I didn’t take photos of the hundreds or thousands of meals I ate in Japan during my time staying there, talk about regrets! I think the Openrice writing platform and culture finally converted that habit within me… which is a good thing. But occasionally I did take some photos, especially during a more recent trip to revisit my old friends in Tokyo. As mentioned before Yakiniku in Japan is divided into many levels. The tell-tale signs are usually its price, targeted audience (young, family orientated or sophisticated?) as well as the Beef or Pork cuts available and most pertinently, the Marination Approach. The more lower end the shop is, the more it will be biased towards a heavier marination ~ which will bring it back towards the heavily flavoured Korean styled BBQ, where yakiniku originated and Japan copied then converted it into their own cuisine!
Gyu Shige has a few branches and is of the more casual, young to mid-age aimed Yakiniku ya, it mainly sells cheaper to mid-end meat as well as Cow Innards. I would classify it just above 牛角 level-wise. Its futile to compare it to the really upper end shops, as its really horses for courses. I should therefore rate this against its similar level competitors. But don’t under-estimate this little gem either: it serves Yakiniku in the most reverred 元祖炭火七輪焼肉 way with proper charcoal pieces sitting in a cylindrical stove, something which strangely only 2 shops in the whole of Hong Kong comes close to serving. One shop is a bloody rip-off of a Taiwanese branch in Wan Chai, the other is a Chinese shop in Hung Hom..
Gyu Shige has a few branches and is of the more casual, young to mid-age aimed Yakiniku ya, it mainly sells cheaper to mid-end meat as well as Cow Innards. I would classify it just above 牛角 level-wise. Its futile to compare it to the really upper end shops, as its really horses for courses. I should therefore rate this against its similar level competitors. But don’t under-estimate this little gem either: it serves Yakiniku in the most reverred 元祖炭火七輪焼肉 way with proper charcoal pieces sitting in a cylindrical stove, something which strangely only 2 shops in the whole of Hong Kong comes close to serving. One shop is a bloody rip-off of a Taiwanese branch in Wan Chai, the other is a Chinese shop in Hung Hom..
A fair few offerings ranging from Tongues, Innards (ホルモン),
and Meat from Pork, Beef, Sausages,
Fish to Veggies.
and Meat from Pork, Beef, Sausages,
Fish to Veggies.
In Japan, you take 炭火七輪焼肉 for granted, its even used in many smaller and casual establishments. But in Hong Kong, it becomes a Rare Scene..
Some ナムル Veggies served Korean style, サンチュ (サニーレタス) Lettuce Wraps with Chili Sauce,
and some 國產牛 上ロース of Japanese Rib Eye ~ 7/10
ねぎ塩特選カルビ -
Spring Onions and Salt Tare sauce marinated,
Special Grade Ribs ~ 7.5/10
Dinner Score: ★★★★☆☆
Opening Hours:
[月～土] 17:00～24:00
[日・祝] 17:00～23:00
Address: 東京都新宿区新宿3-9-5 Japan
(Access from 新宿三丁目駅、新宿御苑前駅、新宿駅)
Phone: 03-5368-8266
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