Grilling desirable Wagyu beef at the comfort of your own table is a new japanese restaurant trendsetter.
Long gone are the days of grilling dinner and being smothered in a haze of oily smoke while trying to talk to friends. New Japanese BBQ technology has produced a grill set combined into a cool tabletop. The smokeless table invention vents the smoke straight down and out through a duct system. Creating a smokeless ambience in the restaurant!
Thinly-sliced and diced Wagyu beef marinated in salt or miso are prepared by the japanese chef. Platters of beef and vegetables are served to the table and everyone loves cooking their own food. The technique is to grill only a few slices at a time in order to fully savor the strong flavor of the wagyu beef. Chefs recommend grilling the beef mainly in the central of the grill. Sliced wagyu needs 30-60 seconds per side, while cubed 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 wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The flavourful flavour comes from its rich marbeling of fat. Various 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 crossbred with Angus. This produces a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own specific ambiance and presentation. What you’ll find in common is the fantastic experience visitors have preparing at their table grill, and the fantastic flavor of wagyu beef.
