Takahachi
 

Takahachi
East Village

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SOUP

MISO SOUP $3.00

SEAFOOD SOUP $6.50

RICE white or brown rice $2.00

SALADS

HOUSE SALAD $3.00

TOFU SALAD w/bonito flakes $6.00

RICE white or brown rice $2.00

SEAWEED SALAD $7.00

APPETIZERS

EDAMAME $4.00

KINOKO SAUTEE $7.00
sauteed mixed mushrooms

TATSUTA KAWARI-AGE $7.00
ginger flavored fried free range chicken

WILD SHRIMP TEMPURA $9.00
with spicy mayo

CRAB SHUMAI $8.00
steamed crab dumplings

GOMA AE $4.00
boiled fresh spinach with sesame sauce

CURRY TOFU $6.00
curry flavored fried tofu

TOFU STEAK $7.50
with mushrooms

KUSHIYAKI $8.00
4 p/c assorted Japanese BBQ skewers

VEG.KUSHIYAKI $6.00
4 p/c vegetable BBQ skewers

BLACKEN TUNA $10.00
seared sliced tuna w/ black pepper & mustard sauce

HOT SPICY TUNA $9.00
spicy tuna & avocado rolled in radish

KINUTA MAKI $9.00
Eel, avocado & seaweeds wrapped in cucumber

NOODLES

Served in soup

SOBA Thin buckwheat noodles

 - YASAI SOBA Vegetables $11.00
 - TEMPURA SOBA $13.00
 - KASHIWA SOBA Chicken $13.00
 - ZARU SOBA Cold noodles $9.00

UDON Thick wheat noodles

-  YASAI UDON $11.00
- TEMPURA UDON $13.00
- KASHIWA UDON $13.00
- NABEYAKI UDON $14.00
egg, shrimp tempura, chicken
- SPECIAL UDON Salmon & vegetables $16.00
- ZARU UDON

DINNER

 Served with rice & choice of soup or salad

FISH

UNA DON Eel over rice $18.00

SALMON grill Salmon w/soy butter sauce $18.00

CHILEAN SEABASS $20.00
grill Chilean seabass marinated in white miso

TEMPURA

SEAFOOD TEMPURA $18.00

SHRIMP TEMPURA $17.00

VEGETABLE TEMPURA $15.00

MEAT

BEEF Teriyaki sauce $20.00

CHICKEN Teriyaki sauce $18.00
Free range chicken

CUTLET Pork or chicken $18.00
Free range chicken

SUSHI, SASHIMI

SUSHI $19.50

SUSHI DELUXE $23.00

SUSHI FOR 2 $54.00
16 pieces of sushi with East Village roll & SP roll

SASHIMI $22.00

SASHIMI DELUXE $26.00

SUSHI SASHIMI COMBO $26.00

SUSHI SASHIMI COMBO FOR 2 $59.00
5 kinds of sashimi,10 pieces of sushi with East Village roll & Yellowtail roll

MAKI AVENUE A $16.00
tuna, california & yellowtail

MAKI AVENUE B $16.00
eel, tuna & salmon skin

CHIRASHI $26.00
sushi rice & sashimi in a bowl

BENTO $25.00
broiled fish, tempura, chef’s choice of compliment dish & choice of sushi or sashimi

KUSHIYAKI
A LA CARTE

(minimum order 2 skewers)

$3.50 / skewer
KARUBI  beef

$2.50 / skewer
OKRA BACONASPARA BACON
SHRIMP
SHIITAKE
SQUID
YAKITORI  chicken/scallion

$2.00 / skewer
TSUKUNE  chicken ball/onion
FISH CAKES
FRIED BEANCURD
ASPARAGUS
SHISHITO  chili pepper
OKRA

$1.50 / skewer
EGGPLANT
SCALLION


SUSHI
A LA CARTE

SUSHI, SASHIMI

MACKEREL $3.00
EGG OMLETTE $2.50
FLUKE $3.00
ALBACORE $3.00
SHRIMP $3.00
KING SALMON $3.50
SMELT ROE $2.50
SURF CLAM $3.00
WASABI TOBIKO $3.00
SALMON $3.00
OCTOPUS $3.00
SQUID $3.00
RED CRAB $3.00
TUNA $3.75
YELLOWTAIL $3.50
IKURA salmon roe $3.75
EEL $4.50
UNI $M/P
TORO $M/P

