moxieman

Its true. After only 15 months its time to change. I wish I had more to say. I love this neighborhood. I live in this neighborhood - and have for 10 years. I am very sad that we had to go. But Taku lives still. We are trying as hard as we can to give taku another life - in Manhattan. As for the space now - we re-build. I hope our fans stay with us through this process. And in time, we hope to gain even more fans. I am committed to Smith Street and hope this next phase hits all the right notes.

This is the first time I've checked in since the review. The star helped! Quite a bit. I think Frank Bruni wrote a great review. I am very pleased. I think he captured my commitment to the neighborhood, the restaurant and the food quality. And yes, I do garden - if anyone is wondering. Herbs, flowers. The works. We have made several changes since the review. The Nabe has been tweaked quite a bit. Its tomato based now and has a little sweet chinese sausage in it. So far, everyone has really enjoyed the change. We have also changed the inaniwa udon. it is still chilled - but we are serving it with a cured salmon belly and heirloom tomato salad with tomato water. Its quite nice. Its too bad Mr. Bruni got a beat Yakimono. This dish is rarely screwed up. I think Mikey must have been having an off day. It happens. The dish is served with a shiitake udon (also inaniwa) and our house tare sauce. And I just want to say - to anyone that is on the fence - if we look a little empty, try us anyway. Often the garden is busy. Or the dining room fills up slowly over time. regardless, the music is good, our servers are all great and the food and beverage is always tasty. but thats easy for me to say.

i'm guessing that the tide is not too far north. we are getting great oysters down here in NYC from Damariscotta and down east. also razors. what gives?

we are doing a 'house style' based on tonkotsu (milky pork broth). We garnish in the tonkotsu style as well - simply; gobo, menma, negi, nori and braised pork butt. We also add a couple of slices of grilled smoked bacon. Our house 'tare' is actually a combo of traditional 'tare' and miso. It is a unique style. The noodles are made for us in Japan. Our pork is Berkshire pork - kurobuta. We have finally slipped into a broth making technique that we are very comfortable with. Now we are just tweeking the ratios of bones and aromatics to get it perfect. Come in and check it out. I'd love to know what you think. btw - we just added a cold soba - 'saba soba'. We do our own saba. It speaks clearly of summer. seeya

I want to make sure that everyone knows - we have designed a menu that can meet everyone's needs. I wanted to make sure that everyone and anyone could afford to enjoy taku. Yes - it is possible to spend $50 on a meal - appetizer, entree, dessert and beverages. But, it is also possible to spend $20 or less. The menu is designed to accommodate everyone. As for the gelato - it is very uncommon to have Pear gelato. When the pear is eaten by itself - it just delicious. However, the green tea and ginger are so full of flavor, that the pear has a tough time standing up. Its the price one pays to have pear gelato. I think its a price worth paying. BTW - the black sesame gelato is one of the most unexpected dessert moments of my life. It is incredible! Everyone needs to try it.

I only have a moment - but no. I am not the same guy. Momofuku is a separate and entirely distinct restaurant. We do however share a designer and contractor. If you are interested in interiors as well as foodstuffs - come on by and have a look. And a bite. Hiro handled the two spaces quite differently. Its an interesting contrast. While Momofuku in bright with hard lines, taku - my restaurant is full of flowers, warm tones and softer lines. What we are trying to do at taku is a complete expansion of 'noodle bar'. We have 5 stools at the open kitchen while Momofuku has about 24. We focus on a more formal dining experience.

Actually - we are trying to re-define the 'Japanese' dining experience. We want people to realize that eating Japanese food does not need to mean eating raw fish. We are grilling and roasting meats and fish, composing salads (some with raw fish - btw), making ramen, soba dishes and tweeking 'traditional' style bar snacks. I have put together a beverage list that includes sake (of course!), beer and wine. I believe that a well chosen wine list can compliment a Japanese menu as well as any beverage list can. Sake and wine durring the same meal at the same table is entirely appropriate - and delicious. "Adam has told me that anyone who brings a copy of the book to his restaurant with each instance of his name highlighted eats and drinks for free." As for the free food - Ruhlman told me to forward the bills to him - seeing as he's the one making the big bucks. So, highlight away. And come on over to Brooklyn.