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Frequently Asked Questions

From Sendai Gyu-tan Information Site (Sendai GyuTown 「仙台牛タウン」) We compile all the questions from
customers and we make a list of Frequently Asked Questions and Answers.
 If you want to ask another question which is not in the list, please contact us.

Frequently Asked Questions About Gyu-Tan

Why is Gyu-tan Expensive?
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Usually, Most of Gyu-tan Specialized restaurants only use
the soft parts from raw material. Not all parts from beef
tongue are used to make Gyu-tan. From one beef tongue
(about 1.5 kg), only half can be used to make Gyu-tan. It can be used to make only 3-4 portions.

Generally, in the picture we can see, the middle [ミドル] part and the root 「タン元」 part are
the soft parts from beef tongue. So only these 2 parts can be used to make Gyu-tan.
Usable parts are limited, that’s why Gyu-tan is expensive.

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Where is the Origin of Gyu-tan?

Nowadays, Many people from whole Japan visit Gyu-tan town, Sendai. The birth of Gyu-tan was in 1948, after World War 2. At the time when Japan did big reconstruction. The first
creator is  Tasuke Restaurant's Chef Sano Keishiro. He used the material that was used in western style food, beef tongue. After numerous trials, finally he can make grilled beef
tongue. That is the birth of Gyu-tan. After that, grilled beef tongue (Gyu-tan) became one
of menus at that restaurant.

Sendai Gyu-tan History

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What is the secret behind Gyu-tan’s Delicious Taste?
 After serious observation on Gyu-tan’s Chef, There is a step called ingredient preparation or ripening ingredient. After beef tongue is sliced, the sliced part must be ripened.
According to Gyu-tan Chef, to master the skill of Gyu-tan ingredient preparation, it needs
more than 10 years. This time interval between slicing and processing is the secret of Gyu-
tan’s delicious taste.

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What are the Differences between Gyu-tan and Salted Beef Tongue?

What are the differences between Sendai Grilled Gyu-tan and Salted tongue that is usually served in Yakiniku restaurant? Sendai Gyu-tan, ingredients selection method is as
mentioned before, but, one big difference is, raw ingredients of Sendai Gyu-tan, after beef tongue is sliced, there is a ripening process that takes several days.

Until the sliced beef tongues become ripen, the temperature and humidity must be
managed well. It is said a hand craft skill, just like method to produce Japan Sake. This
preparation method and technique is different from one restaurant to another restaurant. The difference preparation method is the cause that makes the taste between one
restaurant and another restaurant is different.

Generally, salted beef tongue that is served in yakiniku restaurant doesn’t have
preparation step in the making process. After stripping the beef tongue, it is processed and served immediately. Generally, Sendai grilled Gyu-tan has long preparation time, so even it is thick, it is tender. And also it has very rich flavor and also delicious.

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Why does it become one set with Barley Rice?
If Tongue and barley rice are eaten at the same time, it will make create balance nutrition. Barley rice has a high amount of fiber. Tongue itself, compare with usual grilled meat, has
less fat and calorie. That makes Gyu-tan and barley rice combination is a very healthy

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