Restaurant Review: The Gyu Bar Offers Quality Wagyu Beef Yakiniku on Stevens Road, Singapore

PUBLISHED May 3rd, 2018 06:00 am

Just when we were wondering if we needed another Japanese restaurant in Singapore, The Gyu Bar exceeds expectations by the practice of omotenashi, the Japanese philosophy of hosting and entertaining guests whole-heatedly, and a popular buzzword these days, with the summer Olympics coming up in Tokyo in 2020. For one, we were welcomed with a complimentary cup of the sake of the day, after choosing our own sake cup from the Sake Glass Wall; some of the pieces on the wall are from the owner’s private collection. The setting is upscale but unpretentious, seating only 35 people around the bar and circular tables. Little touches like this make The Gyu Bar not just another yakiniku restaurant.

Situated in the cluster of new-ish eateries nestled in between the Novotel and Mercure Hotel along Stevens Road, The Gyu Bar is sure to be a welcomed addition to provide diners with variety alongside other restaurants specialising in other cuisines like Norwegian, Italian and Chinese-style seafood.

The folks at Gyu Bar are incredibly serious about their beef. Founders Karen Cheng, Chef Tomoo Kimora, and Chua Weiling spent close to a year sourcing the finest bred Black Wagyu cattle from Japan eventually deciding on the Kumamoto Kuroge breed. Raised in a stress-free environment and fed a custom-blended diet of vegetables, they make for delicious cuts that are balanced for marbling and meat.

Savour the freshness of the meat with the house specials like the Wagyu Yukke (Beef Tartare, $28) or the Wagyu Tataki (Beef Carpaccio, S28). The simple tartare is served in a waffle cone and is seasoned with a dash of house-made sauce to enhance the natural umami flavour of the meat. Diners get to indulge in the natural flavour of its premium A4 grade (out of a possible 5) Kumamoto Wagyu because it is air flown chilled in order to preserve the taste. Wrapping it in award-winning, top-grade nori (also found in sister restaurant Sushi Kimura) is the cherry on top of this deliciously meaty sundae.

The Gyu Bar purchases the entire cow to provide diners with a variety of premium cuts such as the Chateaubriand and the Tomo Sankaku, both of which are so rare that they represent only up to 1% of a bovine. This adds a sense of intrigue for diners opting for the Omakase beef Platter ($178) that serves an assortment of five beef cuts of the day (based on availability), weighing a total of 300 grams.

If you’re looking for something more affordable, go for the Signature Roast Beef Don ($35) on the Set Lunch Menu, which comes with Chige Soup (Korean kimchi soup) and a sale. The generous pieces of Hokkaido slow roasted top round beef with an onsen egg (also imported from Japan, with a gorgeous orange yolk to die for), and finely chopped spring onion on delicious organic short grained rice imported from Niigata will make anyone’s mouth water. The ‘Chef’s Secret Gravy’, both sweet and peppery, ties the individual components together into something special.

Not surprisingly, the Yaki Shabu (sirloin with sukiyaki & egg dip, $40) was simply delicious too. The truffle in the egg dip adds a lovely earthy flavour to the soft, buttery sirloin that quite literally melts in your mouth. It is a beautiful, albeit fleeting, moment of pure joy. Once you’ve dipped the sirloin, add rice to the tasty sukiyaki & egg dip to savour the rich flavour.

As a palate cleanser between courses, we had the homemade Nira Kimuchi (Leek Kimchi, $8). It didn’t leave much of an impression compared to the House Cabbage Salad ($14), seasoned with a special homemade dressing for a refreshing crunch in between all the meat-eating. For those looking diversity in the meats however, try the Australian Tontoro (Pork Neck, $22) instead. A thicker cut that requires more time on the grill – the results are well with the wait – it comes with two dipping sauces, lemon salt or Gochujang, but we reckon it’s just as good on its own.

If you’re reaching your saturation point but still want dessert, the refreshing Yuzu Sorbet ($6) does its job of cooling you down with a pleasant taste in your mouth. More adventurous guests can try the interesting Salt Ice Cream ($6); until now, we can’t decide if we like it or not.

The Gyu Bar has elevated the Yakiniku experience with a highly efficient, top-notch ventilation system throughout the restaurant that ensures that all smoke produced is immediately filtered downwards through the individual custom-made table grills. You leave no telltale signs of having just indulged in some first class Yakiniku. Furthermore, if you don’t trust yourself with the grilling since timing is of crucial importance, simply request for assistance.

The Gyu Bar is located at 30 Stevens Road #01-08 Singapore 257840, p.+65 6732 0702. Open Tuesday to Sunday from 12-3pm and 6-11pm.