For discerning food lovers who enjoy seeking novel gastronomic experiences, dining out is not just about enjoying a delectable meal at a restaurant. Beyond the appetising food, which is, of course, centre stage, what appeals is a memorable, immersive, interactive and multi-sensory culinary experience—a story you can take back home. This interesting shift from the ubiquitous sit-down dinner to experiential dining is because we are today well-travelled and much-informed; we are open to experimenting and enjoying innovative dining experiences where chefs and culinary experts take pride in presenting distinctive, flavourful platters in an immersive ambience.

As restaurants vie to bring the world’s flavours to our tables, experiential dining is no longer just about what we eat, but how it is prepared and presented. And, among the rising stars in this immersive culinary wave are two distinctly Japanese traditions: the theatrical flair of Teppanyaki and the quiet elegance of Hibachi. And though not yet on everyone’s lips as the Japanese dish sushi, these cooking styles—defined by their distinctive techniques and presentation—are slaying it at upscale restaurants across major Indian cities and gaining momentum through word-of-mouth.

fire and grill

Albeit Hibachi and Teppanyaki are often used interchangeably, each are distinct takes on Japanese grilling traditions. Hibachi, meaning ‘fire bowl’, refers to a small, portable charcoal grill (shichirin in Japanese) that imparts a rich, smoky flavour to food with minimal sauces or embellishments—its quiet charm ideal for intimate gatherings.

Teppanyaki, on the other hand, is more expansive—both literally and atmospherically. Translating to ‘grilling on an iron plate’, it uses a large flat griddle, powered by gas or electricity, to sear meats, vegetables, and seafood with seasoned sauces and flair. The open cooking station becomes a stage where chefs entertain while they cook—making Teppanyaki perfect for social occasions, corporate events, and lively celebrations.

From Shiro in Bengaluru to Teppan in Mussoorie, gourmet restaurants are today offering not just a meal, but these spectacles of culinary finesse as well. In Kolkata, diners eagerly await the opening of Yuzu, a “Pan-Asian dining destination that promises inspiring interactive experiences like the Teppan grill.” In Delhi, the MKT at The Chanakya delivers flair with its live-table theatrics and favourites like tofu in miso-garlic and mustard-glazed chicken. Tamra, also in Delhi, brings global cuisine and a vibrant Teppanyaki station together in one spirited space. India Jones at the Trident, Mumbai, leaves a lasting impression with its well-curated Teppanyaki station offering an enticing variety—from rice or noodles tossed with smoked salmon and seafood to delicately grilled bhekti finished in a rich Yakiniku sauce.

flavour spaces

And while we get to see more of Teppanyaki because of its entertainment appeal, Hibachi is surely making its way to the scene, especially in restaurants catering to health-conscious Indian diners who value clean cooking techniques and a refined dining experience. Megu in Delhi and Shiro in Bengaluru for instance have experimented with Hibachi-style grilled offerings, incorporating them into broader menus that celebrate Japanese precision and purity. So, has Mayouchi in Mumbai, with an exquisite selection of hibachi grilled meats, seafood, and vegetables.

Of course, these restaurants do not offer a full Hibachi or Teppanyaki menu yet; but a few well-executed dishes are all we need for a memorable dinner anyway. With meticulous attention to detail, recreating an authentic Japanese ambience—from minimalistic Zen interiors and bamboo accents to imported ingredients and Koto music—guests do enjoy a transportive dining experience. Think Shangri La, TK’s Oriental Grill, and The Noble House and Kofuku in Delhi; Wasabi by Morimoto, Yazu, and KOKO in Mumbai; TG’s The Oriental Grill and TapasMe in Hyderabad; Pebble, Ice Room, and Shiro in Bengaluru; Teppan, Benjarong, Oriental Blossom, and Black Orchid Restobar. The list is increasing.

food and skills

These luxe restaurants offering Hibachi and Teppanyaki experiences spare no effort to create an authentic Japanese aesthetic too. Every element—from serene, Zen-inspired interiors adorned with bamboo accents and the gentle strains of Koto music, to the use of premium imported herbs and ingredients—all details are curated to give the best possible immersive environment.

Celebrating freshness and finesse with garden-fresh vegetables, mushrooms, seafood, and prime cuts of meat deftly sliced, seasoned, and cooked on a searing hot plate, the taste is complemented with signature sauces such as Teriyaki, Miso, and the beloved Yum Yum. Rounding out the flavour experience are sake, cocktails, and crisp wines. For the health-conscious, both Hibachi and Teppanyaki offer the best of both worlds: flavour and nutrition. With minimal oil and high-temperature grilling/searing, ingredients retain their natural taste, colour, and nutrients, making the food both wholesome and delicious.

The chefs themselves are equal parts master cooks and entertainers, dazzling diners with flaming onion volcanoes, spinning spatulas, juggling eggs, and effortless knife tricks. Their flair and humour make each meal a spectacle—engaging all the senses and leaving guests in awe. Crowd-favourite moments like the Egg Roll, Beating Heart, and fiery flambés add a dose of playful theatre to the plate.

So, next time you are planning a special celebration, entertaining clients, or simply seeking a unique meal with friends, seek out a place where the grill is the stage, the chef is the star, and you are front row to the show.