Gyukatsu Motomura Fukuoka Tenjin Nishi Dori Branch — Restaurant in Fukuoka

First, use Google Translate on the menu detail and check for yourself before you decide to try here. What does added beef fat to meat could mean?

On my personal experience. Tried gyukatsu for a few times now, in Osaka and now in Fukuoka.

Gotta say, this is very disappointing in terms of the sourcing of the meat for this place. The beef tasted like frozen, lower quality cuts.

I tried eating the meat at different levels of doneness. Rare, medium, well done. There is no sweetness nor flavour of beef. Texture was also like raw cheap tuna when you have it rare, which was not expected for this price of 3060 yen for double portion. In my past experience, the meat should have some beef flavour when you grill and as you know, even normal wagyu tastes good in Japan. This does not taste like local sourced meat.

Service was also handled rough or rude when we are queuing into the store. Would not recommend going to this place for spending this amount and would recommend going to Unagi place which serves good food at a...

You’re first issued a QR ticket to monitor the queue via your phone, and then you can leave to shop around until there is 1-2 groups of customers ahead of you on the system.

Very good quality Gyukatsu indeed, slightly fatty. The quality was the same when i had it in Tokyo.

So nice to be able to grill it to your preference. The sauce given was so good. Miso based and soy sauce based… it also came with Warubi Mochi which was an absolute delight.

The meat is quite fatty as it grills it loses some fat, and it’s so tender. The rice is absolutely heavenly… Cold ice tea is served as a free complement, and you also get to refill the rice once if you’re still hungry.

Be prepared to wait up to 45 mins or an hour to get a seat here..

The super big downside of eating in this restaurant is that you smell of grill and beef all over afterwards… 😡 I will think twice before coming in if I have to go somewhere important...

This place was amazing. The line outside was unfortunate, but worth the wait. This is not a place where customers sit and eat for a long time. There is a time limit.

You place your steak on the heated stone in front of you. Cook it as much or as little as you'd like. I'm all for a bloody steak at a steakhouse or when I cook at home, but I found that these cuts were much tastier the longer I cooked them. Much better. I was upset that it took me until I was 70% finished to find that out. Basically, you shouldn't have to fight the meat to come off the stone.

However, there is a time limit. Your stone is heated by a candle from below. Once it runs out . . . Times up! At least that is how it felt. I was wondering why the staff kept looking at it. They also did not make an effort to replace it. Haha. Do not waste time - Start cooking as soon as...