Seafood can include prawns, fish fillets, cuttlefish, scallops, clams, oysters, eel, lobster, and abalone. Fish is usually salmon, pomfret, or porgy, depending on season and availability. The more expensive varieties are Japanese beef from Matsusaka, Akita, and Kobe. They are often offered along with less expensive beef from the United States and New Zealand. Top-quality Japanese beef is said to come from cows nourished with apples and beer and mellowed with music and massage.
All beef cuts are choice sirloin or tenderloin.
Light seasoning and fresh ingredients are the keys to teppanyaki's success. This is especially important because teppanyaki-style cooking enhances rather than covers up the original flavor of its ingredients. Seasonings are usually limited to soy sauce, wine, vinegar, and salt and pepper. Garlic is used generously when preparing bean sprouts, meat, and chicken. There are clear advantages in going out for a teppanyaki meal.