Teppanyaki Iron Plate Grilling Restaurant Technique

Japan — Kobe, Misono restaurant 1945; popularised internationally by Rocky Aoki's Benihana New York 1964

Teppanyaki (literally 'iron plate cooking') involves cooking on a large flat steel or iron griddle at very high temperatures — typically 230–260°C for meats, somewhat lower for vegetables. Originally a home cooking method using portable iron plates, it was transformed into a theatrical restaurant experience by Misono restaurant in Kobe, which in 1945 pioneered the open teppan counter where chefs cook directly in front of seated guests. This format became internationally famous as 'Japanese steakhouse' and was introduced to the United States by Benihana in 1964. Despite its showmanship reputation abroad, teppanyaki in Japan is a serious high-precision cooking discipline.

• Both use high-heat flat metal surfaces for rapid searing, though wok cooking adds tossing and air-incorporation elements absent from teppan → Wok hei flat griddle street cooking (jian) Chinese
• La plancha (flat iron griddle) cooking in modern Spanish cuisine parallels teppanyaki in technique, heat management philosophy, and emphasis on Maillard crust development → Plancha cooking Spanish

Deep, even Maillard-developed sear, rendered beef or seafood fat, clean high-heat caramelisation of vegetables, aromatic garlic and sesame finishing notes