If you’re a meat lover who’s eaten in Asia, chances are good that you’ve encountered Gyu-shige. From Ho Chi Minh City to Hong Kong, the yakiniku chain has conquered the continent with more than 250 locations. Now the restaurant that started in Japan and specializes in Japanese A5 wagyu beef is debuting in the United States. And luckily, the franchisees, including co-owner Gary Ngo, live in the Fairfax area. The first American Gyu-shige restaurant will have its soft opening in the Mosaic District next month, says Ngo.
NoVA inhabitants have plenty of experience with Korean barbecue and may have even tried Japanese barbecue in the form of Arlington’s Gyu-Kaku. But unless they visited Gyuzo Japanese Barbecue in Rockville, Md. before it shut down due to indoor service restrictions, diners won’t have experienced serious, wagyu-focused yakiniku in our region. “The difference between yakiniku versus Korean barbecue are the quality of the meat and the serving portion,” explains Ngo. “In yakiniku, the focus is in the quality of the meat, as we serve A5-grade wagyu steak imported from Japan.”
He says that he is still finalizing the opening menu, but that besides meats grilled at the table, diners can also expect high-quality sushi. Those who want to extend their meaty celebration with a tipple or two will be able to choose from a menu of Japanese sakes, beers and whiskeys. The new year is already looking up. // 2980 District Ave., Suite 100, Fairfax
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