Posts Tagged With: Japanese BBQ

Takashi

The last time I came to NYC, I didn’t have the time or patience to wait at least 2 hours for dinner so I was hoping that this time around I could try Takashi. My Montreal foodie friend had recommended this restaurant to me. I didn’t make reservations at this restaurant because they don’t allow reservations under 4 people. I arrived at the restaurant after 5:30pm (their opening time is 5:30pm) and was told that the wait is about 1.5 hours. I put my name down on the list and did a brief tour of Greenwich Village while I waited. I’m guessing that I should arrive between 5-5:20pm in order to be able to be potentially seated at 5:30pm if I come again without reservations. The servers here are very nice and knowledgeable. The decor itself is very rustic and modern simultaneously with splashes of Japanese artwork. The lighting is abit dark.

I was seated at the bar which seats 3 couples as denoted by a grill and a bench for two. Takashi can be an adventure on the wilder side of food. I decided to try some of their limited availability items and some of their more adventurous offerings. I got the Namagimo ($16 USD + tax), Testicargot ($12 USD + tax), grilled hatsu/heart ($14 USD + tax) and miso-marinated sweetbread on squid ink rice ($20 USD + tax). Takashi serves 3 complimentary side dishes which are kimchi, beansprouts dusted with sesame seeds and cabbage which provide the vegetables for an otherwise meat focused menu. The complimentary sides were good and well-seasoned.

Namagimo is a limited availability item and I was lucky to be able to get it. This dish is a cold appetizer. It is raw liver topped with green onions and scallions on sesame oil and garnished with a lemon wedge and a shiso leaf. It comes with roasted rock salt on the side. I was advised to liberally squirt the lemon juice all over the dish. I found it abit hard to pick up the liver with the toppings on top so I used my chopsticks to sprinkle the salt on top of the meat before eating it. Although the liver is abit tough, it was a delicious combination.

Testicargot is cow balls done in an escargot style with garlic shiso butter and garnished with a lemon wedge. Once again I was advised to liberally apply lemon juice to the dish. The garlic shiso butter reminded me strongly of pesto and tasted like pesto. The escargot style cow balls are reminded me of takoyaki but without the batter. If you’re adventurous, I recommend trying this dish.

Grilled hatsu/heart meat is a limited availability item. The hatsu/heart meat are served raw and sliced with a side of Takashi’s sesame sauce and green onions. You grill the meat in front of you. It was tasty.


The miso marinated sweetbreads on squid ink rice with spicy yuzu saffron aioli and shredded seaweed that’s served on a magnolia leaf is interesting. The entire concoction is grilled in front of you until it bubbles for a bit before being expertly pulled back on to the wooden serving board. The spicy yuzu aioli wasn’t spicy. The squid ink rice was tasty albeit I was expecting a larger portion of it. Originally I thought that the sweetbread would be a kind of sweet bread. Sweetbread is actually the throat or pancreas of a cow or calf. Since the offal is suppose to be marinated in miso, I thought it would be salty, it was however quite sweet. I tried a tiny piece of the magnolia leaf for curiosity’s sake and it was chewy and slightly tasteless since it borrows the taste from the squid ink rice and aioli.

The next time I come I want to try Calf’s Brain Cream in a tube with Blinis & Caviar, grilled stomachs, grilled tongue experience, niku-uni, amongst other dishes.

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Categories: Cuisine, Food, Japanese, New York City, Restaurant Review, USA | Tags: , , , , , , , , , , , , , , , , , | 1 Comment

Summerlicious: Shibui Robata Bar

Last night my friends and I ate dinner at Shibui Robata Bar. Shibui Robata Bar is owned by the same owners as Copacabana and they share the same hostess station. Shibui is located on the ground/basement floor while Copacabana is located on the upper floor. The lighting at Shibui is romantic while the decor reminds me of the ocean and being at a trendy beach-side bar. The washrooms have an interesting mural of beach pictures. The overall theme of the place is ocean. We sat at a booth table in the back corner. If you’re able to get a seat by the bar, you would be able to watch the chefs cook. The service was friendly and attentive. Summerlicious dinner is $25+tax & tip. Being a party of 7, tip was already added onto our bill so we paid $34.06. A word of warning, each bottle of water is $1. On the Summerlicious website, the summerlicious menu says that there is prime rib eye, asparagus and Eel Oshi Zushi roll however at the restaurant, the menu doesn’t state prime rib eye or eel oshi zushi roll (you can’t get it when ordering from a Summerlicious menu) and they ran out of asparagus at 7:30pm.

