Correct me if I’m wrong, but every list of “best things to eat in Japan” I’ve come across have one dish in common: gyukatsu.
For real though, you can’t go wrong with breaded and deep-fried beef cutlets (the beef equivalent of tonkatsu).
Good news for beef lovers: Japan’s biggest gyukatsu chain, Gyukatsu Kyoto Katsugyu, has opened in Singapore at none other than this season’s most “happening” mall — Raffles City.
The casual restaurant chain, which hails from Kyoto, prepares its iconic gyukatsu by coating the beef in a batter made of flour, eggs, and breadcrumbs, before frying it for around 60 to 120 seconds till it reaches a perfect medium rare.
It’s meant to be thick and juicy, with a crisp, golden brown exterior.
And, that’s exactly what I got when I went down for lunch. Oh man, let me tell you it was the wrong choice to do so. As the food was so good, I ended up in a food coma and guess who had work afterwards?
You can look forward to a selection of five curated cuts of beef: chuck tail flap, sirloin, tenderloin, tongue, and wagyu. Most diners tend to order the half-half version, which comes with two different cuts on the same plate.
This comes in the form of their Half-and-Half Gyukatsu Zen, with the two crowd-favourites being the Sirloin and Tenderloin (S$29) or Sirloin and Beef Tongue (S$32)
All the meats are served medium rare but you’ll have the option to cook them further if you like. I especially recommend doing so for the Tenderloin, which boasts a more tender and juicier texture when placed on your mini hot stove.
Here’s a tip: sear the sides for around five to ten seconds. I found that was the optimal time frame to achieve the best flavour — coming from someone who typically goes for medium rare.
Regardless of which cuts you go for, each Gyukatsu Zen comes with a bowl of rice, miso soup, onsen egg and a bunch of condiments, including Kyoto-style curry, wasabi, pepper and dashi soy sauce.
It may sound weird but trust me when I say you gotta top your sirloin with a touch of wasabi before dipping it into the dashi sauce. Their wasabi won’t overwhelm the beef or give you a nose burn — a clear sign that it’s of high quality.
However, if you want to go all out, treat yourself to the A5 Miyazaki Wagyu Sirloin (S$55). For this, skip the condiments and just savour it on its own. The wagyu simply melted in my mouth and offered a rich, buttery flavour.
In fact, it was so rich that I had to cleanse my palate every once in a while in order to not get overwhelmed.
I cleansed with the Sukkirito Apple Juice (S$4.20), while my dining partner went for the Tsubumi Orange Juice (S$4.20).
For those coming down for dinner, feel free to accompany your gyukatsu with a bottle of sake. I personally would opt for the Okunomatsu Yuzu Toro (S$9 for 50ml, S$69 for 500ml) as its bright and refreshing taste will help combat palate fatigue.
You can actually score yourself a complimentary bottle of sake by signing up for their membership program. First, enjoy a welcome gift of their Japanese Kuzomochi Dessert with any set, then claim your sake on your next visit.
Ready to sink your teeth into some authentic gyukatsu?
Gyukatsu Kyoto Katsugyu
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📍252 North Bridge Road, B1-63/64 Raffles City, Singapore 179103
🕐 11am–10pm (Daily)
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Photos by Sheree Chua
I'm always feelin' either boozy or boujee ✨
