Takashi Brings on the Beef

Takashi, a new Korean-Japanese fusion spot in the West Village, promises via their web site to be “beef, all beef, and nothing but the beef!”

While that might be a cheesy tagline (maybe the right to use “Where’s the beef?” was restricted), the menu is intriguing enough to warrant a visit.  Seasonal namul (regular pickled vegetables), seasonal kimchi, and asatsuki salad (chives), represent small starting bites.  The majority of the menu is divided into raw and grilled (yakiniku) offerings with some cow soup (Nikuniku soup-Shiro) and cold noodles made by Soba master Hideji Asanuma thrown in for good measure.

While the menu is predictably beef heavy, Takashi focuses on using different parts of the cow, so flavor and texture are never boring.  In this bovine version of snout-to-tail cooking, livers, hearts, tongues, and various parts of the stomach are all served alongside various sauces, though there’s also ribeye and short rib for the less adventurous.

Additionally, according to their web site, the restaurant will feature beef from local New York state farms like Dickson’s Farmstand in Chelsea Market, from Kansas’ Creekstone Farm courtesy of Pat Lafrieda, and Oregon’s Washugyu cows courtesy of Japanese Premium Beef.

Takashi will have a soft-open tomorrow, April 13.  It’s certainly worth a look for Chef Takashi’s take on “the bold, heartiness of Korean flavors combined with the finesse of Japanese cuisine.”

Takashi, 456 Hudson Street, http://twitter.com/Takashinyc

[Photo by avlxyz]

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