Row 1

456 Hudson St (at Barrow St)
New York, NY 10014
(212) 414-2929
Mon–Thu: 6:00 PM–11:00 PM Fri–Sat: 5:30 PM–Midnight Sun: 5:00 PM–10:30 PM
Map: Surroundings & Nearby
Around the Web
Foursquare Tips
If you love charred cow innards, make a beeline for this elegant new Japanese yakiniku grill restaurant where you can cook your own beef heart and chuck flap with uni. Featured in Where to Eat 2011!
Sunday, December 26, 2010 - 11:44
Offal-freaks will want to try the stomachs, intestines, and tongues, but there are a few steaks on the menu for less adventuresome diners, too. [Eater 38 Member]
Wednesday, January 11, 2012 - 06:15
Tonys new favorite restaurant in New York City! It is a mix of Japanese and Korean BBQ styles. As seen on Travel Channels The Layover with Anthony Bourdain.
Travel Channel
Monday, November 14, 2011 - 11:54
A two-wall mural offers descriptions and illustrations of various cuts of meat and horumon (literally, discarded goods, or offal), with notes on their vitamin content and supposed health benefits.
The New Yorker
Tuesday, February 15, 2011 - 11:33
Niku-Uni (raw uni over gorgeous raw beef served over a shiso leaf and seaweed) is probably the best thing I've ever tasted in my life. For serious.
Wednesday, May 19, 2010 - 18:05
The chef at this Japanese meat mecca will side up your proteinaceous plate with the aptly named Testicargot: shiso-garlic butter, white wine, garlic, and white miso on top of veal testicles.
Thursday, October 13, 2011 - 12:30
Dinner joint with a meat-only (almost) menu. Highlights include Namagimo (raw liver), Akiles-Yubiki (flash-boiled achilles tendo n), Niku-Uni (chuck flap topped with sea urchin & fresh wasabi) & more.
Friday, May 7, 2010 - 13:31
The Village Voice voted this Best Variety Meat in our Best Of New York Poll!
Village Voice
Tuesday, November 9, 2010 - 10:25
Beef is the thing at this yakiniku restaurantJapans interpretation of Korean BBQ. The meal is refined and surprisingly light, thanks to modest portions and impeccably sourced sustainable beef.
Time Out New York
Tuesday, June 4, 2013 - 11:44
Unless you hate delicious meats, you need to come here immediately to order: cheek, shio-tan (tongue), belly, heart, short rib. In that order. Actually, double down on the first three.
Tuesday, October 23, 2012 - 06:29
Order the Niku-Uni, The uni is briny, slightly salted, fresh, and creamy. It stands in crisp, assertive contrast to the delicate, fattiness of the beef.
The Daily Meal
Friday, April 29, 2011 - 11:28
Thrillist presents Dell Discoveries: Let them know you're with Thrillist & Dell, and when you purchase dinner, you'll score a gratis round of tableside-popped Smoked Beef Popcorn. (Through Dec. 31st)
Tuesday, November 29, 2011 - 10:12
Try the Akiles-Yubiki (flash-boiled shredded Achilles tendon)
Sunday, December 5, 2010 - 11:42
Our concierge Paul at 60 Thompson recommends the delicious Niku-Uni (chuck flap topped with sea urchin and fresh wasabi). The RAW menu is a terrific New York experience.
Thompson Hotels
Tuesday, May 24, 2011 - 09:20
Recommended by chef Anita Lo (her rec: Kobe sashimi w/ shiso & uni; Korean tripe salad). Start w/ Akiles-Yubiki (Achilles tendon) and Red Red Kimchi, then Horumon-Moriawase (chef's selection).
Find. Eat. Drink.
Sunday, December 5, 2010 - 07:17
If you're a true carnivore, try some of the raw selections. You can't get much fresher than the Yooke (steak tartare topped with a quail egg).
Thursday, May 27, 2010 - 11:56
Just as nice in person as it is on Anthony Bourdain's show "The Layover," love the embedded electric grills in the table, when grilling make sure you choose Mr. Inoues pepper pasteincredible.
Halstead Property
Friday, January 27, 2012 - 07:37
A specialist in Japanese offal with good sake to match. Don't miss the soft serve either.
Serious Eats
Thursday, March 14, 2013 - 16:59
Cozy spot in the West Village that serves up odd beef parts in incredibly tasty ways. -John W.
Wednesday, November 28, 2012 - 12:00
Niku-uni is an easy win. But, don't miss the Premium Super Thick Tongue. It's like making out with the cow (that's a good thing).
Tuesday, November 27, 2012 - 18:30