28 Must-Try Local Dishes in Sendai—Beyond Beef Tongue, Area by Area

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Located just a 3-minute walk from the South Exit 3 of Kotodai Koen Station and near Kotodai Park—a popular gathering spot in Sendai known for its lively events—Kanmidokoro Hikoichi offers a relaxing retreat for locals and visitors alike.

A recipient of the Tabelog Top 100 Sweets Award, this shop is renowned for its Japanese desserts made with zunda (sweet edamame paste), a Sendai specialty that goes beyond the city's famous beef tongue.

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Zunda is a sweet paste typically made by mashing boiled edamame and blending it with sugar and other ingredients.

At Kanmidokoro Hikoichi, their "Zunda Mochi" features chewy, springy rice cakes topped with fragrant zunda paste. The result is a delicately sweet treat with a refined flavor that is never overpowering.

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The photo features the popular "Shiratama Anmitsu," enjoyed by people of all ages. At Kanmidokoro Hikoichi, you can customize your Anmitsu by choosing between white syrup or brown sugar syrup, and select either sweet red bean paste or zunda (sweet edamame paste) as a topping.

The combination shown—white syrup with zunda paste—combines the mild, light flavor of simple syrup with zunda.

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Just a 7-minute walk from Exit 2 of Kotodai-Koen Station, Izakaya Chocho has been selected as one of Tabelog's "Izakaya EAST Top 100 Restaurants." Here, you can enjoy local specialties and regional sake beyond just beef tongue.

The lively atmosphere and welcoming environment make it an easy choice, even for first-time visitors.

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Izakaya Chocho offers a curated selection of Japanese sake, allowing guests to savor unique flavors from across the country.

Local sake from the Tohoku region pairs especially well with fresh seafood and regional specialties, providing an authentic taste of Sendai’s culinary culture.

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Onigiri rice balls made with locally grown Hitomebore rice from Miyagi Prefecture are especially popular here. The rice is cooked in a traditional Banko-yaki clay pot, resulting in a fluffy and tender texture.

Varieties include "Shio Musubi" (salted rice ball) and "Sujiko" (salmon roe), and each onigiri is freshly shaped right in front of you.

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Located just a 2-minute walk from Kotodai Koen Station, this restaurant is renowned for its irresistible local specialties beyond just beef tongue.

With its cozy, traditional Japanese house-inspired interior, it is a neighborhood favorite highly recommended by locals.

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The "Tsufu Nabe" (aka Gout hotpot for its generous use of purinic seafood, available only in winter) is a hot pot brimming with oysters, soft roe, ankimo (monkfish liver), and other delicacies. The rich seafood flavors and deeply savory broth make this dish truly irresistible.

The soy sauce-based soup is complemented with vegetables and a refreshing hint of yuzu citrus, resulting in a surprisingly light and enjoyable taste.

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There are many reviews highlighting the extensive selection of Japanese sake and other alcoholic beverages. Some guests enjoy a luxurious experience with local sake, shochu, and the seasonal "Gout Hot Pot" (available in winter).

The menu has also featured local specialties such as "Seri Nabe"—a Sendai hot pot with water dropwort (Japanese parsley)—and "Harakomeshi," a classic Miyagi dish of rice topped with salmon and salmon roe. This is a restaurant where you can savor authentic local cuisine.

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Just a 3-minute walk from Kotodai Koen Station, Canton Hanten Bikouen is the perfect spot when you're craving local noodle dishes beyond beef tongue.

With its nostalgic charm reminiscent of a classic neighborhood Chinese restaurant, this popular eatery often fills up quickly—even with additional seating on the second floor.

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A unsung favorite among Sendai’s local specialties, "Mabo Yakisoba" features crispy pan-fried or deep-fried noodles topped with savory and spicy mapo tofu sauce—a beloved B-kyu gourmet dish.

