Archives: Travel Post

The signboard product is "Coretan (R)" which uses the softest part about 10-15cm from "Tangen". "Coretan (R) set meal" with 6 slices of this "Coretan (R)" on one plate is the best menu at the store. It is thick and responsive to eating, and the crisp texture and juicy taste that spreads in the mouth are just perfect.

Sendai beef's own brand, "Kyokyo Sendai beef/Date no black", which is a direct purchase of a contract farmer. Only the meat, which should be called the top of Sendai beef, is selected, and the artisans discern how the meat is aged, and cut it one by one after the order is placed. The commitment is not only meat. It uses products from the Miyagi prefecture to the raw materials of fish and vegetables and salt and sauce. Miyagi Jishu Selected 8 to 10 breweries 8 to 10 stocks. I get drunk with yakiniku and namesake that bring together the best of Date. The store also has jet black counter seats and a white wood floor, which is recommended for entertainment and dinner.

It is a nationwide store with 80 stores, and the menu of the store, which can eat more than 1.5 million meals a year, is "Gyutan Kyokyoku set meal". The specialty is a thick-cut beef that is sliced by hand and prepared with hand-made salt. It is offered in a well-balanced manner from places close to red meat to marbled parts with fat, so the strength is to enjoy a whole beef tongue.

A sushi shop located at the east exit of JR Sendai Station. Like the main store in Shiogama City, the company prepares sushi made from the rice of the Miyagi prefecture, "Sasanishiki", which focuses on seafood that has been washed up in the coastal waters, including Shiogama Port. Of course, the freshness of the material, the size, the casual that can be easily enjoyed, is attractive. Baseball players and celebrities related to the local area are also visiting the store.

You can taste authentic Japanese food that makes use of Miyagi's ingredients, along with a selection of local sake. The dishes of the four seasons are reputed, and the specialty that makes full use of local ingredients, such as sashimi with fresh fish directly from Ishinomaki, tempura with fried vegetables grown in self-grown vegetables, and kama rice with plump seasonal ingredients are available. The sake that complements the cuisine is also enriched mainly by local sake in Miyagi. The inside of the shop is a comfortable space full of warmth of wood, an atmosphere where you can stop around after work. There are counter seats where you can enjoy the craftsmanship and enjoy the conversation easily, and table seats that can be used for banquets.

A restaurant where you can enjoy Japanese-based creative dishes that make use of the experience of Italian, Japanese and local cuisine. It boasts rice and local sake from Koshihikari, which is cooked in clay pots, and is shipped directly from farmers in Kitaoonuma, Niigata Prefecture. Including the ingredients of Miyagi, the "things of the earth" from all over the country are carefully selected and used. One dish is also prepared on the daily menu. Seasonal fish carpaccio, fresh fish aqua pazza and new-textural hand-made pasta are also snarling patrons. A lineup of specialty sake and local beer, including local sake nationwide, according to the dishes of the time. It is nice to serve sake at your favorite temperature, of course, hot sake and warm sake. Owner chef Yamashita went to the world of Italian cuisine under the influence of his father who was a French cook. After training in Italy, he honed his skills in Japanese restaurants, including famous Italian restaurants. After that, he became a chef at a topical restaurant produced by CESSA, a group of cooks with momentum in Tokyo, Ebisu and Hiroo neighborhoods.

The main shop is a charcoal grill of vegetables, meat and seafood from Tohoku; a variety of other dishes; a shop where you can enjoy meals and sake.

A standing bar nestled in the back street. There is a variety of drinks, cocktails, wine, beer, etc. 500 yen for a cup. Food is small dishes, 500 yen, and seasonal vegetables, pasta, fish and meat dishes. There is also a table seat at the back of the shop where you can enjoy a meal.

A tavern where you can enjoy the sea squirt of Miyagi and the pure rice wine of Tohoku. There are plenty of creative dishes that are easy to eat, even those who are not good at it, as well as those who like squirt. The menu using sea squirt is 780 yen (tax included), fried fried eggs 480 yen (tax included), hoya iron plate steak 980 yen (tax included), hoya ahijo 580 yen (tax included), hoya yukke bowl 580 yen (tax included), and hoya yukke bowl 580 yen (tax included).

It has a reputation for its high-freshness cuisine, mainly made from Miyagi Prefecture ingredients, such as seafood purchased from local ports and vegetables delivered from local farmers. In the shop, there are a lot of sake from all over the Tohoku area, full of the taste of rice. There is a savagist, so let's ask about Miyagi's local sake.