Location-456 Hudson Street , N.Y.C.
Cuisine- Japanese Korean BBQ
After watching A. Bourdain on his New York Layover, the restaurant that intrigued me the most was Takashi,a Japanese Korean BBQ to experience. I go to Takashi with none other than Juan Mendoza who is willing to try anything to keep his job. We enter the restaurant at a early 6:30pm ,and are told by the hostess only an hour wait
. We are here so put our name on the list and head over few blocks to EN , Japanese Brassiere with the largest Sake collection I have ever seen in U.S. We order the sampler including my favorite , Nama Sake,Naruto Dai,unpasturized Ginjo, along with Daku, lightly milky, and Azure with water from deep ocean. A great trio to get ready for Korean ,wish @sushipro was here to experience.It is now an hour ,head over Takashi and our table is ready at the kitchen bar,as shown above.
We are served by our waitress Omieagi,who starts us with cabbage with miso sauce, ordered another one sauce so good, bean sprouts and traditional Kimchee , shown .I wash this down with Tusker Import ,shown, as Juan continues with Sake. We start the night with Yooke, Chuck Eye Tartare special sauce and quail egg ,shown served and ready to eat. Next, mini Shabu Shabu on the grill ,the broth was so good on this cold night and the meat so tender ,all shown.
We now start the BBQ,all shown,not that risky tonight so we start with Shibire , sweetbreads ,most tender I have ever tasted on our personal stove.We then get a little brave, Shio-tan, tasty tongue of course ,followed by Kaibi, shortribs marinated in Takashi’s sauce. A starch we try the Bakudan, rice-bomb with Korean Seaweed and pickled sesame leaf, great taste.One last dish still not daring Ribeye, seasoned with sea salt, garlic and olive oil ,wow this is the way to eat meat.
Let the Truth Be Told, I followed the Bourdain trail to Takashi but left out his favorite dishes,cow balls escargot style with garlic shiso ,Beef Schmaltz Crostini with Truffle Oil, and third stomach with miso sauce. I now know I will be back for this a restaurant to go back and try, and try ,and try , but maybe not the Testicargot.