About the Spot

We are located at 456 Hudson street, between Morton and Barrow, a few blocks south of Christopher Street. Our restaurant seats 34 beef-lovers, at seven tables and a chef’s counter.

About Reservations

We are open everyday for dinner only.
The first and last orders are at these times:

Monday 6-11pm
Tuesday 6-11pm
Wednesday 6-11pm
Thursday 6-11pm
Friday 5:30-11pm
Saturday 5:30-11pm
Sunday 5-10:30pm

We take reservations for parties of four or more.
On busy nights we limit a maximum of 2 hour seatings.
On holidays we open early at 5pm.

About The Food

Our menu is beef, all beef and nothing but beef! Choice cuts of Premium Japanese and American Angus are delicately prepared and served raw to be grilled right at your table (yakiniku), as well as a decadent selection of variety meats (horumon). Whether you’re a finicky eater and prefer to stick to delicious ribeye and short ribs, or more adventuous and up for our to-die-for raw liver and flash-boiled achilles tendon, you’ll be in cow-heaven.

About The Beef

We spent months hand-picking where each cut of beef would come from, settling for nothing but the tastiest meat from sustainably-raised cattle with no antibiotics or hormones. We proudly feature beef from local New York state farms courtesy of Dickson’s Farmstand in Chelsea Market, from Kansas’ Creekstone Farm courtesy of Pat Lafrieda, and Oregon’s Washugyu cows courtesy of Japanese Premium Beef.

About The Chef

Chef Takashi is a fourth-generation Korean immigrant born in Osaka, Japan. He cooks from his heritage, combining the bold, heartiness of Korean flavors with the finesse of Japanese cuisine.

Takashi headshot

Photo by Shannon Sturgis