Niu Tan Ryori Miyabi

We use a specially selected tongue that yields only about two servings from a single head, carefully grilling each side over charcoal or high heat. Lightly seasoned with natural salt to draw out the tongue’s inherent savory flavor, it achieves both a crisp bite and juicy texture. Exquisite dishes such as stewed tongue and seared tongue tataki are also offered, never disappointing fans of beef tongue.

Although located on the building's basement level (B1), a cozy Japanese-style space of about 20 seats unfolds, where you can relax whether dining alone after work or enjoying a casual meal with others. There is a counter and tatami-style seating, and because there are few seats, it has the presence of a well-regarded hidden gem known to those in the know for its flavors.

On October 1, 2001, “Gyutan Ryori Miyabi” opened in Sendai's Ichibancho. Operating as a gyutan (beef tongue) specialty in central Sendai, it has met the gyutan needs of both tourists and locals, and has built trust through the trinity of ingredients, grilling, and service.