Takashi

Takashi

(Now Closed)
Japanese Restaurant and Korean Restaurant$$$$
West Village, New York
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    The experts at Eater and Time Out New York recommend this place
    • Eater
    • Time Out New York
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  • refinery29
    refinery29August 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. Read more
  • Tasting Table
    Tasting TableOctober 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. Read more
  • Eater
    EaterAugust 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. Read more
  • Ashley C.
    Ashley ChanMarch 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.
  • Eliza
    ElizaJuly 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.
  • Jenny C.heart icon on user image
    Jenny CuiDecember 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.
  • Candace C.heart icon on user image
    Candace ChangFebruary 9, 2013
    Been here 5+ times
    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 H.heart icon on user image
    Benjamin HealyFebruary 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 L.
    Michelle LJanuary 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.
  • Marc
    MarcApril 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 J.
    Aryan JJanuary 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 V.heart icon on user image
    Natalie VFebruary 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 W.heart icon on user image
    Noah WeissOctober 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 L.heart icon on user image
    Lori LuoAugust 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 G.
    Brad GrahamSeptember 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)
  • Jannie
    JannieJuly 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.
  • Michael M.heart icon on user image
    Michael MuseFebruary 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.
  • Jessica M.heart icon on user image
    Jessica MokJuly 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.)
  • Time Out New York
    Time Out New YorkJune 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. Read more
  • 💎Theart icon on user image
    💎TMay 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 P.
    Benjamin PalmerNovember 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.heart icon on user image
    Yoojin L.May 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 W.heart icon on user image
    Tina WongMarch 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 W.
    Jeff WooAugust 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: Read more
  • WEI W.heart icon on user image
    WEI WEINovember 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
  • naveenheart icon on user image
    naveenJanuary 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.heart icon on user image
    Jen O'NeillJuly 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 G.heart icon on user image
    Aviv GadotMay 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 F.heart icon on user image
    Nikolas FlorosOctober 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 Channel
    Travel ChannelNovember 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.
  • refinery29
    refinery29August 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. Read more
  • Adrienne L.
    Adrienne LiuDecember 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 N.
    Rong NguyenJanuary 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 M.heart icon on user image
    Dan MillerFebruary 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 W.heart icon on user image
    Noah WeissOctober 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.
  • Tiffany
    TiffanyMay 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.
  • Brian B.heart icon on user image
    Brian BallanNovember 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).
  • Nick R.heart icon on user image
    Nick RunyanNovember 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 P.
    Viviana PalaciosSeptember 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!
  • Zeynep T.heart icon on user image
    Zeynep TümerdemAugust 28, 2015
    Takashi is the top-notch yakiniku restaurant in NYC. Amazing meats! Try kalbi kobe & angus and harami. One word: wonderful.
  • AmateurConciergeheart icon on user image
    AmateurConciergeMay 8, 2016
    If you love beef, this is your spot. Amazing varieties. The wagyu app, beef belly, kalbi....just fantastic cuts
  • Sophia K.
    Sophia KangNovember 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!
  • VixKheart icon on user image
    VixKJuly 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.
  • Eater
    EaterJanuary 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 R.heart icon on user image
    Maria RiabtchenkoNovember 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.
  • Devontaheart icon on user image
    DevontaJune 13, 2015
    I was apprehensive to try something new but the food was really good. Explore. Try. Eat. Thanks Takashi
  • Thrillist
    ThrillistOctober 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. Read more
  • Talisa C.
    Talisa ChangAugust 22, 2014
    Especially loved the uni, yooke, tendon casserole, marrow dumplings, tongue, kalbi, and ice cream.
  • Sam W.heart icon on user image
    Sam WinnickAugust 20, 2015
    Obsessed with this place. Flavors are insane. Get the tartar, kalbi, and beef buns.
  • Millie S.heart icon on user image
    Millie S.February 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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