Sumiyaki Okagesan (炭焼 おかげさん) Sendai

I visited "Sumiyaki Okagesan" located in Sendai City.This restaurant is about a 10-minute taxi ride from Sendai Station. While browsing reservation sites late at night, I miraculously found a cancellation and quickly made a reservation to visit.The restaurant operates in two sessions: one starting at 5 PM and the other at 8 PM.Upon entering, I found a counter with 7 L-shaped seats and a table for two. The first order is for drinks, and they offer a free-flow option for both alcoholic and non-alcoholic beverages. As a beer lover, I ordered Premium Malt's and waited for the food.This restaurant serves only courses featuring "Kōsaka Chicken." The dishes I remember enjoying were:- Chicken breast sashimi- Chawanmushi (savory steamed egg custard)- Chicken thigh tataki- Homemade pickles- Furikake (chicken wing)- Tsukune (chicken meatballs)- Liver- Chicken breast sushi- Toro-taku (grilled chicken with rice)- Neck meat- Deep-fried thick tofu in chicken oil- Quail eggs- Homemade liver pâté- Dake-kimi (sweet corn)- Chicken wings- Chicken soboro rice- Miyazaki spicy noodles (extra)- Fried rice (extra)- TiramisuEach dish was meticulously prepared and delicious! Among them, the chawanmushi made with Kōsaka chicken bones was particularly tasty. Additionally, the tsukune was fluffy and offered a unique texture I had never experienced before.Due to the rarity of Kōsaka chicken, the quantity available is limited, and the number of yakitori skewers served is fewer than expected. While the taste was undoubtedly excellent, I honestly wished I could have enjoyed more skewers of yakitori. It’s a challenging restaurant to reserve, but I would love to visit again if given the chance.It was a great meal. Less

This was my first visit during the 8 PM session.I always look forward to the master Sato's consistently perfect grilling and cooking.After starting with the classic chicken breast sashimi and chawanmushi to warm up my stomach, I enjoyed the tataki of Momonokai chicken, which highlighted the rich flavors of the meat and fat. Just when my mouth was filled with happiness from the white liver, I had the marinated chicken breast, possibly the thigh, paired with pickled daikon in a sushi roll for a refreshing palate cleanser.I’m always amazed by the creativity and surprises that keep me coming back.The grilled items included some rare cuts (like the neck skin in the photo), and I wonder if the menu changes slightly based on the number of customers. It’s well thought out and truly impressive!I was a bit disappointed that the seasonal grilled vegetables weren’t available today, but I still enjoyed a full course with soboro don, spicy noodles, and fried rice. It was a great meal!Also, the tomato lemon sour is exceptional. Less

I was casually browsing a reservation site and found a cancellation for two at 5 PM next Saturday. I booked it right away. It’s easy to invite friends to Okagesan, and my companion was quickly decided. As always, the chicken dishes were consistently delicious, and the cooking was spot on. Starting in August, right before the skewers, the hand rolls were great, and while the chicken breast was tasty, the new toro-taku was also delicious.I got so caught up in conversation that I forgot to take many pictures… It was bustling, and thank you for the wonderful meal! Less

