Ever since Teppanyaki cooking started at a commercial level in Japan, restaurant owners have found that more foreigners enjoy the live cooking than the locals. This created avenues for western types of food such as shrimp, beef, scallops, vegetables and lobster to be included in the ingredients that are thrown on to the iron plate. Most chefs are skilful enough to craft dishes and mains as per the requirements of the guests who sit around him and this makes it interesting for the guest and challenging for the chef.