Beef cheeks + sweetbreads at Takashi

posted by Thupamodel on February 7th, 2012 in Wining and Dining


 

I first read about Takashi in New York Magazine many months ago. The initial writeup advertised a fabulous assortment of offal to be cooked by yourself on a mini grill right at your table (or in my instance, chef’s counter.) It was not long ago that I saw the restaurant’s name resurface as a spotlight on Anthony Bourdain’s The Layover, New York episode. Well, what better night to nurse your hangover & forlorn heart than with a refreshing sake & sizzling bits of pancreas on a cold winter’s Sunday?

 

 

Eyes lighting up with every choice on the menu, I ordered a variety of dishes to try. My gentleman friend let me take the reigns on this one, and even though he was reluctant to try a few items, he later agreed that my selection was superb! The first dish to arrive was Niku-Uni (chuck flap topped with sea urchin and fresh wasabi), followed by Stewed Beef Tendon Casserole, and Bake-It-Yourself Oxtail and Potato Curry Pie. The first dish was featured on The Layover, and was just as spectacular as it Bourdain claimed it was. Tender, delicate, rich – the meat falls apart on your tongue and you think it’s all over, but then shiso, seaweed, and wasabi all gang up on and remind you that its only a beginning. It’s all quite sexy. But THEN came the Big Kahuna, a potent combination of Fioe Gras, Kobe Beef, and Chocolate BBQ Sauce – that can only be described as NC-17 flavors for your taste buds! I kid you not. This is better than falling in love for the first time.

 

 

The beef cheek and sweetbreads were perfectly marinated and cooked by our waiter. There ware minimal distractions with rice bombs and grilled onions – the meat is the superstar here. There are much more tender morsels to try from the menu such as different kinds of cow stomachs, raw liver, calf’s brain, etc. I will be returning very, very soon!

 

TAKASHI
456 Hudson Street, NYC| 212.414.2929



One Comment

sara

February 9, 2012 @ 9:43 pm

i’m dying to go there, even though i’m kinda terrified of nearly everything on the menu ;)

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