55 Reasons to Indulge Your Benihana Crave

For more than five decades, guests have come to Benihana to mark some of life’s biggest moments—birthdays, graduations, engagements, anniversaries and everything in between. That first visit to celebrate often turns into a long‑term crave, the kind that brings families and friends back to the teppan table year after year.

What keeps that crave going is our commitment to hand‑selected, high‑quality ingredients and the craftsmanship of our chefs. From fresh vegetables and scratch‑made sauces to USDA Choice cuts of beef that are hand‑cut in our kitchens, every plate is prepared to meet Benihana standards. The result is a high‑energy, entertaining dining experience that excites all the senses—not just on special occasions, but any night you feel like celebrating.

As we look back on more than 55 years of memories, here are 55 reasons guests tell us they indulge their Benihana crave.

Steak, seafood and fresh ingredients

Did you know?

Before they ever cook in front of guests, Benihana teppanyaki chefs spend weeks in focused training, learning not only knife skills and timing but also how to keep the entire table in sync with the show.

Premium steak, cooked right

1. USDA Choice is our choice
   We serve USDA Choice beef to help ensure your steak is tender, juicy and full of flavor.
2. Let it rest
   After grilling our meats, we let them rest before slicing so every bite stays as juicy and flavorful as possible.
3. Fresh flavors every day
   Many of our sauces are created from scratch daily in our kitchens.
4. Ginger, the Benihana way
   For our ginger sauces, fresh ginger is brought in each morning, then peeled, grated and mashed in‑house to unlock its full flavor.

How we treat every cut

1. Perfect conditions, right at the grill
   Our teppanyaki chefs present the meat to guests before it hits the grill, so you can see the quality for yourself.
2. Cuts chosen for the grill
   We select lean, tender cuts of meat that are ideal for high‑heat teppanyaki cooking.
3. Hand‑cut on premises
   Each piece of chicken and steak is hand‑cut in our kitchens, allowing chefs to inspect every portion before it reaches your plate.
4. Aging for flavor
   Our 28‑day aging process helps preserve flavor and juiciness without relying on preservatives.
5. Simple preparation, big flavor
   Because we start with high‑quality steaks, we prepare them simply so the natural flavors shine.

Comfort classics, Benihana style

1. Homemade from the beginning
   Our onion soup has been a Benihana staple since 1964 and is still made the traditional way.
2. Fresh salads, crisp textures
   Salads feature fresh greens, red cabbage, carrots and grape tomatoes, tossed in our signature homemade ginger dressing.
3. A traditional finish
   Hot green tea is served at the end of the meal in keeping with Japanese tradition.
4. Something sweet at the end
   Our multi‑course dinners include ice cream or sherbet to finish your experience on a sweet note.
5. California‑grown rice
   The rice we use is grown in California and carefully harvested so it cooks up tender and fluffy on the grill.

Sauces, spice and sides

1. Japanese‑inspired cream sauce
   Our Yum Yum sauce is prepared daily from scratch for a balanced, creamy sauce with garlic and smoky spice notes.
2. Spice your way
   Because dishes are prepared in front of you, you can see and fine‑tune, the level of spice as your meal is cooked.
3. Always exploring new flavors
   Our bar team regularly introduces limited‑time cocktails so guests can explore fresh, seasonal flavor combinations.
4. A full range of flavors in one meal
   Entrées are served as multi‑course meals, giving guests a variety of flavor profiles in a single dining experience.

Thinking about planning your own celebration? Explore our experiences and Chef’s Table offers.

Seafood, sushi and pairings

Did you know?

Some of our most popular limited‑time sushi rolls and cocktails start as tests in a handful of restaurants. When guests can’t stop talking about them, they often find their way onto menus in more locations.

Lobster and scallops from the source

1. Sweet, delicate lobster
   Lobster is removed from the shell at the grill and finished with melted butter and a hint of lemon for a naturally sweet, delicate flavor.
2. Locked‑in scallop freshness
   Our sea scallops are sourced from Canada’s George’s Bank and are shucked and frozen within minutes to lock in freshness.
3. Golden sear, tender center
   Thanks to their lower moisture content, our scallops sear to a golden crust while staying moist and sweet inside.
4. Taste of the northern Atlantic
   Lobsters come from the cold waters off Maine, known for producing some of the best‑tasting lobster in the world.
5. Steamed for tenderness
   In our kitchens, lobsters are steamed to keep the meat tender, evenly cooked and full of flavor.

