Miyagi– tax –

A well established shop selling ”sasa kamaboko” in Sendai. The main shop is located in the shopping arcade adjacent to Sendai station. Long lines form even during the week for the every popular ”Hyotan-age”, a steamed ”kamaboko” deep-fried in slightly sweet batter.

As the first small luxury hotel in the Tohoku area built using foreign capital, it offers modern Japanese decor with a tasteful harmony of Japanese tradition and sophisticated design. The hotel is a combination of a spa and ”onsen” that offers a new, thoroughly relaxing style of healing.

A solitary hotel standing at the tip of a cape. The scenery from the hotel windows give the illusion of floating on the sea of Matsushima. The gentle lapping of waves and impeccable service offers a moment of total relaxation.

The hotel is situated in a quiet retreat from Sendai, by Natori River. The Japanese style inn offers three elements that will make your visit that much more memorable - a beautiful garden, attractive traditional architecture, and exquisite Japanese cuisine using seasonal ingredients.

Located adjacent to JR Sendai Station, very convenient for both business and pleasure. It is one of the leading city hotels in Sendai, with 295 rooms and three restaurants which offer seasonal dishes prepared with fresh, local produce.

The hotel has 292 rooms, 3 restaurants that offer international cuisine, and 9 meeting rooms and banquet halls. With the combination of Westin hospitality and a modern decor that has just the right touch of tradition, the hotel offers a luxurious environment.

Mentioned in an old book of the early Heian period, it was worshipped from ancient times as the guardian of Tohoku and the most important shrine in the country of Mutsu. It is also known for its magnificent cherry trees, with more than 300 trees blossoming in the spring including ”Shiogama cherry blossom” which is a Nationally Designated Natural Monument.

Built by Masamune Date in 1607. The main palace is designated a National Treasure as the oldest remaining structure of ”Gongen” style from the Azuchi-Momoyama period. Miyagi’s traditional event ”Donto festival” which is held to wish for a year free of illness, attracts many people from within Miyagi. It is worshipped as a shrine closely connected to the lives of the local citizens.

During the years of Bunroku, the Noryo-tei building was given to Masamune Date by Hideyoshi Toyotomi at which time it was moved from Fushimi-Momoyama Castle to the clan’s residence in Edo Shinagawa. Then the 2nd lord of the clan, Tadamune Date, moved it to its current location without altering a single tree or stone. It is now open to the public, and one can sit and have a bowl of matcha tea while enjoying the view over Matsushima Bay, or view the valuable collection of items owned by the Date family.

Signature label ”Wataya”, a ”sake” with soft texture and deep taste, is produced using fresh water from Kozo Fudoudaki waterfall. Kanenoi seeks to brew ”sake” that can be enjoyed with meals by using ”Yamadanishiki” grown by contract farmers, or rice from outside the prefecture.

Founded in 1712. The motto is to produce ”sake” that ”makes you want to drink more, the more you drink”. Using well-polished rice and underground water of Zao Mountain, the ”sake” has a soft aroma, like that of freshly steamed rice.

Produces and sells original dairy products made using only the milk of jersey cows which are reared attentively on a rich pasture. Milk, yogurt, ice cream and creamy caramel candies are sold, offering a taste of the true richness of jersey milk. The milk is also used for ”extra rich jersey yogurt liqueur, made by Niisawa Jozoten.

Locally grown ”Kura no Hana” rice is used as the main ingredient together with ground water from Funagata Mountains which is made suitable for ”sake” brewing by applying a unique technique. Brewed using one-hundred years of skills carried on by the brewery, the result is a a simple and pure ”sake”.

An Italian restaurant with the motto ”Never forget to thank nature, the producers, and the customers”. Serves dishes using the choicest ingredients of each season, either home grown or procured from local farmers.

Thick cut yet surprisingly tender beef tongue which is roasted slowly with oak charcoal from Iwate. Only the tender part of the highest quality Australian beef tongue is used after maturing. A wide range of beef tongue dishes are available, including uncured ham made of beef tongue, a hard to find delicacy.

A cake shop in Kesennuma with 50 years of history. Apart from the popular cakes like swiss rolls, they have products that reflect local specialties such as ”fukahire purin” which uses shark fins (fukahire) for which Kesennuma has the highest catches in Japan, ”Kesennuma specialty Hoya Boya Sable” named after the local mascot, ”Shibukino Mai” which uses locally produced salt, and ”Kesennuma Monogatari” named after the origin of Kesennuma.

An Italian restaurant which creates flavorful dishes using seasonal delicacies of the sea and land from all over the country. You can enjoy the dishes, which have a refined taste, aroma and texture, together with the choicest wine selected by a sommelier, and attentive service.

