I Tried And Ranked Every Part Of Benihana's 6-Course Hibachi Meal

The Soup and Salad Set the Tone

As a food journalist who had never visited Benihana before, I finally stepped inside one of their locations last week to experience the full six-course hibachi meal that has become a staple of American casual dining. The visit took place on a weekday afternoon at a suburban location, where I sampled each component of the set menu to evaluate flavor, presentation, and overall enjoyment. My goal was to provide an honest, firsthand ranking of every dish based on taste and value.

The meal began with a clear onion soup, served piping hot in small cups, followed by a crisp salad with ginger dressing that arrived alongside shrimp appetizers. Next came the main hibachi offerings: steak, chicken, and shrimp cooked tableside with theatrical flair, accompanied by fried rice and noodles. Each course was timed to arrive in sequence, allowing me to assess how the flavors built upon one another. I paid close attention to texture, seasoning, and the balance between protein and sides, noting where the experience excelled and where it fell short.

How Did the Hibachi Proteins Compare?

The onion soup was surprisingly rich for a clear broth, with a deep savory note that warmed the palate without being heavy. It arrived quickly and set a pleasant expectation for the meal to come. The salad, meanwhile, was a mixed bag—crisp iceberg lettuce and shredded carrots provided crunch, but the ginger dressing was overly sweet and lacked the bright, tangy kick I anticipated. While the shrimp appetizer was tender and well-cooked, its placement before the main hibachi felt redundant, as the protein would return later in greater quantity. Together, these starters were competent but not memorable, earning a middle-of-the-pack ranking in my evaluation.

The steak emerged as the standout of the hibachi section—well-marbled, tender, and seasoned with a simple garlic butter that let the meat shine. The chicken, while moist, was noticeably blander and relied heavily on the sauce for flavor. The shrimp, though perfectly cooked, suffered from being overcrowded on the grill, resulting in uneven searing and a slightly steamed texture. The fried rice was flavorful but dense, while the noodles were pleasantly chewy and soaked up the sauces well. Despite the entertaining chef performance, the food quality varied significantly across proteins, with steak clearly leading the pack.

What Happens When the Show Ends?

After the meal, I reflected on how much of the experience hinges on atmosphere versus actual food quality. Benihana delivers on spectacle—the flames, the knife tricks, the communal griddle—but the culinary execution is inconsistent. For first-time visitors, the novelty may outweigh mediocrity in certain dishes. However, for repeat guests seeking reliably excellent hibachi, the variability in protein preparation and side dishes could be disappointing. The meal succeeds as an event but falls short of being a destination for serious food enthusiasts.

Is the Benihana six-course meal worth the price? At around $30 per person, the meal offers decent value for the experience, especially if you enjoy the entertainment factor. The food is generally solid, though not exceptional, making it better suited for casual outings than gourmet dining.

Frequently Asked Questions

Can you customize the hibachi meal? Yes, guests can request adjustments to protein doneness or substitute ingredients, though the set menu structure limits major changes. Vegetarian and gluten-free options are available upon request.

Does the food taste better when cooked tableside? The tableside cooking adds visual appeal and ensures freshness, but it doesn’t inherently improve flavor. Seasoning and ingredient quality matter more than the cooking method itself in determining taste.