Fresh pickled vegetables included paper-thin fennel slices, okra, cherry tomatoes, pea leaves, cilantro, cucuzza squash, and callaloo. The server also brought over complimentary dishes of kimchee, bean sprout pickles, and cabbage with miso, like a small banchan set. We ordered an appetizer called niku-uni: a nori sheet and shiso leaf topped with a raw slice of chuck flap and a blob of sea urchin. The whole thing was rolled up, dipped in a little soy, and delicious: chewy, salty, creamy, and fatty, with a sharp bite of shiso to cut through it.
The staff was helpful and understanding about our lack of experience grilling "horumon," a.k.a. offal meats. We ordered boneless short ribs seasoned with salt, garlic, and sesame oil, and the chef's selection of horumon, which included stomach, large intestine, sweetbreads, heart, and liver, all marinated in Takashi secret sauce. The server directed us on how to cook the respective parts: Char up the stomach and intestine until they get crispy, go lighter on the heart and liver, and cook the sweetbreads until white. Here are the pronouncements on each meat:
A side of spicy red kimchee and the bakudan—rice balls sprinkled with Korean seaweed and wrapped with pickled sesame leaves—complemented the meat fest. Beef lovers, this is your spot.