When you’re diving into your hibachi meal, you’ve likely been too busy drooling over sizzling chicken, steak and saucy rice to wonder where it all started — but it’s a pretty great story.
Hibachi began in Japan as a simple charcoal grill used for light cooking. But when it landed in the U.S., it got a glow-up. While the essence of Japanese flavor stayed, additions of little extras like flying shrimp, spatula tricks, and flame-kissed onions came into play.
Eventually, hibachi wasn’t considered “just a meal” anymore — it became a full-on experience. And thanks to Quickway Japanese Hibachi, getting that hot, fresh flavor has never been easier. So, how did hibachi go from a Japanese tradition to an American favorite?
Let’s dig in.
Hibachi vs. teppanyaki: What’s the difference?
Let’s clear up one of the biggest food misconceptions: hibachi and teppanyaki aren’t exactly the same thing. (Well, not in Japan, anyway.)
In Japan, hibachi refers to a small, traditional charcoal grill pan used for light cooking or heating.
Teppanyaki, on the other hand, involves grilling on a flat iron plate — usually with extra flair, like onion volcanoes and spatula tricks.
In the U.S., the terms often get mixed up. Most “hibachi” restaurants here are actually serving teppanyaki-style meals. But no matter what you call it, what really matters is what’s on the plate: grilled meats, fresh veggies, and bold, customizable sauces.
A Japanese classic finds a new home in the U.S.
Japanese cuisine gained popularity in the United States in the mid-20th century. By the 1960s and ‘70s, teppanyaki steakhouses were popping up across the country. The concept was new to the states — flavorful meals cooked right in front of you, plus a little culinary theater folded in.
But it wasn’t just the show that stuck.
Diners loved the quality ingredients, bold flavors, and made-to-order meals. Over time, hibachi-style cooking evolved into a favorite for families, students, busy professionals, and foodies alike.
How Quickway Japanese Hibachi changed the game
In 2012, entrepreneur Bob Liang saw an opportunity to bring the hibachi experience to more Americans — this time, with a fast-casual twist. Enter Quickway Japanese Hibachi. What started as a single restaurant has grown to over 50 locations along the East Coast, serving up hibachi meals that are quick, customizable, and always satisfying.
At Quickway, you’ll find:
- Fresh ingredients grilled to perfection
- Hearty portions of hibachi chicken, steak, shrimp, and more
- Bowls, platters, and bento boxes made just the way you like them
- Great value and fast service that work with your schedule
No fancy tricks — just bold flavor and consistent quality
With more Americans embracing Asian-inspired cuisine, hibachi is only heating up. Its takeaway-friendly format fits modern lifestyles, and Quickway is leading the charge by bringing bold flavors to communities who are craving fresh and bold in a fast casual setting.
While hibachi may have started as food cooked on a simple grill, today it’s a go-to meal for millions. As more people search for “Japanese food near me” or crave their favorite hibachi chicken meal, Quickway makes it easy to enjoy hibachi anytime.
Order online or stop by your local Quickway for a taste. And get ready. You’ll be there a LOT.