In Aoba Ward, just a short distance from Sendai Station, there is a popular charcoal-grilled restaurant called "Sumiyaki Okagesan" that receives reservation calls until late at night.As it was my first visit, I faced quite a struggle to secure a late-night reservation, but let me tell you, it was worth every effort to experience this exceptional establishment.From the first dish to the very last, I was overwhelmed by a perfect culinary journey.01. Exceptional Craftsmanship in "Chicken" and "Grilling"Stepping through the noren (curtain), I was filled with anticipation for the feast ahead. Each time a dish featuring the star ingredient, "chicken," was served, I couldn't help but gasp at the high quality.The grilling technique, expertly controlled by the strong infrared heat of the charcoal, is truly a work of art. The surface is perfectly crisp and fragrant, and the moment you bite into the meat, the juicy flavors burst forth. The exquisite balance of seasoning and cooking that brings out the best in the ingredients is flawless.02. Exquisite Drinks that Redefine the Concept of All-You-Can-DrinkIt wasn't just the food that surprised me. The "All-You-Can-Drink" options here are of a quality that sets them apart from typical izakayas.I tried every type of lemon sour on the menu, and each one had a perfect balance of base alcohol and fruit juice, scoring a perfect 100 not only in taste but also in presentation.To cap off the evening, I ordered the "Coffee Soy Milk High," which was exceptional. The creamy soy milk and the roasted aroma of coffee harmonized beautifully as a sour drink, leaving a delightful aftertaste at the end of the meal. (Note: It might not pair well during a chicken feast.)03. A Commitment to Perfection from Sweets to TeaWhile the yakitori is undoubtedly impressive, the true reason this restaurant is a gem lies in the "culmination of the course."The "Tiramisu" served as dessert that day was rich and smooth, rivaling specialty shops. Furthermore, even the tea served alongside was meticulously crafted, showcasing a flawless lineup.From the main chicken dishes to the grilling techniques, drinks, desserts, and tea, the passion to delight guests is evident in every detail. With such remarkable skill, it’s no wonder this place is fully booked every day.【Access & Store Information】As it is a bit far from Sendai Station, taking a taxi is the smoothest option, with an estimated fare of around JPY 2,400. If you want to save on transportation costs to spend more on your meal, utilizing the local bus system is also a recommended route.This is a charcoal-grilled experience that more than compensates for the effort of making a reservation. If you want to truly savor delicious chicken in Sendai, I highly encourage you to make that reservation with determination. Less

I managed to secure a cancellation spot at 2 AM for my first visit to the reservation-only restaurant, Sumiyaki Okagesan.I opted for the omakase course with a free-flow drink option, this time choosing non-alcoholic beverages.The restaurant has 7 counter seats and private rooms. Since I came alone, I focused entirely on savoring the deliciousness of the chicken.The first dish, chicken breast sashimi, was surprisingly delicious. By the third dish, the skin was crispy while the meat was juicy, and I was truly impressed by the rich flavor of the fat—this is what Takasaka chicken is all about!The white liver was also rich and so tasty that I wanted to order more.For the finale, I was able to add ramen and fried rice, so I ordered both. I missed the timing to order potatoes, so I plan to make a comeback for that next time.At the end, I inquired about reservation slots for August, but there was only one available for two days. I ended up reserving a cancellation spot for July.I hope to come back with a companion next time.It was the best first experience with Takasaka chicken!!! Less

