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Takashi

Critic's Pick Critics' Pick

456 Hudson St., New York, NY 10014 40.731459 -74.006635
at Barrow St.  See Map | Subway Directions Hopstop Popup
212-414-2929 Send to Phone

  • Cuisine: Japanese/Sushi, Korean, Theme Restaurant
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: **

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    2 Reviews | Write a Review

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Official Website

takashinyc.com

Hours

Mon-Thu, 6pm-11pm; Fri-Sat, 5:30pm-midnight; Sun, 5pm-10pm

Nearby Subway Stops

1 at Christopher St.-Sheridan Sq.

Prices

$12-28

Payment Methods

Discover, MasterCard, Visa

Special Features

  • Good for Groups
  • Open Kitchens / Watch the Chef

Alcohol

  • Full Bar

Profile

Takashi is an eccentric little establishment with its own quirky, slightly off-kilter agenda. The proprietor, Takashi Inoue, grew up in Osaka, eating the decorous Japanese version of Korean barbecue called yakiniku. At this yakiniku establishment, the focus is on beef in particular (The West Village’s New Meat Mecca is the restaurant’s motto), and more precisely the exotic innards of the beast. You can enjoy three varieties of cow stomach grilled at your table (Please cook until charred, the menu advises), tender slices of beef heart, flash-boiled Achilles tendon, and a $20 tasting adventure called the Tongue Experience, which includes three cuts, ranging from the very tender tip to the more chewy, sinewy part in the back of the mouth, according to our waiter.

I never did try the Tongue Experience, although I enjoyed my encounters with the stomachs (especially the third one, darkly charred and drowned in miso sauce) and a tasty raw-beef creation called niku-uni, made with sashimi-like wafers of raw chuck wrapped with shiso leaves and spoonfuls of uni. The grilled short ribs at Takashi (dusted with salt and sesame oil) are worth a special trip, and so are the milky strips of rib eye, both of which are impeccably sourced (like all the innards) from boutique farms like Creekstone, in Kansas, and Dickson's Farmstead in Chelsea Market.

The handful of non-meat dishes available at this polished little restaurant (peppery edamame, seasonal Korean namul pickles) are boutique-quality, too. So are the sakes (should you need to fortify yourself before the Tongue Experience), and the single, satisfying house dessert, which is a bowl of soothing, soft-serve ice cream infused with Madagascar vanilla and flecked on its top with gold leaf.

Ideal Meal

Seasonal pickles, short ribs, beef cheeks or grilled rib eye, soft-serve ice cream with the works.

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