When it comes to Sendai specialties, gyutan (grilled beef tongue) immediately comes to mind.

After some research, I discovered that Aji Tasuke, the birthplace of grilled beef tongue, was within walking distance, so I went to check it out!

Aji Tasuke – The Original Grilled Beef Tongue Restaurant

The location is near Kotodai-koen Station on the Nanboku subway line. It’s about a 15-minute walk from Sendai Station.

On a narrow side street running parallel to a larger main road.

The large sign for Aji Tasuke.
The subdued color scheme and font are excellent.

I arrived shortly before the 11:30 opening time, so it wasn’t open yet.

After waiting a bit, the noren curtain came out and they opened!

I was the first customer that day. The owner appears to specialize exclusively in grilling beef tongue.

The interior has a counter and a few table seats.

Beef tongue is shipped nationwide and can apparently be purchased as a souvenir.

During lunch hours, prices are discounted by ¥100 from regular prices.
I chose the A Set with 3 slices of beef tongue!

Aromatic, Chewy, and Deliciously Simple Grilled Beef Tongue

After a short wait, the beef tongue set arrived!

Beef tongue with pickled vegetables and miso pickles, tail soup, and barley rice.

This is the original gyutan.

Looks delicious!

Taking a bite, it’s perfectly grilled and aromatic.
It has more texture than I expected—nice and chewy. Delicious!

The tail soup has a light salt flavor with beef bone broth.

Filled with plenty of green onions and bone-in beef presumably used to make the broth.

Access and Basic Information for Aji Tasuke

When visiting Sendai, this is definitely a restaurant you should visit at least once.

While located in central Sendai, it’s a bit of a distance from the station (about 15 minutes from Kotodai-koen Station), so plan to walk or take a taxi.

I’ve been to Sendai several times and already had my fill of beef tongue and oysters, so this time I had my eye on something new: serinabe (dropwort hot pot).

Seri (dropwort) is a herb that’s rarely eaten outside of the traditional New Year’s porridge in most parts of Japan, but in Sendai, it’s served hot pot style.

We visited the originator of duck-based serinabe: Wabisuke. It’s one of the most popular restaurants when it comes to Sendai-style serinabe.

To be honest, my first impression wasn’t “Wow, this looks delicious!” compared to meat or fish hot pots. (Apologies!)

But once I tasted it, I discovered a completely new realm of flavor that meat or seafood just can’t offer. It’s uniquely delicious!

If you’re ever in Sendai, this is a must-try dish.

Izakaya Wabisuke: Not Just Serinabe—Seafood, Sendai Beef & More

Wabisuke is located slightly off Hirose-dori in downtown Sendai.

It’s about a 10-minute walk from Omachi Nishi-koen subway station, and a little over 20 minutes on foot from Sendai Station.

We were the first to arrive just after opening on a weekday, but it quickly filled up. The cozy wooden interior features counter and horigotatsu-style tables. The proprietress and staff greeted us warmly, thanking us for coming out during these uncertain times.

Beyond serinabe, the menu is packed with tempting options from oysters and other seafood to Sendai beef and even horse sashimi.

Since we had pre-ordered the serinabe, we decided to enjoy a few dishes first before diving into the main course.

Delicious Appetizers: Ankimo, Vinegared Mackerel, Oysters & More

First up was ankimo (monkfish liver, ¥600). I’ve never seen it served in such large chunks before!
Dipped in ponzu, it was full of umami and had a clean, refreshing finish. Excellent.

Next, vinegared mackerel (¥850). In northern Japan, due to the risk of parasites, mackerel is typically seared or pickled—unlike in Kyushu where it’s often served raw. The fatty, flavorful meat was surprisingly rich.

Speaking of which, I remember Kinkasaba mackerel being used at a sushi spot I visited before. A different type of delicious compared to Kyushu mackerel.

In Sendai, oysters (¥550) are a must!

These were more than double the size of the ones served at typical oyster shacks. Impressive.

With condiments and a splash of ponzu, we devoured them whole. Absolute bliss.

Deep-fried mehikari (¥750)—crispy and perfectly salted. A great match for sake.

My wife also ordered oysters after seeing how much I was enjoying mine.

Serinabe: Fresh Greens, Light Bitterness, and a New Dimension of Taste

Soon, the serinabe was brought out. The proprietress, known for her appearances on local TV shows, quickly handled the setup.

The fresh seri herbs are sourced daily from Natori City, about 40 minutes by car from Sendai. She spends four hours washing and prepping them—an incredible amount of care goes into this dish!

This was my first time eating seri with such crisp texture, and it felt like a whole new culinary world opened up the moment I took a bite.

It has a mild bitterness, but not unpleasant—in fact, it’s a delicious bitterness. I was shocked by how good it was!

The broth, made from bonito and duck, was gentle yet deeply flavorful and complemented the greens perfectly.

After finishing the seri, we added udon to the umami-rich broth steeped in duck and herbs.

And of course, we closed with a rice porridge. For a dashi lover like me, this was pure bliss.
The seri was incredible, but the highlight of any hot pot meal is savoring the concentrated umami at the end. (Personal opinion.)

The proprietress took care of everything while sharing stories about how she sources and prepares seri, what sets her place apart, and anecdotes about local celebrities like Sandwichman from Sendai.

Final Thoughts

This hot pot was unlike any I’ve had before—with a vegetable, not meat or fish, as the star. It offered a new kind of deliciousness that I didn’t know existed.

No photo could do it justice. You have to try it yourself!

Please note that the information above was accurate at the time of writing. Check the official site for updates.