Gyu Kaku Japanese BBQ Restaurant

It was another weekday, I decided to search for some culinary delight in town with hubby. This time, I suggested to dine in a yakiniku restaurant.'Yakiniku' basically means 'barbeque' in Japanese. It was not seconded by hubby initially, as he thought it would be something similar to Korean BBQ dining. He is not a fan of Korean cuisine. His reasons: firstly, BBQ is heaty for body; secondly, you will smell like a roasted BBQ-ed pork at the end of the course; and thirdly (if not the last), you pay to cook your own food.

But when I relayed to him that we were gonna dine in Gyu Kaku, a BBQ restaurant which specialises in wagyu, in a Japanese way, he had no qualm further. Gyu Kaku has a few franchises in Singapore. We made our reservation in one tucked in Lorong Mambong, Holland Village.

A very brief intro on Gyu Kaku. Gyu Kaku literally translated as ' Horn of The Bull' in Japanese. It is a Japanese BBQ restaurant originated from Japan, with as many as 631 outlets in japan. People started to rave about its wagyu and it slowly branched out to Singapore, Taiwan, Hong Kong, USA, Indonesia, Thailand and Malaysia.



One good thing dining in here, it has a very effective ventilation system with built in-table roaster, using charcoals....so good that, the ambience is not smoky and not even trace of BBQ smell.

If you ever pass by Gyu Kaku, it sure giving you the first impression that it must be some kind of fine classy dining which will give you a burn in the pocket. Fret not, there is always a menu completed with reasonable pricing for you to check out. Those who are tight on their purse strings, its always a good move to flip on their menu before stepping into Gyu Kaku, so that it won't give you a shock out of your daylight when you ask for the bill later.

What is a yakiniku dining without bottles of Japanese imported Asahi beer to wash down fatty heaty BBQ pallette.

The extensive menu comprising of ala-carte meat/seafood selections, set meals, appetizers, salads, rice, desserts, and drinks.

First, we had a bowl of refreshing Tofu and avocado salad, with creamy sesame dressing.

 The interior layout of Gyu Kaku...each table is fixed with a built-in roaster.

We had assorted mushroom/fungi in foil, BBQ-ed with dash of salt and butter.

It was left grilling on hot charcoals for 10 minutes until soft, but I reckoned it was a tad too salty for my liking.

 Next for seafood selection, we only had raw oysters with dollop of butter. I have to stop hubby from ordering more of his favourite seafood, simply because Gyu Kaku is renowned for its good quality cut of wagyu.

Gyu Kaku served wagyu imported from Japan and Australia. The price of Japanese wagyu (Kito wagyu) is obviously few folds steeper, we ordered a small platter of it.

This is how our platter of Kito wagyu looked like. Very tempting marbling of fat around the meat.

The cubed wagyu was simply marinated with Himalaya sea salt whereas the fillet was coated with house made tare sauce.


I sprinkled some onion bits when my Kito wagyu is almost done to perfection.

Other than Kito wagyu, we also had Australian karubi wagyu, the oyster blade wagyu, which has a significant amount of marbling, from a cut around shoulder area, equally juicy, tender and fatty!

Basically, these were all the red meat we consumed for the night! We really love the meaty affair!

Though wagyu is a must eat, but the lamb rib is worth the try too. No weird lamb taste and its so tender albeit the long grilling time the meat were left on the roaster. The lamb was marinated with basil dressing.

Waiting patiently for the lamb ribs to cook to perfection. Placed the ribs at the side of the roaster so that the meat wouldn't char easily before they were actually cooked.

We are carnivorous, we love our red meat! LOL....

Yakiniku is a marvellous choice of dining, you can choose how you want your meat done, cook the way you want, according to personal preference.

Happily watching the flame dancing away whenever the fatty oil trickling down onto the burning hot charcoals, beneath the metal mesh.

We were served with 2 types of dipping sauces, the reddish one is the normal tare sauce, and the darker is spicy sauce....contradicting yeh, the red one looks spicier to me.

Who need extra dipping sauce anyway, the wagyu tasted so so nice just with some sprinkle of sea salt before BBQ, to bring out its robust flavour.

Just sear the meat quickly to seal in the juice. Trust me, each bite of the wagyu just burst out its fattiness, tenderness which melted in your mouth and easily glide down your throat.





The pictures were just crazy enough to make you DROOL!


After many pieces of fabulous wagyu, we needed some carbohydrate fix. We ordered salmon and mentaiko (cod fish roe) rice stone. As we prefer our rice crispy, the staff first mixed the salmon bits and mentaiko evenly with the rice, leave it to cook further in the hot stone bowl. She came back 10 minutes later, mixed again and served the rice into 2 individual servings.

Our serving of salmon mentaiko rice.

My hubby as the chef of the night....heeheeee

 Last but not least, milk pudding topped with soy bean powder and Japanese brown sugar syrup as dessert. I am not a sweet-tooth person, but to me this pudding was splendid, the pudding is extra smooth with light milky taste, and sweet topping which compliments very well.

Each patron will be given an apron to avoid splattering oil from the meat cooking nearby and smoky fume. But I did not need the apron, it was worn just for the sake of picture taking fun. :)

 A satisfied and well-fed ME is always a happy soul!

The verdict: We will surely be back for more of Gyu Kaku's wagyu goodness with reasonable price to pay judged from the good quality cut of meat, be it wagyu or other meat varieties..and most importantly, you do not smell like BBQ-ed pork when you walk out from the door.

To make reservation:

Gyu Kaku Japanese BBQ Restaurant

29 Lorong Mambong

Holland Village
Singapore 277687
Tel: 6466 4001