Gyusha - CLOSED

Overview

Fans of grilling their own meats at restaurants, should make tracks to Chippendale. Here, they'll find Gyusha: a Japanese-style yakiniku serving up extremely high-quality wagyu beef and food prepared by ex-Aria chef Kazuyuki Matsumoto.

The wagyu is sourced from both local farms and imported directly from Japan. For the local side of things, most of it comes from the owners Jon and Angie Choi's family wagyu farm located in central west New South Wales, near the town of Dubbo. The meat is served in 80-gram portions of cuts such as tenderloin ($38.80), tongue ($36.80), rib ($18.80) and brisket ($16.80).

Order a mix for your table, where a grill sits waiting for you. All of the meat is sliced super thinly which — allowing for especially juicy and tender bites — and served with dipping sauces like ponzu, black sesame and white sesame.

Apart from all the grilled meats, the menu stars other Japanese favourites, including curries, don bowls, shabu-shabu, sushi and sashimi. If you drop in at lunch time, you won't be able to grill-your-own meats, but you will be able to enjoy the likes of wagyu curry ($18.80) and wagyu katsu sandos ($21.80). For drinks, there's an extensive list of imported sakes, shōchū, Japanese whiskies and beers, alongside a compact cocktail list.

The interior of this 76-seater pays homage to that aforementioned Dubbo farm, with heavy wooden sliding doors, exposed ceiling beams and green tiling giving off chic barn vibes. A 20-person private dining space also doubles as a karaoke room, ideal for those who like to sing while they eat.

If you haven't quite had your fill or are already craving more, the wagyu is also available for takeaway from the in-house butcher, seven days per week.

Images: Steven Woodburn