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West Village meat mecca where yakiniku rules the room.
Offal Specialist Takashi Serves an All-Beef Late-Night Ramen
We ended up ordering a bunch of the raw meats to cook on the table-grill, but also tried some of the non-grilled meats which ended up being the highlights. This included the Niku-uni, which was a piece of uni with wasabi paste on top of a piece of chuck flap – it was amazing. Other interesting dishes included the tartare (hand cut instead of...
The meal would have ended on a super high note at this point, as we were both satisfied with everything we’d eaten. However, we’d ordered one more dish – not sure if the order got lost somewhere, or maybe we only thought we ordered it, regardless, we asked about it and then it appeared not 2 minutes later…
Notable chiefly for its menu of uncommon cuts--grilled Achilles tendon, anyone?--this Japanese all-beef restaurant is also charming and intimate.
Korean grilling, for most non-Koreans, tends to appear mostly as little marinated pieces of steak cooked over gas grills. At Takashi, they are using gas grill -- there's nothing you can do about that -- but on the other hand the man does every imaginable part of the cow, including three different kinds of stomach. Talk about snout to tail! It's all good, too.
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