Teppanyaki Hibachi Table | Teppanyaki | Origin and Development

The increase in the popularity of Japanese cuisine worldwide is amazing. It is no exaggeration to say that this is simply a cooking phenomenon.

According to a report on a website, there are approximately 118,000 Japanese restaurants worldwide, and this number is growing rapidly.

This figure shows that the number of restaurants has increased by 30% since a similar survey was conducted in 2015.

It is easy to conclude that it is the growing appetite of Western consumers for sushi and sashimi that is driving this growth.

However, this is only partially correct. More precisely, this is the depth of the product.

This is based on different Japanese cooking styles and promises to use only the freshest ingredients and subtle and bold flavors.

All these factors contributed to the success of global dining destinations influenced by Japan.

This includes not only sushi restaurants, but also those that provide drama, fun and taste, which are characteristic of teppanyaki grill cooking style.

Teppanyaki is one of the latest culinary innovations in Japan.

This is a way of cooking, originally Japanese families used cast iron grills to cook at home.

However, the modern version of teppanyaki originated soon after World War II, when the first teppanyaki-style restaurant Misono opened in Kobe in 1945.

This restaurant does not show knife skills, nor does it enhance the sense of drama, which is the core of the Westernized Teppanyaki experience.

However, this is the first restaurant to provide Japanese teppanyaki-style meals to a large number of diners.

Since then, the popularity of this cooking method has been driven by more and more American consumers who are attracted by "Teppanyaki Experience."

Teppanyaki Goes West.

It is more and more diners who have witnessed the scene of teppanyaki in western restaurants.

In the United States, the success of teppanyaki is reflected in the growth of Benihana, arguably the most successful teppanyaki chain in the world.

The founder, Yunosuke Aoki, once ran a restaurant in Tokyo, and he moved to the United States in the 1950s.

However, his true path to success began with the Benihana restaurant he opened in New York in 1964.
For the first time, Aoki conceptualized the dramatic elements of today's Western Teppanyaki experience.

The experience of modern teppanyaki has evolved into a cooking style that combines performance with preparing western ingredients.

Today's teppanyaki experience is both an art form and a demonstration of knives and preparation skills.

Modern Style.

This modern and increasingly westernized teppanyaki uses various ingredients that appeal to Western tastes.

This includes scallops, beef (sirloin or beef tenderloin-or Kobe beef in high-end restaurants in Japan), shrimp (and lobster), as well as chicken and various fresh vegetables.

The addition of side dishes such as Yaxoba noodles and mung bean sprouts provides authenticity.

Provide dipping sauce-however, in Japan, the only condiment is usually soy sauce.

The experience of teppanyaki is something that those who want to explore Japanese taste and culture should experience.

Teppanyaki is a perfect combination of culinary drama and flavor. If you are in Melbourne, you can't pass by Kobe Teppanyaki in the east of Eastcastle.