What is Teppanyaki?
Quite simply, 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, bean sprouts, onions, carrots and mushrooms.
Teppanyaki cooking was first introduced to the United States shortly after World War II, and the concept of the “Japanese Steakhouse” quickly gained popularity. Diners enjoy Teppanyaki cooking not only for the fresh, flavorful Japanese ingredients, but also for the performance artistry of the teppanyaki chef who masterfully chops and dices the food, then sets the entire grill aflame in the blink of an eye.
At Ron of Japan, Teppanyaki combines ancient Japanese cooking techniques with modern performance art to create a feast both culinary and visual.
View Photos of a Traditional Teppanyaki Dinner Preparation