Ginza Kushi Katsu at Paragon Orchard claims to be the first to serve Gyukatsu in Singapore, that means deep fried BEEF cutlet.

I do see some restaurants in Japan serving it, but it is about time Singapore caught on the wave.

Here’s the knack: the beef fillet is only deep fried for 60 seconds at a high 210°C, which gives the beef cutlet a supposedly wonderful crispy crust while the meat remains medium rare within.

Wait, it is takes only a minute, why did they take this long to serve? Anyway…

The damage is $45.80 ($49.80 for set) for 180 grams of U.S. Angus Tenderloin Gyu-Katsu, and $30.80 ($34.80) for the Australia Beef Fillet Gyu-Katsu version.

A mini teppan is given so that you can control your own beef doneness level.

If only they got the meat done right in the first place, didn’t look that medium rare (I could be wrong), and didn’t taste like it was of the best quality. Anyway…

You can pair the beef slices with wasabi soy sauce, mustard mayo and Maldon sea salt. Some may find the sauces the saving grace, while others could savour the beef on its own.

I thought that the katsu had a good crunch, not too oily, but I wondered if that was enough to warrant a return visit.

The menu is quite extensive, serving curry rice sets, ramen, and hamburg steaks.

Perhaps I could next try the Kushi-Katsu Fondue where diners can dip the slices or sticks to hot cheese at a $5.90 top-up.

This restaurant is not from Ginza by the way.

Ginza Kushi-Katsu
Paragon, 290 Orchard Road, #B1-47 Singapore 238859 (Orchard MRT)
Tel: +65 6262 1304
Opening Hours: 11:30am – 10pm

Other Related Entries
Omotenashi Dining Gosso (Boat Quay)
Gyoza-Ya (Paragon Orchard)
Ginza Yoshihiro (Marina Mandarin)
Ryu’s Japanese Restaurant (Capitol Piazza)
Haru Haru (Ang Mo Kio)

* Daniel’s Food Diary pays for food reviewed unless otherwise stated.


  1. hi daniel
    so what do you think if you compare with the one in Japan in term of crunchiness and such?
    because i just comeback from Tokyo too! ahaha 🙂


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