Prepared on the robatayaki grill, Masa Takayama’s skirt steak tataki is an example of how he’s creating much more casual dishes compared to his flagship fine dining restaurant Masa.
Chef Masa Takayama will also offer salads at Tetsu, including this slaw made from kale and gobo root, which is a sweet, mild, and earthy root vegetable common in Japanese cooking.
Tuna Butsu Guacamole by chef Masa Takayama is a raw preparation of tuna flown in from Japan that’s cubed along with avocado, onion and herbs.
Chef Masa Takayama acquired the space inside a Tribeca building that was constructed in 1865, but Takayama’s attention detail combined with the difficulties of remodeling a historic building led to long delays. The design of the space allows the building’s rustic, industrial charm shine through.
The industrial design of Tetsu’s interior meets naturalistic wood tabletops.
Lamb burger with Taleggio cheese by chef Masa Takayama. The burger is $17 and is made with a cast iron device designed by Takayama specifically to cook the burger just how he likes it.