Sendai, the capital of Miyagi Prefecture, is a hidden gem in Japan’s northern Tohoku region. Blending modern convenience with rich history and natural beauty, Sendai offers something in every season—from fresh seafood to scenic landscapes in both the mountains and by the sea. The compact layout of the city makes it incredibly easy to explore by public transport.

While many international travelers head straight to Tokyo, Kyoto, Osaka, or Okinawa, skipping Sendai and the broader Tohoku region would be a real missed opportunity. This underrated destination is full of surprises—come and see why you’ll fall in love with Sendai!

🚅 How to Get to Sendai

The easiest way to reach Sendai is by the Shinkansen (bullet train) from Tokyo Station.

There are 2–3 trains per hour, and you can arrive in just:

1. 90 minutes on the Hayabusa (はやぶさ) express

2. 120 minutes on the Yamabiko (やまびこ) local service>

   💰Cost: ~11,000 yen one way

For budget travelers, long-distance buses are also available:

1. 6 hours from Tokyo

   💰Cost: 3,000–6,000 yen depending on the service

🏨 Where to Stay in Sendai

Start your stay in the city center, where you’ll find a lively atmosphere, plenty of restaurants, and easy access to key attractions. For a change of pace, spend your second night in one of the nearby onsen (hot spring) areas like:

1. Naruko (鳴子)
2. Matsushima (松島)
3. Akiu (秋保)

This way, you get the best of both worlds—urban excitement and peaceful relaxation. Major Japanese hotel chains are easy to book in central Sendai, but if you're traveling around late July to early August, book ahead for the popular Tanabata Festival!

🎯 Top 5 Things to Do in and Around Sendai

🏯 1. Aoba Castle (青葉城) & Zuihoden (瑞鳳殿)

One of the must-see places in Sendai is the site of Aoba castle built by the feudal lords Samurai, Date Masamune in the 16th century. During the war period in the Edo era, he moved to Sendai from the northern part of Miyagi established the Sendai domain, and became the first feudal lord in that region. He is well known as the “One-Eyed Dragon” as he lost one side eye at a young age. The statue of Date Masamune looks down over the city.

🌊 2. Matsushima Bay (松島)

Matsushima Bay consists of 260 islands (called Shima in Japanese) and is surrounded by thousands of pine trees (called Matsu in Japanese), which is why the place is called Matsu-Shima(松島). Thousands of tourists from across Japan visit Matsushima to see the color change in four seasons throughout the year. I highly recommend taking an island cruise touring around those islands to discover their beautiful nature by enjoying the calm wind.

One of the longest bridges is the Fukuura-bridge which is 252m, with shiny red architecture and it is famous as a bridge for lovers that brings romance while crossing from island to island. After the short walk from island hopping, you explore the history of Matsushima at the Zuiganji temple. On the way to the temple, you can find many souvenir shops and great seafood restaurants serving street food. Get some energy by grabbing some food and keep walking to discover the whole area of Matsushima!

🛤️ Access:From Sendai Station, take the Senseki Line to Matsushima-Kaigan Station (~1 hour). Most attractions are within walking distance.

🌋 3. Okama Crater in Zao (蔵王のお釜)

Okama is an inactive volcanic crater located on the border of Miyagi and Yamagata, with a circumference of 1000m and 27m depth. The lake is unreal emerald green with an alien landscape. There is a big parking lot and it takes only 10 minutes to walk from the parking lot to get to the peak of Zao Mountain with the picture point. The weather is valuable and changes quickly, so I recommend you to bring a jacket or an extra layer of clothes. Be careful that they close winter time from November till March.

🥩 4. Taste the Legendary Gyu-tan (Beef Tongue)

Does it sound weird for you to eat beef tongue? You would doubt why people visiting Sendai are so obsessed with finding the best beef tongue place in Sendai. Sendai is historically the first spot where meat restaurants started serving beef tongue after World War Ⅱ., under the circumstances of shortage of any nutritious foods including chicken, pork, and beef.

Today, many restaurants use charcoal to cook meats which makes this beef tongue very savory tender, and juicy despite being sliced thick, and usually, its set comes with grilled sliced beef tongue, barley mixed rice, and beef tail soup in many restaurants. I do believe that this combination of sets makes the Sendai beef tongue perfect, unlike many other Yakiniku(BBQ) restaurants outside of Sendai that slice the meat very thin and get overcooked and hard.

