I Love Japanese BBQ
Grilling scrumptious Wagyu beef at the comfort of your own table is a new japanese restaurant concept.
Block that image of grilling dinner while trying to talk to friends through a haze of grubby smoke. Revolutionary Japanese BBQ technology has made a grill set combined into a modern tabletop. The smoke-free table invention ventilates the smoke instantly down and out through a duct system. Making a totally smokeless experience when grilling your food!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Plates of beef and veggies are brought to the table and everyone enjoys cooking their own food. Remember to grill just a few slices at once in order to fully savor the extreme flavour of the wagyu beef. Japanese BBQ chefs advocate grilling the beef principally in the center of the grill. Sliced wagyu needs 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the vegetables around the edges of the grill until they achieve 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.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is finely tender. The robust flavour comes from its rich marbeling of fat. Various of wagyu are named after the area of Japan where they are raised, such as the common Kobe beef.
For the American palate Japanese Wagyu cows were interbred with Angus. This creates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own particular atmosphere and presentation. What you’ll find most common is the exceptional experience diners have cooking at their table grill, and the amazing flavour of wagyu beef.
