About Us
Sydney’s CBD is no stranger to a great night-out venue, and Gyuniku is the latest to hit town. The premium Japanese BBQ venue features high-quality cuts, including full-blood wagyu MB9+ sourced from Japan and a self-serve sushi bar. Diners can choose from a wide range of nori rolls, sashimi, and nigiri, made in-house in-house daily by traditional Japanese sushi chefs. Gyuniku’s 110-guest capacity is split across 30 BBQ stations and 25 tables, catering to groups of all types. Prices start at $45.90 per adult and $27.90 per child for lunch and dinner, with various packages to choose from depending on the day of the week and what customers feel like enjoying. The extensive menu at Gyuniku is designed to share, paying homage to the rich traditions of Japanese culture. Diners can enjoy a diverse selection of premium meats, including Full Blood Wagyu MB 9+ Cuts, Premium Wagyu MB 7-9 Cuts, High Marbling Short Rib, Marinated Chicken and Seafood. In addition to barbecue cuts and fresh sushi, the menu includes a selection of hot foods – such as Sukiyaki Beef & Vegetables – cold foods – like DYI Chirashi and Wakame Salad – and sauces to add, mix and enjoy as desired. Be sure to finish with a sweet treat à la Gyuniku’s DIY frozen yoghurt station. With all the trimmings like, chocolate and tapioca pearls, and traditional Japanese toppings like mochi and fruit jelly, diners can make their own creation and enjoy. Executive Group Chef Joanne Lee oversees the kitchen and emphasises the importance of developing a menu that balances customer intrigue and staying authentic to the venue’s Japanese roots: “For us, using quality and authentic ingredients in all of our menu items is a must. We source our meats from Japanese butchers – even importing some, like our MB9+ Wagy, direct from Japan – to ensure we deliver a meal that is both premium and delicious. “But in the current market, a delicious meal is not always enough. We really wanted to give people a reason to visit in addition to what’s on the menu.” This approach translates to the venue’s interiors, which are designed to transport guests to the heart of Japan. Where the BBQ tables offer an intimate, cosy dining experience, evoking the feeling of a traditional Yakiniku House, the buffet section embodies the layout and energy of Japan’s bustling food markets and sushi bars. Gyuniku aims to challenge the approach of typical Japanese BBQ restaurants, which follow a more traditional table service model. “Table ordering has its place but, when it comes to BBQ venues, we find it disrupts the customer’s experience,” says James Sun, Gyuniku Owner and Director of Wannian Alliance. “The self-service option was missing in the Sydney market so we decided to fill the gap. Not only is it more visually appealing from a restaurant set up perspective but it eliminates wait time for guests as they can freely grab and take back their food to the table.”