Knife-wielding chefs put on a show at this communal Japanese grill.. In Short Benihana started out as a tiny four-table restaurant in New York City's theater district before becoming an international chain. Diners sit around large tables where chefs ostentatiously chop, slice, stir-fry and grill. Entree options are simple--shrimp, chicken, steak and scallops--and preparation is uniform. Every entree comes with a similar stock of sides: rice, onion soup, shrimp appetizer, iceberg lettuce drizzled with dressing, sauteed vegetables and green tea.
Could be better.
I've eaten at this Benihana and the other one in Edison. I was very surprised at the difference in quality. The staff was extra friendly and extremely attentive. However, the food was quite tasteless. I ordered the Terriyaki Chicken, a very traditional dish. It was extremely bland and tasteless. The stir fried vegetables were very greasy and tasted like oil. The side order of sushi I ordered was very good. Sad to say, the best thing I had here was the white rice and a bowl of chocolate ice cream. Also, the Chef seemed to be inexperienced. He was not of Japanese origin, maybe that could explain this disappointing dinner.
Standard fare teppanyaki restaurant, great steak, good sushi, good service.
This is a chain, so pretty standard fare, great steak, teppanyaki open grill preparation, good service, and good sushi. This decor is slightly more modern than other Benihannas. The restaurant is lively, but loud.