Grilling scrumptious Wagyu beef at your own table is a revolutionary japanese restaurant concept.

Forget that image of grilling dinner while trying to talk to friends through a haze of grubby smoke. Revolutionary Japanese BBQ technology has created a grill set flush into a classy tabletop. The smokeless table technology ventilates the smoke instantly down and out through a duct system. Making a smoke-free ambiance in the restaurant!

Thinly-sliced and diced Wagyu beef marinated in salt or miso are prepared by the japanese chef. Plates of beef and vegetables are brought to the table and everyone loves cooking their own dinner. The technique is to grill only a few slices at once in order to fully enjoy the intense flavour of the wagyu beef. Japanese BBQ chefs recommend cooking the beef primarily 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 veges 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.

The word Wagyu was originated from two Japanese characters which meant “Japanese style” and “beef”. Wagyu beef is finely tender. The yummy 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 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 restaurant has its own specific ambiance and presentation. What you’ll find most common is the terrific experience patrons have making at their table grill, and the exceptional flavour of wagyu beef.