Looking for steak and shrimp on a flattop grill.

Ribeye steak, cut into bite-sized pieces is good. Cook it in butter on the flat top.

Onions.

Bean sprouts with spinach and garlic.

Get a blackstone flattop. Butter, teriyaki.

My favorite place in Okinawa would do it this way:

Steak pieces cooked in butter and cooking wine.

Sliced onions cooked in butter, salt, pepper.

Bite-sized chunks of potato (pre-deep fried) cooked in butter, salt, pepper.

Bean sprouts with spinach, cooked in butter and garlic.

Once cooked, serve each of the above together.

Sliced french bread on the side that was toasted on the grill in butter.

LARGE bottle of Orion beer

I do hibachi on my flat top a lot. Wife and I love it.

Cut meat, place in bowl. Season with some rice vinegar, soy sauce, some sesame oil, salt, pepper, onion and garlic powder. Stir and let sit for about 20-30 mins.

Chop up veggies - I usually do onion chopped, whole mushrooms quartered, and zucchini chunked. Cut large enough to brown the outside without overcooking.

I cook with either peanut or grapeseed oils, and put some salt and pepper on the veggies while they cook. I do the veggies first, since they take longer, and put the meat on a few mins after the veggies start. Everything gets cooked with high heat (blackstone, my burners are at about 3/4)

Serve with rinsed (until water runs mostly clear) and salted rice, preferably a bit extra water to get it somewhat sticky.

We both use yum-yum sauce as well, and wife puts extra soy sauce on her rice.

you can google search "Copycat recipe" for Benihana or any of the other chain places and get a good idea of how to recreate it. For the most part its vegetable oil, salt, pepper, sesame seeds, soy sauce, garlic butter and lemon juice for all the seasonings in nearly every hibachi type recipe.