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Benihana (Japanese: 紅花; "Safflower") is a chain of Japanese restaurants. Originally founded by Yunosuke Aoki as a cafe in Tokyo in 1945, Benihana spread to the United States in 1964 when his son Hiroaki "Rocky" Aoki opened its first restaurant in New York City.

Key Information

Benihana Inc., based in Aventura, Florida,[4] owns 68 Japanese teppanyaki restaurants, including its flagship Benihana Teppanyaki brand, and 12 more franchises in the United States, the Caribbean and Central and South America. Additionally, it owns one Samurai restaurant and 19 RA Sushi restaurants in the United States.[5] It is one of the largest Asian restaurant chains in the United States by sales.[6][7] Benihana was acquired by One Group, parent company of the STK and Kona Grill chains, in February 2024 for $365 million.[8]

Benihana introduced the teppanyaki restaurant concept which originated in Japan in the late 1940s to the United States, and later to other countries.

The original Benihana location in Tokyo is part of Benihana Inc. (株式会社 紅花), a Japanese company, which also owns the Benihana Building in Nihonbashi and the Aoki Tower in Ginza.[9]

History

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Benihana Bekkan in Nihonbashi, Tokyo, the first Benihana teppanyaki restaurant.

Japan

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Yunosuke Aoki founded a jazz café called "Ellington" in the Nihonbashi district of Tokyo in 1937. The café was destroyed during the firebombing of Tokyo in 1945 and reopened in 1947 as a coffee shop called Benihana. Aoki opened a restaurant on the second floor in 1950. In 1955, he opened a teppanyaki restaurant across the street, now known as Benihana Bekkan. This was followed by a Ginza location in 1956, which closed in 1997 and was demolished to make way for the Aoki Tower office building.[9] The original Benihana Bekkan location closed on December 27, 2025, with plans to reopen at a new location in the future.[10]

United States

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Benihana on West 56th Street in New York City

The first American Benihana location was in 1964 on West 56th Street in New York City opened by 25-year-old Hiroaki Aoki, the son of Yunosuke Aoki and father of Steve Aoki and Devon Aoki.[11] Aoki, a wrestler who had qualified for but did not attend the 1960 Summer Olympics,[12] started the restaurant with US$10,000 (equivalent to $103,809 in 2025) earned from driving an ice cream truck in Harlem.[13]

A chef preparing a dinner at the table

Aoki's concept was for the meals to be theatrically prepared by a knife-wielding, joke-telling chef at a teppanyaki table surrounded by a wooden eating surface in front of the guests (teppan meaning "steel grill" or "griddle" and yaki meaning "grilled" or "broiled"). It did not do well until early 1965, when Clementine Paddleford of the New York Herald Tribune gave it a rave review.[12] The Beatles and Muhammad Ali were among the celebrities who patronized the four-table restaurant.[14]

In 1968, it opened its first restaurant outside of New York City in Chicago.[15]

In 1983, Aoki spun off 11 Benihana U.S. restaurants into a separate company, Benihana Inc., and sold 49.1% to the public. He maintained full control over the 39 non-U.S. restaurants through his original company, Benihana of Tokyo.[16]

The company had some missteps including the opening of the upscale Big Splash restaurant and a frozen food division, Benihana National Classics. Its stock dove and shareholders sued over management including the fact that Aoki still had his privately held restaurants of the same name.[14] In 1995, the company acquired 17 restaurants from Benihana of Tokyo.[17]

Following a guilty plea for insider trading in 1999, which would have led to the revocation of Benihana's liquor licenses, Rocky Aoki ceded control of Benihana of Tokyo and Benihana Inc. to a trust managed by his children and personal lawyer.[16]

The company has since expanded by purchasing the Haru and RA Sushi restaurants, which operate under the same names.[18] Haru is based in New York City; RA has locations across the country, and is based in Scottsdale, Arizona, with its original four locations scattered around the greater Phoenix area. Although Benihana owns these concepts, they are independently operated and were developed autonomously. It also acquired the Samurai and Kyoto restaurants which it has incorporated into its other brands.[19]

