The first bite is always the quietest, a crisp golden crust giving way to blush pink A5 Wagyu that melts against your palate, and at Gyusei Gyukatsu Wagyu Steakhouse in Singapore, you are tasting the world’s first charcoal smoked, Halal-certified gyukatsu, a Japanese staple redefined with reverence, precision and smoke-kissed depth.
A New Standard for Halal A5 Wagyu
Gyusei Gyukatsu Wagyu Steakhouse offers the world’s first Halal-certified gyukatsu, or fried beef cutlets, crafted from top tier meats that range from Halal A5 Wagyu sourced from Japan to premium Australian selections. The Japanese A5 Wagyu is marbled to the highest grade of BMS 11 to 12, delivering that melt in the mouth, buttery texture, while the Australian cuts at BMS 3+ provide a more robust, beef forward character.
The meticulous care that goes into raising Japanese A5 Wagyu cattle, from genetics and specialised feeds to a stress free environment and daily health monitoring, aligns seamlessly with Halal certification requirements, where livestock must be healthy and slaughtered and processed according to Islamic principles. At Gyusei, this translates into a dining experience that honours both tradition and faith.
The Four Step Cooking Ritual
Each prized steak begins its journey in a warm sous vide bath, the temperature held steady to retain moisture and ensure consistent doneness. It is then gently patted dry and coated in a light panko jacket before being fried at high temperature, locking in precious juices while creating a shatteringly crisp crust around a still rare centre.
The cutlets are then placed over hot Japanese binchotan charcoal, allowing aromatic smoke to infuse the meat with added depth of flavour. After resting for tenderness, the gyukatsu is deftly sliced and presented to you with a personal konro, a hot stone grill oiled with a cube of Wagyu tallow, so you can finish each piece to your preferred doneness at the table.
Ten Condiments, Endless Combinations
Encircling the gyukatsu is an array of 10 condiments designed to transform each bite. You can explore the zesty punch of Yuzu Kosho, the pungent umami of Kimchi, or the citrus sweetness of Ponzu Radish. There is Katsu Sauce for a smooth sweet savoury richness, Fresh Lemon for brightness, Shichimi for its earthy seven spice complexity, Maldon Sea Salt for pure flavour lift, freshly grated Wasabi, intense Mustard Seeds, and Sansho Pepper with its distinctive tang and tingle.
Alongside the cutlet, you also receive an Umami Onsen Egg with its rich golden yolk to dip the meat into or spoon over rice, plus Gyusei’s Housemade Potato Salad. Each set includes free flow ice cabbage, rice and miso soup, creating a complete and comforting meal.
Plates Crafted by Local Hands
The gyukatsu is served on a custom-made plate resembling an artist’s palette, with 10 shallow wells for sauces and toppings. These ornate platters are handcrafted in small batches by Singapore ceramic artists, including Kirmaine of Kir Ceramics, known for playful functional ware that brings joy to everyday rituals, and The Clay People, founded by Teo Boon Gim in 2010, whose ceramics respond thoughtfully to context, use and narrative.
Gyukatsu and More
Since opening in September 2025, Gyusei has already built a loyal following. Best sellers include the A5 Japanese Ribeye 120g at $69, A5 Japanese Striploin 120g at $59, and A5 Japanese Tenderloin 120g at $79. For those seeking alternatives, the Premium Seafood Set at $39 features salmon, unagi, ebi and sawagani fried tempura style.
Vegetarian inclusive options include the Yasai Tempura Set at $29 with eggplant, lotus root, sweet potato, enoki and kale tempura, as well as the Portobello Mushroom Cutlet at $29. Nothing goes to waste in the kitchen. A5 Wagyu Tenders at $28, available in limited quantities daily, are made from gyukatsu trimmings and served with one katsu sauce and two secret Gyusei sauces. There is also Housemade Japanese Beef Curry Stew at $14 using A5 Wagyu Tenderloin trimmings, and Menchikatsu at $12, a minced beef cutlet made from 100g of A5 Wagyu and Australian ground beef.
Additional sides include XL Hyogo Oysters at $29 for three pieces, Grandma’s Chicken Nanban at $18 made with a juicy chicken thigh cutlet and housemade bread crumb batter, Fries at $16 served with truffle, bonito flakes and mentaiko mayo, Agedashi Tofu at $12, and Housemade Japanese Potato Salad at $12. On your birthday, you are treated to a complimentary dessert and a polaroid photo to mark the occasion.
Launch Promotion and Reservations
To celebrate its official launch, Gyusei Gyukatsu Wagyu Steakhouse is offering a complimentary 60g A5 Sirloin Wagyukatsu with every two Wagyukatsu sets ordered, from 19 February to 31 March 2026. With only 24 seats available, reservations are recommended, and you can secure your table at https://linktr.ee/gyusei_gyukatsu_sg.
As the first Halal-certified gyukatsu concept outside Japan, Gyusei sets a new benchmark for smoked A5 Wagyu cutlets in Singapore. Here, tradition meets innovation, smoke meets marbling, and you are invited to savour each slice exactly the way you like it.
