Benihana (with Ilana Glazer, Kurt Braunohler and Petey DeAbreu)

Benihana was founded in 1964 by a Japanese entrepreneur with a flair for showmanship and a background in athletics, offering a dining experience that merged cuisine with performance.

Benihana was founded in 1964 by Japanese entrepreneur Hiroaki "Rocky" Aoki, who was also an accomplished wrestler.

Hiroaki "Rocky" Aoki, the founder of Benihana, was not just a successful restaurateur but also a notable athlete. He competed as a wrestler and represented Japan in the 1960 Summer Olympics in Rome. With this spirit of competition and performance, Aoki brought his passion for Japanese cuisine to New York City, where he established Benihana as a distinct restaurant experience that went beyond dining to include elaborate performances by the chefs.

Becoming a Benihana chef requires extensive training, with a 6-month program to master the culinary and entertainment skills needed.

Although the exact details of the training program for Benihana chefs were not confirmed in the provided information, it is clear that Benih ...

Benihana isn't just a restaurant; it's an immersive dining event that combines the art of Teppanyaki cooking with performance, creating an experience that engages all the senses.

Theatrical, Interactive Dining

At Benihana, guests are treated to a show by the restaurant's chefs, who are not only skilled at cooking but also adept at engaging with the diners. Patrons sit around a large, flat grill where the chef prepares their meal right before their eyes.

Chef Performances

The chefs at Benihana are known for their flair and showmanship. The dining experience often includes the chef tossing utensils with precision, catching food in the air, and displaying other dramatic flourishes that captivate the audience. Flames may leap, knives may flash, and food becomes a prop in this deftly choreographed culinary display, delighting both children and adults.

Signature Japanese-inspired Menu

Benihana's menu draws inspiration from Japanese cuisine, focusing particularly on teppanyaki-style cooking where meats and seafood are grilled to perfection. Guests can enjoy a range of signature dishes crafted from high-qua ...

Memories and personal connections emerge as D'Arcy Carden, Petey DeAbreu, and Kurt Braunohler share their unique experiences at Benihana, conveying why this restaurant means more to them than just a place to eat.

For D'Arcy Carden, Benihana was a special occasion family restaurant that provided a sense of excitement and fancy dining.

D’Arcy Carden reminisces about how Benihana held a special place in her family's life, representing more than just an eatery but an experience reserved for celebrations. She vividly recalls the excitement and luxury tied to dining at Benihana, describing it as a destination for marking milestones like adult birthdays or anniversaries. Carden fondly remembers the chefs’ culinary performances, the entertaining atmosphere, and asserts that, to her younger self, it offered the best food ever.

D'Arcy has fond memories of the skilled Benihana chefs and the impressive culinary performances they would put on.

In Carden's reflections, there is a special nod to Ido, her family's gardener who was once a chef at the Las Vegas Benihana and supposedly Elvis’s favorite chef. This personal connection adds a layer of fondness and nostalgia to her memories of restaurant visits that were filled with fun and fanfare.

Petey DeAbreu viewed Benihana as a milestone dining experience, signifying an important life event or achievement.

For Petey DeAbreu, growing up in the Bronx, Benihana was regarded as a place of high esteem, a notch above the likes of Red Lobster. It was the venue of choice for celebrating significant occasions, and visiting the restaurant was seen as a symbol of success and a treasured experience that was aspired ...