{"id":2682,"date":"2025-10-20T09:00:04","date_gmt":"2025-10-20T00:00:04","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2682"},"modified":"2025-10-17T11:12:29","modified_gmt":"2025-10-17T02:12:29","slug":"ultimate-gyukatsu-experience-at-motomura-how-to-enjoy-the-stone-grilled-beef-cutlet-set-meal-25004","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/ultimate-gyukatsu-experience-at-motomura-how-to-enjoy-the-stone-grilled-beef-cutlet-set-meal-25004\/","title":{"rendered":"Ultimate Gyukatsu Experience at Motomura: How to Enjoy the Stone-Grilled Beef Cutlet Set Meal"},"content":{"rendered":"

Gyukatsu Motomura Menu<\/h2>\r\n
\"\u201cGyukatsu<\/picture><\/div>\r\n

The menu at Gyukatsu Motomura is extremely simple: only the \u201cGyukatsu Set Meal.\u201d You can choose the cutlet size\u2014standard one piece (130 grams), 1.5 pieces (195 grams), or two pieces (260 grams). It comes with barley rice and miso soup, a salad, plus three small side dishes: grated yam (tororo), mentaiko, and warabi mochi.<\/p>\r\n

\"A<\/picture><\/div>\r\n

At the Shinjuku main branch featured here, a \u201cGyukatsu Gozen\u201d is available exclusively with advance web reservations. It\u2019s an upgrade from the regular menu, adding small dishes of sesame tofu and grated daikon with nameko mushrooms, and you can choose either a gyutoro bowl or a salmon roe bowl. It\u2019s a lavish set that lets you fully savor Japanese food culture.<\/p>\r\n

Cook Thoroughly on the Stone Grill Plate<\/h2>\r\n
\"The<\/picture><\/div>\r\n

The gyukatsu is lightly fried and served medium-rare. You cook it yourself using the stone grill plate set on the table. Sear both sides of the cut gyukatsu thoroughly until the redness disappears.<\/p>\r\n

Enjoy Freely with Mountain Wasabi Sauce, Rock Salt, and More<\/h2>\r\n
\"\"<\/picture><\/div>\r\n

Along with the wasabi and soy sauce that come with the set meal and the house-made mountain wasabi sauce, you can season to your liking with the rock salt on the table.
\r\nTo first appreciate the pure flavor of the beef, we recommend keeping it simple with wasabi or rock salt. The light, crisp coating and the burst of juicy meat are irresistible.<\/p>\r\n

\"The<\/picture><\/div>\r\n

The special mountain wasabi sauce has a refreshing flavor with the sharp pungency characteristic of wasabi kept in check. It pairs well with barley rice and will keep your chopsticks moving.
\r\nYou can also enjoy different flavor combinations, such as wasabi with soy sauce or wasabi salt.<\/p>\r\n

Enjoy Mentaiko and Tororo with Barley Rice<\/h2>\r\n
\"The<\/picture>\"Another<\/picture><\/div>\r\n

This restaurant is particular about every ingredient it serves, so be sure to note the small dishes and the salad dressing as well. The non-red mentaiko is additive-free and free of artificial coloring, letting you enjoy the ingredient\u2019s natural flavor. We recommend having the mentaiko and tororo with the barley rice, known for its popping texture. Another nice perk is that one refill of barley rice is free.<\/p>\r\n

\"Warabi<\/picture><\/div>\r\n

Warabi mochi is also included for dessert.
\r\nFrom the main gyukatsu to the sauces and small side dishes, the set meal allows you to experience the depth of Japanese cuisine through each individual flavor. Savor gyukatsu cooked by yourself to your preferred doneness, and enjoy it with your favorite seasonings to your heart\u2019s content.<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

In recent years, gyukatsu has gained popularity, especially among international visitors to Japan. Made by frying steak-quality beef with a perfect balance of lean meat and fat, it offers a unique flavor distinct from traditional tonkatsu. This time, we visited Gyukatsu Motomura, a restaurant that promotes the concept of \u201cbringing gyukatsu into Japanese food culture,\u201d to learn the best way to enjoy gyukatsu. Their signature style\u2014cooking the beef yourself on a hot stone plate\u2014is a must-try experience!<\/p>\n","protected":false},"author":18,"featured_media":2686,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55],"class_list":["post-2682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2682"}],"version-history":[{"count":2,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2682\/revisions"}],"predecessor-version":[{"id":2685,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2682\/revisions\/2685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2686"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}