Teppanyaki means "grilled on an iron plate" — a flat steel surface where a chef cooks meat, seafood, and vegetables right in front of you. At high-end places, this becomes theatre: the chef slices wagyu with surgical precision, flips shrimp tails into his hat pocket, and builds your meal course by course. Expect to pay accordingly — a proper teppanyaki dinner in Tokyo or Kobe can run well above 10,000 yen per person.
If you want the same hot-plate flavour without the price tag, head to an okonomiyaki restaurant instead. You get a griddle built into your table and do the cooking yourself, usually involving batter, cabbage, pork, and generous amounts of sauce. Same principle, tenth of the cost, and arguably more fun.