Teppanyaki ( teppan-yaki) is a post–World War II style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan , which is the metal plate on which it is cooked, and yaki , which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki. The teppanyaki grills are called teppan and are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. Teppan are commonly confused with the hibachi (sic) barbecue grill, which is called Shichirin in Japanese and has a charcoal or gas flame and is made with an open grate design.[1] With a solid griddle-type cook surface, the teppanyaki is capable of cooking small or semisolid ingredients such as rice, egg, and finely chopped vegetables.