Niku Uni: Chuck Flap, Sea Urchin, and Fresh Wasabi
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Niku Uni: Chuck Flap, Sea Urchin, and Fresh Wasabi
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Niku Uni: Chuck Flap, Sea Urchin, and Fresh Wasabi
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Raw sampler: Liver, Third Stomach, Achilles Tendon, First Stomach, Yooke (Steak Tartar), and Heart
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Raw sampler: Liver, Third Stomach, Achilles Tendon, Heart, Yooke (Steak Tartar), and First Stomach
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Yooke (Steak Tartar)
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Seasonal Namul Plate: Cranberry Bean, Baby Watermelon, Radish, Okra, Sweet Potato Leaves, Tomatoes, Sliced Melon and Green Peppers
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Seasonal Namul plate: Cranberry Bean, Baby Watermelon, Radish, Okra, Sweet Potato Leaves, Tomatoes, Sliced Melon and Green Peppers
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Sliced Melon and Green Peppers
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Baby Watermelon and Cranberry Bean
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Beef Belly with Sesame Salad
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Beef Belly with Sesame Salad
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BBQ Plate: Fourth Stomach, Liver, First Stomach, Heart, and Sweetbreads
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BBQ Plate: Fourth Stomach, Liver, First Stomach, Heart, and Sweetbreads
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Heart, Fourth Stomach and Sweetbreads
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Raw Ribeye and Fresh Wasabi
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Raw Ribeye and Fresh Wasabi
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Chef Takashi Inoue grills a ribeye tableside
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House-made Madagascar Vanilla
Soft Serve Ice Cream with Hoji and Green Tea Syrup
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House-made Madagascar Vanilla
Soft Serve Ice Cream with Hoji and Green Tea Syrup
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Chef Takashi Inoue of Takashi - New York, NY
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Chef Takashi Inoue of Takashi - New York, NY
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Takashi - New York, NY
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Takashi - New York, NY
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Takashi - New York, NY
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Takashi - New York, NY
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Chef Takashi Inoue of Takashi - New York, NY
Photo: Shannon Sturgis | September 2011
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