Aji Tasuke Sendai: the birthplace of gyūtan, Sendai’s iconic culinary specialty

The story of Aji Tasuke and the birth of gyûtan in Sendai

The story of gyûtan begins in 1948, in post-war Japan. Sendai, like many Japanese cities, was occupied at the time and subject to rationing. In this difficult context, a chef named Keishiro Sano made an observation that was to change local gastronomy: the American army, which requisitioned beef from local farms to feed its troops, systematically left out the animals' tongues and tails.

At a time when the population is struggling to feed itself, Keishiro Sano has the ingenious idea of exploiting these neglected parts. After learning about the rich taste of beef tongue from a French chef, he adapted the recipe to suit the Japanese palate. Thus was born gyûtan in Aji Tasuke's kitchens: a wood-grilled, salted ox tongue, then called "tanshio" (salted tongue), served with a bowl of mugi-gohan (a mixture of rice and barley) and oxtail soup.

Over the years, this preparation became a veritable institution in Sendai, and its fame spread throughout Japan. When Keishiro Sano died on March 15, 1994, his eldest son Kazuo took over the reins of the restaurant, perpetuating the family tradition and know-how for which Aji Tasuke is renowned.

What to eat at Aji Tasuke: the menu and the authentic gyûtan recipe

The menu at Aji Tasuke is remarkably simple: a single dish reigns supreme: gyûtan. This absolute specialization reflects a culinary philosophy focused on the perfection of a single recipe rather than diversity. The traditional menu consists of thick slices of grilled ox tongue, accompanied by a bowl of mugi-gohan (rice mixed with barley) and a delicately flavored oxtail soup.

The preparation of gyûtan at Aji Tasuke follows a meticulous process that has hardly changed since 1948. The thick slices of oxtail are first ridged with fine grooves, then salted and set aside to mature for several days. This crucial stage concentrates the flavors of the meat. Next, the pieces are charcoal-grilled, which penetrates deep into the flesh to make it juicy with every bite. Unlike the thin slices served in Tokyo's yakiniku restaurants, at Aji Tasuke, the thickness of the slices offers exceptional bite response, with perfectly controlled cooking that makes the meat neither too hard nor too soft.

The restaurant offers several formulas, including a 1600 yen set with three slices of beef tongue, and a 1900 yen set with four slices. Slightly lower prices are offered for lunch than for dinner. The basic menu starts at 1400 yen. The combination creates a perfect balance of flavors: the strong taste of the grilled tongue is counterbalanced by the sweetness of the rice and the lightness of the soup, whose broth perfectly captures the flavor of the tongue.

Practical information: address, opening times and how to get to Aji Tasuke

Aji Tasuke is located in the heart of Sendai, in the lively Kokubunchô district. Its precise address is: 4-4-13 Ichiban-chô, Aoba-ku, Sendai-shi, Miyagi-ken. For information or reservations, please contact the restaurant on +81(0)22-225-4641.

Regarding opening hours, Aji Tasuke welcomes customers from Wednesday to Monday, from 11:30am to 10:00pm (with a last order possible around 9:30pm). The restaurant is closed on Tuesdays, so plan your visit accordingly. It's advisable to check these times before your visit, as they may be subject to change on certain public holidays.

There are several options for getting to the restaurant. From Sendai station, you can walk along the main Aoba-dôri avenue, then turn right onto Kokubunchô-dôri, for a journey of around 20 minutes. If you prefer public transport, the nearest subway station is Kotodaikôen, just a few minutes' walk from the restaurant. Some sources also list Hirosedori station as a starting point, about 7 minutes' walk away.

The restaurant's official website, http://www.aji-tasuke.co.jp, can provide you with additional, up-to-date information about the establishment. Please note that although the restaurant is located right in the center of town, it does not have its own parking lot, but you will find paid parking lots nearby.

The culinary experience at Aji Tasuke: atmosphere and setting of the historic restaurant

Stepping through the door of Aji Tasuke is like stepping into a piece of Sendai's history. The restaurant has retained its original authenticity and charm since its creation in 1948. Inside, the atmosphere is warm and intimate, almost family-like, giving the impression of being invited into the living room of a traditional Japanese home rather than a commercial restaurant.

The space is modest but perfectly arranged, with twelve seats at the tables and as many at the counter. This limited configuration helps to create a convivial atmosphere where customers can watch the dishes being prepared. A photo of Keishiro Sano, the inventor of gyûtan and founder of the restaurant, proudly hangs on the wall, a reminder of the establishment's culinary heritage.

