Gyutan Sumibiyaki Kichiji Kitashinchi

Made with the highest quality brand from Australia. Only using the most delicious parts, each slice is seasoned with salt and pepper, then aged for several days before being grilled to perfection over strong heat from Naracharcoal in Iwate Prefecture. (Enjoy with the Yamagata-produced pickles and Nanban miso on the side.)

Made with Hitomebore rice from Tome, Miyagi Prefecture. We cook the rice, carefully selected from special A district contract farmers, with 20% pressed barley mixed in.

Slow-cooked for 5 hours until tender, seasoned with salt for richness.

- Beef tongue a little less (3 slices) - 2200 yen - Beef tongue a little more (5 slices) - 3200 yen - One serving (4 slices) - 2700 yen - One and a half servings (6 slices) - 3700 yen

Two hearty sausages

With special dressing

Enjoy lightly seared beef tongue with ponzu sauce.

A mini-sized version of the famous beef tongue curry. Perfect for finishing off your meal.

Seri Nabe, a specialty of Sendai, is only available from mid-October to mid-March. The crunchy texture of seri pairs well with the Hinai-jidori chicken soup. It seems that Yoshitsugu is the only place in Osaka where you can eat Seri Nabe. I'm not sure though.

Chilled tofu topped with finely chopped summer vegetables thickened with kelp-infused 'dashi shoyu' marinade

Made with oysters from Miyagi Prefecture

A delicacy from Sanriku, the pineapple of the sea

A delicacy from Sanriku

Plenty of mustard added

Sendai miso sauce

With Italian dressing

Perfect with whiskey or shochu

For finishing touch

After a meal

・Beef tongue a little less (3 slices) .... 1750 yen ・Beef tongue a little more (5 slices) .... 2750 yen ・1 serving (4 slices) .... 2250 yen ・1.5 servings (6 slices) .... 3250 yen

Starting from 2000 yen

Starting from 2000 yen