Gyutan

Thick-cut aged beef tongue grilled over charcoal until fragrant and juicy. Originally from Sendai, it's now hugely popular at specialty restaurants in Tokyo too. The classic set at a gyutan restaurant comes with gyutan, mugi-gohan (barley rice), tail soup, and tororo (grated mountain yam). A completely different experience from the thin-sliced tan-shio at yakiniku restaurants.

牛の舌（タン）を厚切りにして熟成させ、炭火で香ばしく焼いた料理だよ。発祥は仙台だけど、いまは東京の専門店でも大人気なの！ 専門店では「牛タン＋麦ご飯＋テールスープ＋とろろ（すりおろした長芋）」の定食が定番スタイル。焼肉屋さんの薄切り「タン塩」とは一味違う、厚切りならではのジューシーな食感が魅力だよ。