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Gyutan in SendaiPhoto: くろふね / CC BY 4.0
Thick-cut beef tongue grilled over charcoal, with barley rice and oxtail soup: Sendai’s own dish since the late 1940s. Gyutan Street on the station’s third floor puts several of the best-known houses side by side.
Gyutan is said to have started at a Sendai yakitori shop in 1948; the usual story is that the tongues came from beef the occupation forces' kitchens did not use. It is cut thick, salted, grilled over charcoal and served with barley rice and a clear oxtail soup.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
On Gyutan Street, 3F. 10:00–21:30, no fixed closing day.
Open in Google MapsWhere locals goGyutan Sumibiyaki Rikyu, Nishiguchi牛たん炭焼 利久 西口本店Four minutes from the West Exit. 11:30–15:00 and 17:00–22:30, open daily.
Open in Google MapsClosest to the berthUmami Tasuke旨味太助An old Kokubuncho counter. 11:30–20:00; closed Mondays.
Open in Google MapsBoth pins on one map, so the distance is a fact rather than a feeling.
Counted from the moment you step off the gangway. The hour before all-aboard is not in this bar; it is already set aside.
30 minutes each way is the honest figure for taxi + train ~30 min, not the optimistic one. If your ship is late, cut the 1 hr 30 min in the middle. Never cut the hour at the end.
Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.
Each of these still lands you back aboard with the hour to spare.
4 hr 30 min for bothA large modern aquarium beside the port, built around the Sanriku coast’s own sea, with a dolphin and sea-lion show.
See the detail → 5 hr for bothBuy rice at one stall and slices of tuna and whatever else looks good at the others.
See the detail →
5 hr for bothThe head shrine of the region, up 202 stone steps on a hill over the harbour, with a vermilion gate and a view of the bay.
See the detail →No typing needed — jump straight in:
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