Takashi
(Закрыто)Японский ресторан и Корейский ресторан$$$$
West Village, Нью-Йорк
Наши эксперты в Eater и The New York Times рекомендуют это место
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Talisa ChangАвгуст 22, 2014Especially loved the uni, yooke, tendon casserole, marrow dumplings, tongue, kalbi, and ice cream.
Martin OngСентябрь 20, 2015Ramen is only served at midnight during the weekends, but it's so worth it- Go here with friends and make a reservation. They only take them for parties of four or more.
DevontaИюнь 13, 2015I was apprehensive to try something new but the food was really good. Explore. Try. Eat. Thanks Takashi
Wei VaynФевраль 12, 2012Try the Beef Balls - I can't believe I just had this!!!! They had very soft texture. My husband said his are bigger. :P the waiter said those are the best balls in the world!
Dan MillerФевраль 7, 2015The toilet here is amazing. Heated seat, multiple bidet settings, and a very pleasant dryer. It's just incredible compared to ordinary toilets.
Try the late-night ramen if you have a death wish. No honestly be careful, a little spilled on the table and it immediately coagulated into a solid fat.
Zach AaronsФевраль 21, 2012This place is wild. They encourage you to grill all parts of the cow yourself including heart, brain, intestines, and stomach. Really fun and delicious. (3 of 4 petals via Fondu) \nПодробнее
Patrick HaneyАвгуст 18, 2011Anthony Bourdain: "It’s a Japanese/Korean barbecue place that’s 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."
Sean StenstromФевраль 21, 2014Takashi is a meat-lover's paradise. The menu features a long list of top-quality raw beef which you cook at your table on little electric grills.
Kiwi WangОктябрь 4, 2016Obsessed with this place. Get the sampler on the cow tray!! This is the place and time to be adventurous- worth it!
Nick RunyanНоябрь 26, 2014Their version of steak tartare is one of the best I've ever had. And while you're here you should try at least one weird cut of beef.
MaxОктябрь 8, 2015The tongue sampler was fun and includes multiple cuts from different parts of the tongue.
EaterЯнварь 11, 2012Offal-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]
Jack AmornvivatМарт 19, 2015One of my favorites for grilled beef. Almost all their menu items contain beef.
Millie S.Февраль 22, 2019Literally omnivore heaven. Go now. Do NOT miss the beef tartare (yes, even if you don’t like tartare.) You’re welcome.
jessica m. hintermeisterИюль 20, 2012madagascar vanilla soft serve sundae topped with black sesame and soybean flour, salted caramel syrup and gold leaf + adzuki & shiratama
nymagДекабрь 26, 2010If 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! \nПодробнее
AskMenМай 7, 2010Dinner 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. \nПодробнее
Serious EatsМарт 15, 2013A specialist in Japanese offal with good sake to match. Don't miss the soft serve either.
Paty MaciasМай 27, 2013Todo es una delicia pero asegurense de probar los sesos, tuétano, la lengua y de estar listos para comer mucha carne en un estilo japonés y único. PD: el sake emborracha
Barry HottМай 27, 2015Can't go wrong with beef cheek. If you're more adventurous, the beef heart is super tender.
ScoutmobНоябрь 28, 2011Japanese Horumon may be the parts of the cow usually discarded, but people flock to Yakiniku restaurant Takashi in the West Village to self-grill them and eat them as delicacies.
LisaИюль 30, 2015Make sure to make reservations through email on Monday night to get a seat for ramen Friday/Saturday!
Testicargot is brilliant. If u can eat snails in escargot sauce u can certainly eat testicles in it 👯
Find. Eat. Drink.Декабрь 5, 2010Recommended 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). \nПодробнее
emily chenАвгуст 31, 2016make a reso for 4+. sake, niki uni, some bbq skewers, okonomi pancake. you will smell like meat at the end.
Curtis ShoungНоябрь 4, 2014If you're here or looking to come, you know the deal... Tripe, stomachs, liver, sweetbreads, kobe shortrib, and all the odd bits.
The beef ramen is incredible. But for late night probably better to split one for 2 peeps.
Bea RamosДекабрь 3, 2014Great experience... for adventurer foodies! Loved the tartare, the sweetbreads and the pork belly!
Falon BeckerФевраль 23, 2012The yooke app is not to be missed! Short ribs in the house sauce is the way to go. The bath room has a fancy Japanese toilet
Pete GenotАпрель 20, 2013If you don't eat cow, then don't bother eating here. If you DO eat cow, everything is awesome!!
i3klyngirlМарт 9, 2017Be ready to try new and weird things on the menu. They're better than you think it will be.
Prateek RungtaИюнь 4, 2019Don’t forget to ask for the house spicy paste. It’s legit amazing with the beef
julia tНоябрь 28, 2014Even if you don't love offal, good variety of options. Fun, tasty, great environment, well done
Thompson HotelsМай 24, 2011Our 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.
Brian KimЯнварь 29, 2013The regular yakiniku is super, but go for the tripe for the really good stuff - tetchan is my favorite.
JuAnne NgФевраль 8, 2013Get the stew beef tendon, it's very good and it's different from the beef tendon that comes in Chinese noodles.
Susan LohАвгуст 18, 2012Kobe short rib was my fav. hearts were delicious. be sure to also tack on the steak tartare appetizer.
Niku-uni and squid ink rice along with some techans and minos!! So satistying
MathildaИюнь 3, 2016The best BBQ I've ever had! Tried several options on the grilled menu, they are all good!
The Daily MealАпрель 29, 2011Order 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. \nПодробнее
derkins sМарт 5, 2014Every Friday and Saturday between 12am and 2am. Via reservation after 5pm on the Monday prior to the weekend at ramen@takashinyc.com.
Christine HaМарт 1, 2016Solid food all around. You will leave reeking of the grill but it's worth it.
The New YorkerФевраль 15, 2011A 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. \nПодробнее
Patryk CzekajЯнварь 2, 2013Takashi offers the most exquisite selection of steaks. The mouthwatering US Kobe is a masterpiece of fine dining.
Jarel HillМарт 21, 2019Eating ramen at midnight is weirder than I thought but their ramen is bomb so u gotta do what u gotta do.
coughsodaНоябрь 9, 2014really great. the raw uni/beef shio leaves and cow brain toothpaste were the favorites
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