Ako

Ako is a kappo restaurant in Miyagi Prefecture, a renowned spot featured in the Michelin Guide and praised by discerning food lovers. Inside, there are counter seats only, and the appeal is the live feel of enjoying the cooking right in front of you.

The sharp-eyed owner carefully selects fresh seafood and grills it over charcoal, bringing out the ingredients’ flavor to the fullest. A recommended specialty is Sendai’s famous “sasakamaboko.” It’s house-made using surimi from Alaska pollock, and when lightly charred, the aroma deepens and a fluffy texture fills your mouth. The classic favorite “beef tendon miso stew” is a dish packed with the rich umami of wagyu, with an irresistible depth that goes beyond the boundaries of Japanese cuisine. It also pairs perfectly with a French baguette.

If you visit from December to March, don’t forget to order the seasonal limited “duck and seri hot pot.” It’s a winter Sendai specialty where the deep umami of wild duck and the refreshing flavor of seri (Japanese parsley) blend beautifully.

Perfect with these dishes are local sakes selected by the proprietress, a true sake connoisseur.
If you’re not sure what to choose, be sure to ask her for recommendations.