Benihana – Arcadia

By Peter Dills, L.A.’s King of Cuisine

Dining at Benihana in Arcadia is not your average night out. It’s dinner with a show — knives 
flashing, shrimp flying, and flames leaping off the grill. Some people love the spectacle, 
others might find it a little overwhelming (is that a word?), but one thing is certain: it’s 
never boring.

A Bit of Background

The cooking style here is teppanyaki — teppan meaning “iron plate” and yaki meaning 
“grilled.” The concept took root in Japan in the 1940s, where chefs prepared simple 
dishes on large steel griddles. But it was Rocky Aoki who made teppanyaki an American 
phenomenon. Aoki opened the first Benihana in New York in 1964, and the combination 
of steak, shrimp, and showmanship became an instant hit. Diners weren’t just eating dinner 
— they were part of the performance.

Since then, Benihana has grown into a household name, with locations around the world. 
The Arcadia restaurant follows the formula closely: group seating around the grill, chefs 
who double as entertainers, and a menu that mixes Japanese inspiration with American 
tastes.

What’s on the Plate

The menu has evolved since the early days. You’ll still find the classics — chicken, shrimp, 
steak — but Arcadia has added a touch of luxury with Wagyu beef. A hostess even came by 
our table with a tray of the cuts, proudly displaying the marbling like a jeweler presenting 
diamonds. Wagyu is rich, buttery, and yes, expensive. It’s not for every night, but if you’re 
celebrating something special, it’s hard to beat.

For most diners, the sweet spot is the hibachi steak and shrimp combo. It comes with soup, 
salad, vegetables, fried rice, and enough flavor to make you forget about the traffic on 
Baldwin Avenue. The shrimp appetizer, seared with garlic butter, is a crowd-pleaser, and 
the fried rice is the sort of dish you’ll find yourself finishing even when you swore you were 
too full.

The Performance

Our chef, Chris, was both entertainer and short-order cook. He flipped eggs in the air, built 
an onion volcano, and even pulled off the old “shrimp tail in the hat” trick. I never get tired 
of it, if you’ve been to Benihana before you know it’s fun. For first-timers, kids, or anyone 
who hasn’t seen teppanyaki up close, it’s a treat.

What impressed me most was that while Chris was putting on a show, he didn’t lose sight 
of the cooking. Every steak came out to the requested temperature, the shrimp were tender, 
and the vegetables still had some bite. Showmanship is one thing, but it doesn’t matter if the 
food isn’t right. Chris nailed both.

My Dinner Companion

For this visit, I brought along my friend and sometime bodyguard, Mr. Jesse James 
Youngblood. Jesse has a knack for spotting value, and he takes no prisoners when it comes to 
portions. While some diners neatly pack leftovers into to-go boxes, that was not the case at 
our table. Every last bite of fried rice, every slice of steak, every shrimp tail vanished. When 
Jesse’s in the house, there are no doggy bags. If you’re wondering whether the portions are 
generous enough, take my word for it: they are.

Value in 2025

Here’s the honest question: is it worth it? Dining out has become more expensive across the 
board. Groceries are up, gas is up, and sometimes a night out feels like a splurge. Benihana 
is not cheap, but here’s the calculation: you’re not just paying for food, you’re paying for 
an experience. Dinner and a show in one. If you factor in the entertainment, the quality 
of ingredients (especially if you opt for Wagyu), and the fact that most people leave full to 
bursting, it adds up to something that feels worth the money.

Atmosphere & Timing

Benihana in Arcadia is busy. That’s part of its energy, but it can also feel crowded. On 
weekends, the dining room has the vibe of a party — which is fun if that’s what you’re after, 
less so if you’d prefer something quieter. My advice? Book an off-weekend night. The chefs 
will still juggle utensils, the food will still sizzle, but you won’t be elbow-to-elbow with the 
table next to you. Whether you’re celebrating a birthday, a date night, or simply cashing in 
on the babysitter, Benihana adapts to the mood you bring.

Final Thoughts

Benihana the best Japanese restaurant in town? Honestly, I couldn’t tell you — and that’s 
not what it’s trying to be. It’s certainly not five-star Michelin dining. What it does deliver 
is something that’s hard to find: a night out that’s fun, memorable, and consistent. The 
food is solid, the portions are hearty, the entertainment adds a spark you don’t get at most 
restaurants, and the staff — from Albert in the kitchen to Monica and Michelle at the door 
— help keep the whole show running smoothly.

Would a Samurai warrior enjoy it? I think so. And I know Jesse James Youngblood did.

