Sendai Gyutan: Soul Food of the City of Trees — Boldly Grilled Beef Tongue on Charcoal

Sendai Gyutan

Sendai's famous gyutan (grilled beef tongue) is a local dish devised by postwar Sendai chef Sano Keishiro. It is said to have originated from making use of beef tongue left over after American Occupation forces processed the rest of the cattle. Today it is nationally known as Sendai's signature B-class gourmet food.

Characteristics

- Thick-Cut Beef Tongue: Cut much thicker than standard beef tongue dishes - Charcoal Grilling: Far-infrared heat locks in umami flavor - Salt Seasoning: Salt is the standard; miso and spicy miso variations also available - Mugi-meshi: Barley-mixed white rice is the classic side dish - Tail Soup: Rich, deep soup made from oxtail

Recommended Restaurants

- Riku: Long-established chain with multiple Sendai locations - Kisuke: Pioneer establishment founded in 1973 - Tanya Zenji-ro: Popular specialty restaurant near Sendai Station

Getting There

- Numerous specialty restaurants concentrated around JR Sendai Station - Multiple locations also inside the station building

Tips

Popular restaurants have queues at lunch. The "Gyutan Bento" sold at Sendai Station and eaten on the Shinkansen is also a beloved style.