Getting My Beef on at Takashi

Work has been insane lately! And even though I love my job, it’s nice to take a break from it once in a while and tend to my food baby, Browsing through my iPhoto, it’s amazing how many food pictures I take when I’m out or cooking. I’ve yet to share so many of them, so I’m going to try and crank as many out as I can. This here is a visit I took a few months back to Takashi.

Takashi is a Korean-Japanese style Barbecue restaurant. It has a young, good-looking and friendly staff. No matter how many questions we asked our waiter, he didn’t roll his eyes or try to hurry a response. The food is interesting and beautifully presented. It’s a bit pricey, but I will say, definitely worth the experience for the amount of money that you spend. And can I just say that they won my heart when I saw that they offered soft-serve ice cream for dessert? Soft-serve ice cream and frozen yogurt (the good ones, not the ones from the 1990’s) are some of my favorite things in the world. Actually, It might be my favorite dessert.

Now when I say that they have an interesting menu, I mean that if you aren’t use to going to non-Americanized Asian restaurants, you might feel a bit wary of it. It’s chock full of cow balls, raw liver, calf’s brain, stomach, intestines, sweetbreads, cheek and urchin.  Wow, that’s really something when you put it all in one sentence. But for those of you who have no desire to eat any of that, have no fear because they also have dishes like edamame, short rib and burgers.

For our meal, we ended up purchasing:

Niku-Uni: chuck flap topped with sea urchin and fresh wasabi

This dish just melts in your mouth. I love the buttery feel and taste of sea urchin. You just fold these little suckers like mini tacos and pop them in your mouth. The flavors are so unique when put together. Yummy!

Yooke: thinly-sliced chuck eye tartare in special sauce

The gorgeous presentation made my eyes glaze over and mouth water. It was a beautiful tasting steak tartare that I could have gladly had a second helping of.

And then came the BBQ!

Kalbi: Short Rib

The Kalbi had a great char and was a lovely combination of fat and lean. If they kept them coming, I would’ve kept on eating, which is why we only got one order.

Home-made Madagascar vanilla softserve ice cream with green tea syrup.

I prefer my ice cream without any toppings (I know, weird right? I always get the strangest looks from Coldstone Creamery workers. They always try to sway me with a “But it’s free!). This time around, we decided to try it with green tea syrup. It was a great way to end our meal.

Oh! And before I forget, because I almost did. Takashi’s got some tasty drinks. I spent the night sipping on sparkling red wine and Makgeolli (Korean rice wine).

8.5 out of 10


456 Hudson Street

New York, NY 10014

Joyce Huang

Takashi on Urbanspoon

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