India, April 13 -- L et's face it, we've all grown tired of the same old dinner routine: you sit, order and eat. But dining out now is no longer just about the food. Across restaurants, the spotlight is back on interactive dining, where the table becomes a stage, the chef a performer, and you have a front-row seat to the action. Take, for example, Japan's Robatayaki, or robata, Japan's soulful take on barbecue. Picture glowing binchotan charcoal, a grill master in sync with the flames, and skewers sizzling with everything from miso-glazed eggplant to the silkiest wagyu. Then there's teppanyaki, the Japanese style of cooking on an iron griddle. "Chefs flip razor-sharp knives like magicians, turning premium wagyu, delicate scallops, and crispy vegetables into sizzling masterpieces on a gleaming griddle. It's flashy, yes. But also seriously good," shares Japanese specialist chef consultant Vikram Khatri. So, why the buzz? Diners today are seeking more than just a meal; they want fire, flair and flavours worth talking about. Robata's smoky intimacy and teppanyaki's high-energy spectacle deliver exactly that. At Delhi's first teppanyaki grill, TK's at The Hyatt Regency, chefs move like maestros, their precision turning fresh calamari, salmon and prawns into melt-in-your-mouth brilliance. "Highlights are oyster mushroom tempura, dusted with curry salt, and crisp prawns," shares chef Akanksha, a regular at TK's. At Raifu in Gurgaon, Chef Shoichi Sakashita's Hot Pot Bowls bring their own dose of sizzle and fun. In Bengaluru, Kuuraku at Nexus Shantiniketan's open kitchen, the grill takes centre stage. Grab a seat by it for the full show: tsukune meatballs getting their golden char or pork belly dripping with flavour. Karann R Chawla, Founder of She's Here and Call Me Ten, says, "The Kushiyaki and Robata grills bring in that open flame flavour and a touch of theatre, while still keeping the food simple and balanced, true to Japanese cooking." In Hong Kong's dining scene, few can rival the robatayaki restaurant at Harbour Grand Kowloon. Oak interiors, glowing grills and chefs crafting art with fire set the tone. Jewel-like sashimi, silken salmon and sweet shrimp steal the show, while smoky, buttery cod and charred A5 wagyu are perfection....