Thanks for the welcomes. As I work full time nights no I am not in the circuit. As for BBQ in Japan goes it is REALLY good. BUT having said that, their cuts are different from ours.
A little history: Japan is a sea faring nation. Their seafood is second to none. They have perfected their technique. Poultry is dating back over 1000 years. You can't just go to the grocery store and get a chicken. You have to have a specific kind of chicken and the dipping sauce can be 100's of years old. Literally.
Beef and pork are a different story. Pork stems from the Americas, while Beef stems from Korea (in terms of cooking styles). They have done a good job at raising the cattle, but there is not much difference in the grilling technique. The way it goes is: Fast, simple and delicious. Once you get outside that realm, forget competition.
I Came 3rd with some porkchops. What held me back was the fact that it was a little too complicated. The men gave me top marks. The women (the cooks) gave me low marks. Too much prep time, too many complicated ingredients. The cook time was good. Served 100 people in under 1 hour. Over there, you have 3 choices really, (shio) salt and or salt and pepper, (tare) a custom dipping sauce, or (miso) a custom blend of rub / dip (in terms of grilling anyway). I did the milk based marinade and got too many questions / it is too complicated.
Another insight to Japan was that chicken breasts are not the most expensive cuts (unlike here). Over there it is actually the thigh. When dealing with the hard and fast flame the fat renders better in the thigh than the breast. Also the "dark meet" is prized. That includes pork as well.
Taking American BBQ / Grilling to Japan didn't work out so well. Taking Japanese BBQ / Grilling to America didn't fair any better. Some day I hope to fuse the two together. But for now... I am a lurker and leaching
P.S. My wife and I were poised to open a restaurant (over there) called Koi. Koi meaning the fish (as I am into that fish) and as it deep, flavorful and strong. Which is traditionally the way I cook. Very much the opposite of Japanese simple cooking.