IN OUR CURRENT ISSUE: Rare Meat at Takashi

At his West Village Japanese restaurant, Chef Takashi Inoue features all sorts of unusual cuts of meat. Taking the nose-to-tail trend to a whole new level, customers will find animal parts unheard of on other menus (cow’s testicles, calf’s brains, and three kinds of cow stomach among them) prepared in inventive new ways.

At his West Village Japanese restaurant, Chef Takashi Inoue features all sorts of unusual cuts of meat.  Taking the nose-to-tail trend to a whole new level, customers will find animal parts unheard of on other menus (cow’s testicles, calf’s brains, and three kinds of cow stomach among them) prepared in inventive new ways. 

Read more here in our current issue.

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