Gyu San is the proud purveyor of fine, delectable true Japanese wagyu. Its butchery procures Japanese wagyu directly from different prefectures of Japan, and offers the largest range of over 55 premium Japanese wagyu cuts from farm to table exclusively over its counter. Gyu San’s sando shop is the only place in Singapore where you can get top-grade Japanese wagyu fat-fried katsu sandos and chips.
Savour the goodness of true Japanese wagyu through the crispy and juicy wagyu katsu sando crafted by Chef Tomoyuki Kiga; or through a beefy feast whipped up at home with your favourite Japanese wagyu cuts from the butchery, helmed by Chef Linh, one of Singapore’s few female butchers. GYU SAN is proud to be the first-of-its-kind butchery and sando shop to serve beef the way they do.
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Since Covid restrictions lifted in May last year, more and more restaurants with brand new exciting concepts are sprouting around Singapore! It’s amazing to see how the F&B industry has grown and shone again with passion and inspiration despite the Covid hit.
Gyu San, a very first and only Wagyu sando shop opened its doors in Singapore on 24th August, to premium Waygu lovers. Right at the heart of busy Tanjong Pagar where foodies and lunch crowds gather!
Seating around 25 indoor and outdoor pax, combined with a butcher station where people have the option of buying their favourite cut for home cooking. With over 55 premium Japanese Waygu choices, what a brilliant concept!
At Gyu San, the dine-in menu is pretty straightforward as they are specialised in Waygu Katsu sandos (deep fried Waygu Sandwich in Japanese), with a few side offerings. Each sando was served in 4 square pieces, an ideal bite size.
The crustless shokupan (like Japanese brioche) was toasted to perfection. Deep fried premium Waygu katsu in a light wasabi aioli presented the signature here, with 3 different options of Waygu cuts. Starting from Gyu San house cut at $32, Striploin at $48 or the Chateaubriand at $62.
A good thing to note is that Gyu San‘s House cut sandos are made with prized Satsuma Gyu 4% miracle (only the top 4% of Satsuma Gyu with the finest quality of grade A5 make the cut). We tried the house cut and Striploin, texture and flavour were firm & full bodied, juicy tender & softer to the taste, respectively. I‘m sure the Chateaubriand would be another notch up with a melt-in-your-mouth experience.
For those who want more varieties in sandos, Gyu San offers Tamagoyaki Katsu sando at $18 and EbiKatsu sando at $28.
Tamagoyaki is Japanese grilled omelette which looks like fluffy soufflé pancake with a firmer texture. Super moist, bouncy and full of aromatic eggy flavour with a sweet mirin touch, the Tamagoyaki sando at Gyu San lifted the omelette texture further with a crispy crumb crust in light wasabi aioli dressing. What a delightful combination! I could have this for breakfast, lunch or even as a light snack! Perfect for any time of day really.
Another popular sando option was Ebi Katsu. The fresh minced shrimp patty, crusted with crispy deep fried crumbs and doused in a housemade tartare sauce. The shrimp patty was very well seasoned and juicy. If with friends, order both house cut sando and Ebi sando, mix and match to share a surf and turf combo. The more varieties the merrier. Happy rummaging for sure!
Other sides like Waygu chips at $8, A5 yakiniku salad at $18 and green salad at $8 were great companions to the meal. Whether you are looking for something more filling or more refreshing, either way it would make your sando experience more satisfying.
What’s worth mentioning is the Wagyu chips at Gyu San are handmade freshly from sliced russet potatoes, fried in-house with Wagyu fat which is a by-product of the butchery. Nothing goes wasted for top quality produce like this.
Some may argue whether they would spend $30+ for a premium steak sandwich and many Wagyu lovers out there would be there to tell you the answer is yes. This is proven by someone I know who was willing to pay $88++ for an outstanding Waygu sando at a very famous restaurant.
The comment she made certainly proved that experience outweighed the cost. So if you are curious but not daring enough to extend your budget to that level perhaps Gyu San would be the right entry place. You might just find delightful new discoveries on your favourite dining bucket list!
So unassuming, I walked past Gyu San thinking it was casual and café-like but quite the opposite, it turned out to be far from that. A new Japanese butchery & Sando shop, this style of food is found aplenty in Japan.
Gyu San, this unique offering is located at Guoco Tower. A walk away for business people in the Tanjong Pagar vicinity, this one-of-a-kind butchery cum sando shop is a good option for home chefs who prefer to cook their own meal.
With over 55 premium Japanese Wagyu cuts sourced from different prefectures of Japan, it would be hard to walk past the Wagyu fat-fried katsu sandos and chips. Beef lovers would undoubtedly succumb to prime cuts like striploin, ribeye and tenderloin for a steak at home, all available over the counter.
We tried the A5 Gyu San Katsu Sando for $32 and were told that meat of this quality had to be cooked well done. Sandwiched with Japanese milk shokupan bread, a soft texture, and cooked in rendered Wagyu fat, you’d better be ready for a delicious meal.
A great way of serving these sandos was to have a quarter of each. No over indulgence and an opportunity to try all sandos. More varieties arrived. An Ebi Katsu sando – minced shrimp patty with house made Tartare. Kept light and simple to highlight taste of shrimp this would make for a lovely lunch. At $28 though you may need a special reason to be out for such a decadent sando!
One of my favourite starters at a sushi restaurant is tamagoyaki, a Japanese style omelette rolled in layers and slightly sweetened. My first time trying it in sando fashion I loved it. At $18 this was a good buy paired with Wagyu chips for $8.
The other option for patrons who would rather balance out this rich meal, would be to have an A5 Yakiniku salad for $18 with an add-on of Wagyu chips. A great experience if you have never been to a Japanese sando shop. Served in very precise slabs like cake cut in squares, this screams Japanese attention to detail.
Gyu San is collaborating with Kamichiku’s Satsuma Gyu where 78% of cattle are graded A4 and above. All sandos are made with Satsuma Gyu 4% Miracle where only the top 4% of finest A5 grade make the cut.
To give patrons an opportunity to taste different cuts of beef, Gyu San rotate their offering every few months. For now, Japanese Wagyu from three different prefectures are on offer.
Kamichiku’s Satsuma Gyu from Kagoshima, Kanzaki Gyu from Iwate and Hida Gyu from Gifu are currently featured, a good opportunity to visit and try them out.
With some outdoor seating and a few casual seats inside, it is easy to get to. On road level, an easy drop off, this would make for a quiet dinner spot as office crowds recede in the distance.
Lunch crowds would undoubtedly have choices of takeaway to enjoy the enormous outdoor seating or dine in to get down and dirty with fingers holding on to this choice dish.
Always in favour of limited, choice menus Gyu San is one such dining option. Experts in what they do, head down to visit the first Japanese sando shop in Singapore.
