The Japanese take on American-style steakhouse, Benihana, is where entertainment and culinary arts meet. First launched in 1964 by Japanese restaurateur Hiroaki “Rocky” Aoki on New York’s West 56th Street, the restaurant quickly gained popularity, and has now become the global iconic with succulent teppanyaki dishes, along with the artistry and showmanship of the chefs, under a unique concept of “eatertainment”.
Just like other Benihana restaurants across the world, Benihana at Avani Atrium Bangkok—the third outlet in Thailand—provides exotic environments, an authentic Japanese atmosphere with a touch of modernity.
A surprisingly vibrant sound of gong is heard as guests walks into this 94-seating restaurant. The main dining area, which comprises a number of tables with iron cooktops, is accented with red panels against shiny black furniture and steel countertops, enriching a sophisticated yet stylish backdrop for the space. There is also a sushi bar with a few barstools, as well as private rooms, with and without the teppanyaki stations provided for your reference.
The highlight here is without a doubt the teppanyaki dishes with various choices of meat and seafood, grilled to perfection.
Diners will be amazed with chefs’ entertaining skills and dynamic culinary techniques as they juggle seasoning shakers, flip meat onto diners’ plates, tap the tabletop with spatulas and a grill fork, throw egg into the air, swing the knife around with precision, or set the grill on fire right in front of the table.
While the chefs’ theatrical cooking performance is absolutely astonishing, the food here is also impressively excellent and meets the expectations.
– Teppanyaki –
A traditional teppanyaki meal at Benihana begins with Benihana soup made with onion and eryngii mushroom, and Benihana salad with ginger dressing. Habachi Vegetables, which comes next, features grilled onions and zucchinis, followed by grilled tiger prawns and steamed rice.
Benihana teppan menu offers a huge selection of premium steaks, as well as a range of seafood delicacies, served with 3 different kinds of dipping sauce: mustard cream sauce, ginger sauce, and spicy sauce. Highlights include:
Prime Tenderloin (US St. Helen Beef)
The crowd-pleasing prime tenderloin from St. Helen’s premium grain-fed beef is incredibly tender and luscious with a mild flavor and a smooth, buttery texture, laced with garlic butter and soy sauce to add the richness and flavor of the cut and drizzled with salt and black pepper before serving.
Rib Eye (Japanese Hakata Wagyu Beef A4 Grade)
Shipped directly from the cattle farm in Fukuoka in Japan, the Japanese Hakata wagyu rip eye is highly marbled with a large swath of fat, making it extremely juicy, tender, and smooth. It is glazed in garlic butter and soy sauce and sprinkled with salt and black pepper to bring out a distinctive flavor of beef.
Perfect delicacy for grilling is the Japanese Yellowtail. The pink flesh, imported fresh from the seawater in Japan, offers a subtle, sweet flavor with a very firm and flaky texture. To enhance the delicate flavor and natural sweetness of the fish, season them with lemon, salt and black pepper.
Another highlight at Benihana is the restaurant’s signature garlic fried rice. The hot steamed rice is fried with egg, carrot, garlic butter, soy sauce, and sprinkled with sesame seed, salt, and pepper. It is impressively a filling staple that won’t dissatisfy.
– À La Carte Menu –
Apart from the restaurant’s signature hot grill menu, guests can also choose from an extensive à la carte menu ranging from sushi, sashimi, signature rolls, and desserts.
The Fat Duck
Highly recommended from the venue is The Fat Duck, sushi rolls that come with cream cheese on the inside and the rice on the outside, topped with salmon and foie gras, served with soy sauce. The blowtorched salmon exhibits a charred, smoky flavor, while the foie gras offers a silky, melting on the tongue texture with a very rich taste.
Another sushi roll worth trying is the Hamachi Beach which comes with a thin layer of sticky sushi rice with prawn tempura, kaiware sprouts and avocado inside, wrapped with fresh Hamachi and topped with ikura. Tempura flakes and fried noodles are then sprinkled onto the rolls, along with the yuzu sauce, rayu sauce, and teriyaki sauce.
Introduce more fiber and iodine into your diet with the Tokyo Salad which combines multi kinds of seafood and vegetables together. Seafood delicacies including prawns, crabstick, salmon roe, and tobiko are served atop a bed of fresh vegetables and dressed with creamy wasabi mayonnaise, offering the natural sweetness of fresh seafood with the sharp accent of wasabi.
Served stunningly in a seashell on a bed of tempura flakes, the Grilled Scallops arrives with a simple mixture of grilled scallops chopped into small pieces, crispy vegetables, and tobiko, tossed with spicy Japanese rayu sauce. The dish provides a mild-sweet taste of scallop that contrasts beautifully with a little sizzle of hot chili oil.
Freshness straight from the fresh water, Lemon Salmon, made with the middle part of salmon laced with lemon mayonnaise and black tobiko, boasts a splendid flavor and a firm and moist texture of the fillet, together with a tangy note of lemon and a pop-in-your-mouth texture of the roe.
Certainly, the Japanese steakhouse, Benihana—located on the 2nd floor of Avani Atrium Bangkok— is where you can delight both your eyes and your taste buds at the same time with its amazing cooking displays and unrivalled flavors from the finest ingredients.
Benihana The Japanese Steakhouse
Avani Atrium Bangkok
Daily from 18:00 – 22:30 hrs
Directly contact 02 718 2000