This is a restaurant I had been wanting to visit ever since my friend moved to Sendai. It has become increasingly popular, and I was struggling to make a reservation, but finally, I managed to secure a spot after a fierce competition for bookings. I opted for the omakase course and the alcohol free-flow option.- Sliced breast meat of Takasaka chicken ★ - Chawanmushi (savory egg custard) with Takasaka chicken and bonito dashi ★ - Seared thigh meat of Takasaka chicken ★ - Sushi with chicken tender ★ - Homemade pickles ★ - Braised shank meat ★ - Homemade thick fried tofu ★ - Gizzard ★ - Rare tsukune (chicken meatball) of Takasaka chicken ★ - Homemade liver pâté ★ - Grilled corn ★ - Quail eggs ★ - Neck meat ★ - Liver ★ - Chicken wings ★ - Ground chicken rice ★ - Sio Ramen made with Takasaka chicken bones ★ - Fried rice with ground chicken ★ - Homemade tiramisu ★ - Draft beer - Kenkoichi ★ - Suminokawa ★ - Hakurakusei - Dabada Hiburi (with soda) - Homemade Darjeeling umeshu (on the rocks) ★ - The aroma of Darjeeling and the sweet and sour taste of umeshu - Yukiguni black tea The sashimi was incredibly delicious! Finished with homemade soy sauce and olive oil, the texture was soft with just the right amount of firmness, and the sweetness spread with each bite. The flavor of the olive oil and the umami of the soy sauce complemented the rich taste of Takasaka chicken without being overpowered by the spiciness of the ginger!The chawanmushi was filled with shank meat, tsukune, shiitake mushrooms, and was made using the bones of Takasaka chicken for the dashi. The depth of flavor from the bone broth was impressive, rivaling even the bonito dashi and shiitake! The tsukune had a firm texture that gradually melted in my mouth, releasing its umami.The thigh meat was served with yuzu pepper and salt. The skin was crispy, and the meat was juicy, showcasing the quality of the ingredients and cooking.The sushi was not just chicken tender! It retained moisture and was soft, reminiscent of medium fatty tuna. With this, I could eat chicken tender every day and still lose weight! Haha.The pickles had a refreshing flavor with a pleasant sesame aroma.The braised shank meat had crispy skin and a slightly chewy yet fluffy tenderness, releasing a burst of fat when bitten into, making it incredibly delicious!The thick fried tofu was fried in Takasaka chicken fat. It was soft inside with a crispy, fragrant exterior and a hint of sweetness.The gizzard had no unpleasant odor, and its texture was firm, with sweetness that intensified with each bite.The rare tsukune was the most impressive dish for me! After a pop in texture, it melted away in my mouth. It was incredibly delicious!!The liver pâté was paired with homemade rum raisins, and the bread was grilled over charcoal, retaining a moist texture while being pleasantly crispy. It had a sweet and salty finish, highlighting the richness and umami of the liver.The corn was of the "Dolce Dream" variety, and it was smoked to enhance its aroma. It was sweet and had a delightful pop in texture.The quail eggs were the most impressive for me! The whites were soft, and the yolk was runny and creamy! I couldn’t help but say, "The quail eggs are incredibly delicious." The owner mentioned that this is where the skill of a yakitori chef shines. The cooking time during boiling determines the outcome, and he said there are still times when it doesn’t turn out right, in which case he eats them for breakfast! Haha. I already knew that Takasaka chicken was delicious, but I was truly amazed by how they surprised me with such dishes. I admire their uncompromising attitude.The neck meat had a crunchy texture, and the more I chewed, the more the fat and umami burst forth—simply the best.The liver had a refreshing pepper flavor, and the creamy texture and umami were in perfect balance! There was no unpleasant odor, and it was incredibly delicious.The chicken wings were plump and juicy, with a crispy skin that retained its juiciness, making them delightful.The ground chicken rice had what seemed to be cartilage mixed in. It had a crunchy texture, and the seasoning was strong, but when mixed with the yolk, it became mellow. The seaweed was plentiful, adding a nice ocean aroma.The additional salt ramen I had as a finale was light yet packed with umami! The noodles were thin and straight but had a chewy texture, making it satisfying to eat.The fried rice I ordered additionally was also fun with its crunchy texture, similar to the ground chicken rice! It had a sweet and spicy seasoning but wasn’t overly rich, allowing the chicken's umami to shine through.The tiramisu had a perfect balance of bitterness and sweetness, with a rich egg flavor that was delightful.Kenkoichi had a sweetness with a sharp finish, making it easy to drink and delicious.Suminokawa had a refreshing taste that made it very drinkable and enjoyable.The homemade Darjeeling umeshu was recommended on the rocks, so I had it that way. The aroma of Darjeeling matched well with the sweet and sour taste of umeshu. The aftertaste was reminiscent of black tea, which was nice as it didn’t leave an overly sweet residue in my mouth.The owner and staff were very attentive and made me feel comfortable. Every dish was delicious, and the variety of drinks was impressive, which explains why it’s so hard to get a reservation here. It was incredibly delicious, so if I have the chance to go to Sendai again, I’ll definitely try to make a reservation and come back!!! Less

