Gyutan Tataki at Kaku, Sendai — Lightly Seared Beef Tongue with Ponzu and Green Onion

🟠 Local-First — Best in its home region: Sendai.

Gyutan tataki is still little known even among locals in Sendai. Today a few restaurants serve it, but the dish’s reputation belongs to Kaku — the long-established beef-tongue specialist that defined this style.

Last updated: 2025-11-09

Gyutan tataki at Kaku in Sendai, lightly seared beef tongue served chilled with ponzu, grated daikon, and green onion.

Introduction

Kaku has been loved in Sendai for decades. While it’s famous for thick charcoal-grilled gyutan, the restaurant is also known as the birthplace of gyutan tataki — lightly seared beef tongue. The surface is quickly kissed by high heat, leaving the center tender and rare. Thin slices are served chilled with ponzu, grated daikon, and chopped green onion. Compared with grilled gyutan, the flavor is cleaner and more delicate, like a cross between sashimi and roast beef. Many in Sendai have never tried it, but once you do, it becomes unforgettable — a hidden side of Sendai’s gyutan culture.

What to Try

• Gyutan Tataki (with Ponzu) — the house standard at Kaku; the balance of citrus and fat is perfect when served chilled.

• Extra Green Onion — as shown in the photo, a mountain of scallions brings out the beef’s sweetness.

• With Lemon — for a light flavor shift, a small squeeze of lemon brightens the aroma.

Tokyo or Trip?

🟠 Local-First — Best in its home region: Sendai.

Grilled gyutan is easy to enjoy in Tokyo, where many specialists operate at a high level. But gyutan tataki is different. The precision of the sear, the texture of the meat, and the balance of ponzu and aroma can only be found at Kaku in Sendai. Try the charcoal-grilled version in Tokyo — then visit Sendai to discover the refined, rare pleasure of gyutan tataki.

Taste of Japan

Search This Blog