GYUKYOKU

YAKINIKU RESTAURANT

Our bestseller menu are authentic Japanese cuisine (Omakase) and Japanese Yakiniku BBQ that will be cook on our latest infrared grill set which is fully imported from Japan. This way of cooking allows you to discover the art of yakiniku in a healthier manner, where water cooled aluminium of the grill controls the temperature evenly throughout the process without burning the meat. The abundant far-infrared rays technology also helps to eliminate excess oil while locking in the juice of the meat, and most importantly, you may enjoy Yakiniku with peace o mind because it’s smoke-free and you do not have to worry about odor in the restaurant or on your clothes and hair.

Our head Chef Daisuke from Japan – had 13 years of work experience at a Japanese restaurant in Minnesota, USA before he returned to Asia to work in Japan and Hong Kong for the past 5 years from 2015-2019. Since then, he has relocate to KL City and continue to pursue his passion further with GYUKYOKU now, creating his unique recipes and sauces to give your taste bud a blast!

Some of our signature dishes including:

DAISUKE KAKITANI

Executive Chef

Working as a chef in Japan for 20 years, I have gained a lot of skills and experience, mainly in handling Italian cuisine.

Cooking is a science. When it comes to Japan’s Japanese black beef, it has nothing but CHARM. And I would like to convey the wonders of Wagyu beef to the people of Malaysia. In“Gyukyoku”we share the correct knowledge and technology of cooking with customer to make the goodness out of the best quality material, so you get to enjoy the experience cultivated in Japan and let the cuisine expressed it’s fineness through the filter of sensitivity.

We aim to be a welcoming restaurant that Malaysian customers can feel at ease when they visit our restaurant, we provide daily food and services.

日本で料理人として20年、イタリア料理を中心にたくさんの技術と経験を積みました。
日本の黒毛和牛は魅力しかありません。
和牛のすばらしさをマレーシアの皆様にもお伝えしたい。
そんな気持ちで料理を作っています。料理は科学です。
素材の良さを最大限に活かすために正しい知識と技術でお応えします。
日本で培った経験、感性というフィルターを通して表現した料理をお楽しみください。
マレーシアのお客様に安心して来ていただいて、間違いのないレストランを目指して日々の料理とサービスを提供させていただきます

OSAMU KINUGAWA

Lead Bartender

Replicating the knowledge and experience we have cultivated in Ginza, Tokyo at GYUKYOKU Bar in Kuala Lumpur, Malaysia.

When it comes to cocktails, I think the most important element is temperature of the drink. Thus, homemade clear ice and alcohol are kept at -20 degrees Celsius overnight or more, and served in chilled glasses to maintain their deliciousness even in warm environments here.

We avoid using commercially available syrups as much as possible and instead use fresh fruits to enjoy the natural sweetness of cocktails, as well as homemade tonic water and ginger ale. We also open for cocktail orders other than those on the menu, so kindly chat with the bartender.

Professional Japanese Sake Mixologist Osamu Kinugawa

東京の銀座で培った知識と経験をそのままマレーシアで再現した おります。

私が飲み物で1番重要なのは温度だと思っております。自家製の 透明な氷やアルコールなどはマイナス20度で一晩以上寝かせ、 冷やしたグラスで提供することで暖かい環境でも美味しさが維持 できます。
極力、市販のシロップなどの使用を避けフレッシュフルーツなど を使うことにより天然の甘さを楽しむカクテルや自家製のトニッ ク ウ ォ ー タ ー や ジ ン ジ ャ ー エ ー ル な ど を 用 意 し て お り ま す 。メ ニ ュ ー以外のオーダーカクテルにも対応しておりますのでバーテンダ ーにお声かけください。

バーテンダー 衣川 修

HIROAKI MICHIKAWA

General Manager

I’m very passionate when it comes to tasting delicious food. At the same time when I am eating, my mind would have thought about how the food could have been done to improve the taste, as well we how can improve on customer service and provide our guests a memorable experience.

This is what “Gyukyoku” represents by serving you our best quality ingredients for both food and drinks, creating our best selling and seasonal menu together with chef and bartender.

Please do not hesitate to let me know If you have any requests.

昔から美味しいものを食べるのが大好きでこの料理もっとこうしたらいいのにとか店内の装飾はこうしたらもっと良くなるのにとか色々思う事がありました。

それを再現したのが牛極です。

シェフやバーテンダーと相談しながらより良いお店作り、美味しい料理を提供出来たらと思います。

皆様もこうして欲しいとか要望があれば是非教えて頂きたいです。