Teppanyaki translates literally to “grilling on an iron plate.” In traditional Japanese cuisine, Teppanyaki style cooking is used for meats such as steak and seafood, as well as dough-based foods like yakisoba (fried noodles) and rice.
Teppanyaki is most often confused with Hibachi grilling. Hibachi, however, utilizes an open-grate grill, whereas teppanyaki uses a flat, solid, griddle-style cooking surface. This makes Teppanyaki suitable for cooking smaller and more finely chopped ingredients, including rice, and finely chopped vegetables.
Typical ingredients used for Western-style teppanyaki are beef, shrimp, scallops, lobster, chicken, and assorted vegetables. Soybean oil is typically used to cook the ingredients.
Japanese-style teppanyaki may also use noodles (yakisoba) or cabbage with sliced meat or seafood (okonomiyaki), which are cooked using vegetable oil, animal fat, or a mixture. In Japan, many teppanyaki restaurants feature Kobe beef.
When you are eating teppanyaki, wine and cold dishes are essential.
We recommend the following dishes.
Seasoned Seaweed Salad
Seasoned Squid Salad