Teppanyaki looks more intimidating than it is. There's no special etiquette beyond ordinary table manners — the ritual is really just proximity: you're sitting close enough to watch a chef work, which makes the whole meal feel like an occasion even on a Tuesday.
Start with protein. Wagyu sirloin is the reliable order, but chicken and seafood grill just as well and cost less. If you're a table of two or more, ordering two different proteins and sharing is the move — it's how most regulars order.
Garlic rice and seasonal vegetables come standard with most griddle sets. Ask for tare sauce if you like it sweet-savoury, or wasabi-soy if you want the fat cut with heat.
Pace yourself with the sequence: the chef will typically grill vegetables first, then protein, timing each element so nothing overcooks waiting for its turn. Eat as things come off the griddle rather than waiting for the whole plate — teppanyaki is meant to be eaten hot.