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Japanese BBQ Is an Experience
Grilling delectable Wagyu beef at the comfort of your own table is a revolutionary japanese restaurant trend.
Long gone are the days of grilling dinner and being smothered in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has produced a grill set combined into a smart table. The smoke-free table technology ventilates the smoke instantly down and out through a duct system. Producing a smoke-free ambiance in the restaurant!
Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinades of salt or miso (fermented soybean paste). Plates of beef and veges 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 savour the extreme flavour of the wagyu beef. Japanese BBQ chefs advocate grilling the beef principally in the central of the grill. Sliced wagyu beef takes 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veggies 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 composed with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The flavourful flavor comes from its rich marbeling of fat. Some variety 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 intercrossed 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 special ambience and presentation. What you’ll find most common is the remarkable experience diners have grilling at their table grill, and the exceptional flavor of wagyu beef.