Sumi Mori Umi Kinzo Sendai Station East Exit

Fresh vegetables pickled lightly

Using scallops from Onagawa

Excellent texture!

Small squid from Ishinomaki with a refreshing vinegar miso

Rolled omelette made with the best dashi stock

The combination of fresh negitoro and ume suishou is outstanding

Fresh vegetables combined with dashi

Luxuriously made with precious squid from Ishinomaki

Miyagi Specialty Collaboration

2 pieces, freshly ground, freshly kneaded, freshly steamed

Two soft dumplings with a perfect combination of squid and pork

Seasonal vegetables in a vibrant presentation

Negitoro and pickled daikon are a perfect match

The texture accent is enjoyable

Uemura Tofu and the aroma of sesame oil

Using Tsuchi whale from Ishinomaki Ayukawa

Please choose one: salt, salt kelp butter, or aonori

Using Uemura Tofu

Excellent texture and flavor

Oshu Iwai Chicken and homemade marinade

Large oysters from Sanriku

Small squid from Ishinomaki with refreshing ponzu sauce

Using Tsuchi Whale from Ishinomaki Ayukawa

Using returning Katsuo with fat!

Using domestic Wagyu beef

Excellent compatibility with straw

Yoshitsugi from Ishinomaki

Classic of Primitive Grilling

Brand Salmon Belly Cut

Now a precious item

Grilled black cod cheek

Delicious when grilled over charcoal

Using scallops from Onagawa

A staple of Miyagi Prefecture residents

In-house factory preparation

New texture and delicious

Brand pork from Miyagi

Well-aged Sendai specialty

Mixed with freshly shaved bonito flakes and grilled over charcoal

Using Bluefin Tuna from Toyosu Yamako

A dish luxuriously made with Hon Maguro

Dried young sardines and fresh sansho pepper

Clay Pot Rice with Freshly Shaved Bonito Flakes

The finish is a light chicken broth

Rich black sesame flavor

Made with Dadacha beans from Yamagata Prefecture

Generously made with Zao milk