Japanese BBQ Is an Experience
Grilling flavorful Wagyu beef at your own table is a newfound japanese restaurant trendsetter.
Long gone are the days of grilling dinner and being smothered in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has produced a grill set combined into a classy table. The smoke-free table technology vents the smoke straight down and out through a duct system. Producing a smoke-free ambience in the restaurant!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinades of salt or miso (fermented soybean paste). Serves of beef and vegetables are served to the table and everyone loves cooking their own food. The technique is to grill simply a few slices at a time in order to fully savour the extreme flavour of the wagyu beef. Chefs recommend grilling the beef primarily in the center of the grill. Sliced wagyu beef takes only 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the vegetables around the edges of the grill until they achieve the desirable 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.
Wagyu is wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is delicately tender. The scrumptious 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 interbred with Angus. This produces 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 ambiance and presentation. What you’ll find in common is the fantastic experience diners have cooking at their table grill, and the amazing flavor of wagyu beef.
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