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Grilling flavourful 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 surrounded in a haze of oily smoke while trying to talk to friends. Recent Japanese BBQ technology has made a grill set flush into a classy table. The smokeless table invention ventilates the smoke straight down and out through a duct system. Having a totally smoke-free experience when grilling your food!

Japanese BBQ restaurants prepare thinly-sliced or diced wagyu beef in marinades of salt or miso (fermented soybean paste). Serves of beef and vegetables are served to the table and everyone enjoys cooking their own food. The technique is to grill simply a few pieces at a time in order to fully savour the terrific flavor of the wagyu beef. Japanese BBQ chefs advocate cooking the beef primarily in the center 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 desirable tenderness.

Dipping 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.

The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The yummy 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 familiar Kobe beef.

For the American palate Japanese Wagyu cows were intercrossed with Angus. This formulates 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 unique atmosphere and presentation. What you’ll find in common is the exceptional experience patrons have cooking at their table grill, and the amazing flavor of wagyu beef.

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