“Gyutan-yaki”, which was developed independently in Sendai after the end of the war, is different from Yakiniku Gyutan. Gyutan seasoned with salt · pepper is rested in a refrigerator for 2 or 3 days and grilled over charcoal. In general, all shops have thick slices and boast tremendous popularity because of the jiggly texture and the exquisite adjustment of salt. “Gyutan-dori” is set up at Sendai station, and many Gyutan specialty shops are lined up in the city. Let’s taste Gyutan which has become indispensable for Sendai gourmets at popular famous restaurants.
In 1948, the former owner, Keishiro Sano invented Gyutan recipes. Today, Gyutan is a menu that everyone knows as Sendai’s specialty dish, but it was little-known at that time. Nevertheless, he was continuously committed to cutting and salting by hand to cook, and eventually it came to be recognized by many people because of its high quality taste. He also devised a set menu style to have Gyutan-yaki with wheat rice, tail soup and pickles. Gyutan-yaki making use of a variety of ideas became a specialty representing Sendai (the picture is Gyutan-yaki set menu A / 1,500 yen).
“Kisuke Ichibancho Honten” is a famous store which has the second longest history following Tasuke, sticking to the old-fashioned manual work, with experienced chefs taking charge of preparation. Making carefully with hand salted Gyutan which is cut into pieces one by one with a kitchen knife is almost the same style as the time of foundation. Tail soup simmered over 8 hours is also popular. There are also tare and miso flavors besides the standard salt flavor, and it is unique to Kisuke that you can choose according to your preference (the picture is Gyutan Sumibi-yaki set meal / 1,674 yen).
…… read the rest of the article on the TABIDO website;