If you're talking about yakitori in Sendai, one place that I can't overlook is this one.Even though it had been a few years since my last visit, the quality exceeded my previous experiences, and I was reminded once again of its role in leading the yakitori culture in Tohoku.This time, I visited Sumiyaki Okagesan, which I personally consider the "sacred place for yakitori in Tohoku." Known as the only yakitori restaurant in the region that serves Takasaka chicken, it has been recognized in Tabelog Awards and as one of the top 100 restaurants.With a focus on Takasaka chicken and Kishu Binchotan charcoal, their yakitori captivates many fans.Upon entering the restaurant, the aroma of charcoal immediately raised my expectations. The counter seats surrounding the grill are filled with a lively atmosphere, and you can feel the serious dedication in every action of the chef. The reservation-only omakase course style enhances the unique experience of this restaurant.The yakitori I had that day was truly impressive. The first thing that surprised me was the precision of the cooking. The surface was perfectly grilled while retaining just the right amount of moisture in the center, maximizing the unique flavor of Takasaka chicken. With every bite, the rich umami of the chicken spread in my mouth, leaving a long-lasting aftertaste. It was a reminder of the depth of this dish.Additionally, the balance of saltiness was remarkable. It was neither too strong nor too weak, perfectly enhancing the natural flavors of the ingredients. The salt never overshadowed the star of the show, which was the Takasaka chicken. This allowed the distinct characteristics of each part to shine through, providing a different sensation with each skewer.What particularly stood out was the texture of the meat and the beauty of the fat. The elegant fat unique to Takasaka chicken slowly melted in my mouth, layering the aroma and flavor. The deep taste brought out by aging was also impressive, making me involuntarily exclaim with every skewer I ate. It's understandable why this is the only place in Kanto and northward where you can enjoy Takasaka chicken.Not only the yakitori but also the side dishes and vegetable skewers were excellent, with a well-thought-out flow throughout the course that kept me engaged until the end. It transcended the typical yakitori restaurant experience, presenting a complete course meal.Personally, I was delighted by the free-flow drink style. Being able to enjoy various drinks that pair well with the yakitori greatly enhanced my satisfaction. The freedom to enjoy pairings with the dishes is a significant attraction.In recent years, the level of yakitori has risen nationwide, but this place undoubtedly ranks among the top. It had been a few years since my last visit, but I was amazed that it surpassed the emotions I felt before. The commitment to continuous evolution without settling for the status quo was evident in every skewer.For anyone who loves yakitori and visits Sendai, this is a must-visit restaurant. In fact, it’s not an exaggeration to say that it’s worth traveling to Sendai just for this place.For me, it remains the "sacred place for yakitori in Tohoku." After my return visit, that sentiment has only grown stronger. The pinnacle of Takasaka chicken, perfect cooking, and exquisite use of salt—all combined for an unforgettable yakitori experience.It was a great meal! Less

"Sumiyaki Okagesan" is a yakitori restaurant located about a 15-minute walk from Kitaseidai Station in Sendai City, Miyagi Prefecture, and it is a Tabelog "BRONZE" rated establishment.They specialize in the rare "Kyoto Takasaka Chicken" and use binchotan charcoal for grilling. The cooking technique was exceptional that day, and the food was incredibly delicious. This is currently my favorite restaurant!It was a well-deserved meal after two months. I've been busy with work lately, and since I had to work on my day off, the feeling of indulgence was even stronger than usual.I made the reservation during my last visit and arrived on Saturday at 5 PM. They have two seating times at 5 PM and 8 PM. There is a coin parking lot nearby.Inside the restaurant, there is a grilling area at the front with an L-shaped counter that seats seven. There are also two-top tables in the back.The only course available is the "Omakase Yakitori Course" featuring the sterile chicken "Kyoto Takasaka Chicken" (JPY 12,100, plus a 5% service charge). For drinks, I ordered the "Non-Alcoholic Free Flow for 100 minutes" (JPY 2,800).Course contents:- Takasaka chicken breast sashimi- Thigh meat tataki- Takasaka chicken and bonito dashi chawanmushi- Chicken breast sushi- Lightly pickled vegetables- Heart- Anchovy potatoes (additional)- Neck skin with Niigata's kanzuri- Engawa- Seseri- Rare tsukune made with Takasaka chicken- Vegetable sticks with chicken miso- Homemade deep-fried thick tofu with Takasaka chicken oil- Liver pâté- Corn- Quail- Liver with Wakayama's grape pepper- Chicken soboro rice- Sio Ramen (additional)- Macallan tiramisu- Tea from Murakami, NiigataFirst, the "thigh meat tataki" of the day was outstanding. The skin was perfectly crispy and fragrant, while the meat was moist and juicy. When you bite into it, the rich flavor of the chicken bursts out.The rare "seseri" was also fantastic. It had a crunchy texture, and the more you chew, the deeper the flavor became, with a hint of sweetness from the fat.The highlight was definitely the "rare tsukune made with Takasaka chicken." It was smooth and rich in flavor, with just the right amount of rare texture that was irresistible. It melted in my mouth and was truly delicious.The additional "sio ramen" had a rich chicken broth, making it the perfect way to finish the meal.The deliciousness of Takasaka chicken is undeniable, but the grilling technique that brings out its flavors is truly remarkable. Each skewer was a delightful surprise, and I felt it was a shame to finish eating.I have already made a reservation for August. I’m looking forward to it!It was a great meal! Less

