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Takashi

（現在は閉鎖）

和食店と韓国料理店$$$$

West Village, ニューヨーク市

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Takashi

The New York TimesとThe New Yorkerのエキスパートがこのスポットをすすめています

208 件のTipとレビュー

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refinery298月 3, 2014
For the offal-averse, its menu contains a few non-grill surprises like the Niku-Uni, a unbelievable one-bite dish of seaweed, uni, chuck flap and wasabi that's a thousand times better than it sounds. 続きを見る
Tasting Table10月 22, 2014
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. 続きを見る
Eater8月 1, 2016
House-made soft serve is the one dessert at this otherwise beef-only spot. Enjoy it in unadorned or get the works, which include azuki beans, black sesame flour, rice dumplings, and even gold flakes. 続きを見る
Ashley Chan3月 7, 2017
Fun and authentic Japanese BBQ place with cute drawings spanning across the wall. Don't leave without trying the beef tartare and yaki cheek! The soft serve ice cream is also worth getting.
Jenny Cui12月 22, 2015
This place surpassed my expectations by far. I'm quite an adventurous eater, so I fit right in here. The sweetbreads, liver, thick tongue and testicargo were amazing.
Eliza7月 22, 2018
Make reservations for the midnight ramen, get Original because it's great already without adding the spicy paste. If you must have spicy, have it on the side so you could taste the broth beforehand.
Candace Chang2月 9, 2013
ここに5回以上来ました
The Mega Rib is flamboyed right on your grill and literally melts in your mouth. The Bourbon dipping sauce is perfection. Rosu cut and the Niku Uni were amazing too! Definitely coming back for more
Benjamin Healy2月 16, 2014
Arrive early & be prepared to leave a # & wait at a nearby venue. We came on a snowy Sat. night at 6:30 & had to wait 2 hours. Bread cafe a couple doors down had delicious ginger lemon tea. Worth it.
Michelle L1月 15, 2015
Ramen available only after midnight on Fridays and Saturdays. Reservations for midnight and 1am seatings open at 5pm every Monday, and by Tuesday morning, all 40 seats are filled for each night.
Marc4月 16, 2014
Tasting Table's Top Ramen NYC: Original ramen "excellent broth is made from beef bones--simmered for 24 hrs with aromatics, sticky with collagen--and topped with fried small intestines and beef belly"
Aryan J1月 29, 2017
Hands down the best restaurant I've ever been to. The tescargot, the intestines, the filet mignon appetizer, the sake. All amazing. Just go and let them take you on an adventure.
Natalie V2月 21, 2017
Very good Japanese steak! Come early though to avoid a wait. We got the specials - filed mignon and okinomiyaki quesadilla - both were incredible.
Noah Weiss10月 23, 2012
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.
Lori Luo8月 10, 2014
The Midnight Ramen, available on a reservation-only basis, is the only all-beef broth ramen served in the city. Order it in the Spicy variety, and don't forget to ask for kaedama.
Brad Graham9月 21, 2013
Yakiniku style rest. Harumno (discarded goods). Beef cold noodle with uni (special app). Testicargot cowballs escargot style. Niku-Uni. Grill: Shio-Tan (tongue). Tsurami (cheek). Shibire (sweetbreads)
Jannie7月 19, 2013
DIY grill your own, yakiniku style meat! Awesome cuts of steak and never say no to the chilled noodles with uni! The sea urchin roe is to die for especially atop wagyu beef slices.
Jessica Mok7月 4, 2016
The quality of the meat is pretty awesome, which was expected. The fusion-style appetizers are what will make me go back. (Many visit Takashi to try the Niu Uni.)
Michael Muse2月 10, 2015
Get the rib. Everything was great. Rib is kinda like a brisket, but they torch it in front of you, & it comes with this amazing dipping sauce.
Time Out New York6月 4, 2013
Beef is the thing at this yakiniku restaurant—Japan’s interpretation of Korean BBQ. The meal is refined and surprisingly light, thanks to modest portions and impeccably sourced sustainable beef. 続きを見る
💎T5月 29, 2015
Definitely try the cow brain paste. It's very creamy. The squid ink rice is also fantastic. It's a great blend of flavors. I'd end with the intestine.
Benjamin Palmer11月 23, 2016
the restaurant is posh and like power lunch vibes. the sushi bar is like tokyo af. both are great at those things
Yoojin L.5月 6, 2017
The late night ramen (Fri & Sat only) is insanely good. Order an extra side of beef belly w/ your ramen, I regretted not doing so!
Tina Wong3月 13, 2015
