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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
(30)
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  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 (78) view all

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Overall review sentiment

Score
50%

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Overall review sentiment

Score
50%

Rating distribution

5 stars
15
4 stars
9
3 stars
1
2 stars
4
1 star
1
No rating
61
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Editorial reviews from the web (13) view all

Serious Eats

Offal Specialist Takashi Serves an All-Beef Late-Night Ramen

"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."

Other reviews from the web (78) view all

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.

Awesome, awesome, awesome.

After a lot of very carefully chosen dining, this was the star of my trip to NYC. Came late on a Monday and seated immediately, though the waitress (Mimi, who I highly recommend if she's there-attentive, friendly, and all around awesome) said there'd been a two hour wait the day before. The menu is a combination of creative stuff from the kitchen and meats and offal for the table grill. Is it...

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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