I visited Sumiyaki Okagesan, the main highlight of my trip to Sendai. When I checked Table Check at the reservation start time, there was only one seat available, so I booked it immediately. I made a reservation for 5 PM, and they opened right on time. There are two tables and a counter. It seemed like everyone at the counter knew each other except for me. You can choose between an alcoholic or non-alcoholic free-flow option, but I opted for alcohol this time as I just wanted to enjoy one beer. They serve high-quality chicken raised at the Kōsaka Chicken Farm in Hyōgo Prefecture. I started with chicken breast sashimi! The chawanmushi (savory egg custard) was astonishingly delicious. I tried chicken sushi for the first time, specifically the chicken breast hand roll, which paired perfectly with the vinegared rice. The seseri (neck meat), tsukune (chicken meatball), and quail eggs were all excellent. I was too full to order more. It was a great meal! Less

A reservation at @sendaiokagesan may come with the disclaimers and asides that read like ground rules for entering a celebrity’s hotel suite. It’s not personal. Nor is it unreasonable: if you douse yourself in Santal 33 while I’m knee-deep in the cartilage of a singular Takasaka bird that has given up its life so I can hunt for tertiary notes of char and funk, I’d banish you, too.

But this critic is semi-new to the serious yakitori game, eager to take on the full-bore, nose-to-tail expression of the terrific chicken promised by the chef, Sato Yoshimasa. Having planned a week-long trip to Tokyo around a single reservation at this Shokunin’s nine-seat perch, all I could think about on my two-hour Shinkansen journey there were the dangers that lay ahead: raw chicken and the barrage of smoke that would make my eyes water.

That raw chicken, though: three rosy, semi-translucent fillets, draped like thick handkerchiefs, over a pool of grassy olive oil, tasting (very) alive and sweet, not unlike yellowtail; its fatty liver in another course, almost like foie gras, except it’s both rich and clean; then, soy-cured tenderloin, rolled into temaki.

And the smoke: near-asphyxiation is the point. Good yakitori should wear the battle scars of prized Kishu Binchotan, and on a cold February night, the skewers here looked properly ravaged by the embers’ white-hot temper. The highlights were nearly everything across the 15 or so skewers. Notably uchimomo dakimi (skin-on inner thigh) ringed with char; seseri (neck meat); segimo (back liver); and the pudding-soft, iron-rich liver that made me question all the ones I’ve enjoyed before.

Sometimes the maximalism gets away from them. The tare can feel heavy-handed at times, and while it’s majestic to see dewy fat drip off each skewer like a cold beer on a hot day, this can feel a little recursive after 15 of them. No matter: if the excess is part of the experience, then so is the precision underneath it.

👊 for the Yakitorian sermons, @theone853 ; 👋 to meet you @theprofessionaleater ; 🙏 @mrmeat29 for paving the way.

📍Okagesan, Sendai. 🍽️ Feb ’26. Less