Benihana’s Hibachi Steak

Dec 5th, 2016 Teppanyaki Benihana

At Benihana, we carefully select each piece of meat to make sure we receive the highest quality, most flavorful options possible and all cuts of beef are USDA Choice. After we’ve meticulously made our selections, all our steaks are aged to perfection and hand-cut on premises to ensure our chefs can carefully inspect each piece and are giving our guests the most flavorful result. 

Benihana’s Craveable Cuts

Sep 23rd, 2016 Teppanyaki Chef Kiel Lombardo & Kevin Connelly

At Benihana, there’s nothing our chefs enjoy more than the sizzle of a perfectly cut steak meeting one of our teppanyaki grills. But before we indulge our guests to that undeniable sound, our meat has gone on an extensive journey to ensure every cut we offer meets Benihana’s high-quality standards. Whether sourcing chicken breast for our popular Rocky’s Choice or filet mignon for our Emperor’s…

Live Your Dream for a Day and Be the Chef at Benihana

Sep 20th, 2016 Teppanyaki, Uncategorized Sam Schnur

This post is sponsored by Benihana, but all opinions are the author’s own. Most people have dined at Benihana at some point in their lives – if not for the awesome food, then for the entertainment. On multiple occasions, I have sat around the teppanyaki table with friends and conversed about how fun it must be to flip eggs into your hat, light food on…


Be the Chef: Theatrical Teppanyaki at Benihana

Aug 22nd, 2016 Teppanyaki Kit Graham

When Benihana approached me about collaborating, it was an instant “yes.” The teppanyaki-style restaurant is an equally delicious and entertaining dining experience. I recently went to the Benihana in Lombard to experience their “Be the Chef” program. How could I resist the opportunity to learn how to make an onion volcano?! I loved the Be the Chef program, and the food was seriously good (I…

Hibachi Chicken_smaller

Your Guide to a Benihana Five-Course Meal

Feb 29th, 2016 Teppanyaki Chef Tatsuo Komiya

At Benihana, we pride ourselves on our use of hand-selected, high-quality ingredients. From our fresh vegetables, hand-cut daily, to our sauces made from scratch to the USDA Choice cuts of beef we offer, our chefs spend hours preparing and ensuring every ingredient meets Benihana’s high standards. While we strive to deliver excellence in every dish, the care and consideration that is taken in the preparation…

Chef Gibo

Exploring the Art of Teppanyaki

Dec 1st, 2015 Teppanyaki Naomi Robinson

It’s been a while since I’ve been to a Benihana, so when I had the opportunity to visit one and get an up-close look at a teppanyaki chef, I was delighted. I spent a part of the day with Chef Gibo where he showed me how he makes Benihana’s signature dishes like fried rice, shrimp and steak and even an onion volcano. At first glance,…


Grilled to Perfection: Benihana Does Steak Your Way

Nov 23rd, 2015 Teppanyaki Chef Tatsuo Komiya

To a Benihana teppanyaki chef, there is nothing more satisfying than the sound of steak searing on the grill. To chefs, it signals the opportunity to provide diners with an exceptional culinary experience. And for our guests, it means something delicious is in store. However, a steak done to each individual guest’s liking is no simple task. There are a number of factors that ensure…

Benihana Be a Tappanyaki Chef |

The Art of Teppanyaki

Nov 2nd, 2015 Teppanyaki Liren Baker

The last time I found myself sitting around the table at Benihana , I marveled at the smoking hot grill. The teppanyaki chef greeted us solemnly before his sense of humor broke through with each stroke of the knife and flick of the wrist, the shrimp tails flying through the air, to be deftly caught at the very last second. You couldn’t help but clap…