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 Noodles

Japanese Steakhouse Copycat Recipe

Serves 6 as a Side Dish

1/4 cup of the Hibachi Cooking Oil
1 tablespoon sesame oil
3 tablespoons minced garlic
1 1/2 tablespoons minced ginger
3 tablespoons butter, unsalted and cubed
1 pound linguine pasta
fresh ground black pepper

Prepare the pasta according to the directions. While this is cooking, prepare the remaining ingredients or move on to the next dish. When pasta is done, drain and drizzle the 1 tablespoon sesame oil over top, sprinkle with black pepper, and toss.  Set aside.

In the same pan used to cook the pasta and over med heat, add the hibachi cooking oil, butter, garlic and ginger. Saute for about 2 to 3 minutes, until butter is melted and garlic and ginger are soft. Add the noodles back in and toss until just coated and pasta is hot (1–2 minutes).  Taste.  Adjust with additional soy, hibachi cooking oil, fresh pepper or butter. Turn off heat and serve, or cover and put aside until ready to serve.

Notes: Make this dish a meal. At Kyoto Japanese Steakhouse you can order noodles with vegetables, chicken, steak or seafood.  Saute the vegetables and protein of your choice in the hibachi cooking oil and add to the noodles just before serving.