WATCH | We tried a cream made out of baby cow brains, served on a blini and topped with caviar.
Takashi specializes in barbecuing cow's meat and organs, or in the words of manager Reece Barakat, "pretty much everything inside of the cow." From bone marrow to testicargot (escargot-style cow testicles), there are all sorts of organs to try. For the less adventurous, they also have your classic rib eye and short ribs.
It's Japanese BBQ style, so you get hands-on experience with a grill on each table.
Exactly how Takashi makes the calf brain cream is a secret, but it is prepared and "tubed" in-house. It is served on a blini, or a small sweet Russian pancake, and is topped with black hackleback caviar.
The offal combinations are endless!