At Canton Hanten Bikouen, their "Sendai Mabo Yakisoba" is made with firm, thin noodles, lightly charred in places, and covered with a rich, flavorful mapo sauce that balances umami and spice for an unforgettable taste.

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The "Bikouen Special Gyoza" (5 pieces) feature a unique wrapping technique that showcases expert craftsmanship. Each dumpling combines a delicate thin skin with a hearty, flavorful filling.

The restaurant also offers a selection of dim sum crafted with meticulous attention to detail by the owner-chef, who holds the prestigious title of Master Dim Sum Chef and has honed his skills at hotel restaurants.

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Chinese Ryotei, located a 7-minute walk from Exit 1 of Kotodai Koen Station, is a renowned restaurant in Sendai, known as the birthplace of hiyashi chuka (cold Chinese noodles).

The restaurant’s authentic Chinese interior creates a vibrant atmosphere, drawing a diverse mix of both tourists and locals.

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In addition to beef tongue, Sendai offers a wide variety of local specialties. Chinese Ryotei is known as the birthplace of "Ryambanmen" (the original hiyashi chuuka, aka chilled Chinese noodles), a must-try for visitors to the city.

The noodles are pleasantly chewy and smooth, and you can personalize your dish with a selection of toppings served on the side.

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The "Mapo Yakisoba" is known for its complex flavor profile, featuring a bold spiciness and the distinctive aroma and tingling sensation of sansho pepper, all balanced with deep umami and richness.

Many diners have praised the dish for its perfectly balanced blend of spices and heat, calling it an addictive specialty.

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Just a 3-minute walk from the South 1 exit of Kotodai Koen Station, Oden Sankichi has been serving its renowned oden and specialty dishes since 1949, offering a true taste of history.

Guests can enjoy a warm, inviting atmosphere at the counter or choose a table equipped with a gas stove to savor freshly simmered oden right at their seat.

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In addition to beef tongue, you can also enjoy Sankaku Abura-age, a local specialty from Mt. Taihaku.

The "Sendai Specialty Sankaku Abura-age" is a thick, triangular deep-fried tofu known for its crispy texture and rich, pronounced soybean flavor.

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The oden at Oden Sankichi features a light and delicate broth made from grilled dried sardines and kombu kelp, allowing the natural flavors of the ingredients to shine.

A signature item here is the "Nira-tama," a dish where the refined taste of eggs is perfectly complemented by the aromatic punch of garlic chives.

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Just a 3-minute walk from Kotodai Koen Station (Park 2 Exit), Seiryu Manju Shan is a Chinese restaurant known for its wide variety of dishes beyond beef tongue.

With its classic local Chinese eatery atmosphere, this long-standing neighborhood favorite is cherished by locals and is perfect for lunch, dinner, or a satisfying meal to finish off a night out.

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The restaurant’s specialty, "Mabo Yakisoba," comes highly recommended for lunch.

According to Tabelog reviewers, this dish is similar to an ankake yakisoba with a strong mapo-tofu influence. Enjoy this unique local specialty, available only at Seiryu Manju Shan.

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The vibrant red "Shuizhu Pork" is a bold Szechuan specialty featuring pork and cabbage in a spicy broth packed with chili peppers. Its addictive heat has made it a favorite for those who love powerful flavors.

A renowned dish from Sichuan Province, it's well known for the satisfying experience of enjoying it while working up a gentle sweat.

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A restaurant where you can enjoy Sendai’s premium "Sendai Beef" and other local specialties—including beef tongue and more—at reasonable prices.

Conveniently located just a one-minute walk from Kotodai-Koen Station, it is an excellent choice for both tourists and business travelers.

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"Sendai Beef" is a premium brand of Japanese Black Wagyu, graded A5 or B5 for exceptional quality.

The "Sendai Beef Assorted Platter" features a selection of the day's recommended cuts, including rare parts, offering a great way to savor the full appeal of Sendai Beef at a reasonable price.

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"Yaki-suki" features premium cuts of beef, carefully selected each day and sliced thin in large pieces, then lightly seared over the grill.

