Yakiniku (焼き肉 or 焼肉) commonly refers to a Japanese style of cooking bite-sized meat and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distillation (sumibi, 炭火). source : wikipedia.org
The cooking stove commonly used in Japan for yakiniku is called a shichirin (七輪 しちりん), literally means “7 wheels”. I bought one back from Japan during my trip to Kansai last month. I bought some Saga wagyu beef and used the shichirin for a maoden course of yakiniku at home a few days ago. The cooking ability of a charcoal grill and the aroma of charcoal together with wagyu beef is combination too exquisite to be described in words.
The photos were taken with Canon EOS 5D Mark II with EF 50mm f/1.4 USM.
The World According to Roland 
Very interesting! I’d like to have one at home! Thanks for sharing.
I like this post, never tried this cooking technique but I would love to, seems tasty. Love the photos too.