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West Village meat mecca where yakiniku rules the room.
A wondrous, strange restaurant in the West Village that specializes in raw offal and Korean-style Japanese barbecue. It serves marvelous, exciting dishes that are best consumed with cold sake and an open mind. Start with a lobe of sea urchin set on a small tile of raw, red, marbled steak that is in turn placed on top of a single shiso leaf, the shape of the ace of clubs. Follow with sheets of...
Our meal at Takashi ended up being an interesting experience that could have been much improved if we'd ordered a few...
A great experience. The ambience is fun. Nice selection of sake's, soju and other liquors. The food has korean japanese influences but focuses mostly on the meats. A lot of rare cuts like Beef Cheek, Cow Tongue, Ear etc. Great flavors. Overall a great meal with friends.
“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” – though timid palates also find plenty to like; “attentive” service and “pleasantly minimalist” decor keep the focus on the “amazing cuts.”
This Japanese-Korean grill-it-yourself spot distinguishes itself with a focus on offal--or horumon, meaning something that's thrown away. "Yakitori-horumon" (basically, grilled variety meats) is a restaurant style invented by Korean immigrants to Japan shortly after World War II. Here, it's beef, beef, and nothing but beef. Try a few cold dishes--like sesame-seeded raw beef liver, or boiled...
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