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Date-no-Kura's original Ate-Maki and original Ate-Maki are made from fresh fish purchased directly from the Sendai City wholesale market. The sushi rice is mixed by our craftsmen every morning according to the temperature of the day, and we are proud of the exquisite taste. Please enjoy our original "Nokkezushi" and "Ate-maki" which can be easily served with sake or as a finish to your meal.

If in doubt, start with this. We use plenty of fresh seafood directly from the Sendai City Wholesale Market, depending on the availability. It is also perfect as a snack. Please try it.

We purchase the most delicious and best oysters of the day. Please enjoy oysters, the bounty of the sea in Sanriku. Large quantities are available during the Bon Festival!

This morning, fresh fish from nearby Shiogama, Ishinomaki, and Kesennuma fishing ports are carefully arranged by our chefs.

Aged beef tongue has its roots in the Sendai Date family and has been passed down for more than 30 years. The name "Ootoro Beef tongue" comes from the fact that only 200 grams of the best marbled beef tongue can be obtained from a single cow. Thick slices of beef tongue are carefully cut one by one by artisans. The beef tongue is slowly aged for 3 days with our secret spices blended in-house. This is a product that has been carefully selected to maximize the savory taste, rich fatty flavor, and melt-in-your-mouth texture of beef tongue grilled over charcoal. We hope you enjoy it.

You must try this dish when you come to Date-no-Kura! Beef tendon and pork are simmered until tender, and then tossed with deep-fried tofu to create a dish that will warm your body and soul.

You must try this dish when you come to Date-no-Kura! Beef tendon and pork are simmered until tender, and then tossed with deep-fried tofu to create a dish that will warm your body and soul.

Sendai snow mustard, a local specialty vegetable, is kneaded into the river to create this bright green gyoza, which represents the green leaves associated with the "City of Trees.

Large mackerel landed at Ishinomaki Port. Only carefully selected large mackerel caught at a certain time of the year are called kinke saba (mackerel).

Large mackerel landed at Ishinomaki Port. Only carefully selected large mackerel caught at a certain time of the year are called kinke saba (mackerel).

Iwai chicken is raised in Iwate Prefecture's Iwai region in the southern part of the prefecture. They are fed a special diet that includes wood vinegar from Iwate Prefecture, seaweed, mugwort powder, and other ingredients to improve their meat quality, and are fed with Bacillus subtilis to ensure healthy growth. The chicken is characterized by its moderate chewiness and rich sweetness, and is easy to eat without the fishy smell of chicken. Please try Date-no-Kura brand chicken. (Please choose from sauce or salt)

A specialty of Shiroishi City, Miyagi Prefecture. Although it looks like somen noodles, it is characterized by the fact that no oil is used during the noodle-making process. Noodles made without oil are easy on the body and easy to digest.

A specialty of Shiroishi City, Miyagi Prefecture. Although it looks like somen noodles, it is characterized by the fact that no oil is used during the noodle-making process. Noodles made without oil are easy on the body and easy to digest.