Three days in New York City and the highlight was definitely Takashi, a Japanese restaurant specializing in beef.
“Our menu is beef, all beef and nothing but beef!”
Meat is served raw and cut into bite-sized chunks; each table has a personal grill, so meat can be cooked to your favourite degree of doneness. The greatest advantage of this style of restaurant is that meat always tastes hot and fresh—much nicer than eating the last bite of a lukewarm steak!
Everything we ordered was delicious, but the “Super-tender Filet Mignon Steak” was the clear favourite. The garlic butter seasoning can be seen in the picture, but by this point all of the Filet Mignon was eaten (the meat on the grill is Misuji, a shoulder cut).