Seafood and vegetables are grilled over charcoal fire by the side of irori fireplace (open hearth) in front of customers, and then dishes are placed on long shamoji (long spoon or spatula) and carried to the customers.
客の目の前の囲炉裏端において、炭火で魚介類や野菜を焼き、長いしゃもじ（掘返べら）で料理を運ぶ。