At Benihana, our hooded Teppanyaki tables and robust make-up air continuously improve the air quality with fresh air circulating approximately 30 times per hour. By comparison, a typical restaurant circulates approximately only 8 times per hour.
Our restaurants are going above and beyond the local requirements to ensure your health and safety:
Providing guests with sanitized menus
Continuous cleaning and sanitization practices in place throughout the restaurant including tables, chairs, doors, check presenters, waiting area and restrooms
Providing hand sanitizer to all guests and employees
Face coverings are optional for guests and employees in accordance with CDC guidelines
Please click on the link below to make a reservation to join us for lunch or dinner. We can’t wait to celebrate with you and Create Great Guest Memories!®
At Benihana, our teppanyaki chefs make slicing craveable cuts of hibachi steak look easy; however as you’ll see, there’s a lot that goes into making sure every steak we serve meets our high-quality standards. To achieve the most flavorful outcome, we focus on two key elements: the right source and the perfect cut.
The right source
All cuts of beef at Benihana are USDA Choice, meaning they are tender, juicy and flavorful. It also means they are great for grilling. The 28-day aging process helps to preserve the flavor and juiciness without adding preservatives.
Crafting the Perfect Cut
We always hand-cut on premises in our Benihana restaurants to ensure our teppanyaki chefs can carefully inspect each piece and serve the best cut possible. Our guests are presented with the beef before it hits the grill so it is always in great condition from the start.