Results 1-4of 4 Reviews
New York, New York
October 22, 2008
From journal A Running List of New York Restaurants
August 18, 2006
From journal Weekend in New York.
February 10, 2003
In fact, dining at Yakitori-Taisho is half about watching the people behind the inch-thick plexiglass shield that separates the bar seating from the "kitchen," which is little more than a 4x20 closet with a grill.
The food--excellent. The restaurant specializes in barbacued skewers of beef, chicken, scallions, shrimp, and a host of other things good enough to eat off a stick. The grilled rice balls and harumaki cheese are also excellent, as are any of the boxed dinners. Don't bother with sushi here, though--stick to the sticks, and you will not be dissappointed.
One downside is the long wait most people have to get in. If you can, try to limit it to two to four people, which will ensure you a seat.
From journal New York Eats
Santa Monica, California
January 15, 2001
You can order by the skewer or order one of the combinations on the menu. Choose from skewers of chicken, beef, pork, gizzards, liver, heart, etc. which will be grilled to perfection. If you're not in the mood for grilled meat, there are plenty of other options-- soup noodles, soba, yakisoba, potato croquettes (delicious!) among others.
Wash it down with a mug of the Japanese yogurt drink, Calpice, or with Japanese beer.
Lines are long, space is tight and the air is smoky, but the food is very inexpensive and truly outstanding. You'll feel like you're back in Japan again. Natsukashii!!
From journal Japanese Dining in New York