The Art of Teppanyaki

Mai Tai

Hugo The Cook

Fried Rice

Benihana Trio: Filet mignon, Jumbo shrimp, Chicken

I had my very first experience at Benihana in Japan town, San Francisco, CA. What a great one! Our Teppanyaki cook Hugo, took me to a whole new level with cooking. What I enjoy here the most is the experience. Food tasted to what it's suppose to be but it's the art of making it which caught my eye. Hugo started with his volcano onion which left out steam from the top, then he grilled our zucchini and poured them onto our plates. He then transitioned into flipping an egg into his left shirt pocket and then cracking it onto the 400 degree grill while swiftly creating a rooster our of the egg yolk. This then became fried rice. Stacks of fresh chicken breasts and meat were laid on the grill and seasoned with sesame flavors as well as salt & pepper. My filet mignon was juicy and cooked to medium rare just like I like it. The shrimps were jumbo sized and grilled to perfection. I can taste the lemon and butter that was put on right in front of my eyes. The experience here is great and I definitely recommend people to live this moment here at Benihana to not only taste the fresh food being prepared but to learn the art of Teppanyaki cooking.



Photo by: Allister de Vera
Benihana, San Francisco, CA.