How can a diner requesting minimal oil subtly shift their American 'hibachi' meal closer to traditional restraint?

Asking the chef to use less cooking oil on the *teppan* surface or requesting steamed white rice instead of fried rice.

Even within the spectacle of the American *hibachi* steakhouse, diners have some ability to adjust the preparation to favor cleaner flavors. Since the American style often relies heavily on butter or oil for flavor and texture on the *teppan*, requesting the chef use less cooking oil during the preparation of the main ingredients is a direct way to reduce the richness. Additionally, the heavily buttered and soy-sauced fried rice is a major flavor component; requesting simple steamed white rice instead significantly lightens the meal and allows the flavor of the grilled protein to be more distinct, echoing the simplicity valued in authentic Japanese cooking.