Teppanyaki stove in addition to Teppanyaki squid, Teppan tofu, but also can make the ground Sansho Teppanyaki, beef tenderloin Teppanyaki, cumin lamb Teppanyaki, and so on.

Teppanyaki was invented by the Spanish in the fifteenth and sixth centuries, when Spanish shipping was developed and often sailed to colonize the world. Because of the crew all day long with the sea, the sea life is very boring so they have to fish all day long for fun, and then the fish will be roasted to the skin and meat cooked. This cooking method was later spread to the American continent by the Spaniards to Mexico and California and other places, until the early twentieth century by a Japanese American will be this kind of teppanyaki cooked food cooking technology introduced into Japan to improve to become today's famous dry Japanese teppanyaki.

Teppanyaki is very popular in Japan, but there are also Korean-style yakiniku, which the Japanese call yakiniku, and Sakan-style teppanyaki. Japanese teppanyaki compared to traditional Japanese cuisine to a higher level, even in Japan, many people do not often patronize, treats to eat it has been not low courtesy. The reason for this is that teppanyaki uses the finest ingredients, such as fresh seafood, including lobster, scallops and abalone. At the same time the ingredients are not marinated before preparation, only two seasonings, salt and pepper, are added during the grilling process, tasting the original flavor of the food. The development of the exclusive formula, grilled food color golden, not shrinking, the entrance to the special incense, tender and smooth, endless aftertaste, nutritious, long time to eat without getting tired of, grilled when the aroma wafted all over the street to tempt the appetite.