which has established its place among world travelers. Known for its
teppanyaki chefs worldwide, it is one of the only dining experiences
where the chef creates a show for its patrons. Originally developed by
Master Chef Shinji Fujisaki, head of The All Japan Culinary Artist
Society, the original recipes are still used today.
Chef Hiroyuki, a protégé of Chef Fujisaki, has created new menu items,
used by Benihana chefs throughout the country, introducing the latest
trends of Japan. With that being said, the vision of Benihana was
created by Yunosuke Anki, which his son Rocky took to a worldwide
appeal; thus Japanese culture was promoted in the United States
through its cuisine.
Tony Wilson and Mark Richards were my guests on this festive occasion.
We were greeted by Nori Nishihama, the General Manager, who escorted
us to one of the private dining areas.
Kevin Vong, our private teppanyaki chef, was well worth waiting for,
introducing a show in Habachi cooking with some wonderful comedy.
The onion volcano, where Chef Kevin slices onions and makes it into a
volcano by pouring Benihana Safflower oil atop the onion, shoots out a
colorful flame. A show in itself, not to mention his hand-cut
selection of fresh cucumbers, and the original Benihana classic,
Hibachi Chicken Rice, which consists of chicken, rice, egg, and
chopped vegetables with garlic-flowered butter.
Our main entrees were served with Japanese onion soup, which requires
six hours to prepare each day from the traditional recipe, and
All ingredients used in preparing the cuisine at Benihana are fresh
and made from scratch. The beef is USDA Choice, aged and hand
butchered on premises; and all the dressings, such as the ginger sauce
and the mustard sauce, are also prepared from scratch.
Our entrees ordered, Tony Wilson enjoyed the Imperial Steak, Habachi
Lemon Chicken was Mark Richards’ choice, and I favored the Seafood
Diablo. The lemon chicken, served as a boneless breast, is hibachi
grilled and finished with lemon. The Seafood Diablo consists of
scallops, calamari, shrimp, assorted vegetables and Japanese udon
noodles with a homemade spicy sauce. All three dishes were fresh and
very tasty, according to my guests. I agreed. All these dishes
incidentally are very reasonably priced from $29.85-$39.95. At this
juncture of our dining journey, we did not order desserts; however,
the Green Tea Ice Cream and the Haagen Dazs Ice Cream is always a sure
Celebrityscene.com. Celebrity Scene News recommends Benihana for the
entire family and awards their presentation and cuisine three stars.