Teppanyaki/hibachi chefs

Went out to dinner at the teppanyaki restaurant* last night with my relatives visiting from abroad. (At a teppanyaki restaurant, the eating surface surrounds a large griddle, and the chef cooks your food in front of you.)
*Often called in the U.S. a hibachi restaurant or Japanese steakhouse.
Nowadays, teppanyaki is a mixture of cookery and performance art. The chef prepares the food, but also juggles utensils, tosses eggs with his spatula-thing, stacks rings of an onion into a volcano shape and sets it on fire, catches things in his hat or pocket, things like that. It’s really pretty neat.
But something I noticed this time: teppanyaki chefs* are exclusively male. The restaurant employs women, but they’re the ones who bring your soup and drinks and take away your dirty plates – in short, waitresses; the waitstaff is all female. Women don’t get to do the cool stuff.

*that I have seen. googling brings up a few female chefs.
And I wondered:
Why are there no female teppanyaki chefs? Is there some kind of licensing body that won’t let women in? Is it just that societal pressure is such that women are discouraged from entering the profession, or are forced out of it if they begin? Does it have something to do with the restaurants wanting a uniform image among their chefs and waitstaff? (According to Wikipedia teppanyaki is much more popular in the West than in Japan, and I suspect the “all Asian men look the same” and “all Asian women look the same” might be at work here.)
It’s funny because cooking is thought of as such a feminine thing. Though maybe not professional cookery, I guess.
Forgive me, this entry is very niche indeed.