
Hamachi bites with a bit of kimchi under each

Prawns

Sauteed scallops with soba gnocchi and mushrooms and celery-root/parmesan foam

Soy ginger carmelized pork belly with steamed buns, hot mustard, daikon salad

Duck breast with confit of leg, beets and quince, ginger-orange glaze

Seared skate wing with a medley of Japanese mushrooms and risotto of cauliflower

Chocolate cake with macadamia nuts, macadamia nut brittle, oranges

A surprise from the chef
For our 6th anniversary (on May 5), Dallas and I went to Takashi for dinner. I had a Groupon for the restuarant. I think you know you’re getting old when you use a coupon for your anniversary! Oh well. We have to save as much as we can this year.
The food at Takashi was really delicious. We shared 4 small plates then I had the skate and Dallas had the duck.
The hamachi was delicious and I’m not a huge kimchi fan, but it wasn’t super strong. The prawns were giant and meaty with a really tasty sauce on the side. The scallop and gnocchi dish was probably my favorite. Any time there are seared scallops or gnocchi on a restaurant menu I want to order them, so imagine a dish that had both! The foam actually was very flavorful and went well with the dish.
Chef Takashi has a fast food restaurant in the Macy’s food court called Noodles by Takashi Yagihashi. Dallas and I have had the pork buns there. The pork buns here at Takashi were a bit more fancy – pork belly in a glaze. Very good.
My skate was flaky and flavorful. Dallas liked his duck, but it was a lot of duck. Not much on the side. He’s not a fan of beets so I had those. When we were ordering I may have accidentally ordered the duck for him and I sort of feel bad because I don’t think he loved the dish… but everything else was fantastic.
And the dessert was fabulous too. Very rich, but the orange offset it. Dallas loved the macadamia nut brittle. The waiter said “chef” made the special anniversary plate for us. I saw so Chef Takashi Yagihashi both near the bar and working in the kitchen, so I’m going to go with thinking it was Chef Takashi who made the plate
.
I’ve already recommended Takashi to a bunch of people!
[Read more →]