In Japan , the term teppan yaki is associated with the cooking of noble products such as meat or mongoose… So this cooking is considered as the « higher cuisine ».
Although the versions differ, according to sources, « Teppan Yaki » would have developed since 1945 in the region of Osaka.
Teppan yaki is led by koji Hashimoto, the dishes are prepared before your eyes. You will appreciate the skill and delicacy of the chef, both the flavor and the preparation of the dish where each ingredient takes its place to create harmony.
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