Taboos about unfamiliar animal parts—specifically innards—have left a huge culinary gap in the American dining experience. Why do we have no qualms ingesting chicken nuggets and hot dogs made from some undisclosed mishmash of crap, but turn away in disgust when it comes to the finest cuts of tongue and stomach?
Since 2010, chef Takashi Inoue has been working to change perceptions of these less common cuts, bringing the offal he grew up cooking and eating in Osaka, Japan to Hudson Street in the West Village.
At Takashi—a yakiniku-style restaurant, which translates literally to house of grilled meats—he challenges diners to rethink their notions about hearts, brains, and organs by serving them in their purest form. The focus is entirely on bovine cuts, sourced locally whenever possible, which patrons grill themselves at the table over 880-degree flames. Converts include Anthony Bourdain, who has declared the spot one of his favorite places to eat in NYC.
Here, the chef leads us through ten types of offal that he breaks down, cleans, marinates, and serves for diners to cook—or eat raw—each night.
Are you ready to chow down on some fresh aorta? Class is in session.
Takashi is located at 456 Hudson St between Barrow and Morton Sts (212-414-2929, takashinyc.com)