A Night to Remember: Be the Chef at Benihana

Nov 15th, 2017 Uncategorized Cedric "Chan" Moog

At Benihana, we go through rigorous training to make standing behind a 500-degree grill and flipping forks and spatulas in perfect rhythm look easy. While mastering these tricks is no small feat, it definitely is a lot of fun. That’s why we created a unique program that allows our guests to have just as much fun as we do. The Be the Chef program at…

Rice is the Foundation to Craveable Dishes at Benihana

Jun 26th, 2017 Teppanyaki, Uncategorized Kevin Connelly

When it comes to Japanese-inspired cuisine, high-quality rice isn’t just another side dish at Benihana; it’s a foundational element of every meal we serve. Rice plays a key role in helping to develop texture and flavor in many of our craveable dishes, from sushi rolls to our hibachi-grilled entrées—and of course, our signature fried rice. There are more than 40,000 different varieties of rice, grown…

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…

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.