Hand-prepared in Miyagi by a craftsman who is an expert on beef tongue. The aged flavor is the real taste.

There are probably a surprising number of people who especially like beef tongue among the various cuts of beef. If you want to eat beef tongue at Nagoya Station, you should go to the Dai Nagoya Building instead of a yakiniku restaurant.B1F Of[Ajino Gyutan Kisuke]Beef tongue from a yakiniku restaurant and beef tongue from a specialty restaurant are different.[Ajino Gyutan Kisuke]The best feature of our "Grilled Beef Tongue" is that the more you chew it, the more delicious it becomes. The meat has a strong flavor! One reason for this is that we use carefully selected tongue from grain-fed beef from North America. It is said to have a much different flavor compared to grass-fed beef.50The secret is that even after more than 10 years, all preparation is still done at the headquarters factory in Miyagi. From cutting the meat to seasoning, skilled craftsmen are in charge. In particular, they are particular about seasoning with "hand-salted" seasoning, and this is where the craftsmanship lives on. After that, it is "refrigerated" and delivered to stores all over the country, where it is3~4It is aged for about days (including the delivery time). During this time, the flavor of the meat is tightly locked inside, making the grilled beef tongue more delicious the more you chew it.

After preparation at the factory in Sendai, the products are delivered to the stores in refrigerated condition.3~4Beef tongue that has been aged for about days. It is not the bright red meat you see at yakiniku restaurants, but has the distinctive color of aged meat.

Once an order is placed, the meat is carefully grilled over charcoal. It is quickly turned over while checking the doneness, and is cooked in no time.

The beef tongue is fully flavored and grilled over charcoal. Because it is a simple dish, nothing goes to waste.

The beef tongue, which has been prepared in the same way since the restaurant first opened, is carefully grilled over charcoal after an order is placed, ensuring that the flavor is fully locked in. The skill is skilful and efficient. The tongue is quickly cooked and served on a plate. The tendons, which become tough when cooked, are carefully cut off and the dish is complete! By the way,[Ajino Gyutan Kisuke]The thickness of the "Gyutan Yaki" is7 mm" It's said to be the ideal thickness to achieve both a good texture and ease of eating. For that reason, the "Special Cut Thick Grilled Beef Tongue" was created in response to requests for an even thicker beef tongue, and has fine cuts made in the meat.[Ajino Gyutan Kisuke]The "Grilled beef tongue set meal" at is a set that comes with oshinko and miso nanban as side dishes, barley rice and oxtail soup. Miso nanban, which is made by pickling green chili peppers in miso, is a great accompaniment to rice, and you can also dip it in the grilled beef tongue to change the flavor.OKWhen it comes to beef tongue, some customers apparently want lemon, but the manager said, "Our grilled beef tongue is prepared so that it's delicious enough without any accompaniment, so we'd like you to try it as is (as much as possible)."

To ensure a uniform texture throughout, cut off the tendon parts that inevitably harden when cooked, then lightly sear again and it's done.

Cut each piece in half and place it on a plate. The "Grilled Beef Tongue Set Meal" is3Sheet(6From1By sheet6Sheet(12It is also available with a 32-bit or 64-bit setting.

If it's your first time at Aji no Gyutan Kisuke, try the restaurant's staple dish, the grilled beef tongue. They offer salt, sauce, and miso as seasonings, but we recommend starting with salt.

"Grilled beef tongue set meal" (4Pie8cut 2,739The number of grilled beef tongue slices in the set meal is3Pie6Cut (2,178circle),5Pie10Cut (3,300circle),6Pie12Cut (3,861Yen) is also available.2Pie4cut 1,122Orders can also be made from yen.