By The Nation
Perfect for sharing, the Bt3,900 dinner set starts with Japanese onion soup and Benihana salad. Fiery acrobatics follow as the teppanyaki chef sizzles a super-size 1 kg Australian Wagyu Tomahawk Steak that is loaded with flavour and served with sides of fried tempura onions, grilled mushrooms, spicy coriander lemon dip and garlic herb butter.
In Thailand, Benihana is operated by Minor Hotel Group and the restaurant’s third outlet at the Avani Atrium just celebrated its first birthday. The interior is modern and boasts 11 teppanyaki grill tables fashioned from marble along with a sushi bar and three private rooms for parties.
“Minor brought Benihana to Bangkok a decade ago with the first branch at Anantara Riverside Resort & Spa then expanded to Pattaya with a second outlet at Avani Pattaya. We want customers to engage with a meal, and we’re the only restaurant where the chefs show off their cooking skills and do a magic show right at the table,” says Kittipa Sriyotree, marketing communication manager.
Most of ingredients are imported from Japan and include Hokkaido scallops, Hakata wagyu beef A4 Grade, Japanese icefish and amberjack fish. The grilled meat is prepared using original techniques to ensure the flavour is authentic.