🍜 Umami Taisuke

After the end of World War II, the first-generation owner of Taiko, Sano Keishiro, opened a grilled beef tongue specialty shop in Sendai City, using the cooking method of "salting and then grilling on an iron net," which became the origin of Sendai grilled beef tongue. "Umami Taiko" can be considered the ancestor of grilled beef tongue. Since Showa 23 (1948), Taiko has remained a popular restaurant, and today it has many fans across Japan. Inheriting the secret technique taught by the first-generation owner that "salt can bring out the deliciousness of beef tongue to the fullest," the precise amount of salt used, although simple, allows the flavor of the beef tongue to be fully expressed. To ensure that customers can enjoy this strong commitment to technique, the menu currently only offers the salt flavor. The restaurant is always filled with the lively voices of the chefs, combined with the grilling heat that reaches the other end of the counter, creating an atmosphere that feels like a journey back to the early Showa period. In this vibrant post-World War II setting, tasting the grilled beef tongue made with secret techniques, showcasing its fresh and sweet flavor, is truly a delicacy.

The restaurant, known as the originator of Sendai grilled beef tongue, has numerous fans across the country. The first-generation owner’s uncompromising salt usage is a secret technique that showcases the deliciously sweet flavor of the beef tongue, which can be considered a masterpiece. The chef's energy and the grilling heat that reaches the other side of the counter evoke a sense of nostalgia from the early Showa period.