Takashi

Row 1

Details
456 Hudson St (at Barrow St)
New York, NY 10014
(212) 414-2929
Japanese, Korean
$ $ $
Hours
Mon–Thu: 6:00 PM–11:00 PM Fri–Sat: 5:30 PM–Midnight Sun: 5:00 PM–10:30 PM

Around the Web

Foursquare Tips

  • 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.
  • 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]
  • The Village Voice voted this Best Variety Meat in our Best Of New York Poll!
  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
  • Try the Akiles-Yubiki (flash-boiled shredded Achilles tendon)
  • 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.
  • 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.
  • A specialist in Japanese offal with good sake to match. Don't miss the soft serve either.
  • Cozy spot in the West Village that serves up odd beef parts in incredibly tasty ways. -John W.
  • 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).
  • Anthony Bourdain: "Its a Japanese/Korean barbecue place thats heavy on the raw meat and offal. To have a place in New York that serves so much guts is encouraging and, in this case, delicious."
  • 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).
  • Stay out late for Takashi's beefy ramen. Beef bones are simmered for a full day, & the broth comes with braised Kobe belly, seaweed & a soft-boiled egg. You can also get it spicy for one extra dollar.
  • Well known for it's version of "Korean BBQ"! Try it!
  • Especially loved the uni, yooke, tendon casserole, marrow dumplings, tongue, kalbi, and ice cream.
  • Beef belly, cheek, 4th stomach. PERFECT. Also recommend the niku-uni and the foie gras meatball with chocolate barbeque sauce.