It seems a barbeque in any language is a good reason to get together with people and have a good time eating meat around a heat source. Opened just last week, Gyuzou is the newest
yakiniku Japanese barbeque restaurant to hit town in that somewhat stranded area north of Chinatown but not quite CBD.
Taking over the two-storey shop that was once an ice creamery, accessed from Harbour Street rather than Sussex Street, Gyuzou offers Japanese style barbeque or
yakiniku, which literally translates to "grilled meat".
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| Yakiniku Japanese barbeque and sauces at Gyuzou, Sussex Street, Haymarket |
While it looks most similar to what we probably know in Sydney as Korean barbeque,
yakiniku differs in that the raw meat for cooking on the barbeque is not marinated. Instead, simply seasoned, it's cooked and then eaten with dipping sauces, of which Gyuzou offers three as standard: chilli, salt and a sweet soy
yakiniku sauce.
Gyuzou specialises in wagyu beef and even has an opening month special of half-price wagyu
yakiniku dishes for the whole month of October 2014.
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| Upstairs dining area |
The fitout is more refined Japanese than the usual cheap and cheerful Korean barbeque venues, with lots of dark wood offset by gorgeous Japanese fabrics.
Part of the Yes Food group of Japanese restaurants (which also owns
Wagaya and many others), Gyuzo also uses the iPad ordering system made infamous at Wagaya many years ago. As such, it's pretty easy to go nuts on the menu, especially if you're ordering as a group
as we were.
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| Cinderella cocktail |
With a range of large range of 'cocktails' on the menu, we couldn't go past the sweet lychee liqueur based Cinderella with a literal base of blue curaçao and a prettily contrasting red grapefruit and mint garnishes.
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| Lime chuhai |
The
shochu-based highball with fresh lime was more my pick, with a refreshing sweetness that was ideal in front of the barbeque.
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| Okonomiyaki |
It's always a good idea to order some starters that are ready-to-eat in these self barbeque situations. At Gyuzou, the menu runs from sushi and sashimi to noodles and soups and a large range of side dishes/appetisers, in addition to the
yakiniku items.
We started on
okonomiyaki savoury pancake which tasted freshly made beneath its usual condiments of
okonomiyaki sauce, mayonnaise and
katsuobushi bonito flakes but not overly exciting.
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| Takoyaki |
We also grabbed a side of
takoyaki octopus balls which were pretty decent deep-fried versions, slathered in the same condiments.
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| Yukke |
The small bowl of the Korean
yukke raw beef salad even looked like wagyu beef, with the thin strips of raw beef marbled with fat.
Served with julienned cucumber and a raw egg yolk all stirred through at the table, the
yukke made for a nice precursor to lots more wagyu.
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Menu excerpt showing cow/beef parts
(image courtesy of SD Marketing) |
I always like seeing a meat map as it reminds me of muscle structures and why certain cuts are the way they are. Gyuzou's printed menu is most helpful on the cow front and also shows a marbling level for each cut on offer.
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| Wagyu chuck tail flap |
I like a moderate level of fat marbling so the wagyu chuck tail flap was my pick. From the shoulder region (thanks, cow map), it was tender and juicy - even without one of the dipping sauces.
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| Wagyu oyster blade |
The
yakiniku sauce was the easy, cover-all sauce while the chilli was relatively mild and the salt sauce better with non-beef items, I thought.
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| Wagyu short rib |
For the full-on, fatty wagyu experience though, it has to be the short rib which has some pretty impressive marbling. I managed to cook out a fair bit of the fat on the barbeque but it was still a buttery mouthful that almost just melted on the bite.
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| Vegetables for cheese fondue |
For a vegetable fix, definitely go the option that comes with a 'cheese fondue' for dipping. Put the metal cheese tray on the grill and separately cook the vegetables, then dip into the almost liquid cheese. It's like the cheese of packaged mac'n'cheese and it's so very good, with almost anything off the barbeque.
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| Wagyu ox tongue |
Wagyu ox tongue is becoming one of my favourite cuts of offal and when it's as tender (with a slight bounce) as the dish at Gyuzou, it's as glorious as some of the more expensive cuts.
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| Yakiniku barbeque |
Most of the dishes arrived with a garnish of mushroom but we added a side order of the buttons, pearls and king browns too, given the ease of getting carried away with fatty, juicy meat.
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| Wagyu rib finger |
Speaking of fatty meat, the wagyu rib finger topped the list. Coming from the part right on the rib, they were cubes of almost pure fat with some meat marbling, and certainly not for the dieters.
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| Pork cheek |
Neither was the pork cheek which rendered down nicely on the barbeque, leaving just a touch of meat with the caramelised porky fat.
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| Scampi |
With scampi on the menu it was a no brainer but when it arrived (three serves pictured), it was more a question of: to cook or not to cook. The beautiful specimens looked sashimi-friendly but we compromised with a short stay on the barbeque for that rare-cooked sweet and creamy scampi flesh.
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| Scallop |
Raw scallops for the barbeque arrived rather theatrically huddled in a shell, like the greatest scallop ever found with six pieces of the sweet, sweet mollusc. I found these particularly nice lightly grilled and dipped into the salt sauce.
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| Pork sausage |
I can't go past a good pork sausage and the chunky filled, smoked ones here were pretty decent and just needed a touch of mustard for that authentic
izakaya feed.
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| Corn butter |
While I've had mushrooms and garlic cloves cooked in butter over the grill, corn kernels were a new one. Forever forgetting that stuff cooked in, basically, boiling butter are equally boiling hot, these sweet little kernels were dangerously tasty.
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| Mountain chain |
I've left the most interesting (read: strange) and unique dish till last. The dramatically named 'mountain chain' is a muscle attached to the cow's
rumen and forms a type of tripe, quite literally a few steps before the honeycomb tripe that's much more common in various cuisines.
With a dark 'skin' like outer and various tube-like pieces, the mountain chain is not for the faint of heart, nor the hard of chewing, as we found out. Flavour-wise, there's not much going on; hence the marinade probably, but the texture is that of the chewiest muscle you can imagine, then with a chewy skin layer on top. One for the thrill-seekers, I think, and not one I'll be having again.
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| Seafood barbeque action |
On the cooking front Gyuzo has invested into some pretty high-tech ventilation that's built right into the barbeque unit. No visible ventilation hoods hanging from the ceiling here, but just the small holes in the ring of the barbeque, sucking in smoke before it has time to infiltrate all your clothes and hair.
I was noticeably less smoky-smelling than when I normally leave Korean barbeques, but also quite possibly due to the fact that the meat wasn't marinated and thus did not burn its marinade on the grill as is common in Korean barbeque, emitting plumes of smoke usually.
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| Green tea parfait (front) and berry parfait (back) |
After all the grilled protein, some might jump at the opportunity for sweets, which are fairly basic at Gyuzou. Most elaborate are probably the parfaits which feature ice cream, fresh cream, conflakes (which is such an adorably Japanese touch) and a topping like the green tea syrup or berry syrup, with fruit and wafer garnishes.
Full as a boot with Gyuzou's
yakiniku offerings, particularly its so-tender wagyu cuts, dinner at Gyuzou certainly confirmed that a good time will be had at a barbeque - and that's a good time in any language.
Food, Booze & Shoes dined at Gyuzou as a guest, with thanks to SD Marketing.
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