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Gyukou (Suzhou Lvbao Plaza Branch)

小吃快餐 · ⭐ 3.9

Room 102, Building 1, Phase II, Lvbao Leisure Shopping Plaza, No. 436 Changjiang Road (Unit 1-101B)

Dishes

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  Hokkaido Karaage Chicken Soup Curry

  This is a soup curry dish originating from Hokkaido, Japan. The main ingredient is bone-in chicken thigh pieces, prepared using the Japanese karaage method (marinated and lightly coated in flour before deep-frying), resulting in a crispy exterior and tender interior. The soup base is made by simmering a variety of spices, vegetables (such as carrots, onions, and pumpkin), and broth, forming a thin, flavorful curry soup. It is typically served with rice. During preparation, the fried chicken is either briefly heated in the prepared curry soup or the hot soup is poured over it.
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  Family-Style Braised Pork Rice

  Homestyle braised pork rice features fatty pork belly slow-cooked with soy sauce, rock sugar, star anise, cinnamon, and bay leaves for tender, flavorful meat. Served over steamed white rice, often with pickled vegetables or greens. Balanced seasoning and careful simmering are key.
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  Signature Beef Curry Rice

  A dish of tender beef and vegetables simmered in a rich curry sauce, served over fragrant rice.
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  Signature Beef Rice

  Our signature beef rice features tender slices of beef paired with a rich, savory sauce, perfectly blended with rice. The preparation involves carefully cooking the beef to maintain its tenderness, then drizzling it with a specially crafted sauce before serving it over steaming hot rice.
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  Miso Soup

  A traditional Japanese soup made with miso paste, tofu, seaweed, and green onions, known for its rich umami flavor.
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  Japanese Pork Cutlet Curry Rice

  A Japanese dish featuring crispy fried pork cutlet served over rice with a rich, savory curry sauce.
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  Kimchi Beef Rice

  Kimchi beef rice features tender beef and spicy fermented vegetables served over steamed rice, offering a flavorful and satisfying meal.
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  Hot Spring Egg

  Hot spring eggs are made by gently cooking eggs in warm water at 60-70°C until the whites set while the yolks remain runny. This method ensures even cooking and a smooth, tender texture.
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  Teriyaki Chicken Rice Bowl

  Teriyaki chicken rice is made with chicken cutlets as the main ingredient, cooked with a specially prepared teriyaki sauce. The chicken cutlets are first pan-fried until golden brown, then coated with a thickened sauce made by simmering soy sauce, sugar, and mirin until it becomes syrupy, allowing the chicken to fully absorb the rich aroma of the sauce.
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  Beef Sukiyaki Hot Pot

  Beef sukiyaki is a Japanese hot pot dish primarily made with beef slices, vegetables, and tofu. The preparation involves cooking the ingredients in a pot and serving them with a specially prepared sauce.
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  Pan-Fried Chicken with Black Truffle Duo

  This dish features chicken thigh and breast prepared in two distinct styles. Thigh meat is diced and pan-fried with black truffle paste until golden; breast meat is sliced, wrapped with fresh black truffle slices, and lightly seared. Main ingredients include chicken, black truffle (paste and fresh slices), olive oil, salt, and black pepper. Cooking requires precise heat control to achieve crispy exteriors and tender interiors while highlighting the truffle's aroma.

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