Category: Hibachi

Teppanyaki vs Hibachi: What’s the Difference?

You’ve likely heard the term Hibachi and you likely associate it with Japanese food. But what about teppanyaki? You probably feel like you’ve seen it somewhere.

That’s because hibachi and teppanyaki are both from Japanese cuisine. They are popular forms of cooking in the East, but what is the difference?

While some may have you believe that the terms are interchangeable, they are completely different forms of cooking. We will go into 

  • A brief dive into Teppanyaki
  • What is Hibachi Dining exactly
  • The difference between the two

So read on and get ready to be very hungry by the end with teppanyaki vs hibachi.

 

Teppanyaki Dining

Let’s break down each type of dining experience, starting with teppanyaki.

History

Teppanyaki is a combination of two Japanese words: Teppan and Yaki. Teppan means “Iron Plate,” while Yaki means “pan-fried or grilled.” 

The practice of Teppanyaki dining was originally done in Japanese homes, but took on a more performative and commercial approach after the end of World War II. Japan had a spike in tourism and teppanyaki dining became a must-see attraction and experience.

It later came to the United States in the 1960’s, starting with the first restaurant in New York City. Since then, the trend has grown and many teppanyaki restaurants have been delighting people with their showmanship and filling bellies with fantastic food.

Cooking Style

The cooking style of teppanyaki includes a large iron plate surrounded by chairs in today’s version. The style of cooking is also very performative and trick-based. 

The food cooked teppanyaki style is generally a combination of beef, shrimp, scallops, lobster, chicken and assorted vegetables. Many other foods used are starches like noodles and rice. Occasionally, eggs will also be added.

These foods are traditionally cooked in either soybean oil or soy sauce which help to bring out the dormant flavors in each piece of food. 

The Performance of Teppanyaki

As alluded to above, teppanyaki is known for its performance during cooking. There are many tricks that are well known by people that have experienced a teppanyaki dinner. Some include:

  • The Onion Volcano
  • Shrimp in the Pocket
  • The “Egg Roll”
  • The Beating Heart

… and many more.

This performance is one of the main reasons people come back to teppanyaki restaurants time and again. It’s dinner and a show!

Cook preparing teppanyaki vs hibachi style

 

Hibachi Dining

Now for teppanyaki’s counterpart: Hibachi.

History

Hibachi grilling dates back to the Heian period of Japan, between 794 and 1185 AD. The literal translation of the word is “Fire Bowl.”

The name was coined because traditional hibachi cooking was performed in a cylindrical container with wood or charcoal. When the first ones were made, metal was scarce. The original hibachis were made out of clay and the wood of cypress trees. These original hibachi grills were not tied down so they were portable for cooking in the home or outside. 

Today, they are almost entirely made of metal. They are also built into furniture like tables or booths at a restaurant. The other major change with modern hibachi is the use of electricity. There is no longer a need for wood or charcoal to cook the food, but many still do.

Americanization of Hibachi

Now you might be thinking, “well that doesn’t sound anything like what I thought hibachi was.” 

You’d be right.

Hibachi is much closer to what you would do with grilling on your back porch. Hibachi is not about showmanship like teppanyaki; it is the food.

But when these cooking concepts were brought from Japan to North America, they evolved. Hibachi cooking in western culture became performative. It became an identity for branding with Japanese steakhouses. It emphasized the family seating and performance aspects of both and combined them to create what Americans know as Hibachi today. 

Girl cooking steak on hibachi vs teppanyaki grill

Teppanyaki vs Hibachi Differences?

So what are the real differences between the two versions of Japanese cooking?

Food Preparation

While there is a great deal of overlap between the types of food used in both cooking styles, there is one small difference.

Teppanyaki will normally use finer cuts of meat like steak and certain fish. Hibachi traditionally does not use these cuts as the grills themselves are not best suited for these protein sources. 

Grill Style

As discussed earlier, teppanyaki is traditionally cooked on a flat iron slab. The slab is built into the table and is surrounded by multiple chairs for customer seating.

Traditional hibachi is cooked on a grill made by a combination of clay, cypress tree wood, and metal. Most made today opt out of using the wood however. These grills can be built into the table, but were more commonly portable ways of cooking.

