Recommends
Joined 10 years ago
December 04, 2007
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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Recommends
Joined 10 years ago
Reviewer.
Food was prepared well, the preperation is always fun, have eaten in the Bay Area, now in Alaska. Stick with the "House Specials" for best value.
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