Benihana is known for quite an array of offerings. Flavorful fare, fresh sushi, colorful cocktails and an entertaining show by our iconic teppanyaki chefs. However, perhaps just as memorable as the dinner, drinks and delight are our signature dipping sauces and dressings.

At Benihana, we pride ourselves on bringing the highest flavor possible to every dish, and that’s why we create all our sauces daily from scratch. For our ginger sauces, we bring in fresh ginger each morning, then peel, grate and mash it ourselves to achieve the highest flavor potential. Our chefs spend one to three hours, depending on which sauce we’re creating, preparing each one for the day. It’s a lot of time and effort, but the payoff definitely comes through with every decadent bite.

Our most popular sauces are our signature Mustard Sauce and tangy Ginger Sauce. Our House Ginger Dressing is also a favorite among guests. Here’s a taste of what goes into each creation.

  • Our Mustard Sauce goes best with our white and red meat dishes like Filet Mignon or Hibachi Chicken. Hints of tahini and mild garlic combine with sour vinegar and a salty, soy sauce finish. These unique flavors hit your taste buds at different times, creating an incredible taste to elevate the flavor beyond your typical American mustard, without ever becoming too overpowering.
  • Benihana’s Ginger Sauce pairs best with seafood plates, such as Surf Side or our juicy Hibachi Tuna Steak. It combines freshly peeled and mashed ginger, chopped onion, vinegar, lemon juice and soy sauce. The citrus brings out the freshness of the seafood.
  • Our Ginger Dressing is our signature pairing with our house salad and is a well-known favorite by all. A mix of ginger, finely diced onion and celery, vinegar, soy sauce and lemon juice create a tangy, yet sweet flavor that’s a perfect introduction to the rest of the meal. We add extra sesame oil to cut the citrus and create a thicker consistency, perfect for sticking to those crisp, cool bites of lettuce and carrot in our house salad.

If you want to experiment with creating your own versions of Benihana’s sauces at home, here are a couple of ideas I use with my family. I love a little spice and many of our guests do, too. When making chicken or pork, I like to add hot sesame oil or spicy Sriracha to my mustard sauces to bring a little fire to the table. However, the kids don’t necessarily feel the same. They love our Ginger Sauce, but sometimes it’s a bit too flavorful for their young palettes. I usually cut the sauce down with either water or oil, and I will occasionally add more lemon or orange juice for a sweetened version of the sauce.

However, you can experiment any way you’d like. If you like salt, add more soy sauce. If you prefer less of a kick, cut back on some of the ginger in the Ginger Sauce. It’s all up to you!

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