Thanks to a collaboration with Blue Hill and Stone Barns, ICC culinary students have a field day.
Chef Takashi Inoue knows his meat and serves it well…or should we say rare? The nose-to-tail West Village Japanese restaurant serves up unusual cuts like cow’s testicles, calf’s brains, and three kinds of cow stomach, all gorgeously presented and prepared in inventive 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.
Chef Takashi Inoue likes his meat rare—in more ways than one.