Yakiniku Takashi

Dear family and friends, I’m sad to share that in light of Covid-19, our restaurant will not reopen. In April 2010 we opened the doors to Takashi. It was the first of its kind in NYC, specializing in yakiniku horumon, Japanese-Korean fusion BBQ with roots in Osaka. We were eccentric: our menu proudly stated that we were beef all beef and nothing but the beef. We served the typical yakiniku fare for table-top grilling, like rib eye and skirt steak, alongside Chef Takashi’s o...ne-of-a-kind inventions like niku uni, raw chuck flap topped with sea urchin, and testicargot, beef testicles cooked escargot style. Soon after we opened, Sam Sifton gave us a glowing one star review in the NYT. Anthony Bourdain featured us on his NYC episode of The Layover. Anderson Cooper filmed a segment for his show. Chefs from all over the city gave their stamp of approval to our small but mighty establishment. We’ve loved being a part of NYC’s exciting food scene. Unfortunately, the pandemic has dealt us a particularly deft blow. Social distancing will not be possible in our intimate space, where eating is communal and server interaction is high. Nor will we be able to survive financially with the reduced capacities that are bound to be part of the dining landscape in the near future. Pivoting to delivery or take out wouldn’t work with our menu where most of what comes from the kitchen is raw beef. Cooking at your table is a fundamental part of the Takashi experience, as crucial as the flavors. In my mind, you can’t separate the two. April 2020 would have been our ten year anniversary, no small feat in NYC’s competitive arena. I’m terribly proud. I can’t tell you how much I’ve enjoyed seeing all the wonderful people who’ve visited us over the years, many repeatedly. The faces I’ve seen smiling in delight at a their first bite of the yooke tartar; the surprise at the exquisite simplicity of the fillet mignon with garlic butter; the squeamish delight at squeezing a tube of brain cream topped with caviar; the oohs and aahs as the Cajun-style bourbon mega rib was flambéed. To eat at Takashi was to have all your five senses stimulated. It’s been a glorious ride. Thank you for the patronage, the love, and especially the support of our kitchen staff in recent donations from our community. They are the engine of our industry, the unsung heroes, and we must continue to support them during this difficult moment, especially because our social safety nets don’t afford them any protections. We have relied on them to be the backbone of our restaurants. We can’t abandon them now. A sincere, deep thank you to everyone who passed through our doors over the last decade and enjoyed Chef Takashi Inoue’s singular talent for creating the most extraordinary dishes. All great things must come to an end. Love, Saheem Ali Yakiniku Takashi

Our loyal staff is staying home and practicing social distancing. We can’t wait to welcome you back to our restaurant. Stay safe! See you soon!

A beautiful message to us from Andy in China. SOS - Support Our Staff. www.gofundme.com/manage/takashi-emergency-relief-fund#

Please consider supporting our incredible staff. Thank you.

We opened Yakiniku Takashi ten years ago. In NYC restaurant years, that is extraordinary. The support and love we have received from our customers and neighbors has been incredible.... Last week we had no choice but to lay off our entire staff. Unemployment benefits are sub-minimum wage. And not everyone who works in the restaurant industry has the luxury of qualifying for unemployment. Please help us to support our staff with this emergency disaster relief fund. 100% of the proceeds will go directly to the staff, with emphasis on the more vulnerable. And to show our appreciation, when we reopen our doors, anyone who contributes $100 or more will receive a 20% discount on their next meal at Takashi. You have our word. Link in bio. Love, Team Takashi

We’ll be back... See you soon #takashinyc #yakiniku #nyc #bbq #horumon

Our doors are open at Takashi. We continue to follow CDC protocols and New York State guidelines for the continued well-being of our customers and staff. We are taking every precaution to uphold our standards to the maximum and prepare your food with everyone’s safety in mind. We hope to see you soon. Pictured here are grandma’s spicy buns, ready to be eaten! : @cookingwithreflection #takashinyc #yakiniku #beefbuns #kobebeef #bbq

Watch this gorgeous video by long term friend and loved one, Hinako Sugioka Israel. Brunch is currently open to our mailing list only. Updates soon...

Takashi is serving Sunday brunch right now. This month by invitation only. Open to the public coming soon. Watch this space...

Takashi’s Tomahawk - delicious angus ribeye steak with bone marrow butter, sautéed mushroom and our homemade shishito pepper salsa #yakiniku #bbq #takashinyc #meatlover #bestofnyc #foodorgasm

We have a brand new website! Check us out and make a reservation for some delicious yakiniku BBQ in this frigid weather. www.takashinyc.com

Takashi will be open early for dinner at 5pm today. Happy New Years!

Takashi’s holiday special - the Fonduta - made with a delicious trio of fontina, gruyere and emmantaler cheeses, topped with decadent white truffle. It's served with tasty, bite-size skewers of Kobe beef, foie gras (get it while you can, people) an assortment of fresh vegetables and naturally, a morsel of scrumptious baguette : Reflection Israel #takashinyc #foodie #yakiniku #beeflover