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Takashi

Address
456 Hudson St New York NY 10014
Phone
(212) 414-2929
takashinyc.com
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Average Rating
4
Total Reviews
(35)
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  1. 1 Star
  2. 2 Stars
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  4. 4 Stars
  5. 5 Stars
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Business Hours

Status: Open

Sunday
5:30am-10:30pm
Monday
Closed
Tuesday
5:30am-10:30pm
Wednesday
5:30am-10:30pm
Thursday
5:30am-10:30pm
Friday
5:30am-10:30pm
Saturday
5:30am-10:30pm

Additional Info

Payment Methods

  • Visa
  • MasterCard
  • American Express
  • Discover
  • Diners Club

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Reviews of this business (111) view all

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Overall review sentiment

Score
50%

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Overall review sentiment

Score
50%

Rating distribution

5 stars
13
4 stars
9
3 stars
1
2 stars
3
1 star
1
No rating
91
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Editorial reviews from the web (7) view all

"Fantastic" yakiniku ("cook-your-own" Japanese BBQ) is the draw at this West Villager where "daring", "every-piece-of-the-cow" offerings have "adventurous" carnivores enthusing "welcome to the offal house"; "attentive" service and "pleasantly minimalist" decor keep the focus on the "amazing cuts."

Korean grilling, for most non-Koreans,

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.

Other reviews from the web (111) view all

I found Takashi when looking for a ramen place close to Christopher Street and did not expect to find a menu where all parts (yes, I wrote ALL) of a cow would be eaten. For sure they have ramen, but what convinced me to go was more the other dishes that would probably creep out many people. I went alone as there was no way Jodi would have joined the experience or should I say experiment...

...

Takashi, located in the West Village, is a Yakiniku restaurant, essentially meaning they serve “grilled meats.” The experience and environment is both intimate and fun. Everything from the appetizers to the main grilling course is DIY, requiring you to compose or cook it yourself and/or it’s served with piping hot oils and sauces that cook the dish in front of your eyes. Though the food served...

Tips about this business (2)

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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