Asakusa Gyukatsu — Restaurant in Tokyo

After a visit to Senso-Ji on a Tuesday afternoon, the family decided that waiting in line for good gyukatsu was worth the waste of time. We got in the queue starting at 2:38 pm with approximately 25 people in queue. At 3 pm, the line has moved a total of 5 feet. 20 people in front of us and 25 feet remaining. The line has moved only because some people ahead of us have left in frustration. Lol At 3:30 pm, there are 14 people in front. Line moved deceiving slow. At 3:45 pm, our order was taken in the line and we were told that the line would be another hour long before we got seated. We shall see. Behind us is a line of 15 people. Total number in line are 35 hungry but patient people. At 4:00 pm, there are still 10 people waiting in front of us. Something tells me that the hour additional waiting was accurate. At 4:30 pm, there are 9 people in front. I would have left this line at 3 pm but my foodie wife talked me into staying. I'm committed to getting in at this point but this damn cutlet better be the best ever. At 5 pm, we are at the front of line. This is the most I've ever waited for food. This went from light late lunch to full dinner with high expectations. The wait of 2 hours and 22 minutes is over. Upon entering, the restaurant has 11 seats. 5 at counter and 1 table of 2 and second table of 4 seats. Now, the food. The steak was great. The concept of completing the grilling on the heated stone was unique. I liked that the steak came out rare for reheating and cooking to one's preference. The service was efficient and we were done and out in 30 mins. If the wait had only been 30 mins, this would have been a dining experience for the ages. As it was, no complaint about the food. It was all...

Is it worth the hype?

I kinda get the hype around this gyukatsu. On paper, a marbled and tender gyukatsu for under ¥2,000 sounds like great value. But as a foodie, I’d say this is priced just right—not a steal, but not overpriced either.

This gyukatsu isn’t cheap per se, but you’re getting exactly what you pay for. Unlike other spots that use wagyu, Asakusa Gyukatsu uses meltique beef (if you don’t know what that is—well, good for you). Personally, that’s a bit of a letdown. But again, for the price? It kinda makes sense.

Would I ever choose meltique beef over proper beef if I had the option? No. But since Asakusa doesn’t give you a choice, you eat what you’re given.

Taste-wise? Actually pretty good. The outer layer was thinner than I’d prefer, but it was seasoned well. Condiments were solid too: soy sauce, sesame dressing for the salad, fresh wasabi, wasabi sauce, mentaiko, plus free rice refills with tororo on the side. I appreciated all of that.

Not to mention, the restaurant is extremely small and tight. Moving around is a hassle, and each person was forced to sit shoulder-to-shoulder with barely any space. That just confused me even more—why the long line?

So why the 3 stars? Because it’s just okay. A long queue for a meltique gyukatsu at ¥2,000 feels… fine. Not great, not terrible. The long wait, the cramped space, and the meltique beef all added up. I wouldn’t come back, but if you’re visiting Tokyo and...

Asakusa Gyukatsu is a must-visit. They are known for their remarkable Gyukatsu—a battered, deep-fried beef cutlet masterfully prepared and served in an intricate manner.

We arrived around 4 pm, and despite the wet weather, a queue had already formed. After about a 40-minute of queueing, I got in and was greeted with a menu with only one item: Gyukatsu. The only choice is the portion size, which speaks volumes about the restaurant's confidence in the quality of its dish.

The Gyukatsu itself is sublime; the beef is coated in a light, crispy batter and left nearly raw in the centre for you to personally customise the doneness. Each set meal is thoughtfully composed, including a bowl of rice, miso soup, potato salad, warabimochi, grated mountain yam, and a selection of sauces.

The dining experience here is immersive and interactive. You’re given a small personal grill to finish cooking the beef to your desired doneness, a customisation that adds a personal touch to each bite. Whether enjoyed on its own or with one of the provided sauces, every bite is incredibly satisfying. My personal favourite is having it with ponzu and a little wasabi.

This simple yet thoughtfully crafted experience, from the food to the atmosphere, made the wait more...