Kichiji Shinsaibashi-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 cook it with 20% pressed barley selected from contracted farmers in the Special A district.

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

・Beef tongue a little less (3 slices) 2425 yen ・Beef tongue a little more (5 slices) 3475 yen ・One serving (4 slices) 2950 yen ・1.5 servings (6 slices) 4000 yen

Contains two hearty sausages

With special dressing

Please enjoy lightly seared beef tongue with ponzu sauce.

※The Sendai specialty 'Seri Nabe' is only available from late January to late March. The crisp texture of the seri goes well with the Hinai chicken broth. It is thought that 'Seri Nabe' can only be eaten at Yoshitsugu in Osaka. I don't know though.

Cold tofu topped with finely chopped summer vegetables and thickened with kombu-infused 'dashi soy sauce'

Using oysters from Miyagi Prefecture

A delicacy from Sanriku, the pineapple of the sea

A delicacy from Sanriku

Generously seasoned with mustard

Sendai Miso Sauce

with Italian dressing

With whiskey and shochu

At the end

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

From 2100 yen

From 2100 yen