Eat up all traditional and latest Sendai’s specialties!
Local specialties that color the memories of a pleasant trip. In Sendai, there are staple food such as “Gyutan (beef tongue)” and “Sasakamoboko (bamboo-leaf-shaped kamaboko).” In addition, the food that have been loved by local people are getting popular among tourists lately. If you travel to Sendai, how about comparing traditional and latest local specialties!
Overcoming trial and error, the original “Gyutan Yaki (Grilled Beef Tongue)” was born
“Gyutan yaki” was born in a chaotic period after the World War II (about 70 years ago).
One of the owner of yakitori shop in Sendai got the idea of using “Gyutan” from advice of a friend from western restaurant. In the process of making Gyutan yaki, there were repeating trails and errors in cutting, seasoning, ripening, and how to grill in charcoal. The story got an attention, it became a local specialty and famous enough to be “Gyutan Street” at Sendai Station. It is only Sendai in Japan that specialty shops that offer thick, soft and juicy Gyutan yaki are lined up.
Quality seafood, unique to the battleground - “Sushi”
In Sendai where the ocean in the suburbs is one of the world’s three biggest fishing grounds, you can enjoy fresh seafood throughout the year. As it is also a battleground crowded with sushi restaurants, each of them competes with the skill and offers high-quality sushi. You can enjoy them at much more reasonable price than the metropolitan area. Besides “Sushi Street” at Sendai Station, there are also popular restaurants in Kokubuncho. You should check out rare seafood of Tohoku, such as “shark’s fin,” “shark’s heart” and “hoya (sea squirt)” from Kesennuma.
In Sendai, try freshly baked “Sasa Kamaboko”
In the late Meiji period, a kamaboko (boiled fish paste) shop in Sendai city started to sell “Sasa Kamaboko (bamboo-leaf-shaped grilled kamaboko)” using flounder. Currently, each store produces original sasa kamaboko made with various fish such as codfish and guchi (white croaker). It is a classic souvenir of Sendai, but if you are in Sendai, take advantage of it. There are stores where you can eat them freshly baked, or grill it by your own hands. Try freshly baked one that has an excellent aroma and flavor!
“Sendai Mapo Yakisoba” is offered at 42 restaurants in Sendai
From here, we will introduce new staple menus, which are recently increasing in popularity. This yakisoba was born as staff meals of a Chinese restaurant in the 1970s, and became a hidden menu among regular customers for a long time. But it was featured in the media as a comfort food of Sendai citizen in 2013, and spread rapidly. No limit on ingredients as long as it follows the basic rules, such as using mapo source and baked or fried noodles. Let’s find your favorite taste!
Sendai’s new classic in winter “Sendai Seri Nabe (hot pot)”
Sendai is the top production area of seri (Japanese parsley) in Japan. Seri is a nutritious vegetable containing a lot of vitamin C and dietary fiber. The base of soup stock for seri nabe is chicken, konbu and so on. The ingredients are chicken meat, duck meat, leeks, burdock, etc. it depends on the store, but as the feature points, lots of fresh seri is added in a pot and eat them up to the root part. It is a limited pot for only winter between December and March. Let’s warm up your body with “Sendai seri nabe,” which has a good aroma and a crunchy texture.
Made with white fish is unique to Sendai – “Sendai Zuke-Don”
The sea of the Sendai area has various types of seafood. Especially, there are abundant landings of representatives of white fish such as flounder, Suzuki (Japanese sea bass) and sea bream. “Sendai Zuke-Don” is made with these fresh white fish of the season in zuke (soy sauce-marinated) style and sushi-rice using the rice produced in Miyagi. It is on a menu at more than 100 shops and restaurants, and each of them has competed for its taste.
*The information above was last updated July 31, 2017. For more details, please contact the facility directly.
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