In search of gyūtan: where to find beef tongue across Japan
Japan has a way of transforming the most humble ingredients into culinary treasures, and few ingredients exemplify this better than beef tongue. Known locally as gyūtan, this cut of meat has evolved from a Sendai speciality into a nationwide obsession. From thinly sliced, char-grilled steaks to rich stews and sushi, beef tongue offers a unique texture and flavour that can surprise even seasoned travellers. For those seeking an authentic experience, knowing where to go is as important as the meal itself.
Read more: From Sapporo to Hakata: 9 regional ramen styles to try in Japan
Sendai: the birthplace of gyūtan
Sendai is universally recognised as the birthplace of gyūtan, where in 1948 a yakitori restaurant owner named Keishirō Sano began grilling thin slices of beef tongue over charcoal as an inventive way to make use of less popular cuts of meat. The dish quickly became a regional speciality, usually paired with barley rice, oxtail soup and pickles.
Today, Aji Tasuke, the original restaurant, still serves the salted grilled “tanshio” that Sano introduced. Other long-standing favourites such as Rikyu and Kisuke continue to draw diners to “Gyūtan-dōri”, a dedicated street in Sendai Station lined with restaurants specialising in the dish. Variations now include gyūtan curry and donburi bowls, but the traditional charcoal-grilled slices remain the benchmark for authenticity.
Tokyo: a modern twist
Tokyo may not have invented gyūtan, but it has certainly given the dish a modern twist. The city is home to venues like Gyutan no Lemon in Shinjuku and Asakusa, where thick cuts are grilled over binchotan charcoal and prized for their crisp exterior and juicy interior, particularly the flavourful root section of the tongue known as tan-moto. At Morinomiyako Tasuke in Nihonbashi, the lineage of Sendai’s original Aji Tasuke is preserved, offering diners an authentic slice of history alongside the food.
Meanwhile, restaurants such as Gyutan Biyori in Asakusabashi serve the tongue in multiple forms—charcoal-grilled, shabu-shabu, sashimi or simmered in stews—demonstrating its adaptability in both casual and refined settings. For everyday dining, the well-known chain Negishi has made gyūtan accessible across the city, with set meals pairing grilled tongue with barley rice, grated yam and oxtail soup, reflecting Tokyo’s embrace of both tradition and convenience. Izakayas like Bekotan in Kyōdo also showcase tataki-style seared beef tongue with ponzu, underlining the capital’s willingness to experiment while respecting its Sendai roots.
Osaka: casual and comforting
Osaka’s culinary culture has always celebrated hearty, approachable food, and its gyūtan restaurants are no exception. In the lively Namba district, diners can enjoy grilled tongue set meals paired with soup and rice at Morinoya: Sendai Gyūtan & Sake, a restaurant that combines Sendai-style cooking with Osaka’s casual dining ethos. Another popular choice is Gyutan Charcoal Grill Yoshiji, with branches in Shinsaibashi and Honmachi, where aged gyūtan is prepared over charcoal and offered in set meals, hotpots and stews.
For something more inventive, Gyutan-to Yasaimakigushi Okuwo Namba serves beef tongue shabu-shabu alongside skewers wrapped in vegetables, catering to groups seeking a relaxed yet varied dining experience. In Osaka, gyūtan fits seamlessly into the city’s reputation for comfort food, offering both locals and visitors an unpretentious yet satisfying way to enjoy the dish.
Tips for tasting beef tongue in Japan
When trying gyūtan, pay attention to thickness and preparation. Thin slices, common in Tokyo and Sendai, grill quickly and deliver a tender bite, while thicker cuts, favoured in some Tokyo and Osaka restaurants, offer a satisfying chew and deeper flavour—do not overcook them if you must grill them yourself. Ordering a set meal is often the best way to experience the dish in context, with sides like barley rice and oxtail soup providing balance. For the most complete understanding of gyūtan, start in Sendai for its classic roots, then compare with Tokyo’s experimental takes and Osaka’s casual comfort.
NOW READ
5 Ainu dishes to try in Hokkaido: a culinary journey to indigenous cuisine
Why sake lovers are making the trip to Kobe's Nada district: 5 must-visit sake breweries
From Hiroshima to Kyoto: regional okonomiyaki styles worth travelling for