Design your ideal kitchen, your way
The kitchen is where a restaurant comes to life.
For teppanyaki in particular, the counter where chefs cook right in front of guests, is more than just equipment. It is the face of the venue and the stage for a live performance. Still, when space is limited and each restaurant has its own way of working, it is not easy to find off-the-shelf commercial equipment that fits just right.
When you go fully custom, costs rise and lead times stretch, but off-the-shelf models often fall short when you need specific details.
The TP-series is Food Total Design’s semi-custom teppanyaki counter, designed to give you the best of both.
Bring your vision to life in 4 simple steps
The TP-series is built on a semi-custom philosophy that offers the best balance, not as demanding as full custom, yet far more flexible than off-the-shelf models.
Customization is streamlined into four steps.
Step 1: Choose the main unit width
Step 2: Select the exhaust direction
Step 3: Choose the burner unit
Step 4: Select the griddle material and thickness
With just these four choices, you can configure a unit that fits your menu and workflow. Unlike a full custom build that starts from scratch, the TP-series uses a standardized platform while letting you tailor the details that matter most. The result is an easier path to installation, without compromising what your kitchen truly needs.
A body design and exhaust system optimized for your kitchen space
Many kitchens in Japan, both at the counter and in the back of house, are compact. The TP-series is designed with that reality in mind.
The unit depth is standardized at about 24 inches to match common kitchen layouts in Japan. For the width, you can choose from three options, about 47 inches, 59 inches, and 71 inches, so you can size it precisely to your seating capacity and counter length.
There are also two exhaust configurations to choose from.
X-type (rear exhaust): Exhaust is vented from the back side of the griddle. This makes it easier to use the full width of the counter and works well in kitchens that require higher heat output.
Y-type (side exhaust): Heat and exhaust are vented from both sides of the griddle. This design helps keep heat and fumes from blowing directly toward guests, making it ideal for teppanyaki grill counter-style seating where customers sit across the counter.
This design keeps guests comfortable on the dining side, while supporting smooth, efficient work on the kitchen side.
Choose Your Griddle Material and Thickness
The final piece that defines teppanyaki flavor is the griddle itself. With the TP-series, you can choose both the plate thickness and the material to match what you serve.
Thickness is available in six options, ranging from about 0.35 to 0.98 inches. As a general guide, around 0.35 inches works well for lighter, quick-cook items like okonomiyaki, while 0.75 inches or more is recommended for steakhouses and authentic teppanyaki restaurants. Thinner plates heat up faster, while thicker plates retain heat better, so you can choose what best fits your menu.
For materials, we mainly offer the following three types.
Premium Griddle Plate (S35C): Often referred to as carbon steel, this plate is exceptionally hard and highly resistant to knife marks. It is ideal for show-style teppanyaki where steaks are sliced right on the griddle in front of guests.
Polished Steel Plate (SS400): Finished with a buffed, near-mirror surface, this plate offers a refined, premium look. Because heat transfers directly and evenly, it also makes it easier to read subtle changes in searing and doneness as you cook.
Black Oxide Steel Plate (SS400): Its natural black oxide layer provides basic rust resistance, and the subtle surface texture helps oil spread evenly, reducing sticking and scorching. It is a well-balanced option that combines everyday practicality with easy maintenance.
Being able to combine these options through a semi-custom build is what makes the TP-series unique.
High-Efficiency Insulation and Airflow
The TP-series incorporates Food Total Design’s proven insulation technology and airflow engineering.
By combining multiple insulation layers with a structure that controls heat circulation, it improves combustion efficiency while reducing the amount of heat transferred downward from the griddle. This delivers two key benefits:
- High heat output is easier to maintain
- Heat impact on the lower part of the unit is minimized
Because downward radiant heat is kept under control, the TP-series can use the space beneath the griddle as practical storage with an under-shelf design. Areas under high-temperature equipment often become dead space, but the TP-series is built to make the most of limited kitchen room, making it a strong fit for compact restaurants as a commercial Teppanyaki Grill Counter.
3 Reasons Why Professionals Choose it
- Semi-Custom Made Simple in 4 Steps: It’s less involved than a full custom build, yet far more tailored to your restaurant than an off-the-shelf model.
- A 24-inch depth designed for Japanese kitchens: It fits into existing layouts more easily and can help keep renovation work to a minimum.
- Burner and Exhaust Options: You can design heat output and ventilation direction to match your cooking style and dining-side layout.
- Choose Your Griddle Material and Thickness: Whether your menu focuses on steak, okonomiyaki, or a mix of dishes, you can build a Teppanyaki Grill Counter that fits the way you serve.
3 Key Benefits
Reduced time spent on equipment selection
Because you can configure the specs in just four steps, the process of evaluating drawings and quotes is much simpler.
Greater flexibility for seating and layout
By selecting the exhaust direction and using the space under the unit, you can add more seating and storage within the same footprint.
More consistent cooking quality
By tailoring the griddle thickness, material, and heat zones to your menu, you can achieve more consistent, repeatable results.
