Japanese BBQ at Its Best
Grilling delectable Wagyu beef at the comfort of your own table is a new japanese restaurant trend.
Blank Out that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. Revolutionary Japanese BBQ technology has made a grill set combined into a modern table. The smokeless table invention vents the smoke directly down and out through a duct system. Making a completely smoke-free experience when grilling your food!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinates of salt or miso (fermented soybean paste). Platters of beef and veggies are brought to the table and everyone enjoys grilling their own dinner. The technique is to grill only a few pieces at one time in order to fully enjoy the strong flavour of the wagyu beef. Chefs recommend grilling the beef mainly in the central of the grill. Sliced wagyu needs only 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veges around the edges of the grill until they arrive at 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 flavorful flavor 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 crossed 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 atmosphere and presentation. What you’ll find in common is the exceptional experience visitors have making at their table grill, and the fantastic flavor of wagyu beef.
