niku-uni appetizer :: super fresh and tasty
Tucked away in a little corner of the West Village is Takashi, an intimate dining establishment that specializes in the Japanese version of Korean barbecue known as yakiniku. Beef or rather all manner of cow is the focus here as the restaurant engages in the practice of horumon which lets no part get wasted. This means a selection of various offal meats are offered on the menu alongside more traditional cuts like kalbi short ribs or kobe steak. The appetizers are also imaginatively meaty with one that features sea urchin atop a piece of raw chuck flap steak meant to be enveloped in seaweed and a single shiso leaf, dipped in soy sauce & wasabi and consumed in a single bite. Rice and veggie accompaniments can be ordered as extras but it's really all about the meat here, the quality of which was quite excellent.
456 Hudson Street (Barrow)
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| yooke appetizer :: beef tartare-like |
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| kalbi and kobe beef belly :: soft, buttery and tender |
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| hatsu (heart) :: delicious and didn't have the grainy texture of chicken heart |
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| tan-saki, tan-suji and tan-moto (the tongue experience) :: probably my least favorite |
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| kobe chuck flat rib eye steak ~ melt in your mouth juicy |
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