Yakiniku Gyusei Forest Mall Shin Maebashi

We used various delicious cuts of domestic beef from the chuck flap. The lightly rich miso flavor in the marinade is the key to its taste! It's great to eat as is, or enjoy it with rice♪ We invite you to come and experience this deliciousness at our restaurant.

Crunchy texture! Perfect as a snack with drinks♪ This is a rare cut that can only yield about 200g from a whole cow, as we cut chilled fresh meat in-store♪ Since it has a slightly tender tendon part, even children can enjoy it deliciously. It becomes even more delicious when you mix our special 'salt flavor' with the original 'dipping sauce' and 'Yagijang' available on the table!!

The exquisite sweetness that spreads in your mouth the moment you take a bite. A refined sweetness that lingers in your nose as you chew, and a blissful sweetness that you can feel in your throat as you swallow—it's the deliciousness reminiscent of eating freshly cooked rice, from Hirata Farm's 'Japanese Raised Pork.'

Using domestic crossbred beef! This premium delicious kalbi features various parts of the 'Tomobara' area, commonly referred to as kalbi, including 'Head Bara', 'Tate Bara', 'Sasami', 'Inside', and 'Rib Finger'. The richly marbled and extremely tasty Tomobara can be ordered in various ways. When you bite into the meat, the remaining fat melts in your mouth and becomes creamy on your tongue♪

This cut is also known as 'Sankakubara' in Japanese and is made from a part of the shoulder meat. It is located between the zabuton, which follows the shoulder loin, and the brisket, and it has a thick cut with evenly distributed red meat. At Yakiniku Beef Star, we offer 'Marinated Kalbi' cut in our original long and special way!

The founder's commitment to 'Beef Star Kalbi'! We use the 'short rib' cut, which is known for its excellent fat and flavor, making it a representative of kalbi. Both 'salt flavor' and 'soy sauce marinade' are exquisite! We recommend grilling it thoroughly until the fat is charred, as the char adds a fragrant flavor, creating a harmony between the delicious 'Beef Star Kalbi' and the 'secret special dipping sauce' of Beef Star♪

Rich in fat, located between the rib bones! It’s no exaggeration to say that this is a regular favorite on the menu at yakiniku restaurants?! The meat itself is also rich in flavor, and it contains just as much fat, making the richness at the highest level!! We recommend seasoning it with 'soy sauce marinade'♪ Please enjoy the sensation of the fat and sauce coming together. This is a kalbi you want to enjoy while washing it down with draft beer or a highball to cleanse your palate!

This dish uses a part of the beef called 'brisket', located on the side of the cow. It is a fatty part of the meat, but it has a lot of sweetness and umami, making it relatively tender and very popular among small children. The recommended seasoning is 'soy sauce marinade', which pairs well with the rich and fragrant meat. It's great to enjoy it with rice!

This is a cut of beef located on the rib side of the chuck, and it is also referred to as 'haneshita'. It has a good amount of marbling, resulting in a higher fat content, and you can enjoy a tender, melt-in-your-mouth texture.

This meat is sourced from the rib loin section of the cow. It has very little excess surface back fat, and the shape and texture of the meat are uniform and relatively tender. Normally, this cut is used for steaks and other dishes, but at Gyusei, we indulge in grilling it on a net!

This uses domestic beef (chilled raw meat) from the center of the sirloin, specifically the center roast from the rib roast. The bright, beautiful red meat has excellent flavor and texture. It is best enjoyed without overcooking, as this allows you to savor the original taste unique to the center roast. Be careful not to overcook it, as it will become tough if left unattended for even a moment!♪

The 'Brisket Skirt (Briske)' is a rare cut that comes from the area between the outer rib and the diaphragm, yielding only a few hundred grams from a single cow. It is tender and juicy, and the more you chew it, the more flavor it releases.

