- Teppanyaki     The word "teppanyaki" is derived from teppan , which means iron plate, and yaki, which means grilled.
The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Japan in 1945.
 In the United States, teppanyaki was made famous by the Benihana restaurant chain which opened its first restaurant in New York in 1964. Benihana and other chains of teppanyaki steakhouses continue to place an emphasis on the chef performing a show for the diners, continuing to introduce new variations and tricks. The show can include juggling utensils, flipping a shrimp into his shirt pocket, tossing an egg up in the air and splitting it with his knife, and flipping flattened shrimp pieces into the diners' mouths.

-  Sushi      In Japanese Cuisine, sushi is vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes.
In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component.There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi.

- Miso         is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold kojikin  (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru, a Japanese culinary staple.

- Wasabi      is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue.

- Nigiri-zushi (hand-formed sushi).        The most typical form of sushi in restaurants.  It consists of an oblong mound of sushi rice that is pressed between the palms of the hands, with a speck of wasabi and a slice of topping called neta draped over it. This is possibly bound with a thin band of nori, and is often served in pairs.

- Makizushi (rolled sushi).                   A cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, sesame seeds, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes an order. Below are some common types of makizushi, but many other kinds exist