Grilling delicious Wagyu beef at your own table is a revolutionary japanese restaurant trendsetter.

Long gone are the days of grilling dinner and being draped in a haze of greasy smoke while trying to talk to friends. Revolutionary Japanese BBQ technology has created a grill set combined into a trendy table. The smokeless table invention vents the smoke straight down and out through a duct system. Making a smoke-free ambience in the restaurant!

Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinades of salt or miso (fermented soybean paste). Serves of beef and vegetables are brought to the table and everyone loves cooking their own dinner. Remember to grill just a few slices at once in order to fully enjoy the intense flavour of the wagyu beef. Japanese BBQ chefs recommend grilling the beef principally in the center of the grill. Sliced wagyu beef needs only 30-60 seconds per side, while cubed takes 2-3 minutes per side. Grill the veges around the edges of the grill until they arrive at the desired tenderness.

Dipping 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 exquisitely tender. The scrumptious 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 common 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 terrific experience diners have cooking at their table grill, and the amazing flavour of wagyu beef.