Enjoy a truly elevated "yaki-suki" experience as the rich, melt-in-your-mouth flavor of the beef blends perfectly with a dipping egg, creating an exceptional taste sensation.

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Located a 5-minute walk from Exit South 2 of Kotodai Koen Station in Toraya Yokocho, Fuki Zushi is a well-established sushi restaurant founded in 1948, known for its welcoming and relaxed atmosphere.

Fuki Zushi is renowned throughout Sendai as the original creator of the local specialty "Sendai Zuke Don" (Sendai-style marinated seafood rice bowl).

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The "Sendai Zuke-don," made with Miyagi-grown rice and local fish from Sanriku, is a regional specialty that offers a unique taste of Sendai beyond its famous beef tongue.

This rice bowl features several varieties of fresh fish, including white fish, beautifully arranged on top. The house-made sauce, crafted from bonito, kombu kelp, and mirin, is rich yet mellow, perfectly enhancing the natural flavors of each ingredient.

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The seafood marinated in the restaurant’s special sauce is flavorful and easy to enjoy as is. The generously topped "Sendai Zuke-don Mashimashi" rice bowl, pictured here, is also highly recommended.

Fuki Zushi is known for its excellent seafood and rice, and the expertly crafted sushi by skilled chefs is especially popular. Not only are the toppings outstanding, but the perfectly seasoned, fluffy rice that melts in your mouth is also a highlight.

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Located about a 3-minute walk from Kotodai-Koen Station, Matsushima Kamaboko Honpo is a popular shop specializing in kamaboko and other fish cakes—perfect as souvenirs or gifts from Sendai.

The wide variety of products displayed in the shop’s showcase are enjoyed by both tourists and local customers alike.

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Sasa Kamaboko, a type of fish cake, is a beloved specialty in Sendai alongside beef tongue. The name "Sasa Kamaboko" comes from the leaf-shaped family crest of the first lord of the Sendai Domain, a renowned samurai warlord.

At Matsushima Kamaboko Honpo, their signature "Matsushima Sasa Kamaboko" is known for its thick, fluffy, and smooth texture.

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"O-tofu Age Kamaboko Muu" is a specialty that perfectly balances the delicate softness of tofu with the unique texture of kamaboko, creating an irresistibly smooth mouthfeel.

Praised for its lightness and the savory flavor of white fish, this dish is a popular choice at Matsushima Kamaboko Honpo Sendai Honten.

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There is an "Ekinaka" shopping area with souvenir shops and local specialty restaurants inside Sendai Station. There are also many popular dining options in the neighborhood surrounding the station.

Located about a 5-minute walk from JR Sendai Station, Izakaya Okan is situated on the basement floor of a nearby building. The restaurant is renowned for its signature Seri Nabe hot pot and carefully selected Japanese sake.

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Miyagi Prefecture, known as a top producer of seri (Japanese parsley), offers "Seri Nabe" hot pot as one of Sendai’s signature dishes beyond Beef Tongue.

You can choose your main ingredient from chicken, oysters, or cod soft roe. Enjoy the unique texture and aroma of seri in a gentle, flavorful dashi broth.

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Izakaya Okan offers an excellent selection of local Miyagi sake, renowned brands from across Tohoku, and carefully chosen Japanese sake varieties. The popular tasting set lets you sample three kinds of sake of your choice.

The menu features fresh sashimi and seasonal specialties sourced from select regions—perfect pairings for sake. This is an ideal spot for those seeking a refined, adult dining experience.

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Located on the 5th floor of a building just a 5-minute walk from Sendai Station, Bekkan Sugai is a renowned restaurant known for its local sake, specialties beyond beef tongue, and especially its popular anago (conger eel) dishes.

With counter seats, tables, and traditional tatami rooms, the restaurant welcomes everyone from solo diners to families.

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The drink menu features a diverse selection of local Miyagi sake, each with detailed tasting notes to help you choose.

