It had been some time since I last visited Benihana, so I was excited to return and watch a teppanyaki chef at work up close.
I spent part of the day with Chef Gibo as he demonstrated how Benihana prepares its signature dishes: fried rice, shrimp, steak and, of course, the dramatic onion volcano.
At first glance, the routines look effortless. But every Benihana teppanyaki chef completes an intensive six-week training program, repeating those signature recipes until each motion becomes second nature. Along with perfecting the food, chefs practice knife skills, timing, and the theatrical techniques that make the table-side experience entertaining.
More than just cooking, Benihana chefs create a memorable evening for guests. The tableside format blends culinary technique and showmanship, turning a meal into an interactive performance you won’t get in a traditional dining room setting.
Benihana also offers a Be the Chef program that lets you try the action for yourself. Participants don a chef’s hat and apron and learn a handful of dishes under the guidance of a teppanyaki chef. After training, you can host a night and showcase your new skills to family and friends—essentially stepping in as the Benihana chef for the evening with expert support nearby.
It’s a fun and unique experience that brings people together around food and entertainment. This visit is the first of two posts highlighting one of America’s best-known Japanese dining experiences.
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*This post was created as part of my participation in Benihana’s “senseacrave” program. All opinions are my own.