When it comes to Tohoku specialties, Sendai's grilled beef tongue is the classic.
At Ou Banquet, we select thick, umami-rich beef tongue and grill it slowly until fragrant.
Crisp outside, moist inside — juices overflow with every bite.

Carrying on Sendai's "thick-cut" tradition

Grilled beef tongue is a regional dish said to have been born in postwar Sendai.
Each piece is cut thick and grilled slowly to draw out the meat's umami and the sweetness of its fat.
Ou Banquet honors this tradition, pursuing the bold yet refined deliciousness of Tohoku.

Grilling technique that brings out the aroma

The seasoning is simple: salt and pepper.
We fine-tune the grill's temperature and heat to keep the outside crisp and the inside tender.
One bite brings toasty fragrance and the deep richness unique to beef tongue — a taste that keeps you coming back.

A great match for Tohoku local sake

The sweetness of the tongue's fat pairs well not only with sake and beer but also with clean rice shochu.
The combination with Miyagi local sake especially heightens the umami.
Fragrant beef tongue with a sip of local sake — please enjoy a truly Tohoku moment.

Delivering the ingredient's flavor as it is

From preparation to grilling, no compromises.
The slicing thickness, grilling time and final salting are all done with care.
Because it is simple, the quality of the meat and the griller's skill stand out.