Matsushima Kaigan Station

On the third day in Sendai I was blessed with beautiful sunny weather.

It’s about a 40-minute train ride from JR Aoba-dori Station to Matsushima-Kaigan Station.

I recommend getting on at the first stop, Aoba-dori Station.

Even though it was a weekday, an unusually large number of people got on at Sendai Station.

It might be difficult to get a seat.

Kakiya, Fried oysters snack

Kakiya, Fried oysters snack

Matsushima is also famous for its oyster farming.

Thanks to the development of freezing technology, we can eat oysters all year round if we wish, but it seems that raw oysters are best eaten during the cold season from November onwards.

Kakiya, Fried oysters snack

The freshly fried oysters are juicy and have a deep flavor, and are served with a special tartar sauce.

There is a dining area at the back of the store where you can sit and eat.

Kakiya, Fried oysters snack

Move to The Godai do

Japan’s Three Great Landscapes

Matsushima is a scenic spot that has been selected as one of the three most scenic spots in Japan.

A three-minute walk from the restaurant where I had our oyster snacks will take you to the Godai do.

The Godai do

The red handrails are beautiful. Cross the small bridge to reach the main island.

Be careful not to fall into the sea.

The Godai do

The Godai do

I took a cruise ship around Matsushima Bay.

The Matsushima port

There is a sightseeing boat that travels around the various islands of various sizes and shapes in Matsushima Bay.

Boats depart every hour, so please check the nearest ticket booth or the website.

To board the first-class seat on the second floor, you must board the boat and hand over 600 yen to the attendant at the front.

It’s a complicated system.

The Matsushima port

This video was shot from the rear deck for about 50 minutes, without sitting in the first-class seats on the second floor.

It’s not full-size, but I think you can get a feel for the atmosphere.

It’s actually better to sit down so you don’t get too tired.

After disembarking, I immediately headed to JR Matsushima-Kaigan Station and returned to Sendai Station.

At Sendai Station, I boarded a bus bound for Yamagata. It was about an hour’s journey.

Arriving in Yamagata

Yamagata station

I had no particular reason to come to Yamagata.

I simply wanted to return to Tokyo from Yamagata, a place I had never been to, rather than going directly from Sendai to Tokyo.

I think I’ll be coming to Yamagata again, but I won’t know for sure until I check in advance.

I ate 100-year-old sukiyaki at Yonezawa Beef Restaurant Tokiwa.

Yonezawa beef restaurant Tokiwa

appetizer

menu

I chose the 100-year-old Sukiyaki.

Cherry soda

This is a special Yamagata cherry soda.

Korean-style Yonezawa beef tartar

I had Korean-style seared Yonezawa beef.

It’s simply delicious. The fat from the raw meat melts in your mouth with the body temperature, releasing a deep umami flavor.

The vegetables for Sukiyaki

Its distinctive feature is that it contains bamboo shoots and wood ear mushrooms.

The Yonezawa beef

The two types of Yonezawa beef look almost identical.

Rich raw egg

100 years Sukiyaki

The first piece is made by the staff.

Once the meat is cooked through, it’s ready to eat.

It’s delicious.

The perfect balance of sweetness and saltiness from the soy sauce.

Wagyu beef is the best anywhere.

The rice is from Yamagata, the local area.

It’s the latest harvest. I ended up having a second helping, and it was such a satisfying night.