Teppanyaki

Teppanyaki is a Japanese cooking style in which ingredients are grilled on a flat iron griddle, often in front of diners.

Teppan: A flat iron or steel griddle used in Japanese cooking. The heated cooking surface gives teppanyaki its name and defines its method.
Misono (restaurant): A Japanese restaurant company associated with popularizing teppanyaki dining. Misono’s Kobe restaurant is widely credited with pioneering the modern teppanyaki restaurant format.
Teppanyaki restaurant: A restaurant where cooks prepare food on iron griddles, often at tableside. This setting makes the technique a shared, visible dining experience.
Hibachi: A traditional Japanese charcoal-heating device; in North American restaurants, the name often denotes teppanyaki-style cooking. The restaurant label is often confused with teppanyaki, though the traditional device uses charcoal.
Maillard reaction: A set of reactions between amino acids and reducing sugars that browns food during heating. High griddle heat browns meat and vegetables through this reaction.
Kobe: A port city in Japan and the capital of Hyōgo Prefecture. The modern restaurant style is closely associated with its postwar emergence in Kobe.
Tableside service: Restaurant service in which food is prepared or finished beside the dining table. Teppanyaki chefs often cook within view of diners.
Yakitori: Japanese skewered chicken grilled over charcoal, commonly seasoned with salt or tare sauce. Yakitori grills skewers over charcoal rather than cooking ingredients on a flat iron.
Griddle: A flat cooking surface heated from below, used to cook food directly on its surface. Teppan is one regional form of this broader cooking equipment.
Wagyu: Japanese cattle breeds and the beef produced from them, often known for extensive marbling. Premium beef became a prominent ingredient in many teppanyaki menus.

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