🟢 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: 2025-12-05
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 🐷
External Links
- Sendai Gyu-Town – Official Sendai Beef Tongue Promotion 🔗
- Japan-Guide – Gyūtan (Beef Tongue) – Sendai’s Local Specialty 🔗
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.