Wagyu kalbi made from the most flavorful part! The highest quality is evident just by looking at it. The fat that seems to melt away is sweet and savory, spreading in your mouth as you eat it♪ It has a refreshing texture that doesn't get boring even if you eat a lot.

Our Wagyu Kalbi uses the 'Tomobara meat', which is famous for being served as Kalbi in yakiniku restaurants. The lean meat and fat alternate in layers, allowing for a rich flavor when grilled together.

Wagyu is rich in flavor and has a refined red meat. The cut from the rump and ichibo is called 'Loin Ichibo'. The part next to the sirloin or from the lower back to the thigh is called 'rump', while the part around the hip bone is called 'ichibo'. The rump, when quickly seared on the surface, releases a delightful juice that bursts out when chewed. The ichibo is best enjoyed when the surface is seared and the center remains tender!

We use the part of the beef tongue that is particularly tender, from the root up to about 5 cm. Only soft tongue with good fat is used, ensuring luxury without a doubt! Enjoy the perfect thickness and the rich flavor of the tongue to the fullest♪

At our restaurant, we use the central part of the 'Tan Naka' beef tongue. While lemon juice is a classic accompaniment for tongue, we recommend trying it without lemon for the first bite, savoring it with our special salt from Gyusei! For cooking, grill one side a bit more strongly, and quickly sear the other side to ensure the flavorful juices do not escape. Enjoy♪

Now a major presence in yakiniku alongside kalbi, 'harami' refers to the diaphragm of the cow, specifically the part on the back side. Its juicy flavor, overflowing with meat juices, is somewhat similar to kalbi, but it is lower in calories. If you want to enjoy the tenderness of Beef Star Harami, be careful not to burn it too much while grilling!

Almost the same as Harami, this is the lower part of the diaphragm of the cow, on the rib side. Like Harami, it looks like meat but is actually an organ part. Sagari does not have as much marbling as Harami, but its flavor is comparable! It is recommended to grill it until the surface is crispy and eat it medium-rare with the inside cooked. Be careful not to overcook it, as the fat will render out and the flavor will be halved♪

As everyone knows, this is the side strap of the 'beef tenderloin' on the small loin muscle side. The meat quality is similar to that of beef tenderloin, characterized by its fine texture and tenderness. It has a nice chewiness and is satisfying to eat♪

This is a very popular product in our hormone section♪ The moderate chewiness and mild seasoning pair perfectly with all flavors, including 'Miso' and 'Special Salt'♪ It is recommended to grill it slowly until cooked through. There is no such thing as overcooking, so let's grill it slowly at the edge of the grill!

Beef intestine has an irresistible chewy texture! For those who find the fat too rich, we recommend this 'Spicy Hormone' dish. Made with our store's unique homemade recipe, it uses the popular 'Yagi Jan' available on the table, which adds richness and depth, making the spicy flavor stand out♪

It has a lot of fat and a rich image, but the shima-chō (small intestine) is sweet and has a plump texture♪ It's so easy to eat that you'll want to have seconds, and it pairs really well with alcohol. Our homemade 'miso flavor' is definitely recommended! If you want to enjoy a lot of fat, cook it before the fat drips off, and if you want to render the fat well, cook it slowly to let it drip off! Be careful not to let too much fat drip off, as it can cause flare-ups.

Our restaurant offers a mix of internal organs including 'Senmai' (beef tripe), 'Gyuhatsu' (beef heart), 'Hormone' (large intestine), 'Giara' (beef diaphragm), and 'Kobukuro' (pig uterus). This dish allows you to enjoy five types of hormones on one plate. We recommend pairing it with 'Miso Sauce' or 'Salt Flavor' to thoroughly infuse the mixed hormones with flavor, allowing you to enjoy the interesting textures of the hormones, and it will definitely enhance your drinking experience in various ways!

Beef liver reigns supreme among beef offal?! It is a well-known part among offal. It is characterized by its very high nutritional value, rich in protein, vitamin A, and minerals such as iron. Cook it to a moderate level and enjoy it according to your preference!

