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Enjoy A Festive Dining Experience At Benihana

By Pete Allman

Benihana, located inside The LVH Hotel and Resort is a restaurant which has established its place to world travelers. Known for its teppanyaki chefs worldwide, it is one of the only dining experiences where the chef creates a show for its patrons. Originally developed by Master Chef Shinji Fujisaki, head of The All Japan Culinary Artist Society, the original recipes are still used today.

Chef Hiroyuki, a protégé of Chef Fujisaki has created new menu items, used by Benihana chefs throughout the country, introducing the latest trends of Japan. With that being said, the vision of Benihana was created by Yunosuke Anki, which his son Rocky took to a worldwide appeal, thus Japanese culture was promoted in the United States through its cuisine.

Tony Wilson and Mark Richards was my guest on this festive occasion. We were greeted by Nori Nishihama, the General Manager who escorted us to one of the private dining areas.

teppanyaki chef at workKevin Vong, our private teppanyaki chef was well worth waiting for, introducing a show in Habachi cooking with some wonderful comedy. The onion volcano, where Chef Kevin slices onions and makes it into a volcano by pouring Benihana Safflower oil atop the onion, shoots out a colorful flame. A show in itself, not to mention his hand cut selection of fresh cucumbers, and the original Benihana classic, Hibachi Chicken Rice, which consist of chicken, rice, egg, and chopped vegetables with garlic flowered butter.

Our main entrees where served with Japanese onion soup, which requires six hours to prepare each day from the traditional recipe, and Benihana salad.

All ingredients used in preparing the cuisine at Benihana are fresh and made from scratch. The beef is USDA Choice, aged and hand butchered on premises and all the dressings, such as the ginger sauce and the mustard sauce are also prepared from scratch.

Benihana's at the LVHOur entrees ordered, was the Imperial Steak for Tony Wilson, Habachi Lemon Chicken for Mark Richards and Seafood Diablo for me. The lemon chicken, served with a boneless breast, is hibachi grilled finished with lemon. The Seafood Diablo consists of scallops, calamari, shrimp, assorted vegetables and Japanese udon noodles with a homemade spicy sauce. All three dishes were fresh and very tasty according to my guest. My dish was also fresh and tasty. All these dishes incidentally are very reasonably priced from $29.85-$39.95.At this juncture of our dining journey, we did not order deserts, however the Green Tea Ice Cream and the Haagen Dazs Ice Cream is a sure bet.

Celebrity Scene News recommends Benihana for the entire family and awards their presentation and cuisine three stars.

Celebrity Scene News

Pete Allman
2595 Fremont Street, Las Vegas, Nevada 89104
578 Washington Boulevard #679, Marina Del Ray, CA 90292
702-265-9099