The restaurant also offers a curated sake tasting set and their specialty "Anago Sake," renowned for its exquisite eel-infused flavor.

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The "Anago Hakomeshi" lunch is a popular choice, offering three ways to enjoy it: with aromatic sansho pepper, assorted condiments, and finally as ochazuke with a savory anago dashi broth.

The conger eel, sourced from off the coast of Sanriku, is prized for its tender texture and clean, refined flavor.

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Located just a one-minute walk from JR Sendai Station, this Chinese restaurant is situated on the first floor of Sendai PARCO, making it a convenient spot for both shopping and dining.

The interior features a stylish, upscale atmosphere, with a bar-style counter and mezzanine table seating available.

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A local specialty and not-gyutan B-class gourmet dish, "Mapo Yakisoba" features noodles grilled to perfection and topped with a flavorful mapo tofu sauce. The numbing heat of sansho pepper gradually blends with the noodles, creating an irresistible sensation.

The rich flavors from two types of doubanjiang and the tingling spice of sansho combine to deliver an authentic taste reminiscent of Sichuan cuisine.

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The restaurant’s signature "Banana Gyoza (5 pieces)" are generously sized—about as big as a banana. Each dumpling is packed with a juicy, flavorful meat filling that pairs perfectly with the delicate, thin wrapper.

The name comes from their distinctive banana-like shape and impressive size.

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This popular Chinese restaurant offers non-gyutan Chuuka specialties and is known for its specialty dishes made with fresh ingredients from the Sendai Asaichi Market, known as the "Kitchen of Sendai."

Conveniently located just a 3-minute walk from JR Sendai Station, the spacious interior with a classic local Chinese food atmosphere is always lively with businesspeople and groups.

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The restaurant's limited-time "Sendai Shiso Aoba Gyoza" features thick, chewy wrappers and a refreshing flavor from the addition of shiso leaves.

To complement the crisp taste of shiso, many recommend enjoying these gyoza with a dipping sauce of vinegar and pepper.

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The dish in the photo is "Spicy Mapo Yakisoba," made with Sendai miso—a rich red miso produced in Miyagi Prefecture.

Large, silky-smooth tofu is paired with a deeply flavorful miso-based sauce, accented by a spicy kick, all generously coating the noodles.

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Located on the second floor of a building just a 3-minute walk from JR Sendai Station, Kakigoya Tobi Ume offers not only beef tongue but also fresh oysters delivered directly from Sanriku and other Sendai specialties.

The lively interior, filled with the aroma of charcoal grilling, creates a welcoming atmosphere reminiscent of a traditional Japanese izakaya.

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At Kakigoya Tobi Ume Sendai Ekimae, enjoy a unique dining experience as you grill premium oysters from Ogatsu, Ishinomaki over a charcoal fire right at your table.

In addition to fresh oysters, the menu features a variety of oyster dishes such as ajillo and fried oysters, making it a must-visit for oyster enthusiasts.

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The local specialty "Sankaku Aburaage-yaki" is grilled over charcoal, giving it a savory aroma and rich flavor.

Other dishes such as "Sasa Kamayaki" are also available, with many menu items designed to highlight the natural taste of the ingredients. These simple yet delicious offerings are especially popular with visitors.

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Located on the 2nd floor of the S-PAL Sendai East Building, Kanezakiya is known for its popular pairing of local Japanese sake and sasa kamaboko (bamboo leaf-shaped fish cake).

A bar counter is attached to the shop, making it a convenient spot to enjoy a quick drink during your free time.

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Among Sendai's non-beef-tongue specialties, sasakama (bamboo leaf-shaped fish cake) is especially well known.

At Kanezakiya, the "Aburi Sasakama 'Tairyoki' Set" is a popular choice, served with a flavorful soup made from white fish broth. The lightly grilled sasakama boasts a rich and savory taste.

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The restaurant offers a carefully selected range of Japanese sake from Miyagi Prefecture, with tasting sets available for those who want to compare different varieties.

