The art of teppanyaki cooking has a 200-year history. Traditionally, these meals were prepared on a small grill by families. Now it has developed into a highly refined and beautiful form of expression, characterised by an intricate combination of presentation and knife skills. A fast-heating grill top, called a teppan, acts like a flat wok, quickly searing whatever meat or vegetable hits its surface. The chef performer demonstrates that knife artistry with a few other surprises, even as your meal gets a quick sauté before your eyes. The chefs bring a selection of meat, fish, vegetables and other ingredients to cook at the guest tables on a gas-lit flat grill. Here's how it works: You're seated at a large table with a griddle in its center and an exhaust hood above. As the griddle heats, you narrow your choice: chicken, thin-cut lamb, salmon, shrimp, scallops or prawns. It can even be vegetarian with Chinese cabbage, broccoli, leeks, mushrooms, baby corn and avocado and asparagus....