Coexistence with nature, passing on tradition, customer satisfaction, regional development - these are what Ichinokura takes to heart when making ”sake”. Social contribution is an important activity along with brewing ”sake” by hand. The sparkling ”sake” ”Suzune”, which is as smooth as champagne, was used at the toast of the Japan Academy Awards.

A cruise to enjoy the scenic beauty of Matsushima Bay with its 260 islands. Take in the culture and history of Matsushima, while cruising around the islets and bizarre shaped rocks which are like works of art created by nature. Apart from the regular ferry services, middle and small sized boats can be chartered, so you can create a cruise that suits your schedule.

A well established ”sushi” restaurant that has attracted many people in the town of Shiogama which is known as ”the best sushi town in Japan”. The ”sushi” made from fresh fish from the Sanriku Sea, prepared with perfect balance, and served on ”Arita-yaki” dishware is pleasing to both the eye and palate.

Tome-shi produces a lot of ”aburafu” which is made from deep frying wheat gluten in vegetable oil. The restaurant was founded in 1922, and its specialty is ”aburafu don”, which is made from ”aburafu” and chicken eggs. ”Aburafu don” is gaining popularity as a healthy, tasty, inexpensive dish.

Kamaboko Honpo Takanawa sells freshly baked or fried ”kamaboko”, including items exclusive to the Onagawa shop, and boxed assortments. You can experience ”sasa kamaboko” making and tour the Mangoku fully electric factory (first fully electric factory in the industry). Enjoy every aspect of ”kamaboko” at this facility.

A ”kamaboko” shop which has continued to use traditional methods since its foundation in 1972. It is famous for ”kichiji” which is a ”kamaboko” made from an expensive fish, and has a distinct texture that draws out the savory taste of the fish. The shop was damaged in the Great East Japan Earthquake, but has now resumed production and sales.

Using cream cheese and cream produced in Zao and other select local ingredients, they make and sell cheesecake (”Kai”, ”Minori” Fruits Basket, Double Fromage), Fluffy Snow Pudding and Chu Pudding in mayonnaise tubes (which sold 2000 per day at a highway rest stop), all of which are very popular items.

A mausoleum built in 1636, in accordance with the will of Lord Masamune Date, the first feudal lord of Sendai clan who died at the age of 70. Although it burned down during the war, it was reconstructed and renovated, and one can view the gorgeous building, just as it was originally.

This Japanese style inn consists of 18 independent cottages each with a taste of its own, and is located within 33,000 square meters of woodlands which looks out to the foot of the beautiful ”Zao” mountain, offering a space of luxury. Each room offers views of the nostalgic countryside, such as the vegetable garden or woods.

A restaurant specializing in Yonezawa beef, a brand of beef highly recognized nationwide. Yonezawa beef, which is raised with great care in the unique climate of the Yamagata Okitama area by stock farmers, has a very fine quality and marbling that melts on your tongue. The meat is served at its best, with attention to details such as how its cut, presentation, and with an explanation of each meat part.

Founded in 1957 in Kesennuma which has the highest production of shark fins in Japan. As a specialist of shark fins, the company contributed to the development of the processing technology and commercialization of shark fins by coming up with a way to keep the collagen sealed within the shark fins. The premium quality products are widely used in restaurants in and out of Japan. Overcoming devastating damage from the Great East Japan Earthquake, it has resumed production.

A Japanese restaurant which uses seasonal ingredients from the sea of Sanriku and from the mountains of Tohoku, and prepares them with attentive skill. The elaborate dishes are highly praised by repeat customers.

This Japanese style inn stands as if protecting the pine trees lining the shore. The most attractive feature is the open-air bath, which is the closest to Matsushima of all the inns in the area. Every bath area has a view over Matsushima Bay, so you can enjoy the breathtaking view of Matsushima, be it in the morning sun, during the day or at night, while having a relaxing dip in the hot tub.

A delicatessen, which sells 70 yen ”crispy korokke” and other products, is a local favorite. Currently, the shop is located in Kesennuma Reconstruction Shopping Area, selling piping hot, freshly fried products.

The owner goes to the livestock market to personally purchase the Sendai beef cow whole. A restaurant specializing in Sendai beef which is barbecued slowly over charcoal. Because they purchase the entire cow, the menu is varied, and visitors can enjoy Sendai beef to their heart’s content. The restaurant has private rooms only.

The hotel stands amongst the abundant nature of the Akiu area, where you can enjoy the sound of Rairaikyo ravine, murmurings of a nearby stream, or the twittering of local birds. The hotel is built in Sukiya-style, a compilation of the traditional beauty of Japanese architecture. Enjoy a quiet and relaxing moment at this getaway.