Benihana of Tokyo

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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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wdwrkamp

Joined 10 years ago

Regular Customer. The chefs at the table put on an excellent show of art and skill while also preparing the entres to the customer's exact specifications. The ice water is kept full and all requests are accomadated with a smile.