Gyukatsu, meaning “beef cutlet,” is a Japanese dish that originated during the Meiji era (1868–1912) and gained popularity in Tokyo around 2015. Known for its rich, buttery texture and crispy, lightly-breaded exterior, gyukatsu offers a unique sensory experience.

Chef Sean “Sonny” Nguyen first discovered gyukatsu in 2017 during a trip to Japan with his wife. Mistakenly believing they were lining up for a ramen shop, they waited 1.5 hours, only to realize the line was for a different restaurant. Choosing to stay, they experienced their first gyukatsu meal—a moment that left a lasting impression on Chef Sonny. From that day on, he became determined to bring this dish to life in the U.S., embarking on years of research to find the perfect cut of beef.

After seven years of searching, Chef Sonny finally found a beef selection worthy of his experience. Gyukatsu Rose, named after his youngest daughter Harlee Rose, is the realization of this long-standing vision. The restaurant serves a proprietary cut of wagyu from 100% Japanese Tajima cattle, crossbred to achieve a premium BMS (beef marble score) of 6–8. This results in a tenderness that rivals filet mignon, with luxurious marbling that enhances both texture and flavor.

At Gyukatsu Rose, you can immerse yourself in an authentic Japanese dining experience, enjoying gyukatsu prepared just as it is in Japan. From premium cuts of beef, breaded and fried to golden perfection, to interactive tabletop grills that let you cook each bite to your desired doneness, every detail is thoughtfully crafted. Paired with traditional sides like rice, suimono soup, and house made dipping sauces, the experience captures the essence of enjoying gyukatsu in Japan, right here in Orlando.