Gyukatsu Motomura Shibuya Center Street Branch
Compact, no-frills counter restaurant in the heart of Center Street serving one of Tokyo's most acclaimed gyukatsu (lightly breaded, medium-rare beef cutlet). Each diner grills their own slice to preference on a personal hot stone, dipping in sauces ranging from Worcestershire to wasabi soy. Founded in Kyoto, Motomura keeps the menu deliberately tight — choose between 130 g and 260 g sets — so every element is executed with precision. Expect a queue; turnover is fast.
Address
Japan, 〒150-0042 Tokyo, Shibuya, Udagawachō, 30−２ 渋谷ケゼットハウス 1F
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Contacts
Hours
TodayLast order: 21:30
Opens soon11:00 – 22:00
MondayLast order: 21:30
11:00 – 22:00
TuesdayLast order: 21:30
11:00 – 22:00
WednesdayLast order: 21:30
11:00 – 22:00
ThursdayLast order: 21:30
11:00 – 22:00
FridayLast order: 21:30
11:00 – 22:00
SaturdayLast order: 21:30
11:00 – 22:00
SundayLast order: 21:30
11:00 – 22:00
Features
Walk-in onlyCredit cards acceptedGyukatsu (beef cutlet, medium-rare)A la carte setsJapanese beef cutletCasual counter dining
Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Gyukatsu Sets
Rice & Sides
Finishing Ochazuke
Gyukatsu Sets
Gyukatsu Set 130g
130g lightly breaded, medium-rare beef cutlet served with a personal hot stone for self-grilling, plus your choice of sauces (Worcestershire, wasabi soy, spicy miso). Comes with rice, miso soup, and potato.
¥1,630
Gyukatsu Set 195g
195g portion of medium-rare fried beef cutlet for self-grilling on a hot stone. Includes rice, miso soup, and potato. Ideal for regular appetites.
¥2,300
Gyukatsu Set 260g
260g large portion of medium-rare beef cutlet. For big appetites — the same crispy-outside, pink-inside standard, grilled slice by slice on your personal stone.
¥2,760
Rice & Sides
Barley Rice
Healthy mixed barley-and-white rice, served as an alternative to regular rice in the set.
Kyoto Tofu
Silken Kyoto-style tofu, served as a cold side dish within the set option.
Grated Mountain Yam (Tororo)
Creamy, lightly sticky grated nagaimo yam. A classic Japanese condiment, excellent poured over barley rice.
Raw Egg
A fresh raw egg, typically mixed into rice or used as a dipping sauce for the cutlet.
Finishing Ochazuke
Ago Dashi Chazuke (Finishing Rice in Broth)
A Japanese meal-ender: leftover rice topped with flying-fish (ago) dashi broth. Rich, clean umami finish after the gyukatsu. Highly recommended.