Highlights
About
Gyu-Kaku (牛角, literally "bull's horn") is Japan's most iconic yakiniku chain, founded in Tokyo in 1996 and now operating over 700 outlets worldwide. The concept elevates the Japanese BBQ experience: premium cuts of beef, pork, chicken, and seafood, marinated in proprietary Japanese sauces, grilled by diners at their own tabletop charcoal grill. At Waterway Point #01-33, Gyu-Kaku brings this group dining experience to Punggol — offering the northeast corridor its first premium yakiniku option.
The yakiniku experience at Gyu-Kaku is fundamentally social: it is designed for groups of 2–6 people sharing a grill, ordering multiple cuts of meat, and cooking together around the table. The menu is divided into beef (karubi short rib, harami skirt steak, premium wagyu), pork (tontoro pork jowl, pork belly), chicken (thigh, cartilage), and seafood (shrimp, squid, scallop). Each cut is marinated differently — the proprietary miso marinade for karubi and the garlic tare for harami are standouts. Gyu-Kaku offers both ala carte ordering and all-you-can-eat packages (from approximately S$35/person), giving groups flexibility in how they want to dine.
What distinguishes Gyu-Kaku from casual BBQ outlets is the quality of the marinades and the charcoal grilling method. The proprietary sauces — developed in Japan and manufactured to consistent specifications globally — transform ordinary cuts into memorable bites. The miso-marinated karubi develops a caramelised, umami-rich crust on the grill. The garlic tare harami creates an aromatic, deeply savoury experience. The charcoal grill (as opposed to gas) adds a subtle smokiness that electric or gas grills simply cannot replicate. For the Sengkang-Punggol community, Gyu-Kaku fills the premium group dining slot: this is where you go for birthday celebrations, anniversary dinners, and gatherings with friends who appreciate quality meat.
Recommended For
Menu & Pricing
| Item | Price | Notes |
|---|---|---|
| Miso Karubi (Beef Short Rib) Signature miso-marinated beef short rib | S$14.80 | Signature |
| Garlic Tare Harami (Skirt Steak) Garlic soy-marinated skirt steak — aromatic and rich | S$15.80 | Must-try |
| Premium Wagyu Set Selection of premium wagyu cuts — limited availability | S$38.80 | Premium |
| Tontoro (Pork Jowl) Fatty, marbled pork jowl — melts on the grill | S$10.80 | Popular |
| Seafood Platter Shrimp, squid, scallop for grilling | S$22.80 | Sharing |
| All-You-Can-Eat Package Unlimited meats, sides, and dessert — 90-minute limit | from ~S$35/pax | Best value for groups |
| Rice / Bibimbap Steamed rice or stone pot bibimbap to accompany meats | from S$4.80 | Essential side |
* Prices subject to GST + service charge. Menu may vary.
Practical Info
Dietary Info
Your Visit
First-Timer Yakiniku Guide
Start with the Miso Karubi (S$14.80) — the signature item. Place slices on the hottest part of the grill (centre). Grill each side for 20–30 seconds for medium; 10–15 seconds for medium-rare. Dip in the provided tare sauce or squeeze lemon. Next: Garlic Tare Harami (S$15.80) — the aromatic garlic makes this irresistible. Order Tontoro (S$10.80) for the melt-in-mouth experience. Add rice or bibimbap as a base. Pro tip: do not overcrowd the grill — 3–4 pieces at a time.
Group vs Solo Strategy
Gyu-Kaku is designed for groups (2–6 pax). For 2 people: order 3–4 meat items + 1 side + rice = approximately S$50–70 total. For 4 people: the All-You-Can-Eat package (~S$35/pax) is better value if everyone eats well. For solo: Yakiniku Like at Compass One Sengkang is specifically designed for solo yakiniku at S$9–20/person (also halal). Gyu-Kaku is the celebration choice; Yakiniku Like is the everyday choice.
Grilling Mastery
The charcoal grill at Gyu-Kaku has hot zones (centre) and cooler zones (edges). Use the centre for quick-cooking thin slices (karubi, harami) and the edges for thicker pieces (tontoro, seafood). Clean the grill between different marinades using the provided tongs and paper — miso residue burns and affects the next flavour. For the best experience: assign one person as the grill master who controls timing and placement. Lettuce wraps (ssam-style) are available — wrap grilled meat with rice and sauce in a lettuce leaf for a refreshing contrast.
Photos
Map
Editor's Note
Gyu-Kaku is the premium anchor of Waterway Point's Japanese dining cluster. Where Sushiro offers S$2.20 sushi plates and Sukiya serves S$5.50 gyudon, Gyu-Kaku operates at a different level: this is where you go when you want to celebrate, indulge, and spend time with people who matter. The Miso Karubi is genuinely exceptional — the proprietary marinade creates a caramelised crust that elevates a simple short rib into something memorable. The charcoal grill adds authentic smokiness that gas and electric alternatives cannot match. At S$25–50 per person, it is the most expensive Japanese option in the Sengkang-Punggol area, but the social experience of grilling together — conversations flowing, meat sizzling, laughter erupting when someone overcooks a slice — is worth the premium. For the budget-conscious, the all-you-can-eat package (~S$35/person) offers outstanding value for serious meat eaters.
Compare: Grilled Meat in Sengkang-Punggol
| Restaurant | Price/Pax | Specialty | Best For |
|---|---|---|---|
| Gyu-Kaku | S$25–50 | Group yakiniku, charcoal | Celebrations, groups |
| Yakiniku Like ☪️ (CO) | S$9–20 | Solo yakiniku, halal | Solo, budget, halal |
| Pepper Lunch (CO) | S$10–22 | Sizzling teppan | Quick interactive |
| Shabu Sai (CO) | S$22–32 | Hotpot buffet | All-you-can-eat |
Gyu-Kaku: From Tokyo Izakaya to Global Icon
Gyu-Kaku was founded in 1996 in Tokyo by Hidetoshi Nishiyama, who saw an opportunity to democratise the yakiniku experience. Traditional yakiniku restaurants in Japan were often expensive, intimidating affairs — premium Wagyu at premium prices in formal settings. Nishiyama's vision was different: create a casual, fun yakiniku chain where the focus was on the social experience of grilling together, with quality meats at accessible prices. The name "Gyu-Kaku" (牛角, bull's horn) evokes strength and energy — appropriate for a brand built around the primal joy of cooking meat over fire. The concept was an immediate hit, expanding rapidly across Japan and then internationally. Today, Gyu-Kaku operates over 700 outlets in Japan, the United States, Southeast Asia, and the Middle East — making it the world's largest yakiniku chain. The secret to its global success is consistency: the proprietary marinades (miso, garlic tare, shio) are manufactured centrally and shipped to every outlet, ensuring that the Miso Karubi at Waterway Point Punggol tastes identical to the one at the Shibuya flagship in Tokyo.