Teppanyaki Japanese Steak House For Sale

販売のための日本料理店

South Metro Atlanta Area Japanese Sushi Bar - Hibachi

南アトランタの寿司バー売り物件

Teppanyaki Chef At Work! Price REduced to 375K This is a First class Teppanyaki also known as Hibachi Style Restaurant and Sushi Bar For Sale in the Atlanta Metro Area. This is a Full Service Japanese Restaurant with 3600 SF Multiple Hibachi Grills with Hoods for Teppanyaki Chefs Seats 95 People in Multiple Areas and Bars. Located in a Busy Strip Mall south of Atlanta, with Plenty of Parking and Easy Access. This Fully Equipped and Operating Restaurant has sales of more than 61K Monthly and is listed For Sale for $375 K If you tried to reproduce this at todays market it would cost Three Times the selling Price. For More information Call 404-892-4999 Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. In Japanese Steak Houses, guests sit around a flat top grill where a talented chef cooks and performs right before their eyes! Chef's Interaction with customers is very popular entertainment for a night out with friends and Family!   Friends gather at sushi Bars for Great Food, Great Saki and Great Friends! Customers are searching for Interesting Options, This place is an evenings destination for Food and Entertainment. A Great Value!   The word "teppanyaki" is derived from teppan, which means iron plate, and yaki, which means grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using a iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki. Click Here to Inqure About This Japanese Restaurant For Sale

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Teppanyaki is a style of Japanese cuisine that uses
an iron griddle to cook food.

The word "teppanyaki" is derived from teppan,
which means iron plate, and yaki,
which means grilled, broiled or pan-fried.

In Japan, teppanyaki refers to dishes cooked
using a iron plate, including steak, shrimp,
okonomiyaki, yakisoba, and monjayaki.

The originator of the teppanyaki-style steakhouse
is the Japanese restaurant chain Misono,
which introduced the concept of cooking
Western-influenced food on a teppan
in Japan in 1945.

They soon found that the cuisine
was more popular with foreigners
than with the Japanese,
who enjoyed both watching the skilled maneuvers
of the chefs preparing the food
as well as the cuisine, somewhat more familiar
than more traditional Japanese dishes.
As the restaurants became popular
at tourist spots with non-Japanese,
the chain increased the performance aspect
of the chef's preparation, such as stacking
round slices of onion in the shape of Mount Fuji
and lighting alcohol (usually sake)
contained within on fire,
producing a flaming onion volcano.

A teppanyaki chef cooking
at a gas powered teppan in a Japanese steakhouse

Typical ingredients used for teppanyaki western style
are beef, shrimp, scallops, lobster, chicken
and assorted vegetables; Soybean oil is
typically used to cook the ingredients,
and for Japanese style are noodles (yakisoba),
cabbage with sliced meat or seafood (okonomiyaki)
which are cooked using regular vegetable oil,
animal oil from fat or a mixture of both.

In Japan, many teppanyaki restaurants
feature Kobe beef. Side dishes of mung bean sprouts,
zucchini (even though zucchini is not a popular vegetable
in Japan and rarely found in the market),
garlic chips or fried rice usually accompany
the meal. Some restaurants provide sauces in which to dip
the food. However, in Japan,
only soy sauce is typically offered.

In North America

The form of teppanyaki most familiar
to North Americans consists of steak
and other meats, along with vegetable accompaniments,
and is often known by the name of hibachi,

with the establishments often referred to
as "Japanese steakhouses."

In the United States, teppanyaki was
made famous by the Benihana restaurant chain
which opened its first restaurant in New York in 1964

teppanyaki steakhouses continue to place an emphasis
on the chef performing a show for the diners,
continuing to introduce new variations and tricks.
The chef might juggle utensils, flip a shrimp
into his/her shirt pocket, catch an egg in his/her hat,
toss an egg up in the air and split it with a knife,
flip flattened shrimp pieces into the diners' mouths,
or arrange onion rings into fire-shooting volcanos.

Chef preparing a flaming onion volcano

The flaming onion volcano is a type of food performance
demonstrated by chefs at some teppanyaki restaurants.
It consists of a number of slices of onion stacked
to look like Mount Fuji, which are set on fire
and then doused in liquid that bubbles up like lava.

In the traditional preparation,
an onion is sliced into layers,
and one layer from the top or bottom of the stack
is separated out. This stack is then separated
into individual "rings". The largest, outermost,
ring is used as the base, with its wider side down.
The smaller rings are then stacked on top,
forming an open cone. The rings can be stacked
because they are wider on the bottom than the top.

After constructing the cone,
oil is poured into the center through the open top,
then diluted ethyl alcohol, and then the mixture is set on fire.
The alcohol burns off in a few seconds,
leaving a steam of unburned alcohol streaming
out of the top like a smoking volcano.[3]
For an added touch, teriyaki sauce can be poured in
after the flames die down, and the oil, heated by the grill,
will cause it to boil out out of the top like lava.

Another piece of equipment in the same family
is a flattop grill, consisting of a flat piece of steel
over circular burners and typically smaller
and round like a Mongolian barbecue.

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