Food & Travel | Exploring the Art of Teppanyaki

It’s been a while since I’ve been to a Benihana, so when I had the opportunity to visit one and get an up-close look at a teppanyaki chef, I was delighted.

Chef Gibo

I spent a part of the day with Chef Gibo where he showed me how he makes Benihana’s signature dishes like fried rice, shrimp and steak and even an onion volcano.

  Onion Volcano

At first glance, it all seems easy enough for any chef, right? But spend some time with a Benihana teppanyaki chef and you’ll know that each chef goes through a 6-week course in which they practice those signature dishes over and over again. Along the way, they also need to master showmanship skills for wielding a knife and tricks to cooking over a hot grill.

Chef Knife Belt copy

But most importantly, each Benihana teppanyaki chef knows how to create a unique experience for guests. The Benihana experience is a tableside affair with chef, his personality and the guests—something that can’t be achieved in a traditional kitchen and dining room experience of most restaurants.

Fried Rice | Benihana

Now here’s your chance to get in on the action! Benihana has a Be the Chef program. It puts you behind the grill in a chef’s hat and apron where you learn how to make a few dishes under one of the teppanyaki chefs. From there the training allows you to host a night in which you share these new found skills with your family and friends. Yep, you get to be the Benihana chef for the day (of course with a little help as needed).

Steak and Shrimp

Seriously, how fun is that? For more on Benihana, visit and stay tuned, because this is one of two posts where I’m highlighting America’s most popular Japanese restaurant.

Share your Benihana moments on Facebook, Twitter and Instagram with #senseacrave.

*This sponsored post was created as part of my Benihana “senseacrave” participation. All opinions are my very own.


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