“Gyu-Kaku” (牛角) means “Horn of the Bull” in Japanese. Gyu-Kaku is the biggest Japanese yakiniku restaurant that was originally developed in Japan with over 700 branches in the country and 100 stores over the world such as United States (New York City, California, Hawaii), Hong Kong, Taipei, Indonesia and Singapore. We execute and maintain the same original philosophy of “Kando Sozo”, which means to exceed expectations and create memorable experiences. Our goal is, and has always been to offer good food at reasonable prices with excellent atmosphere/services.
ABOUT US
Our Story
私達について
With the unique style of food and services, customers can enjoy various menu items such as barbecue (not only meat but also vegetables and seafood), desserts and drinks. We hope to share everything with customers around the world, to put a smile on every single customer’s face and to have more and more people experience the best of Japanese culinary culture. Gyu-Kaku continues to expand all experiences throughout the world, and now Gyu-Kaku Singapore Branch is ready to deliver happiness to the customers through food and dining experiences. This is because we believe that the simple and basic act of communal dining can build the strongest of bonds.
Why A4 Wagyu over A5?
Gyu-Kaku Japanese BBQ restaurants in Singapore serve A4 Grade Wagyu (和牛). We are sometimes asked by customers why we do not serve more “A5 Grade” Wagyu instead. The reason is that A4 or A5 rating is not an indication of its taste. It is based on its appearance (marbling) and yielding percentage. The judges do not eat the beef when they rate it.
The selection of beef cuts is also important at Gyu-Kaku Singapore. We only serve chuck (shoulder), rib and loin, selected for their tenderness and flavor.
Not all A5 Wagyu (和牛) beef is better than A4 Wagyu (和牛) beef.
The most important thing is to procure good-quality beef and carefully select the best cuts to serve to our valuable customers!
