The Japanese style of barbecuing meat at the table is called yakiniku.
The word yakiniku literally means “grilled meat.” In modern Japanese usage, it usually describes bite-size pieces of beef, pork, offal, and vegetables cooked by diners on a grill built into the table. The meat is commonly dipped in a savory tare sauce before eating.
Contemporary yakiniku was strongly influenced by Korean barbecue, especially dishes such as bulgogi and galbi. Korean restaurants operated by Koreans in Japan helped establish the modern restaurant style in Osaka and Tokyo after World War II. Yakiniku became especially widespread during the twentieth century.
It is easy to confuse yakiniku with teppanyaki, but they are different. Teppanyaki involves cooking food on a large flat iron griddle, often by a chef, while yakiniku centers on diners grilling small pieces themselves. Sukiyaki and shabu-shabu are also table-cooked dishes, but they use simmering broth rather than a dry grill.