Review

Benihana offers a dining experience combining premium ingredients with theatrical culinary performance. Founded by a samurai descendant and popular Japanese entertainer, the first restaurant opened in New York in 1964 quickly becoming a leader in teppanyaki dining. The Riverside Plaza venue mirrors this legacy, featuring eye-catching red and black décor and countertop entertainment, creating an engaging atmosphere. The menu opens with Benihana rolls, featuring the rocky mountain sandwich, combining generous slivers of salmon, tobiko, Japanese onion, avocado, rayu chilli oil, and spicy mayonnaise. Rich and fleshy salmon melts into crunchy tobiko, creamy avocado cleverly balancing the heat from chilli oil, finishing with a lingering punchy kick. Highlights include koji koji, consisting of Kurobuta pork, Hokkaido scallops, and salmon, drizzled with lemon butter sauce, skillfully cooked in front of the diner, with a garlic butter condiment. Benihana Kobe ribeye and rock lobster impresses; the ribeye beautifully marbled and notably juicy, while the lobster contrasts, delicately sweet. Each dish is complemented with Hibachi rice, garlic fried rice with an egg that offers a delightful buttery aroma. For dessert, Hokkaido cheesecake brûlée is caramelised to perfection on the teppanyaki grill, featuring a crispy top giving way to a creamy filling, accompanied by fresh berries adding a refreshing burst. The beverage offering includes a diverse selection of cocktails, mocktails, and an ample wine list.