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

Block that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. Recent Japanese BBQ technology has invented a grill set flush into a trendsetting table. The smokeless table technology vents the smoke straight down and out through a duct system. Sizzling marinated beef aromas are entirely smoke-free!

Thinly-sliced and diced Wagyu beef marinated in salt or miso are prepared by the japanese chef. Platters of beef and vegetables are served to the table and everyone loves grilling their own dinner. The technique is to grill only a few pieces at once in order to fully savour the extreme flavor of the wagyu beef. Chefs recommend cooking the beef mainly in the central of the grill. Sliced wagyu beef needs only 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veggies around the edges of the grill until they reach 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 wrote with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is delicately tender. The delicious flavour 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 well-known Kobe beef.

For the American palate Japanese Wagyu cows were interbred with Angus. This produces 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 most common is the remarkable experience visitors have grilling at their table grill, and the fantastic flavor of wagyu beef.

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