Kinoki Salad

Kinoko Salad

Left: pork belly Right: corn

Left: pork belly robata
Right: corn robata

A friend had the Kinoko Salad for the appetizer, Shibui Salmon Maki, pork belly and corn for the mains and mango gelato for dessert. The Konoko Salad is Soba noodles, enoki mushroom, ponzu dressing, daikon, carrots and cucumber. Shibui Salmon Maki is a sushi roll comprised of spicy salmon and tempura flakes with salmon on top. It’s quite good from the piece that I had. The pork belly is marinated with shichimi pepper. I thought it was quite delicious from the piece I had while my friend wasn’t satisfied with the meat to fat ratio. She didn’t think it was as good as I did since there was more meat than fat. The corn is marinated with yuzu butter sauce and it was quite good from the piece I had.

Sashimi

Sashimi

Left: sweet potato robata Right: lamb chop robata

Left: sweet potato robata
Right: lamb chop robata

Another friend had the Chilean Sea Bass Dumplings for the appetizer, sashimi, lamb chop and sweet potato for the entrees and Passion Fruit Mousse for dessert. He thought the dumplings had a really fishy smell to it. The sashimi is a trio of salmon, tuna and snapper sashimi. My friend liked how fresh the sashimi is. The lamb chop is marinated with a spicy Korean miso glaze while the sweet potato is marinated with red miso sauce.

Crispy Salmon

Crispy Salmon

Mango Gelato

Mango Gelato

A third friend had the Crispy Rice with Salmon for the appetizer, Pirikara Ebi Maki, filet mignon and sweet potato for the mains and mango gelato for dessert. The crispy rice with salmon is pan-seared sushi rice topped with salmon and garnished with a slice of green pepper. My friend thought it was delicious. The Pirikara Ebi Maki is a sushi roll comprised of avacado, cucumber, chili mayo sauce and crispy fried shrimp on top. The filet mignon is marinated with Shichimi soy sauce.

Left: Cremini Mushroom Robata Right: Pork Belly Robata

Left: Cremini Mushroom Robata
Right: Pork Belly Robata

Passion Fruit Mousse

Passion Fruit Mousse

A fourth friend had the Kinoko Salad  for the appetizer, Shibui Salmon Maki, pork belly and cremini mushrooms for the entrees and Passion Fruit Mousse for dessert. The mushrooms are marinated with teriyaki sauce.

Sushi N

Sushi Nigiri

Left: Cremini Mushrooms robata Right: Filet Mignon robata

Left: Cremini Mushrooms robata
Right: Filet Mignon robata

A fifth friend had the Kinoko Salad for the appetizer, Sushi Nigiri, filet mignon and mushrooms for the entrees and Passion Fruit Mousse for dessert. My friend thought the soba was very soft and smooth and the ponzu dressing was zesty for the Konoko Salad. Sushi Nigiri is a trio of salmon, tuna and snapper sushi.

Chilean Sea Bass Dumplings

Chilean Sea Bass Dumplings

Left: sweet potato robata Right: scallop robata

Left: sweet potato robata
Right: scallop robata

A sixth friend had the Chilean Sea Bass Dumplings  for the appetizer, Shibui Salmon Maki, scallop and sweet potato for the mains and Passion Fruit Mousse for dessert.

top: Ebi bottom: Salmon Maki

top: Pirikara Ebi Maki
bottom: Shibui Salmon Maki

Left: Filet Mignon robata Right: Sweet Potato robata

Left: Filet Mignon robata
Right: Sweet Potato robata

 

I had the Chilean Sea Bass Dumplings  for the appetizer, Pirikara Ebi Maki, filet mignon and sweet potato for the mains and Passion Fruit Mousse for dessert. The rabota dishes all came with a daikon/radish in a fancy shape and cucumber topped with carrots. It was quite tasty.

Although the a la carte prices are on the pricey side. I may come back again to try other things on the menu.

Categories: Canada, Cuisine, Downtown Toronto, Food, Food Festival, Japanese, Restaurant Review | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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