Highlights
About
Gyukatsu Kyoto Katsugyu (牛カツ京都勝牛) has created an entirely new dining category in Singapore: the premium beef cutlet experience. Unlike tonkatsu (pork cutlet), gyukatsu uses premium beef — coated in a secret-ratio koromo batter of breadcrumbs, flour, and egg wash, then deep-fried for just 60 seconds at precise temperature. The result: a crispy, golden exterior encasing beef that is still medium-rare inside — pink, juicy, and tender. Founded in Kyoto in 2014, the chain has grown to over 70 outlets globally and is certified as Japan's largest gyukatsu specialty restaurant. The One Holland Village outlet (#02-46) is its second Singapore location, after the perpetually-queued Raffles City flagship.
The dining experience is interactive and uniquely engaging. Each set (zen) arrives with your gyukatsu pre-sliced into bite-size pieces, accompanied by a hot stone (konro) at your table. You can eat the cutlet as-is (medium-rare), or place individual slices on the hot stone to sear them to your preferred doneness — medium, medium-well, or well-done. This DIY element creates genuine conversation and engagement at the table. An array of Japanese condiments accompanies every set: Kyoto-style curry sauce (rich, aromatic), dashi soy sauce (clean umami), onsen egg (crack over the beef for richness), spicy chilli miso, sansho pepper salt (citrusy, tingling), and wasabi. All sets include free-flow rice, shredded cabbage, and hearty aka miso soup.
The menu centres around different beef cuts at different price points. The Sirloin Gyukatsu Zen (from S$25) is the entry point — quality beef with good marbling. The Signature Half-and-Half Gyukatsu Zen (S$29) lets you sample two cuts side by side: sirloin paired with tenderloin, beef tongue, chuck flap, or A5 Miyazaki Wagyu. The undisputed crown jewel is the A5 Miyazaki Sirloin Gyukatsu Zen (S$55) — featuring wagyu from cattle that have won Japan's Wagyu Olympics, with extraordinary marbling that literally melts in your mouth. For non-beef eaters, the Seafood Katsu Zen (S$32) offers plump prawns, scallops, and salmon cutlet. The Yasai Tempura Zen (S$25) is vegetarian. Kids sets start from S$9.
Recommended For
Menu & Pricing
| Item | Price | Notes |
|---|---|---|
| Sirloin Gyukatsu Zen Classic sirloin beef cutlet set with rice, soup, cabbage, condiments | from S$25 | Entry |
| Half-and-Half Gyukatsu Zen Two cuts side by side: sirloin + tenderloin/tongue/chuck/Wagyu | S$29 | Signature |
| A5 Miyazaki Sirloin Zen Premium A5 Wagyu — extraordinary marbling, melt-in-mouth | S$55 | Premium |
| Beef Tongue Gyukatsu Zen Thick-cut beef tongue with unique satisfying chew | S$37 | Adventurous |
| Seafood Katsu Zen Prawns, scallops, salmon cutlet — non-beef option | S$32 | Seafood |
| Kids Minced Wagyu Set 100g minced wagyu katsu with rice, curry, juice | S$12 | Kids |
* Prices subject to GST + service charge. Menu may vary.
Practical Info
Dietary Info
Your Visit
First-Timer Guide
Order the Signature Half-and-Half (S$29) — this lets you compare two cuts. Sirloin + Tenderloin is the classic combo. When your set arrives: 1) Eat one piece as-is (medium-rare) to taste the pure gyukatsu experience. 2) Place 2-3 pieces on the hot stone and sear each side 10-15 seconds for medium. 3) Try each condiment: crack the onsen egg over one piece, dip another in dashi soy, try one with curry sauce. The discovery of your favourite combination is part of the experience.
Photos
Map
Editor's Note
Gyukatsu Kyoto Katsugyu is Holland Village's most exciting Japanese restaurant opening in recent years. The concept is genuinely novel: beef cutlet served medium-rare with a hot stone for DIY searing is something no other restaurant in Singapore does at this scale. The A5 Miyazaki Wagyu (S$55) is a splurge that delivers — the marbling is extraordinary and the melt-in-mouth texture justifies the price for special occasions. For everyday visits, the Half-and-Half at S$29 offers the best value exploration of the menu. The weekday lunch promotion (4th diner eats free) makes this surprisingly accessible for groups.
What is Gyukatsu? Understanding Japan's Beef Cutlet
Most people know tonkatsu (豚カツ, pork cutlet) — Japan's beloved breaded and deep-fried pork chop. Gyukatsu (牛カツ, beef cutlet) applies the same technique to premium beef, but with a crucial difference: while tonkatsu is cooked through completely, gyukatsu is deliberately served medium-rare. The beef is coated in a koromo batter (a precise ratio of panko breadcrumbs, flour, and egg wash developed over years of testing), then submerged in oil at exactly the right temperature for approximately 60 seconds. The brevity of the frying is the secret — just long enough to create a shatteringly crispy golden crust, but short enough to leave the interior beef pink, juicy, and tender. This technique requires higher-quality beef than tonkatsu requires of pork, because the meat is essentially served rare — any deficiency in quality would be immediately noticeable. Gyukatsu Kyoto Katsugyu sources its beef from established Japanese supply chains, with the A5 Miyazaki coming from cattle raised in Miyazaki Prefecture on Kyushu — a region that has won Japan's Wagyu Olympics (held every 5 years) multiple times.