Gyukatsu Kyoto Katsugyu Arrives in Singapore – A Master of Medium-rare Beef Cutlets

I’ve heard so much about Gyukatsu Kyoto Katsugyu, the famous gyukatsu specialty restaurant from Japan, and I was super excited to finally try it in Singapore!

The star of the show here is their signature gyukatsu, featuring thick, lean cuts of marbled beef coated in a special koromo batter made from bread crumbs, flour, and egg wash. Then, it’s deep-fried at a precise temperature in fresh oil that’s changed daily—ensuring that perfect golden-brown crust without any greasiness. The result? A beautifully crisp outer layer with a tender, medium-rare center that melts in your mouth. Think of pork tonkatsu, but with beef – and honestly, it might be even better.

One of the things I love about dining here is that they let you finish the cooking process yourself. Each set comes with a personal hotplate, so you can grill your gyukatsu to your preferred doneness. Whether you like it still pink and juicy or slightly more well-done, it’s totally up to you. Plus, sizzling beef on a hotplate? That’s always an Instagram-worthy moment.

At their Singapore outlet, you can choose from sirloin, chuck, tenderloin, tongue, and premium wagyu. For the indecisive (like me), they also offer a half-and-half set, so you can enjoy a mix of different cuts. The sirloin was my favourite. It was buttery soft with a rich beefy flavour, thanks to the precise low-temperature cooking that locks in the juices. It was juicy yet not overly fatty, which made it super satisfying.

The tenderloin was a good option if you prefer something leaner. It was still incredibly tender, but I found myself reaching for the sirloin more. The chuck tail flap, also known as the haneshita cut, was a hidden gem. It had a good amount of marbling that kept the meat flavorful and succulent, striking a great balance between lean and fatty. The thick-cut beef tongue was incredibly buttery yet had a slight chew to it. It’s not something you see often, and I personally really enjoyed the texture.

The ultimate indulgence was the Miyazaki A5 Sirloin. The marbling was next level, and the beef literally melted in my mouth. That said, I personally found it a bit too fatty for my taste – but if you love super-rich wagyu, you’ll love this one. They also have seafood option for those who doesn’t take beef.

Gyukatsu Kyoto Katsugyu doesn’t stop at just great beef – they’ve also got a fantastic selection of condiments to bring out the flavours even more. The Kyoto-style curry sauce was rich, aromatic, and slightly sweet, perfect for those who love a comforting curry kick. The dashi soy sauce added an extra layer of umami, and I loved dipping my gyukatsu in it. The sansho pepper salt was an interesting addition, giving a citrusy, slightly numbing spice that added a nice zing. The fresh wasabi was a game-changer, and a little dab of it with the beef was pure perfection. Cracking the signature onsen egg over the cutlet and mixing it with rice created silky, creamy goodness. The meal was rounded off with a bowl of aka miso soup, made with red miso for a deep, hearty taste.

If you’ve been thinking about trying Gyukatsu Kyoto Katsugyu, now’s a great time because they’re running a limited-time ‘4th Diner Eats for Free’ promotion starting on 3 March 2025. With over 70 outlets worldwide, this popular Kyoto-based brand has long queues in places like South Korea, Hong Kong, and Thailand – and now it’s making waves in Singapore too. They’ve even extended their operating hours from 11am to 10pm daily, so more people can enjoy their gyukatsu goodness.

If you love crispy, juicy, medium-rare beef, this is one spot you need to check out. The sirloin won me over, but I also really enjoyed the beef tongue for something different. Plus, the experience of grilling your own beef and experimenting with all the different condiments makes it fun and interactive. Gyukatsu Kyoto Katsugyu definitely lives up to the hype, and I’ll be back for more!