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    When visiting Sendai, besides beef tongue, I also highly recommend experiencing robatayaki, one of the area’s most representative food traditions. This style of cooking is said to have originated in 1950 at Kyodo Shutei Ganso Robata, founded by Tomiya Amano in Sendai’s Kokubuncho district. Fresh fish, seafood, and vegetables are slowly grilled over charcoal, allowing the ingredients to retain their natural flavor and sweetness. What I love most is the warm, welcoming atmosphere. Guests sit around the charcoal grill, drinking and chatting while watching the chef skillfully turn the ingredients. Some traditional restaurants even serve the food using long-handled wooden paddles, adding a distinctive sense of ceremony. The aroma of charcoal mingling with lively conversation and laughter really lets you experience the appeal of a Tohoku izakaya!

Other Reviews by Linda Liao

Hokkaido Tohoku Kanto Chubu Hokuriku Kansai Chugoku Shikoku Kyushu Okinawa