The next time you have a hankering for some brothy noodles in the middle of the night, beef-centric restaurant Takashi is there for you. At least on Friday and Saturday it is, when it busts out its late-night ramen menu at midnight.
Chef Takashi Inoue ladles up steaming bowls of his signature mix ($16) of noodles, beef broth, meltingly soft braised Kobe beef belly, crispy intestines, dried seaweed and soft boiled egg, generously garnished with scallions. His other offering, inspired by his grandma’s recipe ($17), comes with a fiery shrimp/chili paste mixed in. Feeling fancy? Add some foie gras ($14). The secret behind the deep, rich flavor of the broth are beef bones simmered for more than a day, while natural collagen is added to the stock to make it easy to digest. The menu points out that collagen also “helps with body strength and flexibility, and is also important for skin health. So our soup is not only delicious, but good for health and beauty.” Reservations for the ramen are a must, and taken by email only at email@example.com for the two seatings available at midnight and 1am.
Opened in the West Village in 2010 and focusing on Japanese barbecue (yakiniku), Takashi quickly made a name for itself for its variety of beef cuts—from all manner of stomach parts and tongue to conventional rib eye and short rib. Some other very special treats can be found on the menu, too, such as Grandmom’s steamed beef shank buns ($16) with spicy mayo, rivals for the pork version David Chang turns out across town. Available all night long, you don’t have to wait until the middle of the night to enjoy them.
456 Hudson St.