Japanese BBQ Is an Experience
Grilling flavorsome Wagyu beef at your own table is a newfound japanese restaurant trend.
Blank Out that image of grilling dinner while trying to talk to friends through a haze of grimy smoke. New Japanese BBQ technology has made a grill set combined into a trend-setting table. The table 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 cubed wagyu beef in marinades of salt or miso (fermented soybean paste). Serves of beef and veggies are served to the table and everyone loves cooking their own dinner. The technique is to grill simply a few slices at one time in order to fully savour the intense flavour of the wagyu beef. Japanese BBQ chefs advocate cooking the beef principally in the middle of the grill. Sliced wagyu beef needs only 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.
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.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is finely tender. The yummy 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 familiar Kobe beef.
For the American palate Japanese Wagyu cows were hybridized with Angus. This creates 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 ambience and presentation. What you’ll find in common is the marvellous experience diners have preparing at their table grill, and the amazing flavour of wagyu beef.