Here is the list of Gyutan restaurants favored by local people:

1. Rikyu (利久)
2. Tasuke (太助)
3. Kisuke (㐂助)
4. Tsukasa (司)

🍨 5. Try Zunda Shake & Local Delicacies

Zunda is also one of the most famous local foods in Sendai, it is sweetened mashed edamame(green soybeans) and served with Mochi(rice cake), Dango(round-shaped chewy dessert), and Shake. Zunda Saryo (ずんだ茶寮) , a local souvenir shop, was the inventor that initiated mixing ice cream with zunda, and now, you can find many cafes and shops that found its business chance also sell this sweet in Miyagi.

The combination of smooth ice cream with some grains of beans in it gives a unique, but great texture.

Other must-try local dishes:

1. 🍣 Umai Sushikan (うまい鮨勘)

   Umai Sushikan is a Sendai Sendai-based sushi restaurant operated nationwide for 34 chains including a branch in Malaysia. All dishes are very delicious and reasonable as it's their main concept. A wide variety of fresh seafood dishes are offered here such as sushi, sashimi, tempura, grilled seafood, drinking snacks, and also Japanese alcohol.

   Miyagi is also well known for fresh seafood, as its location surrounded by the sea and mountains gives abundant gastronomy culture for producing fresh fish and rice, and this creates a perfect high-quality Sushi.

   

🗾 Final Thoughts

Sendai is not just a gateway to Tohoku—it’s a destination full of history, flavor, and scenic wonder. Whether you're walking the castle ruins of a legendary samurai, cruising past pine-covered islands, or indulging in sizzling gyu-tan, you'll discover why Sendai deserves a top spot on your Japan itinerary.

So, skip the tourist crowds for a bit—and uncover the authentic charm of Sendai.

If I had to pick one sweet that brings me back to childhood in Japan, it would be anko—sweet red bean paste. Made from azuki beans, anko is a beloved staple across East Asia, commonly used in Japanese, Korean, and Chinese desserts. It's a versatile treat, pairing beautifully with bread, pancakes, rice cakes, and even doughnuts.

What’s more, anko is naturally low in fat (without butter or oils) and packed with complex carbohydrates, which has helped it gain popularity as a "healthy sweet" in countries like the US and across Europe.

While making anko from scratch can be quite labor-intensive and technical, it’s widely available in Japanese and Asian supermarkets all year round—making it easy to enjoy even if you're short on time.

🍡 Anko & Tradition

In my hometown in northern Japan, mochi with anko is a must-have during New Year’s celebrations. Eating it always makes me feel a little nostalgic and overwhelmed in the best way—like reliving a special holiday memory.

There are two main types of anko:

1. Tsubu-an (つぶあん): Chunky style, with pieces of azuki bean skin for added texture.
2. Koshi-an (こしあん): Smooth and silky, made by straining out the skins.

People often debate which one is better, but for me, Tsubu-an has always been the winner!

🍞 What is An Pan?

An Pan (あんパン) is a soft, fluffy bun filled with sweet red bean paste. "An" refers to the bean paste, and "pan" is the Japanese word for bread, derived from Portuguese.

It's a classic snack loved by people of all ages in Japan—sweet, satisfying, and perfect with a cup of green tea or coffee.

🧑‍🍳 Homemade An Pan Recipe (Makes 6 buns)

📝 Ingredients:

1. 100g anko paste (Tsubu-an or Koshi-an—your choice!)
2. 220g bread flour
3. 120ml milk (warmed to about 40°C)
4. 1 egg (beaten, half used in dough and half for egg wash)
5. 20g sugar
6. 2g salt
7. 3g dry yeast
8. 20g unsalted butter (softened)

🥖 Step-by-Step Instructions

1. Make the Dough

In a large bowl, mix together bread flour, sugar, salt, and yeast. Add warm milk and half of the beaten egg. Mix with a spoon or rubber spatula until sticky.

2. Knead the Dough

Transfer the dough to a clean surface. Knead for 10 minutes until it becomes smooth and elastic.

Don’t worry if it sticks to your hands at first—it gets better!

3. Add Butter

Add softened butter and knead for another 5 minutes. The dough should stretch thinly without tearing when ready.

4. First Proof

Place the dough in a bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place (30–40°C) for about 40 minutes, or until doubled in size.

5. Proof Test

Gently press a finger into the center of the dough. If the dent remains, it’s ready.

6. Divide and Rest

Divide the dough into 6 equal pieces, shape into balls, and let them rest for 10 minutes under a cloth.

7. Fill with Anko

Flatten each dough ball, place a spoonful of anko in the center, and wrap the dough around it, pinching to seal. Reshape into a round bun.

8. Second Proof

Place buns on a baking tray lined with parchment paper. Cover and let rise again for 20 minutes.

9. Bake

Preheat the oven to 180°C (356°F). Brush the tops with the remaining beaten egg for a shiny finish.

Bake for 15–20 minutes, or until golden brown.