"Full disclosure: I don't eat much red meat, and the stock and trade of Gyu Kaku is steak. While I don't order the wagyu, rib steak, and filet that fill the tables, cooktops, and bellies at Gyu Kaku locations, what I order is always terrific. Other than the vegetable spring rolls (whose wrapper is not the close to phyllo pastry that exists in traditional spring rolls), resulting in something closer to an overly Americanized item, what I enjoyed on 8/5/23 (served with thoughtfulness and skill by KK and bussed by TJ), was as perfect as I expected. My typical order at Gyu Kaku is the avocado salad (whose Yuzu dressing ought to be licensed and sold a la Rao's sauces and Jeni's ice creams), garlic noodles with chicken, and a sushi roll, which was switched with whatever the spicy tuna on top of fried rice is called. Everyone with whom I've dined who sears their own steak, shrimp, and chicken has been very happy with the results. Were salmon on the menu, and I'm surprised that it's not based on the cooking methodology, I'd likely order fillets or pieces to cook and not my a la carte dishes. Gyu Kaku seasons the dishes well, presents generous portions, and provides high quality meats, poultry, and shrimp. That the restaurant is according to posters throughout the locations the #1 Japanese barbecue franchise in the world is a contradiction to the quality of and care shown to the food. Check it out."
