Gyutan (Beef Tongue) Day

What Is Gyutan Day?

September 10th is "Gyutan Day" (Beef Tongue Day) in Japan, established in 2006 by the Sendai Gyutan Promotion Association, a group of beef-tongue specialty restaurants centered in Sendai, Miyagi Prefecture. The date comes from a pun on "gyu (9) tan (10)." The anniversary was officially certified and registered by the Japan Anniversary Association in 2018.

The History of Sendai's Signature Dish

Sendai-style grilled beef tongue is said to have originated with Keishiro Sano, a chef from Yamagata Prefecture, who devised his own version to suit Japanese palates during the chaotic postwar years.

• A signature technique: he established the now-signature style of thickly slicing the notoriously difficult-to-cook beef tongue and slow-grilling it over charcoal
• Spreading the craft: chefs who trained at his restaurant went on to open their own shops, gradually spreading the dish across Sendai
• National recognition: the dish gained nationwide recognition after the Tohoku Shinkansen opened, becoming a signature Sendai souvenir and local delicacy

Why Did Beef Tongue Become Sendai's Signature Food?

Sendai had no prior culinary tradition built around beef tongue — the dish grew entirely out of one chef's creativity and ingenuity. Over the decades, the technique passed from craftsman to craftsman, eventually shaping the nationwide image of "Sendai means beef tongue" that exists today.

Tips for Marking This Day

• Visit a beef-tongue specialty restaurant and try a charcoal-grilled gyutan set meal
• Recreate the Sendai style at home by thickly slicing and grilling beef tongue yourself
• Learn about the history of Sendai gyutan and compare notes on famous restaurants
• Pay attention to the classic sides that accompany a gyutan set, like barley rice and oxtail soup

One Chef's Idea, Now the Face of Sendai

Grilled beef tongue wasn't originally a traditional Sendai dish — it began with one chef's ingenuity and challenge, and was nurtured over time by the hands of many craftsmen who followed. Let September 10th, over a bite of thick-cut gyutan, be a moment to reflect on its surprisingly deep history.