Grilling flavourful Wagyu beef at your own table is a newfound japanese restaurant trendsetter.
Block that image of grilling dinner while trying to talk to friends through a haze of grimy smoke. Revolutionary Japanese BBQ technology has invented a grill set flush into a stylish tabletop. The smokeless table invention vents the smoke directly down and out through a duct system. Sizzling marinaded beef smells are entirely smoke-free!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Serves of beef and vegetables are served to the table and everyone loves grilling their own food. Remember to grill only a few slices at once in order to fully enjoy the extreme flavour of the wagyu beef. Japanese BBQ chefs recommend cooking the beef primarily in the center of the grill. Sliced wagyu beef takes 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they reach 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.
Wagyu is written with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The strong 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 familiar Kobe beef.
For the American palate Japanese Wagyu cows were crossed with Angus. This formulates 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 atmosphere and presentation. What you’ll find most common is the remarkable experience diners have grilling at their table grill, and the fantastic flavor of wagyu beef.
