Benihana

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Contributor

Joined 10 years ago

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.

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spsgroup1

Joined 8 years ago

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.

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ruc2827

Joined 9 years ago

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.