BENI = Red Color. HANA = Flower. That explians why the
restaurant is decorated with Red tone contrasted with Black color.
This is the man behind our meal. The slogan ‘Eatertainment’
of BENIHANA sure lives up to its name. He cooked ingrredients right before our
eyes all entire meal. His cooking is eye cathching and very fancy.
The chef manuer his cooking tool skillfully. He tossed
everything from spatular to salt shakers and catched them agilely. EX : in this pic he catched
salt shakers with his chef hat.
The plate and the logo of BENIHANA, the red flower.
If you are one of those who can’t use Chopsticks
perfectly, BENIHANA has a solution for you. These are tied with rubber bands.
It works like a small plier, which is easy to use.
We has young green Edamame beans to start our meal.
This is called Onion volcano. The chef piled up onions
in pyramid shape an poued in Oil and Sake before litting the fire.
While we are waiting for the ingredients to be cookedm
we had ourselve a few dishes from Sushi station. This is called Motown, roll sushi stuffed with creamy
Alaska King Crab. The stuffing is rich
and full flavor.
The next one is called River Park. A nice combination
of Tuna (River) and ripen Mango(Park).
This is Tai Ceviche. Sashimi grade Snapper diced.
Seasoned with Red hot chillies sauce and Hawaian Pink Salt. Refreshing and I
must say this can be addictive.
Soup was Shiitake mushroon and deep fried Onion clear
soup.
Tiger Prawn is the first ingredients prepraed for us.
The Prawn was plump and fresh.
The chef slowly cooked the tail of shirmp and made it
a crispy snack for us.
This is aromatic and has light texture. An enjoyable
treat.
Pork Fillet marinated with plum. Served with grilled
Pinaapple.
Pork fillet was incredibly tender. It took almost no
effort to chew. And this goes well with butter grilled Pineapple.
The next one is scallop.
The scallop was in nice quality and fresh. But I wish
it was a little more plump.
This is agruably the highlight of our meal. Wagyu fillet.
This is one of House Specialties, Hibachi Tuna Steak. The wagyu is accompanied
with Sesame Tuna.
The sesame coating was grilled to the light
crispiness. This sure enrich the flavour of Tuna very well.
Wagyu was grilled to medium rare as we ordered. The
meat was tender and full flavor.
Sesame Tuna is served with stir fried veggie. Giving it
a refreshing touch.
The next set of House Specialties was Salmon and Sweet
sauce Saba. The salmon was grill from the skin to make it crispy.
Also Saba was grilled nicely.
Salmon was seasoned with salt. While Saba is season
with sweet sauce.
The sauce was roasted on hot plate intensifyng its
aroma and flavor.
The last savory was Fried Rice. Look at the height of
eggyolk, and you know how fresh the egg is.
Chef was playful enough to stir fried and make a heart
shape out of the fried rice. LOL
The portion was big. This is seasoned wirh sesame and
Japanese Soysauce. An enjoyable fried rice.
We ended our meal with Green Tea Icecream. A rich one.
Nice finale to our meal.
Overall it was another satisfying meal. The service
and the chef was very friendly. We had our food cooked playfully in front of
our eyes. This is more like we had been to a show or something. It was more
than a mere lunch we had at BENIHANA. The slogan Eatertainment was there for a
good sake afterall.
Benihana
Anantara Riverside Resort &
Spa
11:30 - 14:30 / 18:00 - 22:30
02-476-0022 #1416
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