I Love Japanese BBQ
Grilling flavorful Wagyu beef at the comfort of your own table is a new japanese restaurant concept.
Forget that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. New Japanese BBQ technology has produced a grill set combined into a modern tabletop. The smoke-free table technology vents the smoke straight down and out through a duct system. Experiencing a totally smokeless experience when grilling your food!
Thinly-sliced and diced Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Platters of beef and vegetables are served to the table and everyone enjoys cooking their own dinner. The technique is to grill simply a few slices at a time in order to fully savour the terrific flavour of the wagyu beef. Japanese BBQ chefs advocate cooking the beef mainly in the center of the grill. Sliced wagyu takes only 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veges around the edges of the grill until they achieve the desired tenderness.
Accompanying sauces such as tare (a sweet thickened soy sauce) and ponzu (a thin citrus-flavored soy sauce) heighten the flavor of the grilled wagyu beef.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The strong flavour comes from its rich marbeling of fat. Varieties of wagyu are named after the area of Japan where they are raised, such as the familiar Kobe beef.
For the American palate Japanese Wagyu cows were interbred with Angus. This creates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese BBQ restaurant has its own special atmosphere and presentation. What you’ll find most common is the exceptional experience diners have making at their table grill, and the amazing flavour of wagyu beef.
