I Love Japanese BBQ
Grilling yummy Wagyu beef at your own table is a revolutionary japanese restaurant concept.
Block that image of grilling dinner while trying to talk to friends through a haze of grimy smoke. New Japanese BBQ technology has invented a grill set combined into a trendsetting tabletop. The smokeless table invention ventilates the smoke straight down and out through a duct system. Sizzling marinated beef aromas are totally smoke-free!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinades of salt or miso (fermented soybean paste). Serves of beef and veggies are served to the table and everyone enjoys cooking their own dinner. The technique is to grill only a few slices at one time in order to fully savor the terrific flavour of the wagyu beef. Japanese BBQ chefs recommend cooking the beef mainly in the middle of the grill. Sliced wagyu needs only 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they arrive at the preferred 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 robust flavour comes from its rich marbeling of fat. Some variety of wagyu are named after the area of Japan where they are raised, such as the well-known Kobe beef.
For the American palate Japanese Wagyu cows were hybridized with Angus. This creates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own unique ambience and presentation. What you’ll find in common is the marvellous experience visitors have making at their table grill, and the exceptional flavor of wagyu beef.
