Japanese BBQ Is an Experience
Grilling flavorsome Wagyu beef at your own table is a newfound japanese restaurant concept.
Block that image of grilling dinner while trying to talk to friends through a haze of grubby smoke. Recent Japanese BBQ technology has produced a grill set combined into a classy table. The smoke-free table technology ventilates the smoke directly down and out through a duct system. Creating a smoke-free ambience in the restaurant!
Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Plates of beef and veges are brought to the table and everyone loves grilling their own food. The technique is to grill just a few pieces at one time in order to fully savor the extreme flavor of the wagyu beef. Japanese BBQ chefs advocate cooking the beef primarily in the central of the grill. Sliced wagyu beef takes 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 achieve 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 composed with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is finely tender. The flavourful flavor comes from its rich marbeling of fat. Various of wagyu are called after the area of Japan where they are raised, such as the common 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 atmosphere and presentation. What you’ll find most common is the remarkable experience patrons have preparing at their table grill, and the amazing flavor of wagyu beef.
