Gyukatsu lovers, you’re in for an absolute treat! Gyusei Gyukatsu Wagyu-Steakhouse has Nishi Awa Beef, a premium wagyu with perfect marbling, known for its rich flavour.
The distinguishing factor is that it’s the first halal-dedicated slaughterhouse in the Tokushima Prefecture, Japan.
As someone who didn’t grow up eating beef, I am deeply afraid of the gamey taste some beef cuts carry.
When I learnt that we were to cover a gyukatsu restaurant, I sub-consciously carried a half-excited, half-anxious heart before entering the cosy, and welcoming store sub-let by Hotel Clover.
We patiently awaited our order of an A5 Ribeye Set, A5 Tenderloin Set, Menchikatsu, and Mochi Fry Ice Cream.
Before us was a mini hotplate, the signature touch of gyukatsu dining, where you can sear each piece of wagyu up to your preferred doneness.
The first bite of the A5 Tenderloin Set sent me into a whole new realm of beef. I have never had one so yummy, apart from the steak I tasted at Wynn Palace’s Wynn Steakhouse in Macau.
The A5 Tenderloin Set was a melt-in-your-mouth kind of tender. The panko crumbs gave it a delicate crunch — the subtle but very much present kind.
If you’re into fatty cuts, the Ribeye set offers a creamier, more buttery alternative to the tenderloin set. I recall vividly how the velvety fat melted with every bite. Each was soft, and juicy.
If your appetite is as huge as mine, you’ll be glad to know that your rice, cabbage and miso soup are all refillable.
One thing that sets Gyusei apart from other gyukatsu places is its 12 dipping sauces, like Yuzu Kosho, Kimchi, Ponzu radish, katsu sauce, fresh lemon, Shichimi, Maldon Sea Salt, Sansho pepper, mustard seed, fresh wasabi, housemade potato salad, and umami onsen egg.
I sampled each and every dip just to provide some sort of commentary for my dearest readers. My favourite? Frankly, I’m really torn between three options: the Maldon Sea Salt, umami onsen egg, and fresh wasabi.
The sea salt brings out the creaminess of the beef, the egg mixed in an umami sauce eliminates the slight greasiness of the fried meat, while the wasabi added a refreshing cleanse to my palate when paired with the gyukatsu.
Trivia time, did you know that fresh wasabi doesn’t sting your nose? This freshly grated wasabi tasted like the ones I had at an Omakase in Osaka. And did you know that fresh wasabi can cost more than the beef itself? Insane.
For a limited time only, Gyusei will be treating customers who follow them on Instagram, to a free Mechikatsu for every group of two to four pax.
The Menchikatsu is a breaded Hamburg made up of ground A5 and Australian Wagyu. You might think that such a deep-fried dish would taste tough and dry, but the succulence of the meat would prove you otherwise.
We ended off the meal with a plate of Mochi Fry Ice Cream, served with chocolate and milk flavours. I particularly enjoyed the milk flavour for the rich, whipped flavour, accompanied by the chewiness of the mochi and crispy crust.
Gyusei Gyukatsu Wagyu-Steakhouse
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📍 775 North Bridge Road, Level 1 Hotel Clover, Singapore 198737
🕒 12–3pm, 5pm–10pm (Tue to Thu, Sun), 12pm–3pm, 5pm–10.30pm (Fri to Sat), Closed (Mon)
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Photos by Letresa Yap.
