The grilling method itself is also unique. Most Japanese BBQ restaurants are equipped with tabletop grills or charcoal braziers called shichirin. Diners take an active role in cooking their food, allowing them to have full control over the grilling process. This interactive experience not only elevates the dining experience but also promotes a sense of camaraderie among diners, making it a popular choice for groups and families.
Charcoal grilling also emits more carbon monoxide and employs higher cooking temperatures than gas grilling, which increases the formation of HCAs.
Conclusion