The kitchen is open, allowing customers seated at the counter toobserve the entire preparation process, from the moment the tongues are grilled to the preparation of the oxtail soup. This transparency testifies to the pride and expertise of the chefs. The atmosphere is heightened by the rustle of conversation, the tantalizing aromas wafting from the kitchen and the spectacle of grilling over a wood fire.

Despite its international reputation and institutional status, Aji Tasuke has managed to preserve an authentic, relaxed atmosphere. The waiters are attentive but discreet, helping to create a pleasant, unpretentious dining experience. The establishment offers no private rooms or privatization options, reinforcing its democratic and accessible character.

Aji Tasuke prices and payment terms

Prices at Aji Tasuke remain reasonable despite the establishment's reputation and the exceptional quality of its dishes. The basic menu starts at 1,400 yen, which represents excellent value for money for a taste of this emblematic Sendai specialty in its original restaurant.

For those looking for a more complete experience, a number of different packages are available. The set with three slices of beef tongue is available for around 1,600 yen, while the formula with four slices costs 1,900 yen. These menus also include barley rice (mugi-gohan) and traditional oxtail soup. Prices are slightly lower for lunch than for dinner, with a difference of around 100 yen.

As far as payment is concerned, it's important to know that Aji Tasuke operates mainly on a cash basis. Credit cards are not generally accepted, nor are electronic or QR code payments. This policy, quite common in traditional Japanese establishments, reflects the restaurant's attachment to its roots and historical operating methods.

Another thing to know: the restaurant doesn't apply service charges or surcharges of any kind. So the price you see is the final price you'll pay. However, as in most restaurants in Japan, tipping is not practiced and could even be considered discourteous. The average cost of a meal per person is usually between 2,000 and 3,000 yen, depending on customer feedback.

Other well-known gyûtan restaurants in Sendai

Although Aji Tasuke is considered to be the historic birthplace of gyûtan, Sendai offers many other good places to enjoy this local specialty. Indeed, the popularity of the dish has given rise to a veritable culinary culture around grilled beef tongue.

An unmissable option is the Kisuke restaurant, also renowned for its gyûtan. This establishment offers its own interpretation of the traditional recipe, with a few subtle variations that appeal to many enthusiasts. Another address of choice is the Date no Gyûtan chain, named after the famous feudal lord Masamune Date, founder of the city of Sendai. This chain is famous for its "shintan", a softer part of the tongue cut into thick slices, offering a particularly melt-in-the-mouth texture.

For travelers in a hurry or those who prefer a more accessible option, Sendai station houses an entire corridor of specialized restaurants on the 3rd floor, dubbed "Gyûtan dôri" (gyûtan street). Here, you can compare different versions of the specialty without having to go all over town. Here you'll find the likes of Gyutan Sumiyaki Rikyu, which offers not only charcoal-grilled gyûtan, but also a wide range of seasonal dishes made with local ingredients.

And Gyutan Himono Sumiyaki Donpachi, an izakaya (Japanese bistro) popular with local merchants, serves excellent gyûtan with sashimi and sake, all prepared with products from Miyagi prefecture. These different addresses testify to the richness of Sendai's gastronomic offering around its emblematic specialty.

Tips for making the most of your visit to Aji Tasuke

To make the most of the Aji Tasuke experience, a few tips are invaluable. First of all, consider visiting outside peak hours. Given its reputation and limited capacity (24 seats in total), the restaurant can fill up quickly, especially during mealtimes. A late-morning or mid-afternoon visit could guarantee you a seat without excessive waiting.

If you're a fan of culinary photography, opt for a seat at the counter rather than at the tables. This privileged position will allow you to observe the entire preparation process and capture authentic images of gyûtan cooking on the grill. It's also an opportunity to interact with the cooks, although the language barrier can sometimes limit exchanges.

As for the tasting itself, gyûtan is traditionally served with a little salt and sometimes a slice of lemon. Don't hesitate to add a few drops of lemon juice just before tasting, which subtly enhances the flavors of the grilled meat. As for the oxtail soup that accompanies the dish, we recommend alternating it with the tongue bites to balance the flavors and cleanse the palate.

Finally, don't forget that the restaurant only accepts payment in cash, so be sure to bring plenty of yen before your visit. If you'd like to extend your discovery of Sendai's culinary specialties, round off your experience with a trip to Sendai's morning market (a 5-minute walk from JR station) to discover other local produce such as Miyagi strawberries, or try zunda, a traditional edamame (soy bean)-based dessert that you can sample at Café Tamazawa.