I was struck by a block of pork—I went to Mallory Pork Steak on the 6th floor of Yodobashi at Sendai Station East Exit
The 6th floor of Yodobashi Camera is usually not an electronics department, but a dining floor. The same goes for Yodobashi Sendai. If you enter the building facing the Tsutsujigaoka intersection, a one-minute walk from the East Exit of Sendai Station, and take the elevator to the 6th floor, you will find several restaurants lined up there.
To be honest, I had business at another shop. While I was wandering around the floor looking for the entrance, what caught my eye through the glass were people lined up at the counter, silently cutting meat. And on their plates sat pork of such incredible thickness that it could only be described as a "block."
Before I knew it, I was standing in front of the entrance.
Mallory Pork Steak Yodobashi Sendai Store.
The first landing in Tohoku, and who is "Mallory"?
Mallory Pork Steak is a specialty pork steak chain with over 20 stores in Tokyo, Yokohama, Osaka, Nagoya, and elsewhere. It opened on the 6th floor of Yodobashi Sendai Building 1 on October 2, 2023, marking its first store in the Tohoku region. As of 2026, plans for new stores in Yokosuka and Omori are following one after another, and its nationwide momentum shows no signs of stopping.
The store name "Mallory" is said to be derived from George Mallory, the legendary British mountaineer who disappeared while aiming for the first ascent of Mount Everest, the world's highest peak. He is the person who left behind the famous words, "Because it is there." That spirit is reflected directly in the menu design of this restaurant.
All pork steak menu items are named after mountains, and there are seven weight levels ranging from 200g to 2,000g. The system is that the higher the mountain, the heavier the meat. The smallest is the "Hiyoriyama/Tempozan Class (200g)," followed by "Mt. Fuji (450g)," "Matterhorn (700g)," "Kilimanjaro (1kg)," "Everest (1.5kg)," and "Olympus (2kg)." Olympus is the highest mountain in the solar system, located on Mars, with an altitude of 27,000m. It is a level that can only be ordered by those who can look at a 2kg block of meat and declare, "I eat it because the mountain is there."
There is a good reason why "Hiyoriyama" is the smallest size
What is a bit funny here is the name of the smallest size.
The mountain name "Hiyoriyama/Tempozan Class" uses the lowest mountains in Japan (Hiyoriyama in Sendai City, 3.0m above sea level, and Tempozan in Osaka). And Hiyoriyama is in Sendai City. In other words, having the "smallest size = Hiyoriyama" on the menu at the Sendai store is a rather clever touch that blends local attachment with humor.
It's not as if they are saying, "If you've come to Sendai, please try climbing Hiyoriyama first," but it wouldn't be strange for regular customers to appear who, with that feeling, polish off the smallest size of meat and then challenge the next mountain. In fact, for the citizens of Sendai, "Hiyoriyama" is a familiar place, even serving as a jogging course. This unique local touch gave me a strange sense of comfort despite it being my first visit.
On this day, I decided to order the "Mt. Zao (270g)" lunch set.
Mobile ordering and the quiet atmosphere of the restaurant
When you take your seat, there is a QR code on the table. It is a mobile ordering system where you scan it with your smartphone to place an order. Since there is no need to call a server, there is an atmosphere where even solo diners can feel comfortable. In fact, during lunchtime, there were several salaryman-type customers sitting alone at the counter, silently facing their meat.
The counter seats face the kitchen, and the sound and aroma of the grilling meat come through directly. The sizzling sound and the savory smoke rising from the iron plate strongly stimulate the appetite. My body starts insisting, "Bring it here quickly."
The table seats are located in the back, intended for those who come with companions or those who want to eat while talking at a leisurely pace. Cashless payment is also supported, allowing for a smooth checkout without the need for cash. It has a broad appeal that can accommodate both those who drop by alone and those who come with a few friends.
Barley-finished Sangen pork, made over 72 hours
After ordering, I waited for a while, and the meat was brought to me.
First, I was speechless at its thickness.
The 270g Zao Mountain portion might not seem like much when looking at the numbers, but the real thing is different. The block of pork sitting on the plate is clearly not "ordinary pork." It is about 5 centimeters thick, and the cross-section is rose-pink and glistening moistly. The surface is seared at a high temperature, giving it a crispy, charred finish. Just looking at that contrast makes my mouth water.
The pork used by Mallory Pork Steak is a rare breed called Barley-finished Sangen pork, which has won three stars at the International Taste Institute (iTi). It has a deep red color, a fine-grained texture, and is packed with meat juices. By mixing barley into the feed, the pork's quality is improved, making it less prone to a gamey odor. And they say this meat is prepared over 72 hours from its raw state to the finished product.
Specifically, it is cooked sous-vide in a vacuum pack, heated slowly for over 4 hours at a temperature of 63°C or higher. By doing this, the inside of the meat remains moist and tender, locking in the flavor without letting it escape. To finish, just before serving, the surface is seared until crispy in a high-heat oven. The 72 hours are condensed into that single point where the outer smokiness and the inner juiciness perfectly coexist.
Tasting—Zao Mountain 270g, defeated
A few minutes after ordering, I heard the sound of meat hitting the iron plate on the other side of the counter. After a short, explosive sizzling sound, a streak of savory smoke rose up. The moment that scent drifted over, I was convinced, "This is going to be incredible."
I insert the knife.
There was a crisp sound. When I broke through the seared surface, I saw meat juices slowly oozing out from within. The pink color of the cross-section is truly beautiful. Even though it is pork, it looks just like a cross-section of roast beef. I found myself staring at it for a moment.
