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Grilling flavorful Wagyu beef at the comfort of your own table is a revolutionary japanese restaurant trendsetter.

Long gone are the days of grilling dinner and being covered in a haze of oily smoke while trying to talk to friends. Recent Japanese BBQ technology has created a grill set flush into a trendsetting tabletop. The smoke-free table technology vents the smoke directly down and out through a duct system. Having a completely smoke-free experience when grilling your food!

Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Platters of beef and vegetables are served to the table and everyone loves cooking their own food. The technique is to grill only a few pieces at a time in order to fully enjoy the strong flavour of the wagyu beef. Chefs advocate grilling the beef primarily in the middle of the grill. Sliced wagyu needs only 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veges 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) heighten the flavor of the grilled wagyu beef.

Wagyu is composed with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is fine tender. The flavorful flavor comes from its rich marbeling of fat. Varieties 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 intercrossed with Angus. This creates 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 most common is the great experience diners have grilling at their table grill, and the amazing flavour of wagyu beef.

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