gyutan

Gyutan, also written gyūtan, is a Japanese dish consisting of beef tongue that is grilled or broiled. The word combines gyū for beef and tan for tongue. It is especially associated with Sendai in Miyagi Prefecture, where it became a regional specialty in the mid- to late 20th century and remains a common offering in yakiniku restaurants and izakayas.

Preparation and varieties commonly involve cleaning and shaving the tongue, removing the outer skin or coating, and then slicing it into thin pieces. The meat is often seasoned simply with salt and pepper, though tare sauces or soy-based glazes are also used. Gyutan is most commonly grilled over charcoal or a hot grill, producing a crisp edge while keeping the interior tender. It is frequently served as gyutan yaki (grilled tongue) with a lemon wedge, rice or barley, and pickles. In addition to the classic shioyaki (salt-grilled) preparation, there are regional and restaurant-specific variants, including thicker cuts or marinated versions, and it can appear in donburi bowls or bento.

Nutrition and texture: gyutan has a distinct, rich beef flavor and a firm, chewy texture that remains tender when properly grilled. It is high in protein and provides minerals such as zinc and iron, with fat content varying by cut and preparation. The dish reflects a broader trend in Japanese barbecue to utilize varied beef cuts, highlighting tongue as a flavorful, economical option.

See also: yakiniku, Japanese cuisine, Sendai cuisine.