Heat Source

Both grills are heated in drastically different ways. For teppanyaki grills, they are heated by either gas or electricity. This is because these grills are normally very large and this allows for even heating across the entire grill.

As for hibachi, they can use electricity, but more often use either wood or coals to cook the food. Cooking this way gives hibachi style food a smokier flavor as opposed to the juiciness of teppanyaki grill.

Couple enjoying food regardless of teppanyaki vs hibachi style

Kobe Offers Both Styles!

Ready to settle the score of teppanyaki vs hibachi for yourself? If your interest is peaked and you’re looking to find out which version of cooking you like better, then stop by Kobe Japanese Steakhouse! We offer family style teppanyaki and hibachi cooking all year round. 

See if you prefer the entertainment value of the teppanyaki cooking or savor the smoky hibachi grilled food.

The Art of Teppanyaki

What is Teppanyaki

Teppanyaki is more than just a style of cooking. It’s an experience that combines culinary mastery with theatrical flair. Originating in Japan, Teppanyaki has become a worldwide phenomenon, enchanting diners with its sizzling grills, precision knife work, and the skillful artistry of chefs who prepare your meal right before your eyes.

While it may just be a style of cooking like BBQ or Stir-Fry, it’s the performance by well-trained teppanyaki chefs that sets it apart from all other styles. How many other restaurants do you see someone cooking directly in front of you?

We’d like to take this opportunity to show you a little history of Teppanyaki from how it got its start in Japan, to its arrival in the United States, and some of the differences between Japanese and Western-style Teppanyaki.

What Does Teppanyaki Mean?

To start, let’s answer this first question: What does teppanyaki mean?

Teppanyaki (tuh·paan·yuh·kee) is derived from the word “teppan” in Japan, which means metal plate. “Yaki” means grilled, fried, and pan-fried. So, the literal translation would be grilling or frying on a metal plate.

It is commonly used interchangeably with the term hibachi, but they are two different styles of cooking. While both styles showcase live cooking, Teppanyaki focuses on individual or small group dining, whereas hibachi is often a communal and interactive dining experience.

Teppanyaki chef preparing food

History of Teppanyaki

Teppanyaki started over 200 years ago in Japan. While some believe it began in their steak houses, other historians claim it is rooted in Japanese homes. They would prepare stir-fried noodles for their families long before it became a popular dining attraction.

The dining experience was commercialized in 1945 when Misono, based in Kobe, Japan opened its doors. Shigeji Fujioka, one of the chefs at Misono, is said to be the origintator of the modern style of teppanyaki. The chefs at the restaurant dazzled their guests with sizzling grills, precision knife work, and the skillful artistry of preparing a meal right before their eyes.

While fun and inventive, teppanyaki was not as popular with native Japanese people. However, they were extremely popular with foreign tourists. Westerners would come from all corners of the world to experience the new dining craze as told to them by businessmen in their foreign travels.

So much so, it led to its…

Arrival in America

Teppanyaki came to the United States in the early 1960s. The first restaurant was opened in New York City, offering American diners a fusion of Japanese culinary artistry and theatrical cooking. The concept quickly gained popularity, and teppanyaki establishments soon sprang up across the country.

During this time, teppanyaki restaurants became Americanized to what they are still known as today…

Japanese Steakhouses.

Fried Rice Heart, a classic of teppanyaki chefs

Many restaurants use this moniker because it is easier to understand upon first glance, and many Americans don’t know what teppanyaki is. The concept remains the same, and Japanese steakhouses around the country have mastered the art of teppanyaki.

Now that we’ve looked at the history of teppanyaki and how it arrived in the United States, let’s get into the good part: the food.

Typical Teppanyaki Ingredients

If you’re asking “What is Teppanyaki?”, you’ll also need to know about the typical ingredients using in Teppanyaki cooking! There are two distinct styles of teppanyaki cooking, and each uses different but equally delicious types of ingredients. The Japanese style follows takes a more traditional approach, while the Western style has more American influences.

Various ingredients customary in general teppanyaki cooking

Japanese Style

Yakisoba – Japanese Stir-Fried Noodles. It is believed that this was the first food the Japanese used in cooking the original form of teppanyaki.

