<P> The originator of the teppanyaki - style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono . The restaurant claims to be the first to introduce the concept of cooking Western - influenced food on a teppan in Japan, in 1945 . They soon found the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine itself, which is somewhat more familiar than more traditional Japanese dishes . As the restaurants became more popular with tourists, the chain increased the performance aspect of the chef's preparation, such as stacking onion slices to produce a flaming onion volcano . </P> <P> Another piece of equipment in the same family is a flattop grill, consisting of a flat piece of steel over circular burners and typically smaller and round, like a Mongolian barbecue . </P> <P> Typical ingredients used for Western - style teppanyaki are beef, shrimp, scallops, lobster, chicken, and assorted vegetables . Soybean oil is typically used to cook the ingredients . </P> <P> Japanese - style teppanyaki may also use noodles (yakisoba) or cabbage with sliced meat or seafood (okonomiyaki), which are cooked using vegetable oil, animal fat, or a mixture . In Japan, many teppanyaki restaurants feature Kobe beef . </P>

Japanese restaurant where they cook the food in front of you