Takara Japanese Steakhouse: Teppanyaki Cooking and Sushi in South Carolina

What Takara Japanese Steakhouse Offers

Takara Japanese Steakhouse is a teppanyaki restaurant where chefs cook your meal on a large iron griddle right in front of you at your table. The restaurant serves sushi, sashimi, and traditional Japanese appetizers alongside the teppanyaki entrees—grilled proteins and vegetables prepared with theatrical flair and precision knife work. The experience combines dining with live cooking performance, making it a destination for special occasions, group celebrations, and anyone wanting to watch their food prepared from start to finish.

The teppanyaki concept originated in Japan and became popular in the United States during the 1960s. Takara brings this style to South Carolina with a full bar, private dining options for larger groups, and a sushi bar where you can order rolls and nigiri separately from the teppanyaki experience. The restaurant's layout seats diners around individual teppanyaki stations, so your chef becomes part of the meal itself.

Key Takeaways

• Takara serves teppanyaki—grilled proteins and vegetables cooked on an iron griddle at your table by a trained chef.
• The restaurant also operates a full sushi bar with rolls, sashimi, and nigiri available as standalone orders.
• Teppanyaki dining is best for groups and special occasions because the chef's performance and table-side cooking are central to the experience.
• Reservations are strongly recommended, especially for dinner and weekends, because seating is limited to the number of teppanyaki stations available.
• The full bar serves beer, wine, sake, and Japanese whisky alongside traditional cocktails.

How Teppanyaki Dining Works at Takara

When you arrive for a teppanyaki reservation, you are seated at a large flat griddle with other diners or your own group, depending on party size and availability. Your chef arrives with ingredients already prepped—proteins like steak, chicken, shrimp, and scallops; vegetables including zucchini, onions, mushrooms, and broccoli; and fried rice or noodles as a base. The chef begins cooking immediately, using two metal spatulas to chop, flip, and arrange food on the hot surface while talking to the table and occasionally performing tricks like tossing shrimp into their own mouth or creating an onion volcano that flames.

The meal typically starts with a soup or salad, followed by the teppanyaki course, which takes 20 to 30 minutes from start to finish. You order your protein and any modifications before the chef begins, and the chef adjusts seasoning and cooking time based on how you like your meat cooked. This is not fast food—the experience is designed to be leisurely and social, with the chef's skill and personality as much a part of the meal as the food itself.

Menu Options and Pricing

Takara's teppanyaki entrees typically include a choice of protein—filet mignon, New York strip, chicken breast, shrimp, scallops, or combinations—along with vegetables, fried rice or noodles, soup, and salad. Prices vary by protein and location, with steak entrees generally ranging higher than chicken or vegetable-only options. The restaurant also offers prix fixe teppanyaki experiences designed for groups, where everyone at a table orders the same protein and pays a set price per person.

The sushi menu includes classic rolls like California, spicy tuna, and Philadelphia; specialty rolls with creative combinations; and nigiri and sashimi platters. Sushi can be ordered separately from teppanyaki, making it possible to have sushi as an appetizer or to order sushi for someone in your party who does not want the teppanyaki experience. Appetizers include edamame, gyoza, tempura, and seaweed salad. Desserts are typically simple—ice cream, mochi, or seasonal fruit.

When to Make a Reservation and What to Expect

Takara operates on a reservation system because teppanyaki stations have fixed seating capacity. Walk-ins are sometimes accommodated during slow periods, but calling ahead is the only way to may provide a table, especially for dinner and weekends. Reservations can usually be made by phone or through the restaurant's website or social media pages. When you call, let them know your party size and any dietary restrictions or protein preferences so the kitchen can prepare accordingly.

Dinner service is busier than lunch, and weekends fill up faster than weekdays. If you are planning a celebration—birthday, anniversary, or corporate event—mention it when you reserve; many teppanyaki restaurants offer special touches like singing or a complimentary dessert for occasions. Arrive 10 to 15 minutes early to allow time for seating and menu review before your chef arrives at the griddle.

What to Know About the Teppanyaki Experience

Teppanyaki is inherently interactive and social. If you are seated with strangers, you will be sharing the table and the chef's attention with them. Some people love this aspect; others prefer to reserve a private teppanyaki station if the restaurant offers one. Ask about private station availability when you reserve if you want a more intimate experience with your group only.

The cooking process produces heat and occasional flames, which is part of the show but also means the table can get warm. Sit back from the edge of the griddle if you are sensitive to heat. The chef will ask how you like your protein cooked—rare, medium, or well-done—so communicate clearly. Allergies and dietary restrictions should be mentioned to your server and the chef before cooking begins, as cross-contamination can occur on a shared griddle.

Teppanyaki meals take longer than typical restaurant dining because the cooking happens in front of you. Plan for 45 minutes to an hour from arrival to dessert. This is intentional—the experience is meant to be an event, not a quick meal.

Locations and Hours in South Carolina

Takara has multiple locations across South Carolina, with restaurants in larger cities and suburbs. Hours typically run from lunch through dinner, with some locations closed on certain days of the week. Because hours and locations can change, calling ahead or checking the restaurant's website before you visit is the best way to confirm current information and make a reservation.

Each location operates independently, so menu items, pricing, and special offerings may vary slightly. If you have visited one Takara and want to try another, call ahead to learn what that specific location features.

Frequently Asked Questions

Do I have to sit with other people at the teppanyaki table?

Not always. If your party is large enough to fill a teppanyaki station (usually six to eight people), you can have a private table. Smaller groups may be seated with other diners unless you reserve a private station. Ask about private seating options when you make your reservation.

What if someone in my group does not want teppanyaki?

Most Takara locations allow mixed orders—some people can order teppanyaki while others order sushi, appetizers, or other menu items. Let the restaurant know when you reserve so they can seat you appropriately and the kitchen can prepare for different cooking methods.

Can I bring children to teppanyaki?

Yes. Many families enjoy teppanyaki because the chef's performance entertains children, and kids often find watching their food cook more engaging than traditional dining. Mention your children's ages when you reserve so the restaurant can seat you safely and the chef can adjust the experience accordingly.

How much should I tip at a teppanyaki restaurant?

Tip the same way you would at any full-service restaurant—15 to 20 percent of your pre-tax bill is standard. The tip goes to your server and the chef, who both contribute to your experience.

What is the difference between teppanyaki and hibachi?

Teppanyaki uses a large flat griddle and is typically a more refined, restaurant-style experience with higher-end proteins and plated presentations. Hibachi traditionally refers to a smaller, portable charcoal grill. In the United States, the terms are sometimes used interchangeably, but Takara's teppanyaki experience is the table-side griddle cooking with a chef.