Finding a chef in Japan that cooks a Steak with a thick, crispy and caramelized crust is rare, blue rare to be exact. The moment the steak touches the surface of the Teppanyaki you will notice the higher than normal heat. Usually in Japan you will get a steak prepared at medium heat with a rather soft surface which can the Western visitor remind rather of "hot sushi" than of a traditional succulent piece of steak - Location: Ishida Kobe