Sendai specialty beef tongue, Tanya Zenjiro!

#0yentripnovember I ate Sendai's specialty beef tongue! The key to grilling beef tongue deliciously is how well you can control the charcoal fire. While keeping the heat constant, cook it crisply inside over a "high flame at a distance." This is where the chef's skill shines. The grilling time is adjusted while checking the thickness of each piece of beef tongue, and the beef tongue is delivered to customers when it is at its most delicious. Tan-ya Zenjiro's beef tongue has just the right thickness and a crispy texture. The cuts made by the chef by hand create an exquisite texture that is "thick yet soft and easy to chew."