Surprisingly chewy beef heart. The name comes from the English word 'heart.' Its fine muscle fibers give it a crisp texture, making it easy to bite into with a soft tenderness. The recommended preparation is 'salt flavor,' especially the parts with fat, where the richness of the fat combines with the special salt seasoning, enhancing the deliciousness. The non-fat parts also complement the mild flavor, making it very easy to eat.

The stomach of the cow, it is the fattiest part compared to others, so when you chew it, the fat oozes out, which is the secret to its deliciousness♪ When grilled, it puffs up, so the timing when it gets a light char is just right for eating!

Our kobukuro uses 'pig uterus'. Don't miss the cute way it curls up while grilling♪ We recommend the 'miso flavor' to make the outside crispy for an even more delicious experience!

The crunchy texture is essential. The crispiness and pleasant chewiness make it perfect as a snack with drinks. It pairs excellently with any beverage, whether it's sake, beer, shochu, or wine! The best way to enjoy it is to grill it until the surface is crispy and eat it medium-rare.

This refers to the meat around the rib bones on the belly side of the pig. It is also called 'sannomi' because the red meat and fat are layered in about three layers alternately. The crispy surface and the soft, juicy center provide a delightful contrast in texture. At our restaurant, we serve pork belly with sanchu and our 'homemade meat miso'!

A part of the pork neck meat. It has a beautiful pink color with layers of red meat and fat. True to its name, it offers a melt-in-your-mouth texture similar to tuna belly! Recommended flavors are 'Salt' and 'Soy Sauce', but the rich taste of pork neck matches perfectly with the sauce, making it a guaranteed complement to rice!

Our 'Pork Kalbi' uses pork shoulder loin. It is a popular cut of meat that has a good balance of lean meat and fat. It is rich in flavor and umami, and has a tender texture, making it a great choice in yakiniku restaurants!

Refers to the diaphragm of the pig. It is a rare cut that can only be obtained in about 200 to 400 grams from one pig. Although it looks meaty, it is low in calories and healthy, just like beef harami. A recommended seasoning is simply 'salt' to enjoy the deliciousness of the harami itself, or you can also marinate it with 'miso sauce' and grill it for a great taste!!

This part is also called a donut due to its hollow center shape. It is thinly sliced from the throat area and served. The crunchy texture is perfect as a snack with drinks. It is recommended to not overcook it, as the right amount of chewiness makes it easy to bite through.

The tip of the chicken breastbone. Also known as 'Yagen Cartilage'. The unique extract of chicken cartilage is refreshing yet deeply flavorful. The recommended seasoning is 'salt', and after thoroughly chewing the textured chicken cartilage, wash it down with a cold beer or highball. The refreshing sensation is unparalleled!

A general term for the thigh and calf. Compared to other parts, it is muscular, so the meat is firm, but the flavor is rich and has a unique depth! If the skin is attached, placing it skin-side down and grilling it first will result in a crispy finish. Both 'soy sauce' and 'salt flavor' are recommended♪

A general term for the neck meat of chickens, where a lot of muscles are gathered. The mild flavor of chicken combined with the plump texture of the neck meat is very popular among women♪ We recommend seasoning it with 'salt'!

Recommended menu for children♪ Place it slightly away from the center of the grill and warm it thoroughly to the center, then finish by giving it a nice brown sear before enjoying.

Recommended menu for children♪ These are cute, round, bite-sized tsukune. Grill them on the net while rolling them around, and they are ready to eat when they are evenly browned all over♪

A perfect accompaniment to grilled meat! Our vegetable platter includes a mix of 'pumpkin', 'shiitake mushrooms', 'bell peppers', 'long green onions', 'green peppers', 'onions', and 'carrots', served with our special 'spicy sauce'. Please note that the contents may change depending on the season. Thank you for your understanding.

