Gyu-Kaku (KINEX)

ABOUT

If you love meat, then make Gyu-Kaku a go to this weekend. Prime Kagoshima wagyu is the star on the menu here, and it’s easy to see why — the meat is tender and bursting with clean, beefy flavours, padded with extra marbling to give it that melt-in-your-mouth feel. Start the meal with a light, ...More

If you love meat, then make Gyu-Kaku a go to this weekend.

Prime Kagoshima wagyu is the star on the menu here, and it’s easy to see why — the meat is tender and bursting with clean, beefy flavours, padded with extra marbling to give it that melt-in-your-mouth feel.

Start the meal with a light, refreshing dish of Cold Tofu with Banbanji sauce, a spicy sesame dressing that adds a hint of heat to the chilled beancurd. Otherwise, skip the preliminaries and make a beeline for the beef. The Kagoshima Wagyu Chuck Karubi is a popular cut, particularly well-marbled and served in slices for simple grilling and enjoyment. There’s also the Kagoshima Wagyu Premium Loin Steak if you prefer grilling an entire slab of meat on your own, and getting it to the right doneness.

Fans of thick-cut meats will love the Australian Wagyu Thick Tongue, which is juicy and full of flavour when simply grilled over charcoal. Besides beef, Gyu-Kaku also offers a good selection of Kurobuta pork, from the belly cuts to the collar, and the jowl. Dip your meats into the tasty selection of accompanying sauces -- a herby garlic butter, a grated radish ponzu, a spicy garlic chilli oil, and even a sukiyaki truffle oil with a half-boiled egg. (Apr 2019)

DISHES WE LOVE

Cold Tofu with Banbanji Sauce, Kagoshima Wagyu Chuck Karubi, Kagoshima Wagyu Premium Loin Steak, Australian Wagyu Thick Tongue, Kurobuta Pork Belly