Gyukatsu Kyoto Katsugyu: A Japanese-favourite gyukatsu spot with its flagship outlet in Singapore

I’ve heard about gyukatsu in the past, but despite coming close many times, I’d never had the chance to try it. However, a couple of weeks ago, I covered the news of Gyukatsu Kyoto Katsugyu coming to Singapore and decided to review it with my colleague, Dean.

With their flagship store located in the basement of Raffles City, Gyukatsu Kyoto Katsugyu brings their roots, culture, and design inspiration from Japan to Singapore. The intimate, cosy space generously lit with lanterns created a simple yet authentic atmosphere.

What I tried at Gyukatsu Kyoto Katsugyu

The restaurant prides itself on serving only lean cuts of beef, which are then deep-fried to perfect medium-rare. The secret to its signature crispiness is the koromo batter, achieved through a proprietary blend of breadcrumbs, flour, and egg wash. This technique results in a golden exterior that gives a satisfying crunch with each bite.

We were fortunate to sample quite a variety of cuts from their menu – in total, we tried 4 different cuts. It’s worth noting that all sets come with a side of rice, cabbage, aka miso soup, Kyoto-style curry, a dollop of fresh wasabi and their signature onsen egg.

Additionally, you get to further enhance your meats with their trio of condiments – the Dashi Soy Sauce, Sansho Pepper Salt, and their signature Gyukatsu Sauce.

First up, the A5 Miyazaki Sirloin Gyukatsu Zen (S$55), is the outlet’s signature and most premium wagyu cut. This was the perfect way to start our gyukatsu journey. The meat showcased a perfectly tender, delicate, melt-in-your-mouth texture that left me pretty shooked.

While all their meats arrive at the perfect medium-rare, I decided to sear mine just a tad on the provided hotplate to keep it warm and add an extra layer of caramelisation. The staff suggested letting the hotplate heat up before searing for 2-3 seconds, then immediately taking it off the pan.

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This tip proved invaluable, resulting in a piece of meat that was warm and tender throughout. The batter maintained its crunch admirably, though I admit it might have been even better had I not spent time photographing the dishes before diving in.

I experimented with the condiments, dipping the wagyu in the onsen egg as well as the Gyukatsu sauce. The egg added a luxurious silkiness and creaminess, while the Gyukatsu sauce introduced a rich, savoury, umami flavour profile that complemented the beef beautifully.

Next, we explored the half-and-half sets. I opted for the Sirloin and Beef Tongue Set (S$32), while Dean chose the Sirloin and Tenderloin Set (S$29).

The sirloin, a classic cut with a firm yet tender texture, proved effortless to chew. For this, I paired it with the Kyoto dashi curry, which presented a slightly sweet and robust flavour that elevated each bite.

The tenderloin, traditionally known for being low in fat and high in protein, lived up to its reputation with its soft and juicy texture. We tried this with the sansho pepper salt, which added an intriguing savoury and tangy profile to the gyukatsu.

Lastly, my absolute favourite, the beef tongue. While tongue can be an intimidating cut for some, it has long been one of my favourites for its interesting texture and taste. Here, they’ve cut the beef tongue into thick slices to fully showcase the meat’s dense and chewy texture. Each piece offered a delightful resistance before yielding to a burst of rich, beefy flavour.

For the tongue, we were recommended to pair it with the togarashi miso, a condiment specially crafted for this cut. This homemade sauce combines the spiciness of green chilli peppers with the sweetness of miso, creating an addictive, umami flavour explosion with each bite. The mild heat of the togarashi balanced perfectly with the tongue’s richness, making each piece disappear faster than I’d like to admit.

Of course, the rice and miso soup paired with the set added a whole new level of heartiness to the dish. The fluffy rice was perfect for soaking up any leftover sauces, while the miso soup, with its deep, complex flavour, helped cleanse the palate between bites of the rich gyukatsu.

Final thoughts

Finally experiencing gyukatsu for the first time, I’m thrilled that Gyukatsu Kyoto Katsugyu provided such a memorable experience. I can definitely see what all the hype is about back in Japan.

From its high-quality cuts to the various ways you can savour and tailor the meal to your personal preference, Gyukatsu Kyoto Katsugyu delivers on all fronts – truthfully, I can’t think of any reason why this shouldn’t be on your list of places to check out.

Expected damage: S$30 – S$50 per pax

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