The moment I put it in my mouth, the flavor spread first. The deliciousness unique to pork, the sweetness of the fat, and the richness of the meat juices. It all hits at once. It is tender. Surprisingly tender. When I try to bite through it, it cuts easily and feels like it is unraveling in my mouth. The fat is not as heavy as I thought, and the aftertaste is clean. It goes down so smoothly that I can't believe the 270g figure.
"Was pork always this delicious?" I honestly thought.
The side dishes are mashed potatoes and creamed spinach. The mashed potatoes are buttery, providing a refreshing break between bites of meat. The creamed spinach is rich, and when paired with the steak, it deepens the flavor. Neither is "just a side dish"; they are designed to engage with the star of the show, the pork.
The swamp of flavor variations—the joy of salt, wasabi, and whole-grain mustard
On the table, besides steak sauce, there are salt, wasabi, and whole-grain mustard. This is quietly amazing.
At first, I eat it with steak sauce. Next, when I try it with just salt, the taste of the meat itself feels clearer. It feels like the raw power of the barley-finished Sangenton pork is being exposed. Then, when I add a small amount of wasabi, the refreshing spiciness and the umami of the pork go together surprisingly well. The whole-grain mustard adds acidity and a popping texture, making me feel like I'm eating a completely different dish.
Even with a volume of 270g, I didn't get bored halfway through. In fact, the feeling of "I want to eat more" lasted until the very end. Because the concept of flavor variation exists, one piece of meat can be enjoyed in many ways. I think this is the depth unique to pork steak.
The rice uses Kinme rice, which is lower in carbohydrates and calories, making it easier to eat than regular white rice. You can also change it to garlic rice for an extra 200 yen. Imagining the flavor of garlic layered over the savory aroma of the meat... I left my seat thinking that I would definitely have that next time.
There are also Sendai-exclusive menu items
Another thing I was curious about is the **Sendai-exclusive menu item, "Pork Stewed in Sendai Miso."**
Speaking of Sendai, it's miso. Sendai miso, which has a deep richness within its spiciness, is a perfect match for pork. This local menu item is unique to the Sendai store, the first to open in the Tohoku region, and cannot be eaten at stores outside the prefecture. I couldn't eat it on my first visit because my hands were full with the Zao Mountain pork steak, but I want to try this next time. The idea of having a dish unique to Sendai at a pork steak specialty restaurant is more attractive the more I think about it. The combination of pork and Sendai miso is absolutely foolproof.
In terms of cost-performance, lunch is overwhelmingly the best target
During lunch time (from 11:00), there is a service where the set price is 300 yen off the regular price.
The Zao Mountain (270g) regular set (with rice and consommé soup) is 1,190 yen for lunch. Since the same menu is 1,490 yen for dinner, the 300 yen difference is significant. Furthermore, if you choose the value set, it even comes with a salad and a soft drink (the lunch discount applies here as well).
If you are having lunch near Sendai Station on a weekday, this cost-performance is in a considerably high category. It is a very happy story that you can eat an extra-thick pork steak for the same price as a regular set meal. Since it is open until 23:00 on holidays and nights, it can be used to wrap up sightseeing, and it is also suitable for coming alone on the way home from work.
A place that shows you the potential of pork
After I finished eating, I sat in my seat for a while, just staring into space.
I felt full and satisfied at the same time. Even though my stomach was full, my spirits felt light. It is surprisingly rare to have that kind of feeling after a meal. Because it is pork, which is mainly lean meat with little fat, I didn't feel heavy, and only the lingering aftertaste of "that was delicious" remained.
Beef steak is a meal that creates a certain "special feeling." Because it is expensive, you sometimes eat it while feeling tense. But pork steak gives you a different kind of happiness than beef. It is cost-effective, you can come casually, and yet after eating it, you definitely have a sense of fulfillment that you have "eaten a proper meal." The power of the ingredients and the crystallization of the technique quietly, yet powerfully, assert that "pork is actually amazing."
I feel like I have one more option for my nights in Sendai, where I used to think, "Beef is fine."
The mountaineer from whom Mallory borrowed its name said, "Why do you climb the mountain? Because it is there." "Why do you eat a 270g block of meat? Because it is in front of me."—I think that is reason enough.
Access & Store Information
Mallory Pork Steak Yodobashi Sendai Store Address: 6F Yodobashi Sendai Building 1, 1-3-1 Tsutsujigaoka, Miyagino-ku, Sendai City, Miyagi Prefecture TEL: 022-200-2129 Business Hours: 11:00-23:00 Closed: Open all year round (subject to facility hours) Payment: Cashless accepted Ordering Method: Mobile order (QR code)
Access: About a 1-minute walk from JR Sendai Station East Exit
How to choose your recommendation: If it is your first time, the Zao Mountain (270g) or Mt. Fuji (450g) offers a good balance of satisfaction and a sense of accomplishment. The Matterhorn (700g) is a generous portion, even for two people to share. For lunch, the Zao Mountain regular set at 1,190 yen is the best value. You should definitely try the Sendai-exclusive "Sendai Miso Stewed Pork" at least once.
I am still remembering that scene of blocks of pork lined up on the other side of the counter today. Every time I stop the elevator on the 6th floor, my body seems to turn that way for some reason. I have decided that next time I will go with the Sendai miso stew and garlic rice. If you come to Sendai, I want you to climb up to the 6th floor of Yodobashi. You won't reach Everest, but that meat is truly top-tier.
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