In Summary

•Must-Try: Hibachi steak & shrimp combo; splurge on Wagyu if the budget allows
•Best For: Celebrations, family nights, or a break from routine
•Tip: Visit on an off-weekend night for the same experience with less crowding
•Location: Benihana Arcadia, 400 S. Baldwin Ave.
•Note: Reservations recommended — and bring your appetite.
• 


Email me thechefknows@yahoo.com 

1010

FOOD - DRINK - FUN

Mountain Views-News Saturday September 20, 2025 

 
MEXICAN WINE AND 
MORE GO BARGAINS!

I’m Gustavo Lira, Tasting Room Manager and Wine 
Buyer at The Bottle Shop in Sierra Madre with 
another wine and spirits selection. 

I took some time off to spend with my son before he 
headed back to The Ohio State University. OH! IO! 
During the time off, I also headed up a tour group 
to Valle de Guadalupe in Baja California, Mexico. 
Lastly, I found some more bargains at Grocery 
Outlet. Here’s my recap….

If you’ve never had wines from the Valle de 
Guadalupe, I urge you to get your hands on a bottle 
or two. My visit over the Labor Day weekend was 
incredible. The hotels are world class, the food is 
world class, the people are so welcoming and inviting, 
and the wine is reaching new heights. One of my 
favorite wines that we tasted was the Mina Penelope 
Simbiosis 2023. Pet Nat is Pétillant Naturel or “naturally bubbling“. Pet Nat is the oldest 
method – methode ancestrale - for making sparkling wine. It even predates the production of 
Champagne. Whereas Champagne undergoes a secondary fermentation in the bottle, Pet Nat 
is made by interrupting fermentation and bottling the juice which then finishes fermentation 
in the bottle. The result is less alcohol than in other sparkling wines, less pressure in the 
bottle, and the bubbles are less forceful.

The Mina Penelope Simbiosis is 40% Cabernet Sauvignon, 35% Merlot, and 25% Carmenere. 
It’s a very easy-drinking sparkling wine that’s refreshing, elegant, and with layers of flavor and 
pure enjoyment. Gobs of fresh strawberry and stone fruit without being sweet or ripe lead to 
a very lifting and clean finish. This is a natural wine that is made by a winemaker who knows 
what she is doing. I consider Veronica Santiago to be one of the best winemakers in all of 
Mexico. She makes this wine with minimal intervention, minimal sulfites, unfiltered (so it’s a 
vegan wine), and it is organically farmed. Her husband Nathan is the vineyard manager and is 
a delightful man who knows how to grow grapes. This wine is utterly delicious! Unfortunately, 
this wine is not available in the area. Email me if you are interested and I will see if I can get 
some for you. Retail price is $39.99.

I found a couple of wines at Grocery Outlet over my break that you should try to track down. 
First one is the Colin “Reveuse” Blanc de Blancs Premier Cru Brut Champagne. Here’s what is 
so attractive about this Champagne. It’s a Blanc de Blancs which means it is made from 100% 
Chardonnay which is my favorite type of Champagne. It’s a Premier Cru which is a historical 
marker of the quality of the vineyard, although this does not guarantee the quality of the 
wine. This wine is also a “Grower Champagne” which means that this wine was produced by 
the same people who grow the grapes – single vineyard and single winemaker. Compare that 
to Veuve Clicquot which purchases grapes from over 1,000 growers. Grower Champagne is 
very rare and hard to find in the USA. Only about 5% of the Champagne imported into the 
USA is Grower Champagne. This wine is amazing. Lovely perlage. It’s a refreshing and lovely 
Champagne. Doesn’t exhibit pronounced yeasty aromas or flavor. It’s a dry, clean, crisp, and 
citrus forward wine. Online you pay $70, I got it at Grocery Outlet for $20.76 and saved $300. 
I purchased all they had!

The second find is the 2020 Palacios Remondo “La Vendimia” Red Wine from Rioja Spain. 
Made by Alavaro Palacios – one of the rising rockstars in Spain – this wine is a blend of 
Garnacha and Tempranillo. Soft tannins, lively red fruit, raspberries, earthy notes, and good 
acidity on the finish. It’s organic, and a friggin’ good wine. I got this one at the Altadena 
Grocery Outlet for $4.99. What wines can you get for $4.99 around here? Crane Lake? Might 
as well be drinking krappy Kool-Aid. Grab this one while you can, I might go back and buy 
whatever they have left!

Join my G-Rated Wine & Social Club and I will text you deals such as these when I come 
across them. You’ll also receive my newsletter with many more great wines that I taste all the 
time. Email me at glira@gratedwine.com and you can hear about these wines before they are 
sold out and other incredible wines. 

Until next time – Salud!

THE TASTING ROOM


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