Cabbage – Cabbage was, and still is today, one of the most prevalent and widely used vegetables in Japan.

Sliced Meats – Many forms of meat were used like steak, seafood, and chicken. At Kobe, we also use Kobe beef, one of the finer cuts of beef. Fun Fact: A popular staple of Teppanyaki style cooking in Japan, is Kobe beef.

Western Style

Noodles or Rice – Western style trends more toward the use of rice rather than noodles because it is an easier starch to cook and perform with regularly.

Chopped Vegetables – Heavy use of onions, beans and carrots.

Sliced Meats – Beef, chicken and shrimp are the most used meats while lobster and scallops are used for specialty dishes or upon request.

You may be thinking, well these look very similar, the Western style just has more. However, there is one aspect between the two that changes the flavoring of your food.

One of the key differences between Japanese and Western style is the oil the food is cooked in. Traditional Japanese style is a combination of vegetable oil and animal fat. Meanwhile, Western style teppanyaki does not use animal fat.

Teppanyaki restaurants and chefs tend to use tasteless oil for Western-style cooking. This means the flavors of the food and spices used come through more than the taste of the oil or animal fat.

Although the above are some of the key ingredients used in Teppanyaki-style cooking, it’s worth noting that you can never go wrong by pairing your Teppanyaki food with some refreshing sake!

Now, let’s delve into how this remarkable style of cooking is performed.

How is Teppanyaki Cooking Performed?

If you’ve visited one of our restaurants, you’ve either seen the flips and fire on the grill or heard the clanging of the spatulas and the sizzle of the grill. After all, it takes some effort to make your night both delicious and entertaining.

Cooking tool Flare:

A well-trained teppanyaki chef will always start with the rhythmic drumming and captivating flipping of their cooking tools. Generally, knives and spatulas are tossed around to start the performance and wow the guests with the chef’s impressive skills.

Chopping and dicing ingredients:

At most restaurants, the prep work for the cooking is done before you even arrive in the restaurant. With teppanyaki cooking, the prep work is done right in front of you. The chefs use precision cuts and slicing styles that not only entertain their guests, but also make the food easier to prepare.

Flaming and cooking:

Of course, you have to include the cooking. The teppan is situated at the center of the patron’s vision so they can see every part of their meal cooked before their eyes. Plus, the anticipation of seeing the food right in front of you makes it taste better!

Onion Volcano, a staple of teppanyaki cooking performance

Teppanyaki vs Hibachi: What’s the Difference?

By now, you’re probably thinking, “Teppanyaki sounds a lot like hibachi!” It’s true that teppanyaki and hibachi are really similar; however, it’s a common misconception that they are the SAME thing.

So, what’s the difference between teppanyaki and hibachi grilling?

For starters, it all boils down to the type of grill the chef uses. On one hand, a hibachi-style grill is small, portable, and made from cast iron. On the other hand, a teppanyaki-style grill is more like a griddle. It is made from iron and is a long, flat surface that allows the chef to cook large quantities of food with ease.

While both cooking styles allow the chef to grill in front of guests, the teppanyaki grill is usually the type of grill you will see in restaurants found across the U.S.
Now, let’s talk about the chef.

Role of the Chef

You can’t have a delicious meal without a skillful chef! The role of the teppanyaki chef is pivotal in creating the unforgettable dining experience that this style of cooking is renowned for. These chefs are not merely cooks; they are skilled performers who bring the culinary stage to life. They undergo rigorous training, honing their dexterity with knives, precision on the grill, and the art of presentation.

But it’s not just about culinary prowess, teppanyaki chefs are also entertainers, engaging diners with their charismatic flair, humor, and captivating showmanship. As they cook ingredients to perfection before your eyes, they orchestrate a seamless performance, making every sizzle, flip, and sizzling sound a part of the dining spectacle.

Their ability to combine culinary expertise with a charismatic stage presence creates an experience that extends far beyond a mere meal. It’s a culinary journey and a live performance rolled into one!