Perfect as a side dish for grilled meat! Our special spicy sauce is drizzled on top. The green onions are grilled on both sides until lightly charred, and we recommend dipping them in our special beef dipping sauce along with the 'Yagijang' available on the table, which combines the sweetness of the green onions with the spiciness and umami of the sauce for a delicious experience!

For garlic fans, this is an essential dish when visiting a barbecue restaurant. For the time being, we put plenty of garlic in foil and fry it with sesame oil♪ Compared to direct grilling, it achieves a nice golden color, enhances the deliciousness of the garlic, and results in a fluffy finish! It's also recommended as a snack with alcohol.

Scallops in shell from Hokkaido♪ The flavor of the sea and the deliciousness of the scallops are exceptional because they are in the shell. We also provide our special spicy seafood sauce.

After finishing your grilled meat, challenge yourself with seafood! We serve plump shrimp drizzled with our special seafood sauce.

This is an assortment of homemade 'Komatsuna Namul', 'Fern Namul', and 'Bean Sprout Namul'. Every day, we boil fresh vegetables in-store and create this carefully crafted dish using a special recipe. What is the Namul Tower? While the overall amount of namul is large, the bean sprout namul in the center reaches a height of about 15 cm, breaking the conventional norms!!

This is a carefully selected Napa cabbage kimchi created by the founder of Gyusei! It is a sweet finish that brings out rich umami using a base of kombu and bonito broth, along with peach and shrimp. This kimchi is very popular at our store, with a high repeat order rate.

Kakuteki is a central figure among kimchi vegetables, alongside napa cabbage kimchi! It is a kimchi made with cubed radish♪ It is one of our carefully crafted products, meticulously salted and pickled in-store. The unique sweetness and mildness of the radish are its characteristics. Once you try it, you'll be hooked!

Oikimchi is one of the three main types of kimchi along with napa cabbage kimchi and cubed radish kimchi! 'Oi' means cucumber in Korean, and this oikimchi is made by cutting cucumbers, salting them, and pickling them with a secret recipe. Unlike napa cabbage kimchi and cubed radish kimchi, it is not spicy, so even customers who are not fond of spiciness can enjoy it deliciously.

This is an assortment of napa cabbage kimchi, homemade cucumber kimchi, and homemade cubed radish kimchi. While yakiniku restaurants say 'meat is life,' there are no yakiniku places that only serve meat♪ The classic kimchi is a nutritious and versatile food. This assortment of homemade kimchi, loved by Gyusei fans, preserves the important recipes from the time of our founding, showcasing the nutrition and charm of these vegetables♪

Korean-style salted seafood chanja. It is a delicacy made by marinating the entrails of cod in a sauce based on gochujang and salt. The highlight of chanja is undoubtedly its unique, chewy texture. Due to its very mild flavor, it is a surprisingly approachable dish for its ingredients.

Using fresh 'bean sprouts', we serve it in a slightly generous portion. We boil it in the shop and carefully mix it with the seasonings to ensure that the 'beans' of the sprouts do not come off.

When it comes to sashimi at a yakiniku restaurant, it has to be 'sliced raw horse meat.' We take pride in our soy sauce, which you can enjoy with 'Kyushu soy sauce.' *Please note that due to the nature of raw food, we cannot accept orders from children or those who are not feeling well.

The king of side dishes at a yakiniku restaurant, 'Yukke'. Finely sliced horse meat is thoroughly coated with our special soy sauce made from a secret recipe. It pairs perfectly with a creamy egg yolk. Please mix well before enjoying! *Due to the nature of raw ingredients, we do not accept orders from children or those who are not feeling well.

The total weight of the lettuce is about 250g?! We have been using our original 'Beef Star Dressing' since the establishment of Beef Star. Our salad is made by putting 'lettuce' and 'dressing' in a bowl and mixing them together to ensure the flavor spreads throughout the salad. Additionally, the green leaf lettuce we use is grown through hydroponics by the team at 'Kashiwa Leaf Plant Factory' in Chiba Prefecture. Its freshness is outstanding!

