Toshiya “Tony” Nemoto, Benihana's corporate executive chef
Old and new favorites
(Continued from page 1) What are some new items? Tuna steak is now on the permanent menu. So is mango salsa salmon, and avocado tartar salmon steak. That’s a regular grilled salmon steak with asparagus and shiitake mushrooms on the side and a little sautéed udon noodle, and our own original avocado tartar sauce made with mayonnaise, avocado, onion, etc. It’s a very popular item now. We have also changed our vegetables. We used to cook them in parchment paper, but now we ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?