MAKI ROLL, HAND ROLL

KAPPA cucumber $3.50
OSHINKO pickled radish $3.50
GOBO burdock root $3.50
KANPYO cooked squash $3.50
AVOCADO $4.00
VEG. FUTOMAKI $6.50
FUTOMAKI $7.00
YELLOWTAIL $5.00
TUNA $5.00
SALMON SKIN $5.00
SALMON $5.00
EEL $7.00
SPICY TUNA $5.50
CALIFORNIA ( Red crab) $6.50
NEGITORO $7.50
BOSTON $8.00
EBI ROCKET $11.00
(fried shrimp w/mustard sauce)  

DRAGON $13.00
(eel, cucumber roll, avocado on the top)
RAINBOW $12.00
(yellowtail roll, tuna, salmon fluke on the top)
SPIDER $11.00
(fried soft shell crab, smelt roe, mayo)

TEMPURA
A LA CARTE

(minimum order 2 pieces)

WHITE FISH or SHRIMP $2.50
ANY VEGETABLE $2.00

BEVERAGES

SODA $2.00
Coke, diet Coke Ginger Ale or Sprite
SAN PELLEGRINO (S)$2.00  (B) $4.00
WINE white or plum $7.00
WINE red $8.00
SAKE (hot) $5.00
SPECIAL COLD SAKE ask waiter
KIRIN ICHIBAN BEER 12. oz $5.00
ASAHI BEER 16. oz Can $7.00
ASAHI BEER 21.4 oz $9.00

DESSERT

ICE CREAM $4.50
green tea, ginger or red bean

Red bean sauce $1.00 extra

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“Creative sushi” and “excellent” Japanese home-cooking basics at a favorable “quality-to-price ratio” earn these neighborhood spots “favorite” status; a “helpful” staff adds warmth to the “nothing-fancy” setups, which “bustle” at prime times.


Every neighborhood needs a local sushi joint, and for East Villagers, it’s been Takahachi for a while now. Cheap enough to be in regular rotation, good enough to warrant happy returns, and always crowded, probably because they don’t deliver. There is a permanent “15 minute” wait, even at 11pm. Takahachi is everything you want out of your local Japanese home away from home.
There are no frills, no omakase, and there aren’t even Japanese people cutting up your sushi - last time I went, we had a guy from Ecuador. What there is, however, is a large menu of reasonably priced cooked and raw things that will certainly leave you satisfied. This is not mind blowing food, this is “it’s Tuesday, and I’m hungry food.” On any given night, it’s safe to assume 75% of the restaurant are regulars. It’s that kind of spot. Everyone seems to know one another, and everyone definitely knows Mr. Takahachi himself, who works the room, shakes hands, and kisses all the babies.
Good food and a personal connection, no wonder people keep coming back. Next time you need sushi in the East Village, Takahachi is the move.



Don't mistake their basement neighbor's velvet club-ropes as belonging to street-level Takahachi. Sure, on weekends, there can be a line out this veteran Japanese restaurant's door, but the warmly lit East Village oasis holds no pretensions. Light-colored wood and low, rice-paper partitions envelop a diverse, jeans-wearing (all kinds of jeans, not just the $200 kind paired with pointy shoes), largely under-40 crowd whose sometimes loud conversation—underscored by a somehow Zen-sounding techno beat—creates a pleasant buzz. Equally warm while professional is the noir-clad waitstaff, happy to explain the difference between sushi and sashimi for the thousandth time, then ceremoniously presenting orders as if announcing royalty. And with good reason: the open kitchen delivers commendably fresh (and affordable) sushi. Generously apportioned slabs of ruby-red tuna and tender eel are delicious as is the lightly sweet goma ae (steamed spinach) spiked with crushed black and white sesame seeds. Opt for maki rolls with idiosyncratic names over the classics—daily specials often include jalapeño or a splash of Tabasco, which meld exquisitely with avocado, eel and mayonnaise. When not in rolls, look past fried items; they tend to be chewy and oil-soaked. The real stars at Takahachi are the kushiyaki, skewers of meat and vegetables (okra with thick-cut bacon!), grilled to crispy, unpretentious perfection. — Colleen McKinney


 
 

ADDRESS

85 Avenue A
New York, NY 10009
(212) 505-6524
info@takahachi.net

HOURS

Sunday-Thursday: 5PM–12AM
Friday-Saturday: 5PM–12:30AM