Grilling desirable Wagyu beef at the comfort of your own table is a new japanese restaurant concept.

Long gone are the days of grilling dinner and being smothered in a haze of oily smoke while trying to talk to friends. Recent Japanese BBQ technology has made a grill set combined into a trend-setting table. The table ventilates the smoke instantly 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 marinates of salt or miso (fermented soybean paste). Plates of beef and veges are served to the table and everyone enjoys cooking their own dinner. The technique is to grill simply a few pieces at once in order to fully savour the terrific flavor of the wagyu beef. Chefs recommend grilling the beef mainly in the middle of the grill. Sliced wagyu beef 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 reach the desirable 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.

The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The delicious 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 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 specific ambiance and presentation. What you’ll find in common is the great experience diners have cooking at their table grill, and the extraordinary flavor of wagyu beef.