Japanese BBQ at Its Best
Grilling scrumptious Wagyu beef at your own table is a revolutionary japanese restaurant trendsetter.
Long gone are the days of grilling dinner and being covered in a haze of oily smoke while trying to talk to friends. Recent Japanese BBQ technology has produced a grill set combined into a classy table. The table ventilates the smoke instantly down and out through a duct system. Experiencing a completely smoke-free experience when grilling your food!
Thinly-sliced and diced Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Platters of beef and vegetables are brought to the table and everyone loves cooking their own food. Remember to grill simply a few slices at once in order to fully savor the strong flavour of the wagyu beef. Chefs recommend cooking the beef principally in the central of the grill. Sliced wagyu beef needs 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) 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 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 hybridized 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 specific ambience and presentation. What you’ll find most common is the extraordinary experience patrons have cooking at their table grill, and the fantastic flavor of wagyu beef.
