Perfecting a 200-year old Japanese art form, Benihana chefs have been preparing teppanyaki-style dishes in the United States for more than 36 years.

Originating in Japan, "teppanyaki" - meaning steel grill - is the food preparation style where meat and vegetables are cooked and eaten off of a large table-top grill called a "teppan." Traditionally, these meals were prepared on a small grill by families, however it has developed into a highly refined and beautiful form of expression, characterized by an intricate combination of presentation and knife skills.

At Benihana, teppanyaki diners sit at communal "hibachi" tables that surround the grill keeping their food warm. This dining style also allows them to view the chef as he prepares the meal with amazing skill using the traditional tools of the trade - a knife, a fork and two metal spatulas.

Rocky H. Aoki, founder of Benihana, opened his first restaurant in New York in 1964, introducing teppanyaki to the United States for the first time. By using steak, chicken and seafood in addition to the rice and vegetables typically used in Japan, he expanded teppanyaki to make it more appealing to Americans.

Today, Benihana patrons watch master chefs prepare meals of hibachi shrimp, chicken and steak; hibachi fried rice; yakisoba; and teriyaki beef julienne while they perform dazzling and highly skilled maneuvers with razor sharp knives, salt and pepper shakers and flying shrimp.

Before one can be named a master chef at Benihana, he must have trained as an apprentice for several years, studying key elements of teppanyaki preparation, presentation and quality checks, as well as how Benihana restaurants operate.

During the course of a teppanyaki meal at Benihana, guests will spend quite a bit of time with their chef. Each of our chef's level of showmanship and knowledge of Japanese dining, combined with delicious food, continue to create a fun dining experience for all patrons.