A cooking method which uses a thick steel plate to grill.

One of the most popular Japanese cuisines in the West. Tastes depend on how the meats are prepared - yes, even simple grilling needs careful preparation. Beef has to be matured, not too fresh but not too old, all the sinewy parts have to be removed and so on. If you use a thick hot-plate with a strong flame, simple physics will present you with a half decent steak, but if you want more than that, you need a good chef. Even in the same restaurant, there is a big difference depending on who is behind the Teppanyaki bar. So, if you liked what you have just tasted, remember to ask the chef's name, for your next visit. As always, you are likely to get a better service from him when you book him for your table. For the chef's sake, do not forget to tip him.

Teppanyaki is not a traditional Japanese cuisine as most Japanese did not eat the meat from four legged animals until 1868. Ex-boxer Rocky Aoki, started the Teppanyaki phenomenon in the USA and he subsequently franchised his restaurant which spread all over the western world. The franchise even went back to native Japan.

There are two types of Teppanyaki restaurant, although they all call themselves Japanese Restaurant. One caters for mostly non-Japanese clientele and the other for Japanese customers. If you are a first timer, or non-adventurous sort of person, opt for the restaurant that caters for non-Japanese. These restaurants are mainly run by non-Japanese owners, employing non-Japanese chefs and in this sort of establishment your menu is restricted to Teppanyaki and nothing else but you do get good plain Teppanyaki steak/seafood. The other type of restaurant is obviously run by a Japanese owner with Japanese chefs. They usually form a Teppanyaki section within the restaurant for Teppanyaki but offer other dishes such as Sushi, Tempura, as well. Prepared to pay a little extra in those restaurants as they employ more cooking staff, increasing operational overheads.

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