Takashi has two kitchens: one in the front, where the meats are cut and prepped for running, and the back kitchen, where the hot foods are prepared. Here, a line cook checks on the status of different kimchis.
Cow tongue rests in the front of the kitchen before it gets prepped.
Removing the outer layer
The entire tongue is trimmed, starting with the rough layer on the top, where all the tastebuds are located.
Around and aound
After the first trimming, the outer membrane on the rest of the tongue is carefully peeled off.
The tongue is carefully inspected to make sure it is cleanly trimmed.
This is what a cow's tongue looks like after it's been "skinned."
Once the outer membranes are stripped away, the tongue is sliced and then refrigerated. Since it's a tough cut, it can withstand freezing and defrosting better than more tender meats and offal.
A new line cook looks on as a more experienced cook shows him the ropes behind the Takashi's open kitchen.
The large intestine
The large intestine of a cow is thoroughly scrubbed and washed before being sliced into bite sized pieces.
Once it's washed, a stomach is wrung dry.
A sheet of cow's third stomach is sliced into strips.
Pieces of cow stomach are practically shredded during prep.
Another line cook carefully cubes pieces of the more delicate liver.
The sliced liver is arranged on a sheet pan and refrigerated until service.
Beautifully marbled pieces of beef are sliced thin. These are the more popular cuts at the restaurant.
Vents above the tabletop grills are wiped clean before the start of dinner. They're bound to get heavy use throughout the night.
An open kitchen is lined with racks of ceramics to be used for dinner service.