The classic salad at a yakiniku restaurant, 'Choregi Salad.' Our Choregi Salad dressing is homemade! The recipe is a secret, but it includes oil, onion, garlic, and special seasonings blended together in a mixer. We serve fresh sunny lettuce tossed in our homemade dressing. It's very delicious! By the way, it seems that 'Choregi Salad' actually doesn't exist in Korea?!

Juicy bright red tomatoes are full of nutrients!! Before eating grilled meat, eat some tomatoes to warm up♪ Fresh lettuce is mixed with a special dressing and served together with delicious tomatoes!

A staple vegetable at yakiniku restaurants, 'Sanchu' is suitable for wrapping around grilled meat because of its soft leaves that can be rolled both vertically and horizontally, and its lower moisture content compared to regular lettuce, making it easy to wrap in your hand. At our restaurant, we serve it with our homemade 'meat miso'.

Pork trotters offer a jiggly texture and rich pork flavor. They are relatively low in calories and packed with nutrition♪ They also contain plenty of collagen, which is good for the skin. At our shop, we serve them with a special vinegar miso made from a blend of gochujang and our special miso!

We use 'beef tendon' made from chilled fresh meat (beef hanging tender and beef sirloin) that is hand-cut in our shop. It is simmered for over 2 hours with a special soy sauce and various seasonings, finished with a slightly spicy taste. It can be enjoyed with rice or as a good accompaniment to drinks♪

Very popular among children♪ 'Korean Seaweed' is also loved in Korea. It can be enjoyed as a snack with drinks or as a side dish with rice! Wrapping it with napa cabbage kimchi or cubed radish kimchi adds a nice accent and makes it delicious♪

For green onion lovers, this is irresistible! When ordered together with our proud 'Special! Thick Cut Beef Tongue', you can enjoy it as Green Onion Salt Beef Tongue♪ Wrap the delicious beef tongue with the crunchy green onion and enjoy to your heart's content.

Small (275 yen including tax) / Medium (374 yen including tax) / Extra Large (484 yen including tax). At our restaurant, we strongly wish for you to feel completely full, so we offer rice in small, medium, and extra large sizes. And just how much is the extra large portion? It's an astonishing approximately 850g! Those who have ordered it know that the heaping rice is so impressive it might remind you of 'manga rice?' The extra large portion may be too much for one person to eat. Please be careful!

What is Bibimbap?! 'Bibin' means 'to mix', and 'bap' means 'rice', so in Korean, it translates to 'mixed rice'. At our restaurant, it is topped with homemade bean sprout namul, komatsuna namul, fern namul, shredded egg, and homemade ground meat. Additionally, it comes with homemade soup.

A rice dish with a stone-grilled presentation from a yakiniku restaurant!! Served on a piping hot stone bowl topped with homemade namul, napa cabbage kimchi, and a runny egg yolk♪ When it arrives in front of you, be careful of the heated stone pot, and mix it well before enjoying. After mixing, you can eat it as is! You can also leave it on the edge of the stone pot for a while to create a crispy crust and enjoy that too!!

Gukbap is a representative rice dish that is essential in Korean cuisine and barbecue restaurants, alongside bibimbap♪ At our shop, it is made with an egg soup base.

Gukbap is a representative rice dish that is essential in Korean cuisine and barbecue restaurants, alongside bibimbap♪ At our shop, it is made based on kalbi soup.

Gukbap is a representative rice dish that is essential in Korean cuisine and barbecue restaurants, alongside bibimbap♪ At our shop, we make it based on Yukgaejang soup.

Kukba is a representative rice dish that is essential in Korean cuisine and barbecue restaurants, alongside bibimbap♪ At our shop, we make it based on Teggutank soup.

