🟢 Great in Tokyo — From “bifukatsu” roots to today’s rare-inside gyūkatsu (Gyukatsu Motomura, Shinjuku)
Thin, crisp crust with a ruby-red center—at Motomura you finish the doneness on a small tabletop iron plate. Enjoy tuning it to your taste.
Last updated: 2025-11-09
Introduction
Gyūkatsu traces back to Meiji-era bifukatsu (beef cutlet) and evolved in 2010s Tokyo into the style we see today: rare inside + a quick tabletop sear. At Gyukatsu Motomura (Shinjuku), a light crust meets juicy red meat. Menus are available in English / Korean / Chinese, staff can help in English, and spoken ordering / credit cards make it easy for first-timers.
What Is or What to Try
- Beef Katsu Set (standard): the best starting point. Comes with rice, soup, sides, and a hot iron plate.
- Finishing cues: give one side a brief sear until lightly browned; on the other side, just touch the heat so the center stays pink.
- Seasoning: start with salt + wasabi to taste the meat; then use a little soy sauce with wasabi. Thick tonkatsu-style sauce isn’t needed.
How to Order
1) Order by speaking (“One beef katsu set, please.” works).
2) Use the multilingual menu (EN/KR/ZH) to confirm items.
3) Credit cards are accepted.
After serving, the plate is very hot—avoid over-searing. Work piece by piece: one side a proper sear, the other a quick kiss to keep the center juicy.
Tokyo or Trip?
🟢 Great in Tokyo — Dense network of specialists, consistent operation, and traveler-friendly menus & payment.
Gyūkatsu is a modern set-meal style refined in Tokyo. Short waits, a finish-it-yourself plate, and clear guidance make Tokyo the fastest route for a first, fail-safe experience.
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