Hibachi vs. Sukiyaki — What's the Difference?

The hibachi (Japanese: 火鉢, "fire bowl") is a traditional Japanese heating device. It consists of a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.

Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.

A portable cooking apparatus similar to a small barbecue.

A Japanese dish of sliced meat, tofu, and vegetables, usually cooked at the table in a mixture of soy sauce, sugar, and mirin and sometimes dipped in raw, beaten egg before being eaten.

A portable charcoal-burning brazier with a grill, used chiefly for cooking.

A Japanese dish of thinly-sliced beef and tofu with dashi, mirin and soy sauce cooked quickly at the table.

A portable brazier, powered by charcoal, used for cooking.

Thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce

(North America) A cooking method and performance art in which the chef grills pieces of food on a hot metal griddle in front of the guests; teppanyaki. This terminology is virtually unknown in Japan.

(North America) The griddle used in such cuisine; teppan.

A portable brazier that burns charcoal and has a grill for cooking

Cook over a hibachi grill