We tripped to Sendai the old fashioned way, in an OG intercity bus.
Seats 1A/1B for the 3 1/2 hour relaxing ride past shimmering rice paddies, through myriad tunnels and over a mountain pass or two.
Walked around a bit, getting reacquainted with this laid back city. So many dining options!
After a time, we both decided to revisit a Gyu Tan (beef tongue) restaurant we had discovered last year, fingers crossed that they can squeeze in a walk-in deuce.
Luck was with us. The booth we had on our last visit came open, with a view of the counter and the grill master doing his thing.
They still don’t have an Engrish menu, but this is not our first rodeo. Our second meal here was even better than our first!
OTOSHI (Table Charge) was immediately presented with our Suntory Whisky Highballs.
Two teaser bites of Braised Beef Tongue with a spicy Mustard and Grated Ginger steeped in an aromatic beefy braising liquid.
We both love BASASHI, but they were sold out on our previous try. Luck was with us this time!!
The BASASHI was excellent, some of the best I’ve ever tasted. Served with fresh grated Wasabi and Mustard.
A Consommé with generous pieces of Tongue, redolent of bright fresh scallions.
The Star of the Show.
Perfectly grilled Gyu Tan, hot off the Binchotan. Smoky, tender, with great mouth feel and a bit of snap. This meaty deliciousness, is why we’ve Returned to Sendai!!
The grilled meat paired so well with the fresh steamed local Sendai Rice, a rice bowl refill was de rigueur.
The best meal of this trip thus far. We’re both already planning our next dine here.
