Review

Benihana Pattaya is renowned for teppanyaki cooked by the station’s personal chef, who combines food preparation with theatrical flames, juggling, flipping, and tossing skills. The enjoyment is the pure simplicity of the cooking and seasoning, which delivers immaculate high-quality dishes from the 300°C grill, directly to your plate. The restaurant affords diners a panoramic view across Pattaya Bay. Begin with sashimi starters of tuna and yellowtail, super fresh and glistening, accompanied by delicately soft cooked eel, washed down with Japanese beer and sake, from a wide selection of premium offerings at multiple price points. Continue with a signature roll of decadent fat duck, with torched foie gras, cream cheese, salmon and bathed in teriyaki sauce. On to the main event, with your dedicated artist preparing an Ichiban set course for two, of fresh tiger prawns, large pearlescent Japanese scallops, marinated soy chicken, and perfectly executed Australian tenderloin. Vegetables of onion, zucchini, and sweet pea follow, seared on the grill at high temperature in butter, salt, pepper, sesame, and lemon enhancing the simple flavours, whilst drawing out a very natural and pleasant sweetness. The chef multitasks throughout, with engaging conversation. A simple side-order of garlic fried rice is exceptional. From a comprehensive offering of Japanese-themed desserts, choose signature Hokkaido cheesecake brulee, finished on the teppanyaki.