9 Things That Make A Great Yakiniku (Japanese BBQ) Experience

When people think about Japanese cuisine, the first things that come to mind may be sushi or ramen. But a cornerstone of Japanese cuisine is also its amazing meaty offerings, and there's no better way to enjoy them than by grilling them up in a Japanese BBQ also known as Yakiniku.

1. What is the history of Yakiniku?

Japanese BBQ, or yakiniku, refers to “grilled meat”. It was brought to Japan by Korean immigrants who settled in Osaka. In the early days, the barbecue was a food of the average citizens, consisting of mainly cheap cuts to pair with beer. Later on, the Japanese people made their own adaptations and transformed it into something distinctive to the Japanese culture.

2. What is served in a Yakiniku restaurant?

Authentic yakiniku restaurants only serve beef, and there are no seafood options. For a barbecue with a variety of ingredients, robatayaki would be a more appropriate choice. What differentiates yakiniku from other barbecue restaurants is the quality of the meat, or the star of the show: Wagyu beef.

3. What is the difference between Japanese Wagyu and Australian Wagyu?

Although the bloodlines of Australian Wagyu cattle originates from Japan, they are bred, fed, grown and processed in Australia. Over 95% of Australian Wagyu cattle are also crossbred with other breeds, whereas Japanese Wagyu cattle have a pure lineage with no crossbreeding.

Japanese Wagyu also has more marbling than Australian Wagyu which ensures that tender, juicy and flavoursome eating experience. Australian Wagyu cattle are fed between 350 to 450 days, and they are leaner with a distinctive meaty flavor due to their diet which is mainly grass. Japanese Wagyu cattle are fed 600 days or more, on a special diet predominantly made up of grain.

4. What are the popular Yakiniku cuts?

In authentic Yakiniku restaurants in Japan, literally every part of the cow including the Naizou (innards) would be served. However in Singapore, there is a restriction on the importation of innards, and most Yakiniku restaurants only bring in selected parts of the cow. 

Most of us would be familiar with the usual cuts like ribeye, sirloin, tenderloin. But yakiniku restaurants would usually serve more interesting cuts too, such as the chuck (Kata Rosu), chuck eye roll (Zabuton), chuck tender (Misuji), boneless short rib (Karubi), inside skirt (Harami) and more. 

We'll go into more detail of the different yakiniku cuts in a later post!

5. Is there a standard procedure for eating yakiniku?

With yakiniku, it is recommended to eat something lighter first and save cuts of stronger tastes for later. Beef with lots of fat is usually seasoned with only salt and pepper, as a Japanese dining philosophy is that great ingredients should be eaten with as little adulteration as possible. 

Avoid eating too many slices of high-fat cuts in a row, as it will dull your taste buds. Switching to something such as short ribs or blade steak paired with barbecue sauce will help to change up the texture and flavour!

6. What about the techniques in barbecuing meat?

Lean meat should be more rare and grilled for a shorter amount of time, or it will become too tough and rubbery. Whereas cuts with more fat content should be grilled for a while longer. The meat would be more tender when the fat renders out. Otherwise it could be too greasy and jelak.

7. Should I eat it with sauces and condiments?

Dipping sauce (tare) for yakiniku is mainly divided into tare, shio dare (salt-based sauce), and miso dare (miso-based sauce). Other condiments include salt, and gochujang.

Japanese tare sauces are mostly soy sauce-based and restaurants have their own recipes which consist of sugar, sake, garlic, and other ingredients. The sauce will greatly impact the flavor of the beef and they pair wonderfully together, as the sauces help balance out the intensity of the fattiness.

Shio dare sauces are usually just salt and sesame oil. In some cases, lemon juice and/or sesame are also added. Shio dare sauces pair well with lean cuts of meat, as it enriches its flavor. A salt-based sauce can also help refresh your palate after eating several kinds of meat with a stronger flavor. A tip is to switch back and forth between tare and shio dare!

Miso dare has a deep, creamy flavor thanks to the miso that it's based on. It is frequently used with cuts that are relatively bland on their own, or innards with an odour. Sometimes it is used as a marinade instead and grilling enhances its aroma. However, it can also burn easily, so it will require some care when grilling.

Shio, or salt, is the simplest and most basic type of yakiniku seasoning that brings out the inherent flavor of the beef. Salt works best with beef cuts that have a strong umami flavour, and it's also a great match with cuts that have a higher fat content.

Gochujang is a common paste used in Korean cuisine, characterized by a sweet and spicy taste. If you find the tare too sweet, a dab of gochujang will add a pop to its flavor. It also goes really well with juicy ribs!

8. Charcoal grill or gas grill?

Yakiniku is traditionally cooked over a charcoal grill. A charcoal fire reaches a higher temperature so it ensures that the meat is cooked evenly, preventing a cooked exterior but raw interior, or a cooked interior but burnt exterior. Not to mention, a charcoal grill also imparts that scrumptious, smoky flavour.

9. What drink should I pair with yakiniku?

Regular beef goes great with beer, but as Japanese BBQ restaurants get more and more refined, the quality of beef also increases correspondingly. Pairing yakiniku beef with red wine creates a whole new experience!

Where can I have yakiniku in Singapore?

Check out one of the Japanese BBQ restaurants in our list here! If you've visited any of them, don't forget to also leave a vote and let us know which is the best Yakiniku restaurant in Singapore.