Grilling desirable Wagyu beef at your own table is a newfound japanese restaurant trend.
Block that image of grilling dinner while trying to talk to friends through a haze of oily smoke. Revolutionary Japanese BBQ technology has made a grill set combined into a stylish tabletop. The smoke-free table technology vents the smoke directly down and out through a duct system. Sizzling marinated beef aromas are totally smokeless!
Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Serves of beef and vegetables are served to the table and everyone enjoys grilling their own dinner. Remember to grill simply a few pieces at one time in order to fully savor the extreme flavor of the wagyu beef. Japanese BBQ chefs advocate grilling the beef primarily in the center of the grill. Sliced wagyu needs 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veges 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) enhance the flavor of the grilled wagyu beef.
Wagyu is wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is delicately tender. The strong 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 well-known Kobe beef.
For the American palate Japanese Wagyu cows were interbred with Angus. This produces 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 specific ambience and presentation. What you’ll find in common is the terrific experience diners have preparing at their table grill, and the fantastic flavour of wagyu beef.
