Eugene Lee
Google
I recently visited Gyugyuya for lunch with an old friend. As usual, I was starving, so we ordered a feast: Gyu Gyu King Curry, Gyu Curry, Nabeyaki Curry, Oyako Don, and sides of Aji Hurai and Chicken Karaage to share. Right away, I noticed how much has changed since the restaurant first opened. I don't have photos from back then, but I recall the King Curry being much more generous. The overall flavor of the curry has also shifted. It's now less rich and heavy, which makes it easier to eat, but I was disappointed by the noticeably smaller portion of curry compared to the rice. It’s hard not to compare it to similar spots like Maji Curry or Gushi, where the spices are more aromatic, and the balance of flavors and textures feels more refined. That was lacking here, and it left me a bit underwhelmed. The most disappointing aspect, however, was the quality of the fried items. The Tonkatsu and Chicken Katsu were so thin it was hard to tell what meat I was eating. The seasoning was off, and both dishes were overcooked. The Oyako Don had poorly seasoned chicken and an unbalanced ratio of toppings to rice. The Aji Hurai made me question whether it was even mackerel. The Nabeyaki Curry was the biggest letdown, with barely any cheese, just two small pieces of broccoli, and a lone sausage on the centre, definitely not what I expected from the name. On the brighter side, the Gyu Curry had the best balance, and while the Chicken Karaage tasted like it was fried in old oil, it was still one of the more tolerable dishes compared to the others. Japanese cuisine is celebrated worldwide not just for its simple presentation but for the careful techniques used to highlight each ingredient and the balance they create together. Gyugyuya is one of the few places in downtown Toronto that has stood the test of time, supported by customers. However, to thrive for another 10 years, it’s crucial to reconsider what truly makes a great dining experience and aim for improvement.
