牛角 渋谷 3rd

Gyu-Kaku (translates to "bull's horn" in English) is a Japanese yakiniku (grilled meat) restaurant chain that originates in Japan in 1996 and according to sources has over 700 restuarants in Japan. My family and I (4 persons) had yakiniku for lunch at one such restaurant in Shibuya – Gyu-kaku Shibuy...a 3rd restaurant on a weekday in late March 2024 before our 2:40pm appointment time at Shibuya Sky observatory. Opening hours and getting there: Gyu-kaku Shibuya 3rd restaurant opens every day (including public holidays) from 11:30am to 11:30pm. We took the Tokyo subway/metro train and alighted at the Shibuya station (G01, Z01, F16) on the Tokyo Metro Ginza Line and which can also be reached on the Hanzōmon Line and Fukutoshin Line. After coming out of Exit A6c we turned left and walked along Koen Dori or Jingu-dori street past the first traffic light junction intersecting with Inokashira-dori Street; after 150 meters we crossed the street at the second traffic light junction, turned left, walked past Ichiran Shibuya restaurant until we saw the white signboard with black “牛角” inside a black square line (you cannot miss it). We then walked down the stairs to the basement where we saw the inscription “Yakiniu dining Gyu-kaku Shibuya 3rd” and the restaurant is on the right. We entered and after waiting for 5 minutes in a fully seated restaurant, the guy staff showed us to our table in a private booth like setting. The restaurant, menu and yakiniku: I liked that the entire restaurant is dimly lit which I think helps to create a relaxed yet intimate and cozy dining experience. The light shines on the grill which focus our attention on grilling and cooking the meat to how you want it done. The comprehensive menu has the following: harami skirt steak (bestseller), wagyu beef, tongue, kalbi, four-meat assortments (all beef), beef misuji, tender lean steak, tare, chuck roll and other meat of chicken and pork (sosaku, horumon (intestine), kalbi and neck), and not forgetting starters or appetizers (Gyu-kaku kimchi, edamame, sausages, corn etc), salad, noodles, rice and soups. We chose our meat based on texture and flavor - pork kalbi with honey and black pepper from the Sosaku menu, Wagyu kalbi from the Wagyu Beef section and beef toro kalbi from the Kalbi section. As we are in Japan, we could not resist Wagyu beef with its reputed tenderness and marbling (the white streaks or flecks of intramuscular fat within the meat). We ordered kalbi senyo-gohan (rice with toasted seaweed and spring onion) to complement the grilled meat. We let the flame from a gas stove heat the circular mesh grill thoroughly first for about 5 minutes and then placed the cut meat (i.e. we did not cook the meat straight away). The highlight of the yakiniku has to be the Wagyu because when the marbling melted during the grilling, it produced a rich flavor, velvety texture and juiciness in the meat. It was the same for the pork kalbi and beef toro kalbi as the melted marbling fat also kept the meat moist and tender. My family and I savored Japanese yakiniku at an established yakiniku restaurant such as Gyu-kaku, where everyone participated, through teamwork, in the grilling of the beef at our own pace and with discussions on the meat and how we would like it cooked. I also discovered that somehow the experience is different if you eat yakiniku in Japan compared to my home country, as the Wagyu beef is definitely fresher and with more choicer cuts in Japan. So I recommend dining at Gyu-kaku Shibuya 3rd restaurant for its good service and intimate and private ambiance before or after you visited Shibuya Skytree and/or Shibuya Scramble Crossing or simply just for lunch or dinner.

May 2024に訪問

the system in place is distorted, got 1.5 hours dinning time however clock starts to tick when you are seated and not when you placed your first order. some orders placed thru the ipad were not served, staffs were few, and knows little english, quality of the beef is very disappointing, low grad...e, i just could nit beleive they were serving those type of meat, beef skirts, ribs etc... were cut like by someone who doesnt know how to cut beef, overall, gave me a very bad impression of gyukaku

April 2018に訪問