I Love Japanese BBQ
Grilling flavorful Wagyu beef at your own table is a revolutionary japanese restaurant concept.
Long gone are the days of grilling dinner and being smothered in a haze of greasy smoke while trying to talk to friends. New Japanese BBQ technology has created a grill set flush into a classy table. The table vents the smoke instantly down and out through a duct system. Sizzling marinated beef aromas are entirely smokeless!
Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Serves of beef and veges are served to the table and everyone loves cooking their own food. Remember to grill only a few slices at once in order to fully savour the terrific flavour of the wagyu beef. Japanese BBQ chefs recommend grilling the beef principally in the middle of the grill. Sliced wagyu beef needs only 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they reach the desirable 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 finely tender. The robust flavour comes from its rich marbeling of fat. Various of wagyu are called after the area of Japan where they are raised, such as the well-known Kobe beef.
For the American palate Japanese Wagyu cows were hybrid with Angus. This formulates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own special ambience and presentation. What you’ll find in common is the remarkable experience patrons have cooking at their table grill, and the amazing flavour of wagyu beef.