What kind of cooking is benihana

These steakhouses combined Western and Asian cuisines and were more popular among tourists than local Japanese diners. Thanks to its popularity among foreigners in Japan, the teppanyaki steakhouse style of restaurant concept spread quickly to other regions. Loinaz Wahlert Teacher. Is Hibachi expensive? Budget for an expensive meal. The Hibachi restaurants are filled with lots of stations where chefs go from station to station and perform.

Since there is so much more involved than a simple meal, the Hibachi restaurant must hire several chefs to perform. The food is more expensive than your average restaurant. Xiaoyong Bakeev Teacher. How much is Benihana for lunch? Benihana Prices. Felicio Badich Teacher. What time is Benihana lunch special over? Join us for Express Lunch , Monday through Friday from a.

Enjoy your Benihana favorites in half the time. Yoshua Riveira Reviewer. How much is it to eat at hibachi grill? Venetta Brumayr Reviewer. How many can sit at a Benihana table? Their tables seat 8 people 9 at the customer's request. So, If you need 10 people you better call ahead and see if that particular Benihana can do that or not otherwise, you are going to have people sitting at two different tables.

Niceto Trojaola Reviewer. Can you order sushi at hibachi table? Can guests order sushi or other appetizers at a hibachi table? Many of our guests order sushi or an appetizer before the chef arrives. Teppanyaki was observed to be more popular with foreigners in comparison to Japanese customers since they enjoyed the cooking maneuvers done by the chefs as they prepare the food in front of them. The common ingredients used by the Japanese in teppanyaki cooking are cabbage, noodles, sliced seafood or meat.

Animal fat or vegetable oil is used to cook the ingredients. Most restaurants in Japan highlight Kobe beef for their teppanyaki. As for the teppanyaki Western-style, the ingredients commonly used are assorted vegetables, shrimp, lobster, beef and scallops, and soybean oil is used for cooking. Some also cook other staples that are preferred and available. I was led upstairs where diners were seated around teppanyaki grills.

I noticed that I was the only person of East Asian descent in the restaurant. I was seated at a grill with a Texan family and a pair of Californian cousins who were studying in New York. The communal dining set-up encouraged us to converse, and I learned that both parties were regular Benihana fans.

When our server arrived, he asked us if it was anyone's birthday. It wasn't. I ordered Benihana Punch in a collectible "Hotei" mug. These mugs have been a staple of the restaurant's decor since its inception. They used to come with cocktail umbrellas. Without one, mine looked painfully monochromatic. Turning it around, I realized that it looked like an evil cultist in the middle of a demonic ritual. But the drink inside was much less interesting. It was watery and tasted like punch made from a mix.

I couldn't tell if there was even alcohol in it. For my meal, I ordered Rocky's Choice, which includes soup, salad, hibachi shrimp, steak, chicken, ice cream, and green tea. I added on a side of chicken fried rice and a sashimi sampler appetizer. Our server brought over Benihana salad and onion soup to start. It was mild, mushroomy water — a broth at best, and not a particularly exciting one at that. The Benihana Salad looked like any old salad you'd get from your neighborhood sushi or teriyaki joint.

Its ingredients were neither the freshest nor the highest quality. The ginger dressing was more oniony than the soup was. Haque, our chef, arrived with his cart and greeted us with a bow and an attempt at "Irasshaimase" — the Japanese phrase used to welcome guests to a store or restaurant.

He immediately began flipping spatulas. On the cooking cart, there were Japanese cooking staples like soy sauce and sunflower oil. However, the large tub of garlic butter stood out to me as a distinctly American condiment. My sashimi sampler arrived with the chef. On the plate were snapper, tuna, and salmon sashimi. The sashimi looked clean and uniformly cut, although it lacked the fatty sheen I look for in raw fish. It tasted very fishy and was neither fresh nor fatty. I turned my attention to the food cooking on the grill top.

Chef Haque swept veggies, chicken, and mushrooms onto the hot metal. He parsed an onion into thirds and stacked it into a cone. Then, he dimmed the lights and doused the onion with two kinds of oil. It was time for the onion volcano. Chef Haque set the onion stack ablaze.

I'd expected the flames to come out of the top of the cone, but instead, the entire onion pile was engulfed in an unforgiving inferno. Later, I looked at videos of others' experiences and realized what I saw was likely not what it was supposed to look like.

Eventually, the flames did come out of the top of the cone. But before I had time to marvel at Chef Haque's fiery feat, he swept the onions off the grill top into a metal storage container on his cart.