Gyu-Kaku closes its restaurant at CHIJMES on Sunday 15 November 2026, ending its run at the restored convent in the Civic District. Reins International (Singapore), which runs the brand here, made the closure public in a notice on 3 November.
Rewards cards stay valid to the last day. The card earns one chop for every S$20 spent on a single receipt. Ten chops bring a free serving of pork belly, 15 a serving of Gyu-Kaku Karubi on the next visit, and 20 chops take 20 per cent off the next bill. Redemptions need a minimum spend of S$50, are for dine-in only and do not apply to the buffets.
Four buffets before the last day
Every buffet runs for 90 minutes, with last orders 20 minutes before the end. Prices are per adult and carry service charge and GST.
- Family Buffet, S$38.80++: more than 30 dishes, Monday to Thursday only, not on public holidays or their eves.
- Signature Buffet, S$54.80++: more than 60 dishes, adding Dragon Karubi, Diamond Cut Misuji, Negishio beef tongue, scallops and prawns.
- Premium Buffet, S$79.80++: more than 80 dishes, with Australian Wagyu, King Harami and beef thick tongue.
- Wagyu Buffet, S$98.80++: the Premium spread plus Japanese Wagyu Nakaochi, Karubi and Sukiyaki.
Children aged 12 and below pay half price, capped at two children for each paying adult. Green tea comes with every buffet; soft drinks, juices, ice lemon tea and oolong tea are S$4.80 more. Leftovers are charged at S$10 per 100g.
Monday 9 November is the Deepavali public holiday, so the Family Buffet’s last three days are Tuesday 10 to Thursday 12 November.
Weekday lunch is the cheaper last meal
Lunch sets run Monday to Friday, except public holidays, which makes Friday 13 November the final weekday lunch. The value lunch starts at S$9.80++ for a chicken teriyaki don, with a wagyu don at S$11.80++, spicy ramen or wagyu udon at S$12.80++, and tonkatsu or yakiniku teishoku at S$15.80++.
The grill-your-own BBQ lunch sets come with salad, kimchi, wakame soup and steamed rice. Pork belly and chicken (180g) is S$12.80++, Karubi and Harami (150g) and the Australian Wagyu set are S$28.80++ each, and the Japanese Wagyu beef set is S$38.80++. A 320ml Asahi is S$5.20++ at lunch only.
A chain built on A4 wagyu
Gyu-Kaku, “horn of the bull” in Japanese, has more than 700 restaurants in Japan and outlets in the United States, Hong Kong, Taipei and Indonesia. In Singapore it serves A4 rather than A5 wagyu, and only chuck, rib and loin cuts, on the view that the grade measures marbling and yield rather than flavour.
The menu carries pork throughout, so Gyu-Kaku is not a halal option.
Details
- Gyu-Kaku CHIJMES, 30 Victoria Street, #01-01/02, Singapore 187996, a short walk from City Hall and Bras Basah MRT stations.
- Monday to Friday: lunch 12pm to 3pm (last order 2.30pm), dinner 5.30pm to 10pm (last order 9.30pm).
- Saturday, Sunday and public holidays: 12pm to 10pm (last order 9.30pm).
- Reservations: 6333 4001. Last day of service: Sunday 15 November 2026.
