Teppanyaki usually uses high-grade and fresh ingredients, which are mainly divided into seafood such as lobster, prawns, scallops and abalone, meat such as beef and chicken, vegetables such as fungi and even tofu. Some restaurants offer dishes such as Flammulina velutipes or beef rolls with peeled peppers. Many teppanyaki menus also include fried rice or fried noodles.

First, heat the iron plate at a high temperature, add vegetable oil such as butter or soybean oil, put the material on the iron plate until it is cooked to a proper degree, and season it with salt, pepper and wine. After cooking, it is directly distributed to diners. Chefs should be familiar with the cooking time and temperature of various materials, cut food on iron plates in a short time, and distribute cooked food to diners as soon as possible.