Planning Your Sendai Food Trip: Zunda Shake, Gyutan, and More

What to Eat in Sendai: Zunda Shake & Gyutan (Beef Tongue)

When travelling to Sendai, two local specialties you absolutely shouldn’t miss are zunda and gyutan (beef tongue). Both are iconic to the city and perfect for food lovers looking for an authentic culinary experience.

Zunda – The Sweet Taste of Edamame

What Is Zunda?

Zunda is a sweet paste made from mashed green soybeans, lightly seasoned with sugar and salt. In Sendai, you’ll find a wide variety of zunda desserts — from mochi and bread to ice cream — but locals and visitors alike agree: the best zunda experience is the zunda shake.

I’ve tried many shakes before, so I didn’t expect anything extraordinary. After all, a shake is just a shake… right?

First Taste: Zunda Shake Express

Our first zunda shake came from a small souvenir shop on the way to our hotel,  Zunda Shake Express. The moment I took a sip, I was hooked. It was thick, creamy, and flavourful, without any of the beany smell I had anticipated.

I’m not usually a fan of overly sweet treats or artificial sugars, but this shake was different. It had a subtle edamame flavour combined with a rich, milky texture and the perfect level of sweetness.

The Ultimate Shake: Zunda Saryo at Sendai Station

We loved it so much that the next day, we tried another zunda shake from Zunda Saryo, located inside JR Sendai Station. This one was even better — thicker, creamier, and more flavorful than the first.

Zunda Saryo also offers zunda mochi and zunda bread, which we sampled out of curiosity. They were visually appealing and mildly sweet — a light snack — but nothing quite matched the zunda shake in taste.

👉Tip: If you want the ultimate zunda shake experience in Sendai, try Zunda Saryo inside the station for a richer, creamier shake. - Zunda Saryo 2F, right next to the west exit. 

Each mochi is individually packed inside the zunda mochi box.

They have a very thin, chewy skin and are packed with rich zunda filling.

Not particularly fancy, but a good snack — chewy and sweet enough.

The zunda bread comes in a box, with each piece individually wrapped.

The bread has a light texture and is filled with zunda paste.

Gyutan – Beef Tongue at Gyutan Kaku (牛たん料理 閣)

That evening, we headed to Gyutan Kaku, one of Sendai’s most famous beef tongue restaurants. Expect a wait — we arrived around 7:20 pm, were led downstairs, and were finally seated at 8 pm. While waiting, we grabbed a zunda shake to-go to keep our energy up. - This is our first zunda shake.

This is where the waiting line begins on the ground floor.

You’ll see the Kyutan Kaku sign and the stairs leading down to the underground area.

At the bottom of the stairs, there’s another waiting area on the ground floor with some chairs.

This section marks the final part of the waiting line.

Some areas have an old-style setup, where you remove your shoes before going up.

There’s a bar-style counter where you can watch the chef grill the meat right in front of you.

Otoshi – A Delightful Starter

At many Japanese izakayas, there’s a small table charge known as otoshi. At Kaku, it was 550 yen per person. Far from feeling like a formality, the otoshi was a highlight: incredibly soft, melt-in-your-mouth beef oxtail served with a bouncy konjac ball.

The meal started with an otoshi (table charge), including high-quality meat and a gonjak ball — a nice way to begin.

Tang Tataki – Lightly Seared Beef Tongue

Next came tang tataki — lightly seared beef tongue, tender and juicy in the centre, topped with fresh spring onions and raw onions. A tangy vinegar-based dipping sauce with a squeeze of lemon brought everything together perfectly.

The presentation is appealing, and the taste lives up to it.

The Main Set

The signature beef tongue set included four slices of medium-rare tongue, rice, pickled cabbage, and a clear beef soup with spring onions. Each slice had a crispy charred surface and a smoky aroma, while the inside remained juicy and tender. The soup was mild yet deeply flavorful, with tender pieces of meat — a perfect complement to the grilled tongue.

Though it looks simple, the quality is excellent — the tender grilled meat melts in your mouth.

Overall impression

The barbecue space is small but not too smelly. Despite the vintage setup, ventilation is decent, and they use a pan while grilling the meat.
Inside, the atmosphere is cozy and warm, decorated with antique items. There are bar tables and floor seating; Seats are assigned by default, not by personal preference. So, if sitting on the floor is uncomfortable, make sure to request a table in advance. 

👉 Choosing Between Kaku and Zenjiro

Before our trip, we considered Zenjiro, another popular gyutan restaurant known for its thicker cuts. However, Zenjiro is located in a station food court, whereas Kaku offers a more traditional, local atmosphere. Kaku’s interior, with its wooden furniture and nostalgic charm, made the meal even more memorable.

Final Thoughts: Don’t Miss These Sendai Specialties

If you’re visiting Sendai, don’t leave without trying:

• Zunda Shake – especially from Zunda Saryo inside JR Sendai Station.

• Gyutan (Beef Tongue) – Kaku for the traditional experience, or Zenjiro for thicker cuts.

👉Planning to visit Ichiran Ramen? Check out my honest Ichiran Sendai experience [here]. 

*This review is based on my personal experience, and results may vary for others. Please take it as a friendly reference.