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Home > Restaurants > Gyu-Kaku

Gyu-Kaku

805 Third Ave., 2nd fl., New York, NY 10022 40.755448 -73.97098
nr. 50th St.  See Map | Subway Directions Hopstop Popup
212-702-8816 Send to Phone
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  • Cuisine: Japanese/Sushi, Steakhouse
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10

      |  

    4 Reviews | Write a Review

Photo by Shanna Ravindra

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Official Website

gyu-kaku.com

Hours

Mon-Thu, 11:30am-11pm; Fri-Sat, 11:30am-midnight; Sun, 11:30am-10pm

Nearby Subway Stops

6 at 51st St.; E, M at Lexington Ave.-53rd St.

Prices

$16-$20

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Good for Groups
  • Lunch
  • Open Kitchens / Watch the Chef
  • Private Dining/Party Space
  • Take-Out
  • Teen Appeal
  • Catering

Alcohol

  • Full Bar

Reservations

Recommended

Profile

Cars, gadgets, hair perms, and more: The ideas may originate elsewhere, but the Japanese spin lifts the mundane to new heights. At Gyu-Kaku, a bustling cook-it-yourself, California-based chain restaurant, Korean barbecue gets the Japanese makeover. Sauces are sweeter and milder; vegetables and delicate seafood come wrapped in easy-to-grill foil packets. Dominoes of harami skirt steak, marinated in sweet dark miso, turn caramelized and succulent on the hot grill. A quick sear of the fat-veined Kobe kalbi yields unctuous, buttery bites enhanced by the house’s soy-based tare sauce. There’s no panchan, Korean-style nosh freebies, but reasonable prices mean diners can splurge on starters like the Hawaiian-inspired ahi poke, wasabi-soy-marinated cubes of pink tuna stacked on a bed of seaweed. The yakimochi dessert, less nostalgic than s’mores but just as fun, pairs grilled, chewing-gum-size blocks of nutty mochi with ice cream. Best of all, every roomy, dark-stained wood table in the expansive dining room houses gas-powered, diamond-mesh downdraft smokeless braziers, with vents that suck smoke back into the grill, so you won’t reek of roasted flesh all night.

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