Benihana was one of the first restaurants to bring teppanyaki -- Japanese steakhouse food -- to the United States, starting in 1954. The chefs there put on an entertaining and interactive performance as they cook and serve freshly grilled foods to the diners seated around them. Other restaurateurs soon joined the growing trend and opened their own versions of the teppanyaki restaurant, just like the famous Benihana.
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Misono was the first Japanese teppanyaki restaurant chain, created in 1945. Misono became world-famous for their chefs, who would juggle condiments and dazzle diners with their signature dish, the flaming onion volcano. Misono's chefs, like those of Benihana, are flanked by hibachi grills. Guests are seated around the outside of the grills where they can watch all of the action.
From its first location in Singapore's Century Square, the Sakae Teppanyaki chain has grown to include 10 outlets worldwide. Sakae filled a market need for a unique casual dining experience and it quickly experienced a success that allowed the restaurant to expand quickly. Like Benihana, Sakae chefs put a lot of energy into their service, which is evident in the flourish and efficiency they display when preparing and serving food. Dishes are fresh and innovative, sometimes using unique ingredients such as fois gras, which is duck or goose liver.
Sarku prides their restaurant franchises on offering made-to-order Japanese cuisine. They have recreated the teppanyaki concept in food courts, with over 200 outlets in 37 American states. Sarku draws a parallel with Benihana in their menu, which features a variety of fresh foods that are cooked on teppanyaki grills.
Benihana is known for serving fresh and delicious meat dishes consistently among their chain of restaurants. Outlets are located throughout Asia, and peppered throughout the United States. Across all of the Yoshinoya loacations, the menu generally stays the same: bowls of teppanyaki-style beef, chicken and shrimp served over Japanese rice.