🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
The aroma of beef on winter charcoal—thick-cut gyutan was born in Sendai and is now a beloved comfort meal in Tokyo.
Last updated: 2025-11-09
Introduction
Gyutan, or charcoal-grilled beef tongue, originated in postwar Sendai. Leftover cuts of beef were grilled thick and simply seasoned with salt—creating a new local dish that grew into a full teishoku (set meal) of barley rice and oxtail soup. A small side of nanban miso-zuke—a spicy miso pickle made with green chili—adds a sharp accent that balances the richness. While thinner cuts are common elsewhere in Japan, Sendai’s style is defined by thick slices and a smoky, springy texture. In Tokyo, specialist restaurants serve this Sendai-style gyutan at a remarkably high standard.
What to Try
• Thick-cut salt-grilled gyutan — Start by tasting it as-is to enjoy the natural flavor of the meat and salt. For a flavor twist, try a small bite with nanban miso-zuke or a squeeze of lemon for freshness.
• Full set meal — A true Sendai-style experience: barley rice + oxtail soup + nanban miso-zuke. Add a touch of miso for a clean, spicy balance.
Tokyo or Trip?
🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Though born in Sendai, Tokyo’s gyutan specialists offer equally high standards in thick slicing, charcoal grilling, and full set presentation. Start in Tokyo for the benchmark experience—and when you visit Sendai, compare the freshly grilled counter service and the personality of each shop’s sides.
Explore Nearby
- Gyutan Tataki at Kaku, Sendai 🥩
- Kitakata Ramen at Ban Nai (Tokyo) 🍜
- Tsukiji Breakfast — Chashu-Egg Teishoku 🍳
- Tokyo Shoyu Ramen at Horiyuchi 🍜
- Tsukishima Monja — How to Choose 🥢
Similar Dishes
- Gyutan Tataki — Lightly Seared 🥩
- Kagoshima Wagyu Kalbi Yakiniku 🥩
- Butasama — Tokyo Brand-Pork Yakiniku 🐷