Kichiji Honmachi Ten

Using the highest quality brand from Australia. Only the delicious parts are used, seasoned with salt and pepper one by one, aged for several days, and grilled with the strong heat of Iwate Prefecture's Nara charcoal to lock in the flavor. (Please enjoy it with the accompanying Yamagata pickles and Nanban miso.)

Using Hitomebore rice from Tome, Miyagi Prefecture. We mix in 20% pressed barley from carefully selected rice from contracted farmers in the Special A district.

Simmered for 5 hours until tender, seasoned with salt for richness.

・Beef tongue slightly less (3 pieces) .. 2425 yen ・Beef tongue slightly more (5 pieces) .. 3475 yen ・1 serving (4 pieces) .. 2950 yen ・1.5 servings (6 pieces) .. 4000 yen

Contains two hearty sausages

With special dressing

Please enjoy lightly seared beef tongue with ponzu sauce.

Famous beef tongue curry in a mini size. Perfect for a finishing touch.

The famous Sendai dish 'Seri Nabe' is served from late October to late March, featuring the crisp texture of seri and the rich flavor of Hinai chicken broth. It is believed that you can only eat 'Seri Nabe' at Yoshitsugu in Osaka. I don't know, though.

Cold tofu topped with finely chopped summer vegetables and seasoned with a thickened 'dashi soy sauce' made from kelp.

Using oysters from Miyagi Prefecture

A delicacy from Sanriku, the pineapple of the sea

A delicacy from Sanriku

With plenty of mustard

Sendai Miso Sauce

with Italian dressing

With whiskey and shochu

At the end

After a meal

・Beef tongue a little less (3 pieces) .. 1925 yen ・Beef tongue a little more (5 pieces) .. 2975 yen ・1 serving (4 pieces) .. 2450 yen ・1.5 servings (6 pieces) .. 3500 yen

From 2100 yen

From 2100 yen