We recommend pairing the Kanezakiya Otsumami Set—which includes "Tairyo-bata" sasa kamaboko—with these local sakes to fully enjoy their rich aroma and flavor.

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Located an 8-minute walk from Aoba-dori Ichibancho Station, on the 2nd floor of Sendai Trust City Plaza, this restaurant offers premium "Sendai Gyuu," Miyagi Prefecture's top-quality beef.

Enjoy authentic yakiniku in a stylish, upscale setting featuring fully private rooms, perfect for parties of two or larger groups.

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Enjoy a touch of luxury with premium yakiniku à la carte dishes or lunch, and celebrate special occasions with a course menu.

The restaurant features top-quality Japanese Black beef from Miyagi Prefecture, including Sendai Beef. Please note that some menu items may sell out due to limited availability.

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Sendai Gyuu Yakiniku Hana Gyuu, which has been selected for the Tabelog Yakiniku EAST Top 100, is renowned for its finely marbled and melt-in-your-mouth premium beef.

While the restaurant is famous for its beef tongue, it also offers a wide variety of other cuts, allowing guests to enjoy an array of flavors and textures beyond just tongue.

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Just a 10-minute walk from Aoba-dori Ichibancho Station, Murakamiya Mochi Ten is a long-established Japanese confectionery shop in Sendai, a city famous not only for beef tongue but also for traditional sweets like zunda (sweet edamame paste). This shop is a must-visit for anyone looking to experience Sendai’s local treats.

Their charming three-color mochi set, featuring zunda mochi with its delicate sweetness, is especially popular and sure to delight.

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The most popular item here is the "Sanshoku Mochi" (Three-Flavor Mochi), which is both visually appealing and offers great value by letting you sample different flavors—perfect for sharing on social media.

Murakamiya Mochi Ten is said to be the birthplace of zunda mochi. Here, you can enjoy three types: delicately sweet zunda (crushed edamame), rich sesame, and fragrant walnut mochi.

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The "Tsubushi Zenzai" (chunky sweet red bean soup) is known for its plump azuki beans and rich, satisfying flavor.

They also offer "Toshi Zenzai" (smooth red bean soup), so you can choose between chunky or smooth anko to suit your preference—a thoughtful touch for those with a particular preference for red bean paste.

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Located on the basement floor of a building, just a 5-minute walk from Exit South 1 of Aoba-dori Ichibancho Station, this restaurant is a hidden gem known only to those in the know.

Even on weekdays, the restaurant is busy with a steady stream of customers, so reservations are recommended. It is especially popular among female guests and enjoys support from a diverse clientele.

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Sankairi Seibo is an izakaya where you can enjoy a rotating selection of local sake from Miyagi Prefecture, with offerings that change according to the season—perfect for sake enthusiasts.

Sake is available by the glass or in 180ml servings, all at relatively affordable prices.

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Depending on the season, you can enjoy local specialties such as skipjack tuna from Kesennuma and fresh sea squirt from Miyagi, along with a variety of other seasonal seafood beyond beef tongue.

A favorite among locals who truly know the flavors of the region, this renowned restaurant is also highly recommended for tourists and business travelers visiting Sendai.

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Located in Iroha Yokocho, a popular sightseeing spot in Sendai lined with restaurants and shops along two narrow alleys.

Just a 2-minute walk from Aoba-dori Ichibancho Station, the restaurant offers a nostalgic Showa-era atmosphere with a distinctly local charm.

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The "Aoba Gyoza," made with both the filling and wrapper containing Yukina greens grown in Sendai, is becoming increasingly recognized as a local specialty beyond beef tongue.

These dumplings are filled with Yukina and a variety of vegetables, offering a healthy option with a hint of natural sweetness. They are also said to pair deliciously with miso sauce.

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The "Vegetable Miso Ramen" is a local specialty made with fresh vegetables from Sendai, aged Sendai miso, and custom-made noodles from a local Sendai noodle shop.

