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Food & Travel | Exploring the Art of Teppanyaki

November 25, 2015 By Naomi Robinson | Bakers Royale 9 Comments

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 http://www.benihanacrave.com/ 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.

 

Filed Under: Food & Travel, noads, Savory, Sponsored

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Comments

  1. Kari says

    November 25, 2015 at 11:26 am

    This looks so fun!
    Kari
    http://www.sweetteasweetie.com

  2. Maria says

    November 25, 2015 at 6:47 pm

    Looks like a great time!

  3. Lisa | My Fancy Bathroom says

    November 27, 2015 at 6:53 pm

    Wow! I wish I have a chance to visit there and discover the food!

  4. sue|theviewfromgreatisland says

    November 28, 2015 at 1:13 pm

    Benihana rocks, and your photos are incredible, I’m suddenly very hungry 🙂

  5. Imogen says

    December 2, 2015 at 9:23 pm

    such lovely photos and I always love them.

  6. Imogen says

    December 2, 2015 at 9:30 pm

    Love this outfit, Grace! So festive and bright. And you look gorgeous in these shots.

  7. Imogen says

    December 2, 2015 at 9:35 pm

    So cool and chic at the same time!

  8. Imogen says

    December 2, 2015 at 9:40 pm

    You look STUNNING.

  9. Imogen says

    December 2, 2015 at 9:45 pm

    Nailed this outfit from head to toe. As usual.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
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1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

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