Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.




Hibachi Shrimp Appetizer

Benihana Shrimp 
Copycat Recipe

Serves 1 (per person, so multiply by how many you are serving):

5 large, preferably raw, shrimp
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon garlic butter
1 tablespoon lemon juice
1 dash salt
1 dash pepper

Heat a griddle as hot as you can get it.  Pour sesame oil on and let it heat until it just begins to smoke.  Place shrimp on griddle and saute about 3 minutes on each side.  Add garlic butter and continue to cook for 1 to 2 minutes longer, or until slightly browned on each side.  Sprinkle salt and pepper to taste.  Squeeze juice from half a lemon over the shrimp.  Remove from griddle and serve hot.

Benihana Ginger Dipping Sauce
Copycat Recipe

Makes 1/2 Cup

1/4 cup soy sauce
1 clove garlic, minced
1/2 tbsp fresh ginger, peeled and chopped (can substitute 1 tbsp ground ginger if preferred)
2 tbsp lemon juice, freshly squeezed if possible
1/2 tsp sugar
1/4 tsp white vinegar

If you do use fresh ginger for this sauce, you can run it through a food processor or blender for a minute to make it nice and smooth.

Benihana Magic Mustard Dipping Sauce
Copycat Recipe

Makes 1/2 Cup

1/4 cup soy sauce
1/4 cup water
2 tsp spicy mustard
2 tsp heavy cream
1 tsp thai garlic chili sauce
1/2 tsp garlic powder