The sweetness and umami of the sautéed vegetables blend into the broth, resulting in a rich and flavorful soup.

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Just a 4-minute walk from Aoba-dori Ichibancho Station, Sendai Gyuu Yakiniku Baribari specializes in "Sendai Beef," offering a variety of yakiniku dishes beyond beef tongue, as well as affordable lunch options.

The restaurant features smokeless roasters for a clean and refined dining experience in a sophisticated atmosphere.

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The "Sendai Beef Tasting Gozen" lunch features premium cuts of Sendai beef, including the popular Premium Kalbi and Premium Loin, renowned for their melt-in-your-mouth texture and exceptional flavor.

This well-balanced and satisfying lunch set also includes namul, salad, and rice that can be refilled, offering a complete and enjoyable dining experience.

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The "Baribari Kalbi" is highly praised for its perfect balance of marbled and lean beef, complemented by a flavorful house-made sauce.

We also recommend the set courses, which feature popular dishes such as Sendai Gyuu Yakiniku and a choice of finishing dishes, offering a satisfying dining experience.

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Just a 3-minute walk from Aoba-dori Ichibancho Station, Sushi Yoshi offers the local specialty "Sendai Zuke-don"—a marinated seafood rice bowl that is gaining popularity alongside beef tongue.

The restaurant features a casual, welcoming atmosphere with a mix of traditional tatami seating, counter seats, and tables.

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The "Sendai Zuke-don" is a vibrant rice bowl topped so generously with assorted fresh fish and colorful tamagoyaki (Japanese omelet) that you can hardly see the rice underneath, making for a beautifully presented dish.

Carefully selected seafood, chosen daily based on market availability, is marinated in a house-made sauce, resulting in a delicious kaisendon (seafood rice bowl) that is flavorful even on its own.

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The "Zuke Chazuke," featuring marinated tuna and white fish, allows you to pour dashi broth over the dish at your preferred timing. The flavors evolve beautifully as the house-made marinade blends with the ingredients.

The light, refreshing chazuke is complemented by the pleasant crunch of toasted rice crackers, adding a delightful texture to each bite.

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Sasaya is a casual eatery located in Ichibancho Yokocho, just a two-minute walk from Aoba-dori Ichibancho Station. The restaurant retains a nostalgic Showa-era atmosphere.

Popular among regulars and female guests alike, Sasaya is a welcoming spot enjoyed by people of all ages and backgrounds.

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The coast of Miyagi Prefecture is well-suited for sea squirt (hoya) farming, making hoya a popular specialty dish in addition to beef tongue.

At Sasaya, they use flash-frozen hoya from Minamisanriku, known for its thick texture and rich, deep flavor.

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Sasaya’s signature Sendai Aoba Gyoza is a perfect side dish or appetizer to complement your meal.

These homemade dumplings feature a distinctive green wrapper kneaded with Sendai yukina greens and are filled with locally sourced vegetables such as Sendai slim green onions and Miyagi-grown cabbage.

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Located on the fifth floor of a building just a one-minute walk from Aoba-dori Ichibancho Station, Sushi-Dining Tachibana is a stylish and modern sushi restaurant situated in the heart of Ichibancho’s shopping district.

Private rooms are available, providing a calm and comfortable setting ideal for both dates and family gatherings.

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A wide variety of seasonal seafood is caught in the Sanriku region, making seafood cuisine another specialty of Sendai beyond its famous beef tongue.

Pictured is a luxurious set that lets you enjoy both fish and meat: the "Sendai Zuke-don," a rice bowl topped with marinated seafood in a special Sendai miso sauce, and A5-grade "Sendai Beef Roast Beef Nigiri."

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The lunch "Nigiri and Tempura Rice Bowl Set" offers an indulgent combination of authentic nigiri sushi and a tempura rice bowl that highlights the natural flavors of each ingredient.

