Takashi

cow balls escargot style with garlic shiso butter

with truffle oil

ultra-fresh liver with sesame oil and roasted rock salt

thinly-sliced chuck eye tartare in special sauce

third stomach with spicy miso sauce

flash-boiled first stomach with ponzu sauce

flash-boiled shredded achilles tendon

minced chuck eye with organic fermented soybeans

chuck flap hand-rolled sushi

chuck flap topped with sea urchin and fresh wasabi

short rib

ribeye

shoulder

between-the-rib

outside skirt

tongue

the tongue experience

first stomach

second stomach

fourth stomach

large intestines

heart

cheek

sweetbreads

aorta

liver

chef's selection

with herb toppings

rice-bomb with korean seaweed and pickled sesame leaf

with sliced kobe skirt steak, heirloom tomato and squash stem

topped with zucchini, halloumi cheese and chinese preserved egg tartar sauce

tapas-style cooked in tin

with spicy yuzu aioli, served on a magnolia leaf

with hong kong-style hot peanut oil sauce

with blinis & caviar

russian beluga vodka shot pairing add

with blue cheese, hazelnut apple honey soy mustard

with bourbon-flambeed barbecue sauce

100% kobe sausage stuffed in large intestine

with chocolate bbq sauce

with spicy mayo

soft serve ice cream

rice-flour dumplings

black sesame and soybean flour

sweet beans

hoji, green tea, salted caramel or goji berry

"i'll have it with the works"