet.

While waiting in line at the other really famous ramen restaurant in East Village my friend talked about this yakiniku place that serves ramen late at night for only 2 hours a night twice a week. ¹⁰⁄₁₀ the most hipster bougie thing I’ve ever heard but I had to have it. Reservations were made for the next night at 1AM. All I could think about was how is it even feasible to operate for 4 hours a week, regardless I HAD to have it.
Arriving it seemingly looked like a low key restaurant, really dimmed, and unsuspecting of the glory that was set to unfold. Grandma’s spicy ramen ($ 17) ordered and contemplation of whether or not I’m an idiot for eating a $ 17 bowl of ramen. Oh man, it was definitely justified, especially after the other place in East Village. Best ramen I’ve had ever? No. Best in America? Call Good Morning America because I’ve found a gem in this saturated pool of ramen restaurants.
The broth is made of beef bones from their day job restaurant, garlic (lots), ginger, and some other spices. Hold your chapstick because the soup will moisturize your lips with its glistening fatty horumon broth but keep your mouthwash close by, you’ll need a lot of it to get the garlic out. It’s like eating a extra marbleized piece of beef lightly seared melting away in your mouth with a moderately spicy nutty finish. The perfect al dente bite of their noodles will make any noodle fan come to tears. Take a bite of beef belly that’ll just continue the buttery experience or have some of the bacon like crispy fried intestines giving you the texture crunch.
Its hard to hate on hipsters when you realize you are one because you loved the thrill and experience from Takashi after way dark.

A bit overpriced for the hype, in my opinion.
I’ve had my fair share of Japanese BBQ, and I would say that I enjoyed all of the meat selections we ordered. The SHORT RIB and RIB EYE were both juicy, flavorful, and melted in my mouth. The HARAMI and TONGUE were also delicious, but nothing too memorable.
The feel that the NIKU-​UNI is overhyped. It is visually appealing, and how does the description not sound appetizing? The Kobe beef used was pretty chewy– I expected this to be more tender. The uni was okay– it didn’t taste fresh (you can see the purple vein). Overpriced for the quality, nothing spectacular.
The SPICY PICKLED CUCUMBERS was a nice side to go along with the meats. I’m usually fan of pickled veggies to be more fermented. This one tasted fresher, so it didn’t taste as pickled.
The BONE MARROW and CRAWFISH DUMPLINGS were good too, but not something I would order again. This tasted like a Canto-​style dumpling, except made with bone marrow. This was served on top of a hollowed out bone, so this looked pretty cool. I’m not sure if I could really taste the bone marrow– this was pretty oily.
Overall, I would come here again for the meat, but I would try some other appetizers the next time I visit.

TAKASHI is — - amazing.
There’s nothing one can write or say that fully encapsulate the awesomeness of Takashi, except that everyone who has been will tell you: You must visit Takashi when you’re in New York. Yes, the prices are higher than most Japanese/​Korean yakiniku restaurants. However, the quality and vast range of beef cuts and offal speak for themselves.
I have had a great many, excellent Korean and Japanese BBQ in LA, but, Takashi is a whole another world. It’s not just grilled meat. It’s an appreciation for the cow in its purest, most authentic, unadulterated form. Imagine a butcher who loves his craft and displays passion for all things cow, from meat to 4 types of stomach, and other delicious offals. Even if you are not a offal connoisseur, I dare you to step out of your comfort zone and prepare to be amazed.
As you open the doors to the restaurant, your senses will be heightened by Takashi’s signature aroma of high quality beef and offal, sizzling at the highest temperature, to utter perfection. You’ll leave the restaurant wanting to keep the aromas with you, for as long as you can, I promise. For the grilled meat selection, I have never felt wronged by going with my servers suggestions. They really have a passion for food and know what is good. My favorites so far have been: rosu (ribeye), nakaochi kalbi (between-​the-​rib), shoulder, BEEF BELLY, second stomach and tsurami (cheeks). Hatus (heart) was extremely interesting. It tasted as it is, a extremely lean muscle, but still very tender to the bite.
Although the heart and soul of Takashi is their grill. You cannot skip their amazing appetizers. I highly suggest ordering: niku-​uni (shiso leaf enveloping a slice of raw beef and sea urchin), yooke (beef tartar with quail egg and their special sauce), calf’s brain cream in tube (just do it), bone marrow and crawfish dumplings. I’ve had the testicargot and foie gras stuffed mini kobe burger, both were interesting but I wouldn’t get it again because they tasted alright. I had big hopes for the testicles, but was left disappointed because it kind of tastes like large fish eyes.
Last thing I have to say is that if you haven’t already, definitely make a reservation for their late night ramen– served 12am and 1am (by reservation only) on Fridays and Saturdays. My first time having their ramen was when they had just introduced it in early 2014. It was amazing… rich beef broth with beef belly. Absolutely divine. If you’re into ramen, I highly recommend calling them to make a reservation (no seating wo a reserv.!) There are 2 options: Grandma spicy and original. I like both, and would recommend trying both, for sure. I’ve kept this secret to myself for nearly 2 years, and now sharing it with the Unilocal community. Hopefully that gives you a sense of how much their ramen means to me!
Last thing is: make a reservation online. it’s fast and easy, will definitely save you a lot of waiting time on a weekday night. Forget about walking in for a seating during the weekend. Takashi is always bustling! As mentioned in previous reviews, their Japanese toilet is AWESOME.

El lugar es mágico, la comida excepcional y el trato inmejorable. Hay que tener la experiencia de la carne cruda con huevo de codorniz ya que es única!
El mega rib es espectacular, mucha carne con un dulce sabor.

Ayant vu Anthony Bourdain visiter ce resto lors de son émission the Layover NYC, me voilà bien décidé à suivre les pas de mon modèle culinaire !
En ce jour d’orage à NYC me voici à patienter en compagnie d’un ami français pour enfin pouvoir déguster cette fusion de cuisine coréenne et japonaise.
Atmosphère cantine locale avec tables aménagées avec barbecue intégré et long banc en bois.
Le service est assez rapide: on a commandé des Uni sortes de combo viande de boeuf marinée posée sur une sorte de feuille de menthe le tout tartiné avec un sorte de confiture d’oursin ! Complètement fou et délicieux!!!
On a ensuite choisis des assortiments de morceaux de boeuf (joue, langue, estomac) le tout est servi sur une grande assiette, vous faites enquite revenir le tout sur les grilles chauffantes prévues à cet effet.
dégustez avec un bol de riz et c’est le paradis !
Bien sûr le tout accompagné d’un petit verre de saké (pensez à choisir votre verre dans le plateau !).