We went to Yakiniku Futago in the Flatiron districtone of the premier Yakiniku (Yaki Niku) Japanese Barbecue spots in New York City. We sat down with grill master June who explained to us the basics of Japanese BBQ.
Heres what we learned
1. There’s three types of Japanese BBQ Yakiniku Teppanyaki and Yakitori
2.You should eat the leanest meat and more fatty meats like Wagyu or Kobe
3. There are four different cuts of Wagyu, each one of distinct flavours
4. Japanese BBQ doesn’t have bonchon only sauces.
5. The best way to end a Japanese BBQ is a bowl of cold noodles to clean the pallete
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02 Youngbodzy – Badman (Prod By Vkillz)