Grilling delectable Wagyu beef at the comfort of your own table is a new 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. New Japanese BBQ technology has invented a grill set combined into a cool tabletop. The smokeless table technology ventilates the smoke instantly down and out through a duct system. Sizzling marinaded beef smells are totally smoke-free!
Thinly-sliced and diced Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Serves of beef and veges are served to the table and everyone enjoys grilling their own food. The technique is to grill only a few pieces at a time in order to fully savor the strong flavor of the wagyu beef. Chefs advocate grilling the beef primarily 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 desirable 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 written with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The scrumptious 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 familiar Kobe beef.
For the American palate Japanese Wagyu cows were crossed 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 particular ambience and presentation. What you’ll find most common is the fantastic experience diners have grilling at their table grill, and the amazing flavor of wagyu beef.
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