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Benihana Restaurant, recently arrived in S.A., is known as much for its dazzling display of cooking prowess as it is for its Japanese cuisine. Come for the show (founder Rocky Aoki calls it "eater-tainment") and stay for the sushi, sashimi and shrimp tempura. It's choreographed cooking, with sailing shrimp, soaring salt shakers and flashing cutlery. But it's real cooking, too.
Hibachi- or teppanyaki-cooked steak shrimp and scallops are among the traditional entrees offered. They are served with Japanese rendition of onion soup, a salad, a shrimp appetizer, hibachi'd vegetables and steamed rice. The same accompaniments bolster such specialty dishes as Benihana's Marinara, a medley of calamari, scallops and shrimp (lobster tail substitutes for calamari in the more upscale Seafood Combination): the Benihana Delight with chicken and shrimp; and the Hibachi Chateaubriand, 9 ounces of center-cut filet.
Benihana-San Antonio proudly
accepted the San Antonio
Express-News Reader's
Choice Award 2001 as the
reader's favorite sushi bar!
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