So the visitor services’ team is planning an outing on first of the month*, to Benihana’s. Having never had Japanese before, I’m intrigued and eager to try it.
I do loves me some Chinese food-would that bode well for liking Japanese?
*Also my birthday, BTW.
Not to be that guy ( 
) but Teppanyaki isn’t really Japanese food. Or anyway, it’s Japanese food made mostly for tourists.
But Benihana’s also has sushi and Miso soup, and they probably have this yummy orange-ish thick salad dressing. Those are all Japanese and should be tried.
I don’t eat a lot of sushi, so someone else can recommend types for you.
As to the main course–the Teppanyaki–it’s just going to be sliced meats with rice, with maybe some Japanese-y spice notes. I usually just get some of each kind of meat if they offer that as an order. (Beef, Chicken, Shrimp, and sometimes Pork. I once had Ostrich at such a place, as well. 
)
-FrL-
Its definitely fun. I really have no idea how actually “japanese” Benihana is – Teppanyaki is basically grilled up meats – definitely entertaining though.
The more common types of Japanese foods you find in the US include Tempura – vegetables and shrimp dipped in a light batter and friend very crispy; Teryaki - various meats grilled with a particular sauce that’s a little bit sweet; Udon - thick chewy noodles in broth with stuff. And of course sushi; I’m a fan, its not for everyone, if you’d like to try the concept but are leery of raw fish try the eel-- its cooked.
In Japanese food presentation is usually important; its a bit of an aesthetic experience. It isn’t normally spicy (so far as I know all spicy Japanese food is actually Korean), nor should it be bland.
Ok you made me hungry - I’m heading out for some Tempura right now!
Compared to typical American-style Chinese faire, Japanese is much more subtle - less sauces, more simplistic presentation, etc. That isn’t to say it is bland - not at all - but the flavors don’t usually smack you over the head and proclaim themselves. Unless you eat wasabi like it’s friggin’ ketchup like my husband does. That said I think even the most picky of eaters can find something on the Benihana menu to suit, except possibly vegans.
Teppanyaki is a lot of fun though. Used to be Benihana served up drinks in cool Buddha glasses you could take home but I’m not sure if they do that any more. And I third the orange ginger dressing. It’s good stuff. Benihana might not be very traditional, but it’s as good a place as any to cut your teeth on Japanese-style faire. If you decide you like it I suggest you seek out a great noodle house. Yakisoba is one of my favorite things, and handmade ramen is to die for (it doesn’t just come in those cheap bricks!)
I’m off school so I’ve been cooking up a storm; tomorrow is grilled teriyaki and tempura night at the Bruin house. Popular veg for tempura are: green beans, broccoli (my favorite), sweet potato, onion, carrot, and avocado, but you can tempura up damn near anything. If you’re comfortable with deep-frying it is very easy to make. It’s actually a Portuguese invention brought over in the 16th century but still quite delicious and a staple.
If you feel like trying sushi, try ebi. It is a steamed shrimp on top of sushi rice (*sushi *refers to the rice, which is just steamed short grain rice flavored with rice vinegar and a little sugar or mirin). If you like that you can maybe try sashimi (raw cut fish on its own) or nigiri (like ebi, it’s a little morsel served on top of a little brick of rice). Try hamachi - yellow tail - for something mild. Me, I’m a maguro fiend, but salmon is nice, too. It all depends on what you think you would like - many people do not like sushi. Different strokes and all that.
Above all have fun! Teppanyaki is usually fun as hell.
Oh! almost forgot: not traditional, but delicious nonetheless is tempura ice cream. Usually green tea but sometimes plum or vanilla ice cream that’s battered and deep fried. To die for.
If you’ve never had sushi before I would NOT order it when you’re at Benihana. It’s a bit like going to a steakhouse and ordering the fettucine alfredo … it’s not really their specialty. I’d save your sushi baptism for a real sushi bar.
I agree you should avoid the sushi at Benihana; it won’t be awful, but it may lack the subtlety and delicacy of really good sushi, which is (IMO) the point.
As others have said, you won’t get “real” Japanese cuisine at Benihana. I lived in Japan for a few years, eating at upscale, gourmet restaurants the entire time (yes, it was an amazing experience), and I never saw anyone cooking at the table that way, nor did I ever have food of the type you’ll be getting. Well, once at an incredibly expensive restaurant our party had a private chef come in and cook for us alone, but he wasn’t doing knife-tricks on the table or making Teppanyaki.
Don’t get me wrong; Benihana has served pretty tasty food when I’ve been there, and the Kobe beef (my recommendation) really is spectacular. It is, however, a much toned-down version of actual Japanese cuisine. There will be some new flavors you’re not accustomed to, and it’ll be a good way to ease yourself into a bunch of new sensatiosns.
At the risk of sounding pedantic, you’re in for a real treat; there’s an entire world of new flavors and culinary experiences in Japanese cuisine. I’ve always been an adventurous eater, and of all the different cuisines I’ve tried, Japanese is easily my favorite.
If you like it, go to a sushi bar with a friend who’s been before. Start with a California roll or something, but don’t be afraid of raw fish; the first time I tried it, I would never have dreamed that it could be so delicate and flavorful.