Directly sourced! Using Morioka cold noodles♪ We use delicious noodles with a firm texture, directly sourced from Morioka, and the compatibility with our shop's original cold noodle soup, which is uniquely prepared, is outstanding. It is a one-of-a-kind soup that has been preserved since our founding with an original recipe that other stores absolutely cannot replicate. With strong, firm noodles, you can enjoy a plate in no time.

This dish features tender, chunky kalbi that has been simmered to perfection. We use our homemade beef short rib broth, resulting in a rich and flavorful spicy soup.

The meat from the sirloin is sliced thinly and mixed with seasonings and vegetables, then stir-fried with a special spicy miso until fragrant, and simmered in a special soup. This soup extracts the rich flavor from the beef broth and the umami of the spicy miso.

In Korean, 'Daegu' refers to cod. Our homemade golden broth pairs perfectly with the cod stock. Seasoned with special miso and chili, this soup provides stamina in the summer and warms the body in the winter.

Using a slowly simmered beef-based golden broth made in the shop, this soup incorporates vegetables such as carrots, daikon radish, long green onions, and garlic chives, finishing with eggs for a fluffy texture. It's a popular soup among children as well♪

This dish is characterized by the umami of the vegetables and the rich flavor of the homemade soup. It is packed with nutritious ingredients such as daikon radish, carrots, long green onions, garlic chives, and komatsuna (Japanese mustard spinach)!

When it comes to classic soups at a yakiniku restaurant, it's definitely 'wakame soup.' This soup, simmered with beef broth in the restaurant, contains wakame and green onions, allowing you to enjoy the texture as well. Wakame is rich in minerals♪ Although wakame is a very familiar ingredient, it is a superfood that has various health benefits!

A slightly bitter and addictive matcha ice cream♪ With a smooth melt-in-your-mouth texture, the rich flavor of matcha spreads throughout your mouth!

Very popular among children; now the king of ice cream, vanilla ice cream♪ It has a high-calorie image, but actually has lower sugar content than other sweets? Please feel free to enjoy vanilla ice cream without hesitation.

The king of strawberries, 'Amaou'♪ The tartness of Amaou strawberries meets the sweetness of ice cream, creating a perfectly harmonious sweet treat.

Enjoy the refreshing flavor of 'Yuzu Sorbet'. It's a recommended sorbet that can be deliciously enjoyed not only in the hot season but also in the refreshing winter! After enjoying delicious grilled meat, savor the refreshing taste while relishing the afterglow!

The popular sweet 'Yukimi Daifuku' that everyone is familiar with. It comes in a slightly cute bite-sized portion and includes a mix of three flavors: 'Vanilla', 'Matcha', and 'Strawberry'.

Monday to Friday 17:00 to 18:30 / Saturday, Sunday, and Holidays 12:00 to 17:30

Monday to Friday 17:00 to 18:30 / Saturday, Sunday, and Holidays 12:00 to 17:30

Monday to Friday 17:00 to 18:30 / Saturday, Sunday, and Holidays 12:00 to 17:30

Draft Large Super Dry 770 yen

Hoppy single item 319 yen each / Additional shochu 275 yen

◇Lemon Sour 495 yen◇Grapefruit Sour 495 yen◇Shizuoka Green Tea High 473 yen◇Oolong High 473 yen◇Calpis Sour 495 yen◇Shikuwasa Sour 495 yen◇Citric Acid Sour 495 yen◇Chuhai 495 yen※Each type extra strong +55 yen

◆ Fresh Lemon Sour 528 yen ◆ Fresh Grapefruit Sour 528 yen ◆ Umeboshi Sour 495 yen * Each type extra strong +55 yen

◇Fuzzy Navel◇Moscow Mule◇Peach Oolong◇Cassis Oolong◇Cassis Orange◇Cassis Soda

Each

Each

<On the rocks, Watered down, Hot water mix>

<On the rocks, with water, with hot water>

<Cold/Hot> Two Go 748 yen

Bottle (280ml)

Decanter 880 yen