Takashi Inoue at Takashi

Bio

Takashi Inoue is the chef/owner of Takashi. He is a fourth-generation Korean immigrant born in Osaka, Japan. He cooks from his heritage, combining the bold, heartiness of Korean flavors with the finesse of Japanese cuisine.

Accolades

  • Favorite New Restaurant in New York
    Anthony Bourdain's The Layover
  • Best Offal Award
    New York magazine
  • Four Stars
    Time Out New York
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

From My Menu

Chef Mark Ladner reviews Grilled beef at Takashi
$$$ | Japanese
West Village
"I love the design and murals, and they have an excellent and very knowledgeable staff. I go here for the grilled beef, and I love the flash-broiled tendon salad and sesame leaves."
Chef Brooks Headley reviews Homemade Madagascar vanilla soft serve ice cream at Takashi
$$$ | Japanese
West Village
"I love Takashi even though I'm not much of an offal guy. They use super fresh vegetables and the joint has a killer vibe, so I love going there and watching my friends eat the gnarly stuff while I fill up on kimchi and vegetable sides. They also have this soft serve vanilla ice cream (the only dessert on their menu) that is flat-out killer. It's perfect, really. I skip the gold leaf topping (gold leaf on food is not cool) and get it with kinako (roasted soybean flour). Awesome."
Chef Dave Danhi reviews Niku-Uni at Takashi
$$$ | Japanese
West Village
"Take an amazing piece of Kobe chuck flap and top it with rich creamy sea urchin, add a touch of fresh wasabi and... well, you'll be in heaven! Don't miss this dish when in NY."
Chef Dave Danhi reviews Bone marrow and crawfish dumplings at Takashi
$$$ | Japanese
West Village
"The presentation is amazing. It's served "Hong Kong-Style". When it arrives at the table, they pour a little hot peanut oil sauce on top to wilt the cilantro. You'll want two for yourself! Now I need to go back to try their beef ramen."

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