History of Hibachi | Hibachi Grill | Teppanyaki Table

Hibachi is world-renowned for its most entertaining dining style. Although most people know what you can get from a hibachi outing, not many people know how this Americanized craft started and how it looked like before it became popular globally. Let's go back to the beginning of hibachi's journey before crossing the dining world.

Early Japanese Food

The birth of Hibachi was characterized by simplicity. Translating this name can tell the appearance and usage of a real Hibachi: hi stands for "fire" and hachi stands for "bowl or pot". Japanese households use this "fire bowl" to hold burning charcoal. Then cover the hibachi with an open grill to cook and heat various foods. Usually used to heat the room.

Inspired by teppanyaki table and promoted by business, hibachi grilling left home and eventually entered the restaurant. Hibachi-style cooking focuses on highlighting the natural flavors in the food, which is why seasonings are rarely used in the cooking process. The food prepared on the hibachi grill usually consists of animal protein, vegetables and rice, and a small amount of soy sauce, vinegar, salt and pepper.

First Hibachi Experience

In 1945, the first recorded Japanese Hibachi restaurant opened in Japan. This restaurant called Misono has been a huge success among locals and tourists alike. While performing cooking shows, the chefs can also skillfully prepare meals, which surprised the customers. Misono’s work created a trend in the catering industry.

Hibachi Goes Abroad

In the decades after the success of Misono and the increasing popularity of hibachi in Japan, this style of cooking became popular all over the world. Since immigrating to the United States, hibachi has become a household word in every American cooking vocabulary. Many restaurants have adjusted hibachi to provide more North American menu items mixed with modern condiments and innovative entertainment. Unlike the small mobile grills that used to provide traditional hibachi meals, hibachi is now prepared on large desktop devices where customers can sit. These huge tabletop installations are also called sizzling grills, but the term hibachi is interchangeable in North America.