Benihana's wagyu beef master reveals three secret recipes

Posted on 31 Mar. 2017

cookbuzz Editorial

Benihana, the famous teppan-yaki restaurant, was originally launched in New York city in 1964 by a Japanese wrestler called Rocky Aoki. His exciting style of cooking and showmanship in front of customers was in instant hit and the concept flew around the world. Others followed but Benihana remained the first and most dynamic. Today, people often think of Benihana as being a bit of a gimmick, but it has evolved into not just a good steak restaurant but one that offers a range of other meats. The theatrics are still there, of course, but they can now be enjoyed whilst tucking into excellent wagyu beef dishes. You can see wagyu beef pretty much everywhere these days, and it's probably Australian or American in origin. Benihana, however, prides itself on using only Japanese wagyu and showing customers it's not as expensive as they might think. Executive chef Toshio Suzuki of the Piccadilly, London outlet showed us 3 secret recipes, specially created for cookbuzz readers. We - and you - are very privileged to be shown how best to cook this special and prized meat by a master of his craft. Take a look at their Wagyu Shabu Shabu Salad , Wagyu Effect Sirloin Steak and Stylish Wagyu Cake .

Calling all dedicated cooks and chefs the world over, cookbuzz is the oyster you've been looking for to show off your artistry, just like Benihana!