Luscious Wagyu beef topped with uni and wrapped in seaweed and shiso leaf. Whoever came up with this a freakin genius and I would kiss him.
Jeff Woo8月 14, 2015
If you love Uni, gotta get the Niku-Uni (Chuck Flap topped with Sea Urchin and Fresh Wasabi). It's one of Top 15 Uni dishes in NYC: 続きを見る
WEI WEI11月 19, 2015
The Niku-Uni is a must-have. They offer a "Cow Experience" tasting menu that requires 4-6 ppl and costs 35$ each, and requires advanced booking
naveen1月 25, 2019
fantastic yakitori. the midnight ramen session must be tried sometime too, preferably on one of your late nights out on the town.
Jen O'Neill7月 12, 2014
Email them on Monday to reserve a spot a table for late night ramen 12-2am on weekends. Most phenomenal ramen in NYC. Get the grandma's spicy ramen. Heavenly.
Aviv Gadot5月 26, 2015
In Takashi you get to eat a Kobe beef cow, from nose to tail, in the most enjoyable way possible. This is one of my favorite restaurants in the city!
Nikolas Floros10月 19, 2014
If your unsure what to get ask the servers, they make amazing recommendations. Definitely get the house made ice cream if you have room for it at the end.
Travel Channel11月 14, 2011
Tony’s new favorite restaurant in New York City! It is a mix of Japanese and Korean BBQ styles. As seen on Travel Channel’s The Layover with Anthony Bourdain.
refinery298月 3, 2014
The Yakiniku-style restaurant’s emphasis on hand-grilled cuts of cow innards is a super fun alternative to digging into a pile of kale. 続きを見る
Adrienne Liu12月 27, 2016
Not sure if the midnight ramen lives up to the hype. The ramen here was good, but the broth is tastier at Minca and Hide-Chan
Rong Nguyen1月 27, 2012
Great place for BBQ meat. Waitress suggested the beef belly which has a similar taste to the Kalbi. Can't go wrong with Harami. Eat the food with a Sapporo it can get pricy and meat cut is limited.
Dan Miller2月 7, 2015
Even if you don't normally like ramen, you should try the late night ramen here. Beefy and delicious. The intestine is the best part.
Noah Weiss10月 23, 2012
Stop reading this tip. Immediately go order the beef tendon casserole and chuck eye beef tartare to start your meal. You never knew raw beef could taste this good.
Tiffany5月 8, 2014
Available only after midnight on Fridays and Saturdays. Reservations for midnight and 1am seatings open at 5pm every Monday, and by Tuesday morning, all 40 seats are filled for each night.
Nick Runyan11月 26, 2014
Their 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.
Viviana Palacios9月 2, 2011
Always busy and don't take reservations - but def worth the wait - beef tartar, Kobe beef belly, beef tongue with scallion salad, harami and sake -were amazing!! b aware the only serve beef here!
Brian Ballan11月 28, 2012
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).
Zeynep Tümerdem8月 28, 2015
Takashi is the top-notch yakiniku restaurant in NYC. Amazing meats! Try kalbi kobe & angus and harami. One word: wonderful.
VixK7月 5, 2016
Went for the midnight ramen - really tasty but you need to like a heavy stock. The servings are large and service is friendly.
AmateurConcierge5月 8, 2016
If you love beef, this is your spot. Amazing varieties. The wagyu app, beef belly, kalbi....just fantastic cuts
Sophia Kang11月 24, 2013
Tongue experience is in the money!! And niku uni is awesome. The only downside is price. More expensive than other Jap BBQ place. But the food is worth it!
Eater1月 11, 2012
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]
Maria Riabtchenko11月 3, 2015
The Niku Uni and beef tartare for a starter, then fill yourself up with the Kobe short rib and filet mignon. My "last meal" any day.
Devonta6月 13, 2015
I was apprehensive to try something new but the food was really good. Explore. Try. Eat. Thanks Takashi
Thrillist10月 13, 2011
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. 続きを見る
Talisa Chang8月 22, 2014
Especially loved the uni, yooke, tendon casserole, marrow dumplings, tongue, kalbi, and ice cream.
Sam Winnick8月 20, 2015
Obsessed with this place. Flavors are insane. Get the tartar, kalbi, and beef buns.
Millie S.2月 22, 2019
Literally omnivore heaven. Go now. Do NOT miss the beef tartare (yes, even if you don’t like tartare.) You’re welcome.

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Takashi

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Takashi

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Takashiの後でみんながよく行くスポット

2,334件のリストに表示中です

これはあなたのビジネスですか？ 今すぐ登録する。

これはあなたのビジネスですか？今すぐ登録する。