One cow yields enough for just three servings — a must-try thick-sliced grilled beef tongue in Sendai

▲ The thick-cut root part best showcases the deliciousness of beef tongue. (Photo / Reporter Chen Ruizhong, the same below)

Reporter Chen Ruizhong / Sendai Report

Sendai is almost synonymous with"beef tongue"and has almost become a city identified with it. It's estimated that there are over 100 specialty beef tongue shops in central Sendai alone, and souvenir stores also sell a variety of beef tongue products. Although many claim they "dare not eat cow tongue" and thus pass up the chance, the springy texture and distinctive flavor of beef tongue often leave food lovers with an unforgettable impression — it’s truly a pity to miss out.

▲ Grilled to order, the beef tongue sizzles on the iron grill.

The origins of Sendai’s beef tongue culture can be traced back to a chef named Sano Keishirō. Legend has it that after Japan’s defeat in World War II, food was in severe shortage; Sano Keishirō used cow tongues and tails discarded by the U.S. military to create grilled beef tongue and oxtail soup, forming the prototype of today’s Sendai beef tongue. Another story says that Sano Keishirō, who originally sold grilled chicken, was amazed after trying beef tongue in Western cuisine and was determined to create a new dish with it. He eventually developed salt-grilled beef tongue, becoming the pioneer of Sendai’s beef tongue.

Regardless of its origin, thanks to Sano Keishirō’s efforts, beef tongue became a representative dish of Sendai. Nowadays on the streets of Sendai, for as little as around 1,200 yen (about NT$320), you can enjoy a set meal that includes salt-grilled beef tongue, barley rice, and oxtail soup. Some shops even serve it with mashed yam to enhance the texture of the barley rice.

▲ The slightly dry and firm barley rice is an indispensable sidekick in the beef tongue set.

Although the sides are largely similar, the star — the beef tongue — is what determines the deliciousness of each shop. A beef tongue, about 20-plus centimeters long and shaped somewhat like a lying teardrop, can mainly be divided into the tip and the root. The tip is thinner and is usually sliced thinly and grilled, resulting in a slightly tougher texture similar to springy beef. It’s also more affordable and suitable for first-timers. The root section is thicker and can be either thinly sliced or cut thick. The thick slices are the most expensive, with one cow yielding only enough for about three servings. However, this is where the exquisite taste of beef tongue truly shines.

▲ The tongue tip has a firmer texture and is suitable for thin slicing and grilling.

The grilled-to-order beef tongue sizzles on the grill, releasing waves of aroma. Once sliced and served, eating it while hot gives you a rich juiciness, with delicate fibers gliding across your lips and teeth, leaving a smooth texture and mild salty taste. Aside from the tougher tongue tip, the thick-cut root has a completely different mouthfeel — similar to tender chicken gizzard but with a heartier feel and aromatic fat that becomes more flavorful the more you chew, making it a favorite among gourmets. The well-known shop Idate no Gyutan even names the root meat “core tongue,” slicing it at 1.5 cm thickness. Each store offers only 30 servings per day, and it’s often still in high demand.

Due to Sendai’s rich beef tongue culture, some shops divide the tongue into two parts, while others offer three to four sections — but these are mostly just different packaging and marketing approaches by individual shops. First-timers can choose a part that suits their preference and budget, and fully enjoy this iconic Sendai delicacy.

▲ Idate no Gyutan Main Shop.

Idate no Gyutan (Main Shop)
Address: 4-10-11 Chuo, Aoba-ku, Sendai City
Phone: 022-722-2535
Business Hours: 10:00–22:00
Reference Price: Beef tongue set starts from 1,620 yen (about NT$434)

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