Menu : Keisuke

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The umami has been carefully matured, and although it has a hearty texture, it has a juwary taste and softness! Enjoy authentic Sendai-made thick-sliced Cow tongue grilled over charcoal.

Special Cow tongue tongue is a rare part of Cow tongue. The thick slices allow you to enjoy the rich flavor and texture.

Served with a special salt sauce made with lots of green onions that goes perfectly with Cow tongue.

The best match between the soft meatballs and the crunchy Cow tongue. Welcome to texture heaven.

It's simmered in a secret sauce, so it's thick but soft enough to be cut with chopsticks.

It's a fluffy rolled omelet.

Luxury Cow tongue beef tongue cutlet made with plenty of Cow tongue, juicy and with a new texture.

This is an extremely delicious stew that can only be found at a Cow tongue specialty store, made with luxuriously thickly cut Cow tongue. The flavors of Cow tongue and vegetables are slowly simmered to create a rich and delicious dish.

You can also use it as a dinner set meal★ You can also use it with just rice, so feel free to use it!

The plump offal is filled with plenty of vegetables! You can choose the flavor from salt or soy sauce.

Sendai = Shimesaba = Definitely! ! Enjoy the creamy texture! !

A single layer of additive-free Ishinomaki cod roe is lightly grilled. The aroma and rare feel are irresistible.

Sasakama, a specialty of Tohoku, is fried with a seaweed aroma. The texture will become more plump.

Healthy lean meat. It has a soft and elegant sweetness.

Horse sashimi made into yukhoe with a special sauce. It's exquisite.

A single grilled long eggplant with a melt-in-your-mouth flavor. Bonito flakes and ginger are the standard.

Charcoal-grilled long yam with a crunchy texture. The simple seasoning allows you to enjoy the taste of the ingredients.

Large fried Oyster from Ishinomaki. Homemade tartar has a flavor that makes you addicted to it!

Made with ``shotsuru'', which is said to be one of Japan's three major fish sauces, and has a rich flavor. The richness and flavor of the butter will whet your appetite.

Enjoy the piping hot deep-fried Japanese yam that is steamy on the inside and crispy on the outside.

Raw octopus with a chewy texture is cut into pieces and fried to a crispy texture. The texture is due to its freshness.

Made with edamame, a tea soybean with a strong flavor. A standard “for now”. Companion to Kanpai!

Two types of Iburigakko and Sendai pickles are mixed together.

Ripe tomatoes with just the right amount of sourness and sweetness. Enjoy with Shiogama crystal salt.

Keisuke-style morokyu served with Nanban miso and green chili peppers from Tohoku.

The collaboration between the delicious Akita specialty "Iburigakko" and "cheese" is the best!

A healthy salad with plenty of vegetables topped with smoked Cow tongue and tofu.

This rice porridge is packed with the flavor of beef tail. It doesn't interfere with the flavor of the tail.

We made grilled Onigiri with Sendai miso, which has a refreshing taste that brings out the flavor of soybeans. You can order in units of 1 piece.

A dish that is gentle on the stomach and has a strong dashi soup stock. I'm happy to be able to eat it smoothly.

Cow tongue, but you can also pair it with Other dishes for a double-maru meal.

Pour over barley rice and enjoy with Mugitoro.

Wakame seaweed is added to the soup made by slowly simmering beef tail meat. Deep taste.

Zunda is served with vanilla ice cream topped with brown sugar syrup and kinako. Please enjoy the rich taste.

A classic vanilla ice cream with a rich and refreshing aftertaste.