The main difference between Hibachi and Teppanyaki is that the Hibachi is a Japanese heating device and Teppanyaki is a dish.
The hibachi (Japanese: 火鉢, “fire bowl”) is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.
In North America, the term “hibachi” refers to a small cooking stove heated by charcoal (called shichirin in Japanese) or to an iron hot plate (teppan) used in teppanyaki restaurants.
Teppanyaki (鉄板焼き, teppan-yaki) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Modern teppanyaki grills are typically propane-heated flat surface grills and are widely used to cook food in front of guests at restaurants. Teppanyaki grills are commonly confused with the hibachi barbecue grill, which has a charcoal or gas flame and is made with an open grate design. With a solid griddle type cook surface, the teppanyaki is more suitable for smaller ingredients, such as rice, egg, and finely chopped vegetables.
A portable brazier, powered by charcoal, used for cooking.
A Japanese style of cooking in which thin slices of meat, or fish, seafood, vegetables and noodles are quickly fried on a hotplate
a portable cooking apparatus similar to a small barbecue.
(in Japan) a large earthenware pan or brazier in which charcoal is burnt to provide indoor heating.
a Japanese dish of meat, fish, or both, fried with vegetables on a hot steel plate forming the centre of the table
“the restaurant has ten teppanyaki tables”