Grilling flavourful 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. Revolutionary Japanese BBQ technology has produced a grill set flush into a trendsetting table. The smokeless table technology vents the smoke instantly down and out through a duct system. Making a smokeless ambience in the restaurant!

Japanese BBQ restaurants prepare thinly-sliced or cubed wagyu beef in marinates of salt or miso (fermented soybean paste). Platters of beef and vegetables are brought to the table and everyone loves cooking their own dinner. Remember to grill just a few slices at one time in order to fully savor the intense flavour 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 veggies around the edges of the grill until they reach the preferred tenderness.

Dipping 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 composed with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is delicately tender. The flavourful flavour comes from its rich marbeling of fat. Varieties 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 crossbred 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 specific ambience and presentation. What you’ll find most common is the wonderful experience patrons have making at their table grill, and the extraordinary flavor of wagyu beef.