Kyoto Katsugyu: Authentic, single-cut beef, perfect for enjoying medium-rare.

Kyoto Katsugyu believes that gyukatsu is best enjoyed medium-rare. To achieve this, they are meticulously committed to using "authentic single-cut beef" sliced from larger portions.
To serve beef at a perfect medium-rare, exceptional quality, freshness, and rigorous management systems are essential.
Among these, "temperature control" is one of the most critical factors when handling beef.
By maintaining a consistent temperature from procurement through distribution to the restaurant and right before serving, they ensure the meat's juices are retained, preserving its natural flavor until it reaches the customer.
It is precisely this high-quality, fresh "authentic single-cut beef" that allows for such delicious medium-rare enjoyment.

Furthermore, in their pursuit of the ultimate gyukatsu, they arrived at the golden ratio of "breadcrumbs × flour coating × egg batter." To achieve the quality and perfect balance of these three elements, they use exclusively original, in-house ingredients. This results in a light, non-greasy coating that fries quickly to a crisp, sealing in the juices for a supremely juicy and visually appealing gyukatsu.

Founded in Kyoto in 2014, Kyoto Katsugyu now operates 52 stores in Japan and 19 stores overseas (17 in South Korea, 2 in Taiwan), totaling 71 stores worldwide, making it the number one gyukatsu specialty restaurant in Japan and globally by sales and store count.
Since its inception, the restaurant has consistently pursued high-quality ingredients and meticulous preparation, remaining dedicated to "authentic gyukatsu."
In recent years, driven by increasing inbound tourism and the global boom in Japanese cuisine, gyukatsu's recognition has grown both domestically and internationally. It is increasingly being recognized as a representative Japanese dish, alongside "Sushi," "Tempura," and "Ramen."
As Japan's and the world's leading gyukatsu specialty restaurant, this new menu aims to drive the further evolution of gyukatsu and establish a new standard for "authentic gyukatsu."