Gyukatsu is a Japanese dish that combines crispy breaded beef with a soft, rare center. Served with rice, miso soup, and shredded cabbage, it’s a popular alternative to tonkatsu. It combines the deep flavor of beef with the lightness of Japanese frying. Today, gyukatsu is a popular comfort food and a standout choice for those who love crispy textures and juicy meat. Once a hidden gem, it’s a star on menus across Japan and beyond!
What is gyukatsu?
Gyukatsu is a deep-fried beef cutlet, usually cooked rare inside and golden brown on the outside. It’s sliced into thin strips and often comes with sauces like wasabi soy, horseradish, or rock salt. Many restaurants serve it with a small stone grill so diners can finish cooking the beef to their liking. A typical set meal includes rice, cabbage, and miso soup, making it both satisfying and balanced.
Unlike pork katsu, gyukatsu uses beef for a richer, meatier taste. The crust is thin and crisp, enhancing the flavor instead of hiding it. It appeals to fans of steak and anyone who enjoys interactive meals. In recent years, it’s become popular not just in Japan but worldwide. The mix of crisp and tender textures is what makes gyukatsu so special! Simple, flavorful, and fun to eat, gyukatsu is a modern favorite everyone talks about!
Where did this dish come from?
Gyukatsu’s roots go back to the Meiji era (1868-1912), when Japan adopted Western dishes like “côtelette,” a breaded veal cutlet fried in a pan. Over time, Japanese cooks began deep-frying the meat and serving it with local sides. In the Taisho era (1912-1926), pork became the main ingredient for katsu in Tokyo because it was cheaper and easier to find. Still, beef remained more common in regional cuisine in western Japan cities like Kobe, Osaka, and Kyoto.
For years, beef katsu stayed a Kansai specialty and was relatively unknown elsewhere. That changed in 2015 when a gyukatsu boom began in Tokyo, quickly spreading nationwide. Restaurants began serving thick, rare-cooked beef with dipping sauces and tabletop grills. The dish was taken off by locals and tourists alike. What started as a local meal is now a part of Japan’s modern dining scene!
Gyukatsu Okada
Gyukatsu Okada is a small, low-key restaurant near Shinbashi Station. It’s popular with local workers for its simple setup and affordable prices. The beef loin cutlet is served rare, lightly breaded, and flavorful, with rice and shredded cabbage. The space only seats about 15 people and has a nostalgic, old-school feel. Okada is open for weekday lunches only, making it an actual neighborhood spot.
The focus here is on speed, flavor, and comfort. The cutlets are thinner than average, making them quicker to fry and easier to eat during short breaks. Portions are generous, and rice refills are free. Beer is available in limited quantity, keeping the vibe relaxed even on a workday. Okada is a trusted local favorite for a traditional, no-fuss gyukatsu meal.
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Gyukatsu Motomura
Gyukatsu Motomura is famous for letting diners grill their beef slices on a hot stone at the table. The menu is consistent and straightforward—choose your cutlet size and add sides like grated yam or extra rice. The beef is thick, juicy, and lightly coated with panko crumbs that crisp up just right. Dipping sauces like wasabi soy and horseradish give it an extra kick. It’s an interactive meal that’s both fun and filling!
Motomura is beginner-friendly, with English menus and helpful staff. Its shops are compact and often have long lines, especially in busy areas like Shibuya or Shinjuku. Still, it remains a top pick for gyukatsu newcomers and fans alike. With its reliable quality and easy process, Motomura helped make gyukatsu what it is today. It’s casual, tasty, and built for repeat visits!
Gyukatsu Kyoto Katsugyu
Kyoto Katsugyu takes gyukatsu to another level with more variety and premium ingredients. Their menu includes sirloin, tenderloin, rib-eye, chuck flap, ox tongue, and Japanese kuroge wagyu. Meals often come with soft-boiled eggs, curry sauce, or sesame tofu, offering something extra to add to the meal. Like Motomura, restaurants have hot stone grills for cooking the beef further. The chain puts care into both flavor and presentation.
What sets Katsugyu apart is its balance of value and variety. Diners can enjoy a high-end experience with free rice and cabbage refills, making it feel generous without being overly fancy. The chain has been expanding across Japan and even overseas. With more cuts and more ways to eat them, it appeals to those who want something richer or more customized. Katsugyu shows how gyukatsu has come from a quick lunch to a premium meal.
Why should I try gyukatsu?
Gyukatsu is a dish that delivers on taste, texture, and experience. The crispy coating and juicy beef offer a satisfying bite every time. Whether you like your beef rare or well-done, many places let you cook it your way. It’s filling but not too heavy, and is often served in well-balanced set meals. As more people discover it, gyukatsu is fast becoming a must-try for fans of Japanese food.
From Okada’s fast, casual vibe to the premium wagyu options at Katsugyu, there’s a version of gyukatsu for every type of diner. It’s affordable, customizable, and deeply rooted in Japan’s evolving food scene. Its rise shows how traditional dishes can be reimagined for modern tastes. Whether in Tokyo or abroad, gyukatsu is well worth a try. It’s one of Japan’s best-kept comfort food secrets—until now. Have you ever had this dish before? Let us know in the comments below!
Cited Sources
- Gyukatsu Kyoto Katsugyu. “What is Japanese Beef Cutlet? History and Recommended Delicious Restaurants“.
- Food in Japan. “Gyukatsu (牛かつ)“.
- Sincerely, Loewe. “Gyukatsu Motomura: Popular Beef Cutlets in Akihabara and Tokyo“.
