What characterizes the preparation of food at an American 'hibachi' steakhouse compared to authentic Japanese *teppanyaki*?

Ingredients are often cooked together, sometimes doused in sauces or cooked with large amounts of oil and butter.

The American adaptation of table-side cooking heavily emphasizes richness and volume over the minimalist approach often found in Japan. While authentic *teppanyaki* aims to showcase the quality of the main ingredient, using subtle seasoning to let the natural flavor shine, the American style frequently involves cooking ingredients together on the large steel surface with generous quantities of oil, butter, and accompanying heavy sauces like ginger or mustard sauce. Furthermore, the sheer quantity of fried rice, heavily flavored with soy sauce and cooked with egg, is a distinct hallmark of the American adaptation, contrasting with the traditional Japanese preference for smaller, balanced portions across several dishes.