Yakiniku is Japanese- style Korean BBQ. You generally don’t see bulgogi on the menu of a yakiniku restaurant, but you’ll see kalbi (short ribs) and rosu (ribeye) as the two main staples, and then all the horumon (offal, i.e. stomach, intestine, liver, sweetbreads). Takashi is a hip yakinikuya in the West Village that offers premium quality beef. Korean BBQ is never cheap, but Takashi’s quality justifies the premium in price as well. All their beef is sourced from farms that provide sustainably raised, hormone-free cattle. The kalbi and rosu are so marbled that they melt in your mouth. The barbeque aroma will stick with you after the meal, but what I love about Takashi is that I don’t leave feeling weighed down as I sometimes do after a meat-heavy dinner. It’s a very clean and pure meal, purely beef.