Hibachi vs. Teriyaki — What's the Difference?

Hibachi involves cooking food on a metal plate or grill at high temperatures, which allows for quick searing and cooking of meats, vegetables, and seafood. This method emphasizes direct grilling and is often performed in front of guests as a form of entertainment. Teriyaki, on the other hand, is a cooking technique and flavoring style where foods are marinated or glazed with a teriyaki sauce made from soy sauce, sake or mirin, and sugar, creating a glossy, flavorful finish.

The primary focus in hibachi cooking is on the technique and the interaction between the chef and the diners, offering a visual and interactive dining experience. Teriyaki focuses more on the taste and texture of the food, with the sauce providing a distinctively sweet, tangy, and slightly salty flavor profile.

Hibachi chefs typically use minimal seasoning, relying on the high heat of the grill to enhance the natural flavors of the food. In contrast, teriyaki dishes are characterized by their rich sauce, which adds depth and complexity to the flavor of the dishes it accompanies.

Restaurants specializing in hibachi cooking often feature communal seating around large grills, where chefs perform cooking demonstrations, including tricks and food tossing. Teriyaki can be found in various settings, from casual dining and street food to fine dining, where the sauce is used to complement sushi, grilled items, and other dishes.

The versatility of hibachi means it can be used to cook a wide range of foods without the need for additional flavoring agents beyond light seasonings. Teriyaki sauce, however, is versatile in a different way, serving as a marinade or glaze for various meats, vegetables, and sometimes even used as a dipping sauce.