Hibachi is a traditional Japanese heating device consisting of a round or box-shaped open-topped container. In the U.S., it usually refers to a small cooking stove or an iron hot plate used in Teppanyaki restaurants. Here in the U.S., when you say Hibachi-style, it refers to Japanese teppanyaki cooking, in which gas-heated hotplates are integrated into tables around which the diners can sit and eat at once. The chef cooks right in front of the diners, usually with theatrical flair, such as lighting a volcano-shaped stack of raw onion hoops on fire or doing all sorts of actions using his knife.
Last Tuesday, I had lunch with my two Filipino friends, Sylvia and Mo, in a Japanese restaurant at the Coconut Creek Promenade.