Japanese BBQ Is an Experience
Grilling flavorful Wagyu beef at the comfort of your own table is a new japanese restaurant trendsetter.
Long gone are the days of grilling dinner and being surrounded 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 straight down and out through a duct system. Making a entirely smoke-free experience when grilling your food!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Serves of beef and veges are served to the table and everyone enjoys cooking their own dinner. Remember to grill simply a few slices at one time in order to fully savour the strong flavor of the wagyu beef. Japanese BBQ chefs recommend grilling the beef primarily 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 vegetables around the edges of the grill until they achieve the wanted tenderness.
Dipping sauces such as tare (a sweet thickened soy sauce) and ponzu (a thin citrus-flavored soy sauce) enhance the flavor of the grilled wagyu beef.
Wagyu is wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The flavorful flavor 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 common Kobe beef.
For the American palate Japanese Wagyu cows were crossed with Angus. This produces 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 marvelous experience diners have preparing at their table grill, and the exceptional flavor of wagyu beef.