Interesting y’all should say teppanyaki isn’t really Japanese. When I was in Kamakura, we found a little restaurant off a road leading to one of the many temples in the city. There weren’t more than 6 tables in the place, and all of them had a griddle in the center. It was basically just like Benihana’s except you didn’t have a chef doing a routine and you cooked the food yourself. Quite a pleasant little place, but definitely not ‘upscale’ or anything.
Maybe it’s there simply because it’s a tourist area and they’ve found that sort of restaurant plays well with the Americans, but hey, it was there.
The stuff they serve at Benihana, yeah. However, teppanyaki is real Japanese food, just very different from what you get in America. Typically, Japanese teppanyaki restaurants specialize in one of the following:
Steak: That’s the closest you get to Benihana, but all you’re getting is steak. Usually very expensive steak. You get to chose the brand (Kobe, Matsuzaka, Omi, etc.) and the cut.
Okonomi-yaki: This is a Osaka specialty and the dish most commonly associated with teppanyaki. Shredded cabbage and various ingredients such as pork and seafood are mixed with batter and cooked in the shape of a large, thick pancake. This is typically topped with a sort of BBQ sauce, mayo and dried fish flakes.
Monja-yaki: This Tokyo specialty is similar to okonomi-yaki but the batter mix is much more liquid. The result is closer in consistency and appearance to scrambled eggs. Monja-yaki is quite possibly one of the ugliest foods there is. It single-handedly makes up for all those equisitly presented kaiseki dishes.
Yaki-soba: I think you can get something similar in America. These are noodles stir-fried with cabbage, pork, seafood, etc. and BBQ sauce. Often, there will also be pickled ginger in there too.
Hiroshima-yaki: As the name suggests, a Hiroshima specialty. Sort of a mix between yaki-soba and okonomi-yaki, stir-fried noodles are sandwiched between very thin crepe-like layers. Again topped with sauce, mayo, fish flakes and dried seaweed.
That sounds like yakiniku (sometimes called Korean Barbecue).
It’s more “traditional Japanese” than teppenyaki places like Benihana.
That’s exactly what I thought, too. Sounds just like Korean BBQ.
Guin: When you’re done with Benihana, find a good Japanese restaurant in your area and try some more typical food. Sushi is a good starter, but when I was in Japan it was more like a snack or something you’d have for lunch rather than dinner. Find someone who knows his or her way around Japanese food and let them order. You can spend a long, long time sampling you’re way thru Japanese cuisine.
I don’t know if “simplistic” is the right word here. Presentation is extremely important to most Japanese food. It might seem a bit toned down compared to other cuisines, but everything matters-- the size of the plate, the design on the plate, the arrangement of the food, the little flourishes added as garnish, and the way the multiple dishes are arranged on the table.
You generally don’t eat rice with the food (unless it’s sushi), but may be given a bowl of rice at the end of the meal. Hint: Do not dump soy sauce on the rice… just enjoy the rice in its pure form-- it may surprise you!
Well, I’m not expecting real, authentic Japanese food, but just for a starter. Like I said, it’s a staff get-together, and I didn’t pick the place. The Hibachi Chateaubriand sounds good, if only because it’s got garlic butter. I love all things garlic.
I’ll probably see when I get there. What is tempura, anyways? Is it like a crispy outer coating or something?
Tempura is stuff dipped in a light batter and deep-fried. It is indeed crispy.
While people eat garlic here, Japanese cooking is one of the few cuisines that uses absolutely no garlic.
I thought Kobe Beef was a breed of cattle rather than a recipe. I probably misunderstood. 
It just deep fried “stuff”, although shrimp is the most common item. Oddly, tempura is one of the few western food adopted by the Japanese when westerners first made contact with them in the 16th century. Even the name is European in origin. It’s either from the Portuguese “tempero” meaning seasoning or from the Latin “quattuor tempora” indicated fasting days (no meat consumed) that came 4 times per year. My Japanese contacts claim it’s the latter, but I’m not certain.
In America, the term “Kobe beef” seems to be used more or less freely to refer to meat that comes from wagyu cattle. Wagyu is indeed a breed that originated in Japan.
In Japan, “Kobe beef” is a beef “brand” like “Certified Angus Beef” is in the United States. In order for an animal to qualify as “Kobe beef”, it needs to meet several requirements related to its pedigree, place of birth, age, quality, etc. There are many other brands in Japan. Matsuzaka and Omi are the other two prestigious brands, but there are also brands like Hida, Shinshu, Sendai…
Oooh, then what you should really give a try is Korean cuisine.
No garlic? Now that’s a tragedy. 
That aside, this is sounding even tastier and tastier. I love steak, green tea, chicken, seafood, and deep-fried cripsy things.
Now I can’t wait!
Japanese food is almost never “spicy”, especially in the hot sense. Mostly you are going to get very pure foods. There is nothing purer than sashimi, afterall.
If you like spicy food, then definitely try Korean (or Thai).
Personally, I like both. It took me awhile to appreciate Japanese food, but you have to accept it for what it is. Once you do that, it really is wonderful.
Tonight I shall marinate chicken in garlic, soy sauce and wine before I bread it in tempura. There will be a dumpling sauce made of soy sauce, wine, garlic and some Thai curry paste. Perhaps some fried rice with yesterday’s leftovers.
Mrs. Plant shall have chicken, peas and rice. :rolleyes:
