Japanese BBQ Is the Bomb
Grilling desirable Wagyu beef at your own table is a revolutionary japanese restaurant trend.
Long gone are the days of grilling dinner and being draped in a haze of oily smoke while trying to talk to friends. New Japanese BBQ technology has made a grill set flush into a classy tabletop. The smokeless table technology vents the smoke directly down and out through a duct system. Experiencing a entirely smokeless experience when grilling your food!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinades of salt or miso (fermented soybean paste). Serves of beef and veges are served to the table and everyone loves cooking their own food. Remember to grill only a few pieces at one time in order to fully savor the strong flavor of the wagyu beef. Chefs advocate cooking the beef principally in the central of the grill. Sliced wagyu needs 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the vegetables around the edges of the grill until they arrive at the preferred tenderness.
Dipping 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 wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The flavourful flavour comes from its rich marbeling of fat. Some variety 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 hybrid 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 unique atmosphere and presentation. What you’ll find most common is the wonderful experience diners have cooking at their table grill, and the extraordinary flavor of wagyu beef.
