Mastering the Art of Teppanyaki Tricks

Jun 12th, 2017 Teppanyaki Cedric "Chan" Moog

For 53 years, Benihana chefs have been dazzling guests with both crave-worthy food and endless entertainment. While the production seems effortless, getting to the center grilling stage is anything but easy. Equipped with iron-chef like skills and show-stopping tricks, a teppanyaki chef has to go through weeks of rigorous training in order to perform the delicate balancing act that is the Benihana experience. It takes months…

Hibachi Steak You’ll Crave

May 1st, 2017 Teppanyaki Kevin Connelly

At Benihana, our teppanyaki chefs make slicing craveable cuts of hibachi steak look easy; however as you’ll see, there’s a lot that goes into making sure every steak we serve meets our high-quality standards. To achieve the most flavorful outcome, we focus on two key elements: the right source and crafting the perfect cut. The right source All cuts of beef at Benihana are USDA…

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The Seafood You Crave: Quality Lobster

Feb 13th, 2017 Teppanyaki Kevin Connelly

The Seafood You Crave: Quality Lobster It is no coincidence that fresh, high-quality lobster is featured in Benihana’s Ocean Treasure entrée. Lobster really is one of the Ocean’s finest delicacies. Whether you’re celebrating a special night, or just indulging in one of your favorite teppanyaki treats, it’s hard to match the sweet, simple taste of lobster at Benihana. It starts at the source: Before our…

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How to Be the Chef at Benihana

Feb 7th, 2017 Teppanyaki Meredith Steele

Disclosure: This post is sponsored by Benihana. All opinions are my own. With flames rising and knives slinging, I sat at the hibachi grill in full amazement and awe of what was taking place in front of me. I had never been to a Benihana restaurant before and quickly became enticed with the delicious fresh flavors and thrilling performance the dinner had to offer. But…

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…

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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…