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If you thought New York’s dining scene couldn’t get any more eclectic, Japanese Grilled Beef Tongue has just flipped the script. Among NYC’s newest restaurant openings this March, a spot dedicated to Sendai-style grilled beef tongue – aka gyutan-yaki – is generating buzz in the East Village and calling all adventurous eaters to step outside the usual ramen-and-roll rotation.
From Istanbul-style coffee to South Indian coastal plates and airy salt bread in Koreatown, March’s slate of openings shows NYC still leads the charge on global flavors. But gyutan yaki – thinly sliced beef tongue, grilled over charcoal and often served with rice, soup, and sides – is stepping into the spotlight like a true newcomer worthy of its own headline.
The latest must-try dish in town is centered at Chubby Tan, a new East Village restaurant opening March 7 that specializes in **Sendai-style gyutan – Japanese grilled beef tongue that’s thin, smoky, and deeply savory.
This concept, the first U.S. location of Gyutan no Lemon from Tokyo, brings the authentic Japanese preparation of grilled beef tongue to Manhattan – pairing it with sides like rice, soup, grated yam, and fresh salad.
In Japan, gyutan yaki is a regional specialty from Sendai – here it gets a NYC twist as local diners experience something new, bold, and distinctly flavorful. That’s exactly the kind of trend New Yorkers live for.
This isn’t just another grill spot. What sets Japanese Grilled Beef Tongue apart is its simplicity and depth of flavor:
Ultra-thin beef tongue lightly seasoned and grilled, giving it a juicy but crispy edge.
Traditionally served as part of a set meal with rice and soup – classy comfort food energy that’s hearty without being heavy.
A dish that’s both traditional and approachable, perfect for foodie explorers and late-night cravings alike.
Look around at New York’s evolving restaurant scene and you’ll see an appetite for regional Japanese specialties – from omakase counters to yakitori bars – and grilled beef tongue now adds another dimension to that trend.
While Japanese Grilled Beef Tongue might be March’s highlight, the city’s dining calendar is packed with unique new spots worth chasing:
Verde in Chelsea: A party-ready dinner spot with large-format meats and DJs for late nights.
Two Tigers in Crown Heights: A wine bar replacing a former pizzeria with cozy, low-key vibes.
Vietnamese seafood at Cô Lạc in East Village: A seafood-centric menu with East Asian flair.
Lazy Bulldog Coffee: Hot sand-brewed Turkish coffee with spices and pastries.
Salt Bread Ko in Koreatown: Airy, buttery Korean salt bread baked by the hour.
Sunday Morning’s cinnamon rolls in Nomad: Legendary cinnamon rolls now in two locations.
Omakase newcomers: Shin Takumi in West Village and Sushi Kaze Omakase in Williamsburg for sushi lovers.
All together, these openers show how NYC’s culinary landscape continues to mix quirky, cultural niches with accessible comfort and night-out energy – and gyutan fits right in.
New Yorkers are always on the lookout for the next buzzy bite. Whether it’s crowd-favorite ramen, Korean fried chicken, or a resurgence in live-fire cooking, the city’s palate thrives on novelty and authenticity.
Gyutan yaki checks both boxes:
Authentic regional Japanese cuisine, straight from Tokyo’s beloved Gyutan no Lemon.
Grilled, smoky, social-friendly format, perfect for group dinners, lunch breaks, or late-night eats.
A dish that’s new, exciting, and just different enough to get people talking – which is exactly how trends catch fire in NYC.
Chubby Tan – 239 East Fifth Street, between Second Avenue and nearby Eight Street, East Village – the new destination for Japanese Grilled Beef Tongue sets, sides, and combinations.
Keep an eye out for other spots adding gyutan, grilled beef tongue, or similar Japanese grilled specialties – from yakitori houses to izakayas, the interest in charcoal-fire and grilled lean meats is building fast.
When you think NYC’s food trends, you might imagine pizza, bagels, tacos, or ramen. But this March, Japanese Grilled Beef Tongue is earning its place on that roster.
It’s flavorful, it’s novel, and it’s perfectly New York, a dish born from tradition but thriving in a city that never stops exploring what’s next on the plate.