New Steak Gatz at Orchard Plaza: Japanese hotplate steak, gyukatsu, and free-flow rice & veggies!
The hypetrain has no signs of slowing down, as yet another promising new Japanese restaurant sets up shop at Orchard Plaza!
Officially opened on March 5, Steak Gatz is Orchard Plaza’s new beef specialist, spotlighting Japanese-style hotplate steak and gyukatsu.
It’s located on the first floor, along the outer perimeter of Orchard Plaza, facing Concorde Hotel.
There’s nothing too flashy about its decor: An l-shaped counter, a suite of twelve tall chairs, and elegant, unassuming wooden detailing. But aesthetics are not its goal.
The goal is to serve customers good food at good prices — something the group behind it is known for, with its other restaurants including Ramen Soshiji, Sakutto Tempura Bar, and Kakiin Oyster Bar.
Good beef, good sauces, good price
The prices are mighty reasonable, with steak priced from S$13.80 a la carte.
One great thing about Steak Gatz is the customisability: Guests have the freedom to decide how much meat they want, and the price is adjusted.
It ranges from ¼lbs (133g) to 1lbs (455g) — though the default “normal” portion is ½lbs (227g).
On top of that, you can also add on S$3 to get a set, which comes with free-flow rice, veggies, and miso soup.
The restaurant’s signature is the Gatz harami steak (from S$13.80), which uses the Japanese-favourite harami (beef skirt) cut, which is one of the most commonly seen ones in yakiniku.
The harami steak is also available with a slew of toppings, including punchy garlic (from S$15.80), spicy crunch (from S$16.80), melty cheese (from S$17.80), and loaded shio-leek (from S$15.80).
For the price, Steak Gatz’s quality is undeniable. The steak is rich, juicy, and tender, and we highly recommend getting it with the loaded shio-leek to add some extra fragrance and umami oomph.
Alternatively, you can also add-on a block of the garlic butter (S$2), which complements the beef flavour spectacularly with a dose of robust garlicky flavour.
Honestly, our favourite part of our experience at Steak Gatz might be the myriad of housemade sauces they leave out on the table — you can find concoctions such as onion sauce, oroshi (grated radish) yuzu ponzu, dashi tonkatsu, and even a secret sauce.
Our favourite were the sweet-savoury onion, the vibrantly piquant oroshi yuzu ponzu, and the hard-hitting secret sauce, which was filled with a controlled dose of numbing mala spice.
Tasty fried goodies
If you like gyukatsu (fried beef cutlet), Steak Gatz also does a pretty solid Gatz beef cutlet (S$29.80). Unlike the grilled items, the beef cutlet comes in fixed 250g portions.
It’s not that far off from the gyukatsu we tried in Japan, and we preferred to keep the middle a tad more pink, since that keeps a satisfying textural contrast between the soft, juicy beef and the light, airy batter.
There’s also the option of the miso beef cutlet (S$29.80), which is touted as another Steak Gatz signature.
We loved the complexity and depth introduced by the miso sauce, which cuts through the fatty beef with a nice bit of twang.
Besides the gyukatsu, you can also find fried items on Steak Gatz’s menu to pair with your steaks.
There are the usual suspects such as the chicken karaage (S$2 apiece) and prawn (S$3.80 apiece), but you can also find more interesting options including cream croquette (S$4.80 apiece) and oyster (S$2.80 apiece).
We think it’s worth ordering a few fried items to share, since they go great with the sauces.
Our favourite was the oyster, which was plump and juicy, contrasting nicely against the crunchy exterior. Oh, and it also works oh-so-well with the oroshi yuzu ponzu sauce!
For more ideas on what to eat, read our stories on the perfect spot iftar feasts for Ramadan 2026 and the unique new restaurant serving Okinawan food!
Tue 11.30am - 10 pm
Wed 11.30am - 10 pm
Thu 11.30am - 10 pm
Fri 11.30am - 10 pm
Sat 12pm - 10 pm
- Somerset
- Dhoby Ghaut
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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