Experience the Art of Teppanyaki at Kobe Japanese Steakhouse

As you can see, teppanyaki is more than a method of cooking. It’s a captivating culinary art that combines expertise with entertainment, turning each meal into a memorable experience. Now that you know the history behind this delicious style of cooking, come and experience it for yourself!

At Kobe Japanese Steakhouse, we’re here to make every moment sizzle with perfection. Taste and experience the extraordinary world of teppanyaki with us, where each dish is a masterpiece and every dining experience is a true delight. Book a reservation or order online with us today!

History of Hibachi

When one envisions the characteristics of Japanese cuisine, common preparation methods such as sushi, tempura battering and frying, and sashimi come to mind. However, the modern day grilling technique of hibachi, popularized by many americanized Japanese restaurants and grills, is actually one of the most famous cooking techniques in Japanese gastronomy. The origins of the hibachi as a heating apparatus can be traced back centuries in Japanesehistory; however, hibachi, as we recognize presently, spent centuries evolving in both form and implementation. Despite hibachi’s seat as one of the most refined and skilled cooking techniques in Japanese fine dining venues and eateries, its origins are actually quite humble and contrary to the way hibachis are used today.

Hibachi in itself can trace its origins from the term “teppanyaki”, which in the Japanese language loosely equates to “grilling over an iron plate”. The first records of hibachi-style heating devices are alluded to during the Heian period of Japanese history, dating from 794 until 1185 AD. Because metal was not resource commonly found in Japan, the earliest hibachis were crafted from an amalgam of the wood from cypress trees, which werethen lined with clay. Primarily these devices functioned for their capacity to emit heat, and were not originally intended for cooking. With the passage of time, these apparatuses became more artisanal in appearance, and they began to feature delicate exterior finishes, including ornate painting and designs in addition to golf leafing techniques.

Over time, as trade routes expanded and metals became more widely available in Japan, hibachis themselves began to assume a form more similar to how we know them today. Nonethless, these heating devices were originally limited to use by samurais and wealthy dynasties, and it wasn’t until they became coveted by the lower classes that the general population of Japan began to use them. Once hibachis became more integrated into the homes of a larger stratification of social classes, their functions began to diversify. In addition to heating, hibachis had been used for multiple purposes including cigarette lighters, portable stovetops, and even heating devices in lieu of oil heaters during colder winter weather. As such, hibachis became commonplace objects during traditional Japanese celebrations, including tea ceremonies and during outdoor winter events and festivities.

The transition from hibachis as heating devicesto hibachis as a cooking tool is commonly disputed among culinary enthusiasts and scholars. Some evidence suggests that cooking using a hibachi-style grill could have begun in Japan over 200 years ago. However, counterarguments claim that hibachi cooking did not actually begin until the mid-1900s. Because the original hibachis were small, it is hard to conceive how they eventually developed into the large, sprawling open grills that we see in many modern day high-end Japanese restaurants.

Historically, the first restaurant to implement hibachi cooking on record opened in 1945 in Japan. The intention of these restaurants was not simply to serve food, but instead to entertain their guests with food preparation and impressive diversions. Strategies for entertaining guests included demonstrating knife skills, juggling ingredients and condiments, and even performing tricks with the flames emitted by the hot grill. This methodology of cooking as entertainment eventually became idealized not by native Japanese citizens but instead by tourists and those enamored by the exotic traditions of Japanese culture. Eventually, in the later half of the twentieth century, hibachi style cooking was implemented in the United States with high success rate and accolades. Therefore, it may be true that hibachi cooking was at some point used in Japanese households as a means of meal preparation. However, it was not until Japanese tourism became popular that hibachi cooking became appreciated just as much for its performative valuesas it was for its contributions to Japanese gastronomy.

Presently, hibachi-style Japanese restaurants are popular not only in Japan and the United States, but also worldwide. In this method of food preparation, guests are still entertained by live chefs, circling the perimeter of a large grill as friends and strangers alike come together for a meal. The foods utilized in hibachi cooking can vary, but usually meats, vegetables, and rice are the main stars of the dishes. The heating mechanism itself is utilized for adding grilled flavor to the food, and as such seasonings are limited to a few additional ingredients, including soy sauce for umami flavor, vinegar for acid, and salt, pepper and garlic as spices.

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