550Japanese BBQ Is an Experience
posted on August 28th, 2009
Grilling scrumptious 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 surrounded in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has produced a grill set combined into a trendsetting tabletop. The smoke-free table technology ventilates the smoke instantly down and out through a duct system. Producing a smokeless ambiance in the restaurant!
Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinades of salt or miso (fermented soybean paste). Plates of beef and vegetables are served to the table and everyone enjoys grilling their own dinner. The technique is to grill only a few pieces at a time in order to fully savor the strong flavour of the wagyu beef. Japanese BBQ chefs recommend cooking the beef principally in the center of the grill. Sliced wagyu takes 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they achieve the preferred 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 written with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The robust 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 common Kobe beef.
For the American palate Japanese Wagyu cows were hybrid 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 special atmosphere and presentation. What you’ll find most common is the exceptional experience patrons have grilling at their table grill, and the amazing flavor of wagyu beef.