For dinner, Sushi-Dining Tachibana serves a variety of options, including traditional sushi, innovative sushi rolls, and specialty dishes featuring premium meats—perfect for meeting a wide range of dining preferences.

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Just a 2-minute walk from the West Exit 5 of Hirose-dori Station, Datehan Nagaya Sakaba offers an extensive selection of Miyagi’s local specialties and sake, ensuring a satisfying experience even beyond their famous Beef Tongue dishes.

Step through a small, low doorway and discover a charming, traditional Japanese interior reminiscent of an old folk house—an inviting, unique atmosphere that is part of the restaurant’s enduring appeal.

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The "Charcoal-grilled Sankaku-age" is a standout dish known for its crispy exterior and satisfying thickness, making it an excellent pairing with Japanese sake.

The menu also features a wide selection of local specialties unique to Miyagi, such as oyster dishes from Matsushima and fresh seafood from Minamisanriku, perfect for enhancing your sightseeing experience.

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At Datehan Nagaya Sakaba, you can savor carefully selected sake from 23 breweries across Miyagi Prefecture.

Enjoy a luxurious experience pairing these local sakes with regional cuisine and dishes made from fresh, local ingredients.

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Sendai is home to a wide range of local specialties and casual comfort foods beyond its famous beef tongue. Just a three-minute walk from Hirose-dori Station West Exit 2, you'll find a popular spot perfect for sampling local flavors while strolling through the city.

While the main focus is on take away and eating on the go, there is also a small eat-in area available for customers.

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The "Hyotan-age" is a popular treat featuring steamed kamaboko fish cake wrapped in a batter similar to a corn dog, allowing you to enjoy the flavors of this well-known shop in a casual way.

The outer coating is crisp, aromatic, and slightly sweet, while the steamed kamaboko inside offers a soft and chewy texture—a surprisingly delightful combination.

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At Abe Kamaboko Ten, known as the originator of the name "sasakamaboko," you can enjoy a hands-on experience grilling sasakamaboko yourself.

Carefully grilled on both sides until golden brown, the sasakamaboko is said to offer a savory aroma and juicy, delicious flavor.

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Just a 3-minute walk from Toshogu Station, Endo Mochi Ten is easily recognized by its light green exterior, reminiscent of zunda (sweet edamame paste).

If you're looking to try local specialties beyond beef tongue, we recommend sampling the handmade Japanese sweets, crafted by skilled artisans using carefully selected ingredients from Miyagi Prefecture. These traditional confections are beloved by the local community.

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The "Zunda Mochi Tasting Set," available exclusively for dine-in, lets you enjoy both of the shop’s popular specialties: "Zunda Mochi" and "Kiwami Zunda Mochi" (one piece).

Both are classic local Japanese sweets made with edamame beans and Miyakogane rice, all sourced from Miyagi Prefecture.

The "Zunda Mochi" features a slightly coarse texture, allowing the natural aroma and flavor of edamame to shine through.

The "Kiwami Zunda Mochi (1 piece)" is made with the special Hidendama soybeans. With each bite, you'll be surprised by the rich fragrance and distinct sweetness of the beans.

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This restaurant is located in Okura Shimomichi, Aoba Ward, just steps from the famous power spot for matchmaking, Jougi Nyorai Saihoji Temple.

It is a perfect stop for visitors and tourists, offering the local specialty "Sankaku Abura-age"—a delicious fried tofu dish that is a must-try beyond Sendai's famous beef tongue.

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The "Sankaku Age"—a simple, triangular deep-fried tofu made from 100% soybeans—is carefully handmade and showcases the dedication of Jougi Tofu Ten.

Thanks to a double-frying technique, the exterior is crisp and crunchy, while the inside remains light and fluffy.

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It's said to be delicious with a sprinkle of soy sauce, shichimi spice, or shichimi garlic from the table, allowing you to customize the flavor to your liking.

The freshly made "Sankaku Age" (triangular deep-fried tofu) is juicy, with a gentle sweetness and rich umami from the soybeans that fills your mouth.