(1) The biggest difference between Japanese barbecue and Korean barbecue is that Japanese barbecue is more exquisite. For example, when cutting meat, some bad parts will be removed, so the meat is less but more refined, while Korean barbecue is more extensive and mature. In addition, in the meat of Japanese barbecue, there is usually steak. A Japanese-style barbecue restaurant must try steak. There are three grades of steak in the barn, among which the super steak is Australian grain feed a5. The steak is excellent in meat quality and touching in taste. In addition, the Japanese love to eat internal organs, so the barbecue shop will provide some internal organs for barbecue. Of course, beef tongue is also the favorite barbecue for meat eaters. Roasted beef tongue should be tender and chewy. If it is soft or hard, it will be disappointing. The secret of beef tongue taste lies in slicing and cooking. Cutting too thin and too thick, baking too long and too early, will not present the best taste. In addition to barbecuing meat and vegetables with charcoal fire, Japanese barbecue shops will also provide grilled fish wrapped in tin foil, such as grilled cod in cowshed, which will be delicious for a lifetime. Butter is put on the diced silver cod and baked with tin foil, which retains the moisture in the cod meat and tastes tender and delicious.

(2) Japanese barbecue and Korean barbecue are also very different in curing and seasoning meat. There are different opinions on curing one item. Korean chefs always say that they pay attention to the natural flavor of meat, saying that Japanese barbecue likes to brush a layer of seasoning on the meat, which seems to be salt-free, but it is delicious. However, Japanese chefs insist that Japanese barbecue is the natural flavor of meat, saying that Korean barbecue will marinate meat with soy sauce and other seasonings in advance. In short, we have our own opinions. However, for diners, it is actually palatable, just like it. In dipping sauce, Japanese dipping sauce is not as rich as Korean dipping sauce, which is generally divided into sweet mouth and spicy mouth, pork belly and beef tongue and other dipping sauces.

(3) Japanese barbecues are usually eaten after coming out of the kitchen, but now the common Korean barbecues are self-service barbecues, and customers use Korean barbecue equipment to bake and eat themselves!