Japanese BBQ at Its Best
Grilling desirable Wagyu beef at the comfort of your own table is a new japanese restaurant concept.
Long gone are the days of grilling dinner and being smothered in a haze of oily smoke while trying to talk to friends. New Japanese BBQ technology has created a grill set flush into a classy table. The smokeless table invention vents the smoke directly down and out through a duct system. Experiencing a totally smoke-free experience when grilling your food!
Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Platters of beef and vegetables are brought to the table and everyone loves grilling their own dinner. Remember 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 grilling the beef principally 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 vegetables around the edges of the grill until they arrive at the wanted tenderness.
Dipping 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 written with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is finely tender. The flavourful flavor comes from its rich marbeling of fat. Varieties of wagyu are called after the area of Japan where they are raised, such as the common Kobe beef.
For the American palate Japanese Wagyu cows were hybridized 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 particular ambiance and presentation. What you’ll find most common is the extraordinary experience diners have cooking at their table grill, and the fantastic flavor of wagyu beef.
