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Grilling yummy Wagyu beef at your own table is a new japanese restaurant concept.

Long gone are the days of grilling dinner and being smothered in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has created a grill set flush into a cool table. The table vents the smoke instantly down and out through a duct system. Sizzling marinated beef smells are totally smokeless!

Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Platters of beef and veges are served to the table and everyone loves cooking their own food. The technique is to grill just a few pieces at once in order to fully savour the terrific flavor of the wagyu beef. Japanese BBQ chefs advocate grilling the beef mainly in the center of the grill. Sliced wagyu needs only 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they arrive at the wanted 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 exquisitely tender. The robust flavour comes from its rich marbeling of fat. Various 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 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 particular ambience and presentation. What you’ll find in common is the great experience diners have making at their table grill, and the fantastic flavor of wagyu beef.