Teppanyaki Griddles & Korean BBQ Pan

Both are solid carbon steel flat tops, but they're cut for different grills and different cooking. The teppanyaki griddle is sized for our hibachi grills and gives you a wide, flat surface for fried rice, noodles, and diced proteins cooked all at once. The Korean BBQ plate is sized for our Korean grills and built for searing thin cuts in quick rounds at the table. If you own both grills, each plate stays with its own.

Match the size to your grill: the Small, Medium, and Large griddles correspond to the Small, Medium, and Large hibachis and Korean grills. The Small teppanyaki griddle is the exception — it's cut to fit every hibachi in the lineup, so it's the right pick if you want one griddle that moves between models.

No. Our Korean BBQ plates are designed to sit on a charcoal grill, not a stovetop burner. A stovetop Korean BBQ pan runs on gas or electric heat; our plate runs on the firebrick and charcoal heat of a Fuku Labs Korean grill, which is what produces the fast, intense sear you get at a kbbq restaurant.

Each griddle is cut to the dimensions of its own grill family, so we recommend keeping them matched. Using the wrong plate can leave gaps at the edges or block the airflow that controls your charcoal. If you're unsure which grill you have, the product name on your original order tells you the size.

Before the first use, wash the griddle with hot water, dry it completely, and rub a thin layer of high-smoke-point oil over the whole surface. Heat it on the grill until the oil stops smoking and the surface darkens, then let it cool. Repeat two or three times. Each cook after that adds to the seasoning — the same process as a carbon steel pan.

While the griddle is still warm, scrape off food residue with a metal spatula and wipe it with a paper towel. If needed, rinse with hot water — no soap, no soaking — then dry it right away on the still-hot grill and wipe on a thin coat of oil. Stored dry and oiled, carbon steel will not rust.

Everything a teppanyaki chef cooks on a flat top: hibachi-style fried rice and noodles, hibachi vegetables, diced steak and chicken, shrimp, smash burgers, and breakfast. The difference is the fuel: charcoal gives the griddle a hotter, more even surface than a gas burner, and adds a smokiness a restaurant flat top can't. If you want to understand the two cooking styles, our guide to hibachi vs teppanyaki covers it.

We process orders quickly. Standard shipping within the United States typically takes just 2 to 5 business days from the moment you place your order.

No. Each griddle is a single piece of carbon steel — it arrives ready to season and set on your grill. Nothing to bolt on, nothing to adjust.

Yes. Every griddle in this collection matches a grill from our hibachi grills and korean bbq grill collections — add both to your cart and they ship together. If you're starting from scratch with yakitori in mind, our hibachi grill set pairs the grill with rods and skewers, and the griddle completes the setup.