From Our Editors
You had better come to Chef Takashi’s eponymous restaurant with beef on the mind, because that’s pretty much all you’ll find. The chef grills choice cuts of sustainably raised beef right in front of tables, where they tempt a hungry audience as they sizzle. Born in Osaka, Takashi naturally tends to favor Japanese cuts, though his menu is replete with beef from local New York farms. Picky eaters can stick to the barbecued spare ribs, or more adventurous types can educate their palates with raw liver, flash-boiled Achilles tendons, or an entire cow. Sauces add a hint of green tea, salted caramel, or goji berry to the mix, and Takashi doesn’t forget the nonbeef blocks of the food pyramid. He enhances dishes with sides of white rice, scallion vinaigrette salad, and Korean seaweed with pickled sesame leaf.