Japan's Gyu-Kaku Makes Its NYC Debut

Tokyo-based Reins International, whose Korean-style Japanese barbecue chain Gyu-Kaku has more than 800 restaurants in Japan, opened two more U.S. locations, including one in New York City, bringing the total number of American branches to seven. This restaurant has a "yakiniku" concept, in which guests cook their own meat, seafood and vegetables on smoke-free grills at the table, Gyu-Kaku made its U.S. debut in 2001, opening first in West Los Angeles and later in Beverly Hills and Torrance. Hawaii also has two locations. The average seating for U.S. locations is 100, but the New York branch is likely to include 170 seats. Typically, Gyu-Kaku units in Japan average about 1,600 square feet, while U.S. units are double that size. Gyu-Kaku's dining rooms are Japanese in style, with decor and atmosphere designed to be elegant and comfortable. But the food is similar to what might be found in a Korean barbecue restaurant. With a charcoal brazier as the centerpiece of each table, guests choose from a selection of sliced proteins — from beef tongue to Kobe beef as well as pork, chicken, shellfish or fish — each with various sauces. Guests are given tongs to do their own grilling. Because the items generally are sliced very thinly or cut into small pieces, cooking time is only a few minutes. Servers keep a close eye on tables to make sure diners don't char their dinners. Servers also offer advice about choosing dipping sauces and change out the grill when necessary. Gyu-Kaku offers a variety of high-end sakes as well as several cocktails made with shochu, a spirit distilled from sweet potatoes. A variety of vegetables, such as sweet potatoes with butter, asparagus, mushrooms and whole cloves of garlic, also can be grilled, wrapped in foil packages. Other choices include Japanese noodles and Korean-style bibimbap — rice, vegetables, kimchee and meat that are cooked in a sizzling stone pot at the table. Source: www.nrn.com