In 1964, there emerged on the fiercely competitive New York restaurant scene a totally new concept in luxury dining. It was called Benihana of Tokyo.
Benihana’s food preparation methods immediately set it apart from other restaurants, as it had no conventional kitchen. Instead Chefs prepared and cooked entrees at a table called a “Hibachi Grill”.
Since the opening of the first Benihana, Rocky Aoki the founder has nurtured his theme into a successful international food chain.