There’s Plenty of Fish in the Sea: Popular Seafood Used in Sushi

Dec 17th, 2015 Sushi Chef Katsuo Gibo

There’s no question that the most important ingredient in a delicious sushi roll is the fish. However, preferences vary. Whether it’s between tuna or salmon, raw or cooked, or maki roll or sashimi, sushi enthusiasts often prefer one over the other. But, overall, there are a few varieties of fish prepared for sushi that tend to be the most popular. Yellowtail (Hamachi) Yellowtail is often…


Preparing Seafood Teppanyaki-Style

Oct 26th, 2015 Teppanyaki Chef Tatsuo Komiya

Our Ocean Treasure entrée gets its name because we believe it is just that, the ocean’s greatest treasures in the form of some of the best seafood: lobster, shrimp and scallops. For such a delicious, complex dish, it’s surprising to many of our guests how simply we prepare it. Our philosophy at Benihana is that our food should speak for itself. Lobster is lobster. Shrimp…

A Cut Above the Rest

Oct 9th, 2015 Teppanyaki Chef Katsuo Gibo

Teppanyaki chefs need to have two great skills: a welcoming, entertaining personality to delight diners, as well as superior knife skills. While the personality adds to the fun factor of the meal, knife skills lend themselves to making the food delicious. If you’ve ever wondered what it takes to achieve the skill level of teppanyaki chefs when it comes to preparing food, look no further….

Sense a Crave

Sense a Crave?

Oct 5th, 2015 Teppanyaki Benihana

The experience at Benihana is unlike any other. A high-energy, entertaining dining event excites the senses and culminates into a delicious meal. What will you experience when you visit Benihana? Let the five senses be your guide. Hear The sizzle of the grill and the sound of laughter and cheers let you know you have arrived. The clinking of silverware and ting of glasses builds…