Sushi, rolls and classes

1. Starting at the source for tuna
   We use saku, AAA‑grade tuna blocks—fresh, moist and among the highest‑quality cuts available.
2. Delicate texture with a protective crust
   Tuna is served medium rare to highlight its bright color and tenderness, then crusted with sesame seeds for crunch and protection from overcooking.
3. Ocean Treasure entrée
   Our Ocean Treasure plate brings together some of the ocean’s best: lobster, shrimp and scallops.
4. Sushi for every comfort level
   Not all sushi is raw. We offer a wide selection of cooked rolls so every guest can find something they love.
5. Healthier choices built in
   Fresh nigiri offers a combination of fish and steamed rice, while sashimi focuses on lean slices of fish, giving guests lighter options.
6. Guides at the sushi bar
   Sushi is often the opening act to the full Benihana experience, and our sushi chefs are on hand to guide you through the menu.
7. Guest‑favorite rolls
   Popular choices include the Spider Roll with soft‑shell crab and the Shrimp Crunchy Roll with tempura shrimp.
8. Ginger as a palate cleanser
   Pickled ginger helps guests reset their palate between different types of sushi and brings its own set of benefits.
9. Sushi as an art form
   Benihana sushi classes invite guests behind the bar to learn how sushi is made, from ingredient balance to artistic presentation.

Some guests start at the sushi bar for a light bite, then come back later for a full teppanyaki dinner at the grill with the same chef.

Perfect pairings: soup, sauces and sake

1. Miso soup to open the senses
   Served hot, miso soup helps wake up the palate before sashimi and sushi courses.
2. Customize your flavors
   Guests can mix and match sauces and spice levels to create combinations that fit their tastes.
3. Pairing seafood with white wine
   Light, delicate seafood dishes pair well with crisp white wines that refresh the palate between bites.
4. Beer and sushi pairings
   Japanese lagers are popular with sushi because their light, clean profile complements a variety of rolls.
5. Sake with sashimi
   Different styles of sake can highlight different fish, and our team can help recommend pairings that work well together.
6. Red wine for hearty steak
   Full‑bodied red wines provide a natural match for rich, flavorful steak entrées.
7. Thoughtful sake pairings
   From tuna with mellow cold sake to yellowtail with a dry, crisp style, and salmon or shrimp with more balanced Junmai sakes, our lists are built to complement the dish.
8. Eel and umami‑rich sake
   Eel dishes pair beautifully with umami‑forward sakes with a touch of sweetness, such as our hot sake offerings.

Celebrate at Benihana

“We had an unforgettable night at Benihana, and it was all thanks to the incredible Chef Saul! From the moment he stepped up to the grill, he brought the energy, the laughs, and the flavor. His enthusiasm was contagious–he had our whole table smiling, cheering, and fully immersed in the experience.

Saul didn’t just cook; he performed. Flaming onion volcano? Nailed it. But beyond the fun, he made sure every dish was cooked to perfection. He remembered our favorite items and made sure we indulged in every bite–whether it was the buttery scallops, juicy steak, or that perfectly seasoned fried rice we’re still dreaming about.

The service overall was top-notch–friendly, attentive, and seamless. Our drinks were strong, creative, and never emptyIt felt like a celebration from start to finish.

We left full, happy, and already planning our next visit. Chef Saul, you’re the reason we’ll be back–don’t ever lose that spark!” Yelp review

Drinks, chefs and the Benihana show

Cocktails with a Japanese twist

1. Japanese‑inspired cocktails
   Our cocktails feature Japanese ingredients like yuzu, plum liqueurs and sake to create layered, distinctive drinks.
2. Balanced by design
   The mixology team focuses on balance, creating drinks that are neither too sweet nor too strong so they stay enjoyable from first sip to last.

Many of our chefs still remember the first time they successfully pulled off an onion volcano or shrimp‑tail flip in front of a live table.

Training, tricks and table‑side magic

1. Rigorous chef training
   Teppanyaki chefs go through intensive training to master both cooking technique and performance.
2. Mouth‑watering hibachi shrimp
   The hibachi shrimp appetizer is seared to order, with flying shrimp tails as a classic table‑side moment.
3. The onion volcano
   The famous onion volcano sometimes becomes the “engine” of a veggie train that glides across the grill, to the delight of younger diners.
4. A touch of table‑side magic
   Some chefs add sleight of hand—making eggs or lemons appear, disappear or multiply right at the grill.
5. A full sensory experience
   Guests can see, hear, smell and taste their meals being prepared just inches away, turning dinner into a full sensory event.

Families, kids and the show

1. Bring the kids
   Our Kabuki Kids program was created to celebrate younger guests and nurture their appreciation for great food.
2. Perfect rhythm at the grill
   It takes months of practice to move confidently behind a 500‑degree grill, flipping utensils and ingredients with effortless rhythm.
3. Chefs as the stars of the show
   Our chefs aren’t hidden in the back—they cook, perform and connect with guests at the table.

“It had been YEARS since I’ve came to Benihana but came for a friends birthday and so glad I did. The food was delicious as always. From the soup and salad to my chicken fried rice, filet mignon, colossal shrimp and chicken everything was seasoned to perfection. Our chef was only 19 years old and had great energy and cooked our food deliciously…”