Grilling flavorsome Wagyu beef at your own table is a new japanese restaurant trendsetter.
Block that image of grilling dinner while trying to talk to friends through a haze of grubby smoke. Revolutionary Japanese BBQ technology has created a grill set combined into a trendsetting table. The table ventilates the smoke directly down and out through a duct system. Making a totally smokeless experience when grilling your food!
Thinly-sliced and cubed Wagyu beef marinated in salt or miso are prepared by the japanese chef. Serves of beef and veggies are served to the table and everyone loves cooking their own dinner. The technique is to grill only a few pieces at once in order to fully savor the intense flavor of the wagyu beef. Chefs advocate grilling the beef principally in the central of the grill. Sliced wagyu beef takes 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 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.
The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is finely tender. The flavorful flavor comes from its rich marbeling of fat. Varieties 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 hybridized with Angus. This creates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.
Every Japanese restaurant has its own special atmosphere and presentation. What you’ll find in common is the marvelous experience patrons have grilling at their table grill, and the fantastic flavour of wagyu beef.
