Hibachi Grill Types: What Restaurants Use

Ever wondered what sets the sizzling, smoky flavors of your favorite hibachi restaurant apart? The secret lies in the type of grill they use. Hibachi grills, originating from Japan, are designed to provide an authentic dining experience, and the grill is at the heart of it all.

Hibachi restaurants typically use two main types of grills: teppanyaki grills and shichirin grills. Both are designed to cook food directly over an open flame, but they have distinct features that influence the cooking style and final taste.

Teppanyaki Grills

Teppanyaki grills are large, flat iron griddles that can reach very high temperatures. They are typically fueled by gas, making them convenient for commercial kitchens.

These grills are perfect for hibachi-style cooking as they allow for a showy presentation. Chefs can cook ingredients directly in front of diners, adding a theatrical element to the meal. The high heat also sears the food quickly, locking in juices and flavors.

Design and Construction

Teppanyaki grills are usually made of cast iron or steel, with a smooth, flat cooking surface. They have a large, rectangular shape, often measuring around 24 inches by 40 inches. This size allows chefs to cook multiple dishes simultaneously.

Some high-end teppanyaki grills come with built-in features like temperature controls, grease management systems, and even non-stick coatings for easier cleaning.

Cooking Techniques

Teppanyaki grills are ideal for cooking a variety of dishes, from steak and seafood to vegetables and eggs. The high heat allows for quick cooking, while the flat surface enables chefs to flip and toss ingredients with ease.

One popular technique is the 'volcano' or 'soup volcano' presentation, where chefs create a volcano of fried rice and pour a raw egg into the center, cooking it with the residual heat. This is a classic hibachi restaurant spectacle.

Shichirin Grills

Shichirin grills, on the other hand, are smaller, portable charcoal grills. They are typically made of clay or metal and have a more traditional Japanese design.

These grills are often used in hibachi-style cooking at home or in smaller restaurants. They provide a more authentic Japanese dining experience, as they use real charcoal for fuel, imparting a unique smoky flavor to the food.

Design and Construction

Shichirin grills are typically round or square, with a small cooking surface. They have a deep, cylindrical body that houses the charcoal. The cooking surface is usually made of cast iron or steel, with a small, flat griddle or a series of small, round grates.

Some shichirin grills come with a lid, which can be used to control the heat and create a more even cooking environment. They are also often designed to be easily portable, with handles or carrying straps.

Cooking Techniques

Shichirin grills are perfect for cooking small, delicate items like skewers (kabobs) and small pieces of meat or fish. The small size and direct heat from the charcoal allow for precise control over the cooking process.

One popular technique is the 'binchotan' method, where white oak charcoal is used to create a very high, consistent heat. This is ideal for cooking items like steak, where a quick, high-heat sear is desired.

Understanding the types of grills used in hibachi restaurants offers a glimpse into the rich culinary traditions of Japan. Whether it's the theatrical presentation of teppanyaki or the authentic smoky flavors of shichirin, these grills are more than just tools - they're a testament to the art of Japanese cooking. So, the next time you enjoy a meal at a hibachi restaurant, you can appreciate the craftsmanship behind the sizzle and the smoke.