teppanyaki questions

hi all

I ate in a japanese in lanzarote (been there a few times) and it was amazing,

I have questions on each element of the meal and would love some input on all or any

To cook the salmon and beef he used the same technique and sauces the cook used oil & lots of garlic on the teppan then a splash of soy looking liquid and then a clear liquid lots of salt and pepper (ordainary salt and pepper?)

Can i buttume the soy lookalike was soy, it was not as sweet as teriyaki and I am buttuming the clear was sake, any thoughts

the beef and fish was very subtle and not overpowered at all

the only thing to note is that he fired the beef and it flashed a high flame only for a second

there were three dipping sauces, one for veg, one for fish, one for meat the meat and fish ones were clear and soy based, the veg one was tan colured and cloudy if anyone knows what these are, please let me know

the veg had a lettuce looking leaf that tasted very like beansprouts, what is this?

the salad has an unusual dressing that was very sweet and actually tasted quite like an bbq sauce i make with vinegar and frenchs mustard and sugar Is anyone familiar with this.

for fun, I was thinking about mocking up a teppan plate on my hob as I can get steel for nothing in my job i was thinking about a steel plate with folds to sit on top (like an uopside down tray) , would I need to ventilate this with holes around the edge?

I would love some feedback on the meat technique especially as it was superb

Thanks a mill

Niall