Gyusha

From the outside Gyūsha looks like a grocer or a malatang restaurant. There are shelves of neatly packaged, fat-rippled Japanese and Australian Wagyu beef, all lined up as in a swanky Tokyo supermarket. Get a little closer to Gyūsha and you’ll find the hallmarks of a barbeque restaurant: the hanging suction fans, the table grills and the smells of sizzling meat.

At Gyūsha you collect everything you need from the shelves, cram it all into your basket and take it to your table to cook. Those shelves have crab legs, chicken wings, sausages and ribs as well as premium Wagyu beef.

You take it all to the counter to be scanned, then to your table to cook yourself just as you would at a regular Korean or Japanese barbeque. If you need anything else, just jump up and grab it, get it scanned and go back to the table. Once you’re done, visit the fellow with the scanner, ask for the bill and trot off home.

A lot of the popularity is probably due to the meat quality (it’s supplied directly from owners Jon and Angie Choi’s Wagyu farm Crown State, an Australian Wagyu producer and supplier) and the flash timber, glass and brass build, which has been designed to be reminiscent of a cow barn.

In addition to the regular options available at night, there’s also a menu at lunch which includes katsu sandwiches, curries and beef don.