Teppanyaki Table Equipment | Teppanyaki Restaurant | Teppanyaki Chef
In the past, teppanyaki table equipment generally appeared in five-star hotels, and the most expensive cuisine in Japan was not to eat sashimi, but to eat teppanyaki. When teppanyaki gradually appeared in the high-end neighborhoods of first-tier cities, the elegant and noble cooking method of "teppanyaki" really came to the Chinese. The top teppanyaki restaurants are often at the commanding heights of the city. The environment is elegant and private, and the background music is either piano music or jazz music. In addition to enjoying the night view of the city and watching the chef's superb Kung Fu performance, the aroma of the cooking stimulates the taste buds every minute. Teppanyaki should be eaten slowly: watching the cooking process, tasting the delicious food while it is hot, and waiting for the experience of various fine wines. After two or three hours, it is a perfect slow food journey.
In addition to the exquisite barbecue skills of the teppanyaki chef, there is also the personal service of the chef. Not only does he need to take care of the dishes in his hand, but he also needs to talk to the guests in a timely manner to reveal the origin of the ingredients; therefore, the salary of the teppanyaki master It is also much higher than that of ordinary chefs; of course, this salary also needs to be paid by diners. For teppanyaki chefs, the traditional teppanyaki equipment culture includes various "juggling" skills. Barbecuing intervals, chefs improvise with knives, forks, spatulas, seasoning bottles, etc. in their hands. Dazzling juggling moves. The chefs are skilled and fancy, and they are constantly performing "thrilling" and "exciting" shadows of swords and swords for the guests next to the small operating table. The timing and length of the juggling must be right, or else they will spoil the food on the teppanyaki grill plate.
Teppanyaki grill equipment changes the traditional cooking method. In front of each guest, there will be a personal utensil and special seafood and meat dipping sauce. After the food is baked, the chef will distribute the food to the guests' utensils; starting from the appetizer, After each dish is made, the chef will put it on the plate before serving it to the guests. The sauce is seasoned during the baking process, so the French Teppanyaki does not require dipping. Each dish will also have a sommelier to choose the wine pairing according to the ingredients.
