Every week, I document another dish that impressed and satiated me during my food adventures around New York City

TAKASHI, 456 Hudson Street (between Barrow and Morton Street), West Village

Stomach, intestine, tendon, heart. These are mostly associated with biology class in this country. But at Takashi, like most of the rest of the world, this sounds like dinner.

Nestled in the West Village, Takashi is a Korean-style Japanese BBQ restaurant that specializes in beef offal. You can order a number of prepared dishes (some featuring raw beef or cooked versions of the beefy parts) or you can choose to grill your own and a platter of marinated meat arrives ready for a DIY experience. I’ve had many wonderful dishes here ranging from the tongue experience to beef cheeks and a killer steak tartare.

Stewed Beef Tendon Casserole at TAKASHI

My most recent visit was when I first tried their stewed beef tendon. But it will not be the last. The bubbling cauldron featured a wealth of rich, meaty flavors. It was reminiscent of a wonderful beef stew or brisket, but even better. Tendon, which can be chewy and tough, fell apart upon contact and contributed lots of buttery flavor. It melted into a complex white miso broth that also housed tasty beef chunks, onions, and lots of fresh herbs. Even after the beef was all gone, I spooned up every last drop of stew.

If you can get past the medical association with these menu items, you’re in for a revelatory meal.

TAKASHI
456 Hudson Street (between Morton Street and Barrow Street)
West Village
(212) 414-2929
takashinyc.com
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About the Author

Brian Hoffman is a classically trained actor who is now a full-time tour guide, blogger, and food obsessive. He leads food and drink tours around New York City, which not only introduce tour-goers to delicious food, but gives them a historical context. He also writes food articles for Gothamist and Midtown Lunch in addition to overseeing this blog and a few food video series, including Eat This, Locals Know, and Around the World in One City.

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