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

Blank Out that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. New Japanese BBQ technology has invented a grill set combined into a trendsetting table. The smoke-free table invention vents the smoke straight down and out through a duct system. Producing a smoke-free ambiance in the restaurant!

Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinades of salt or miso (fermented soybean paste). Platters of beef and vegetables are brought to the table and everyone enjoys grilling their own food. Remember to grill just a few slices at once in order to fully savour the extreme flavor of the wagyu beef. Japanese BBQ chefs advocate grilling the beef mainly in the central of the grill. Sliced wagyu takes only 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the vegetables 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) heighten the flavor of the grilled wagyu beef.

Wagyu is wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is delicately tender. The flavorful 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 hybrid 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 atmosphere and presentation. What you’ll find in common is the great experience patrons have cooking at their table grill, and the exceptional flavour of wagyu beef.