"In recent years we’ve seen the proliferation of niche Asian cuisines in the U.S., restaurants with menus more specific than just “Chinese”, “Japanese” or “Korean”. In the Japanese category alone there’s pub-like izakayas, prefecture-specific ramen (especially Hokkaido and Fukuoka) and shabu-shabu, the Japanese version of Chinese hot pot, where sliced meat and vegetables are cooked right at the table in a pot of water or broth.
Chef Takashi serves yet another style of Japanese food called yakiniku, which refers to meat grilled at the table. The cuisine has its roots in post-World War II Japan, where Korean immigrants opened restaurants serving primarily horumon (things that are thrown away, in Osaka parlance, essentially offal or variety meats). Takashi is a third generation Korean immigrant from Osaka, Japan, where his family was in the yakiniku restaurant business. His eponymous restaurant in New York continues this tradition in impressive fashion: he serves the full range of beef cuts and variety meats — all of it from sustainably-raised, hormone- and antibiotic-free cattle — in preparations ranging from traditional (grilled short rib) to eccentric (calf’s brain cream served in a tube with blinis and caviar)."