Which restaurateur is credited with popularizing the *teppanyaki* performance style in the US, marketing it as 'hibachi'?
Answer
Rocky Aoki, the founder of Benihana.
The widespread success and subsequent misnaming of this theatrical cooking style in the United States are closely linked to specific individuals and business ventures. Rocky Aoki, who founded the Benihana chain, is widely recognized for championing the *teppanyaki* style of table-side preparation in the mainland US, particularly starting around the 1960s. He and similar restaurateurs branded this interactive, flat-top grilling performance under the more accessible, though technically inaccurate, term *hibachi*. This marketing decision capitalized on American interest in Japanese culture while showcasing an entertaining dining event featuring chefs flipping shrimp tails and rapidly chopping ingredients.
Related Questions
What is the original Japanese meaning of the term *hibachi*?What culinary term describes cooking directly on a thick, flat iron griddle like in American 'hibachi' restaurants?How does the heat transfer in *teppanyaki* cooking differ from a traditional *hibachi* charcoal brazier?Which restaurateur is credited with popularizing the *teppanyaki* performance style in the US, marketing it as 'hibachi'?What characterizes the preparation of food at an American 'hibachi' steakhouse compared to authentic Japanese *teppanyaki*?What element of the American 'hibachi' experience primarily appealed to US diners in the 1960s?If a diner seeks a genuine charcoal grilling experience, what traditional Japanese styles should they look for?How can a diner requesting minimal oil subtly shift their American 'hibachi' meal closer to traditional restraint?What historical context explains why 'hibachi' became the marketing term for *teppanyaki* style in the US?Which feature is explicitly cited as a hallmark of the American adaptation regarding rice portions?