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Michael Meunier - Master Teppan Chef since 1985 - Teppanyaki Style Cuisine @ it's best!!!
Master Teppan Chef Michael Meunier (French Japanese American) had his beginnings as a Teppan Chef in 1985 @ Japanese Kitchen in Tucson,Arizona.
Early in his chef career he moved around from city to city learning from the old traditional Teppan Chef masters until attaining his own mastery of the Teppan (Iron Plate). Michael's showmanship and sense of humor make for an incredible show while at the same time delivering a K.O. punch to the palate and to your heart with a great tasting meal. Currently Michael is Master Teppan Chef @ Yanagi Sushi & Grill in Santa Maria, Ca - We highly recommend Master Teppan Chef Michael Meunier to you - so when in the Santa Maria area which is in Santa Barbara County don't miss out on this superb show with a superp tasting dinner!
Yanagi Sushi & Grill
2431 S Broadway, Santa Maria, CA 93454
Monday - Sunday
11:30am - 2:30pm / Lunch
5:00pm - 10:00pm / Dinner
7 Days a Week
History of Teppan:
Teppanyaki (鉄板焼き, teppan'yaki?) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Modern teppanyaki grills are typically propane-heated flat surface grills, and are widely used to cook food in front of guests at restaurants. Teppanyaki grills are commonly confused with the hibachi barbecue grill, which has a charcoal or gas flame and is made with an open grate design. With a solid griddle type cook surface, the teppanyaki is more suitable for smaller ingredients, such as rice, egg, and finely chopped vegetables.
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 the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine itself, which is 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 onion slices to produce a flaming onion volcano.
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.
Typical ingredients used for Western-style teppanyaki are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Soybean oil is typically used to cook the ingredients.
Japanese-style teppanyaki uses noodles (yakisoba), cabbage with sliced meat or seafood (okonomiyaki), which are cooked using regular vegetable oil, animal fat, or a mixture. 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. In Japan, only soy sauce is typically offered.
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. Benihana and other chains of 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 tail into his/her shirt pocket, catch an egg in his/her hat, toss an egg up in the air and split it with a spatula, flip flattened shrimp pieces into the diners' mouths, or arrange onion rings into fire-shooting volcanoes.
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