Gyu Shige Japanese BBQ

Gyu Shige Japanese BBQ Franchise

We have introduced the authentic Yakiniku culture to the world. Today, there are total of 166 Gyushige restaurants in Japan and around the world.


Gyushige opened its first restaurant in an old town of Fuchu, Tokyo in 1988.

Japan was in the midst of the bubble era in the late 80s and the trend was “the more expensive the better.”

Contrary to the trend, the founder, Masakazu Takada, strived to serve delicious beef at a reasonable price. That’s how Gyushige started.

Gyushige’s original concept was “to offer a Wagyu feast.” Wagyu was a luxury item which was rarely served at home. The founder wished for guests to enjoy delicious wagyu with their family and friends at Gyushige. Today, we continue to strive to offer such experiences at our restaurants.

Gyu Shige Japanese BBQ Franchise

Why Own a Gyu Shige Japanese BBQ Franchise?

  • A wide variety of primal meat cuts and subprimal meat cuts can be sliced to perfection.  So you can take care of another varieties like appetizer, sushi & sashimi and more!
  • Proven strong support – Gyushige operates and supports over 160 restaurants in Japan and around the world.
  • Huge customer audience – Everyone loves beef. From children to adults and the elderly. Our Japanese BBQ is perfect for almost any occasion.

Brand New Experience for Meat Lovers in America

The U.S. is one of the world-leading countries when it comes to beef consumption. Americans enjoy beef in a various ways from burgers at casual restaurants, steak at high-end restaurants to BBQ at home. Naturally, wagyu is well known among such meat lovers.

If you want to fully enjoy the taste of wagyu, we highly recommend to try it in “YAKINIKU.” Yakiniku may seem simple, but it is surprisingly profound. At Gyushige, carefully selected beef is cut to a precise thickness to bring out the most flavor and served with dipping sauce to compliment the beef.

Gyu Shige Japanese BBQ Franchise

What’s Unique About Japanese Style BBQ “Yakiniku”?


In Gyushige, Customers cook their meal by themselves. This creates not only unique customer experience but also…

  • Less Kitchen Staff
  • Less Kitchen Training
  • Consistency of the quality.

Wide Variety of Meats

Beef can be cut into 10 primal cuts which will be divided into subprimal cuts. In each cut, factors such as amount and quality of fat, texture, and umami (savory) flavor vary. Yakiniku focus on bringing out the natural flavor of the meat, so use of marinade or pre-seasoning is minimal.


The distinct features of Japanese wagyu are the fragrant aroma and the tender texture . And customers can taste the umami as soon as the juicy wagyu melt in your mouth.

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