Grilling flavorsome Wagyu beef at the comfort of your own table is a new japanese restaurant concept.
Forget that image of grilling dinner while trying to talk to friends through a haze of oily smoke. Revolutionary Japanese BBQ technology has created a grill set combined into a modern table. The smokeless table invention ventilates the smoke straight down and out through a duct system. Sizzling marinaded beef smells are entirely smokeless!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinades of salt or miso (fermented soybean paste). Plates of beef and veggies are brought to the table and everyone loves grilling their own dinner. Remember to grill just a few pieces at a time in order to fully savor the intense flavour of the wagyu beef. Japanese BBQ chefs advocate grilling the beef mainly in the center of the grill. Sliced wagyu needs 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veges 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) 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 robust flavour comes from its rich marbeling of fat. Varieties of wagyu are named after the area of Japan where they are raised, such as the well-known Kobe beef.
For the American palate Japanese Wagyu cows were crossed 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 particular ambience and presentation. What you’ll find in common is the wonderful experience patrons have making at their table grill, and the amazing flavour of wagyu beef.