In 2004, the company issued a class of preferred stock to BFC Financial corporation to renovate its restaurants and expand. The stock diluted Aoki's control of the chain and the family sued, citing that Benihana had no compelling need for the cash, other forms of capital were available, and that the terms of the preferred stock issued to BFC were onerous. A member of the board of directors was also a director of BFC, a company that held controlling interests in BankAtlantic, Blue Green, and Levitt Homes. However, the Delaware Court of Chancery upheld the transaction.[20]

Aoki died in 2008 at the age of 69.[21]

In 2009, Richard C. Stockinger became chief executive to replace Joel A. Schwartz,[22] and in 2010 became president as Juan C. Garcia resigned.[23]

Benihana agreed in 2012 to be purchased by the private equity firm of Angelo Gordon & Company for $296 million.[18]

On February 5, 2014, the Board of Directors of Benihana Inc. named Steve Shlemon the company's new president and chief executive officer.[24]

In 2016, Benihana Inc. named Thomas J. Baldwin CEO and president. Baldwin had been director of Benihana and served as an advisor to the operator's principal investor, Angelo, Gordon & Co.[25]

In 2023, Benihana was exploring a possible sale that could value the chain at $600 million or more.[26]

In 2024, Benihana was acquired by One Group Hospitality Inc.[27] One Group completed the deal in February 2024 for $365 million in cash, acquiring 86 Benihana locations, as well as Benihana's 19 Ra Sushi restaurants.[28] Subsequently, president and CEO of One Group, Emanuel “Manny” Hilario, also assumed the role of president and CEO of Benihana the same year.[1]

Lawsuits

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Benihana in Beaverton, Oregon

In Benihana of Tokyo, Inc. v. Benihana, Inc.,[29] financial issues and a change of corporate control led three of the members of the Benihana, Inc.'s board of directors to consider the issuance of convertible stock and its sale to a potential buyer. Eventually, the entire board approved resolutions ratifying a stock purchase agreement with the buyer and authorizing the stock issuance. Afterwards, the company filed an action against almost all of Benihana, Inc.'s directors, alleging breaches of fiduciary duties.

On January 30, 2011, Benihana (Kuwait) filed a defamation lawsuit against a blogger for writing about his experience on his website.[30][31][32] Las Palmas, the company that owns Benihana in Kuwait, took legal action against the reviewer for his "negative" attitudes towards the restaurant and for recording the videos without permission. The company alleged that the blogger worked for an advertising company and might have personal motives that could be linked to his work to denigrate Benihana and praise its competitors located in the same area.[32]

International locations

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Benihana operates or franchises restaurants in the United States, the United Kingdom, Slovakia, Romania, the Middle East,[33] the Caribbean, Central and South America.[17][34]

See also

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References

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Further reading

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[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Benihana

View on Grokipedia
from Grokipedia
Benihana is an American multinational chain of teppanyaki restaurants specializing in Japanese cuisine, where skilled chefs prepare fresh ingredients like steak, seafood, chicken, and vegetables on communal hibachi grills with theatrical flair, including knife juggling and fire displays. Founded in 1964 by Japanese immigrant Hiroaki "Rocky" Aoki in New York City, the chain pioneered this interactive dining style for Western audiences and has since expanded to become a cultural icon of casual Japanese-American fusion dining. The name "Benihana," meaning "safflower" in Japanese, draws inspiration from a small Tokyo coffee shop opened by Aoki's parents, Yunosuke and Katsu Aoki, in 1945, reflecting the family's entrepreneurial roots in post-war Japan. Aoki, a former wrestler and ice cream truck operator, launched the first U.S. location on West 56th Street with just four tables, focusing on authentic teppanyaki techniques adapted for American tastes to differentiate from traditional sushi or tempura spots. A pivotal 1964 review in the New York Herald Tribune by food critic Clementine Paddleford propelled its early success, leading to rapid expansion across the U.S. by the 1970s. As of 2025, Benihana operates approximately 80 company-owned and franchised locations across the United States, the Caribbean, and Central and South America (excluding Mexico), serving approximately 18 million guests annually and achieving nearly 90% brand recognition nationwide. In 2024, the company was acquired by The ONE Group Hospitality, Inc., a New York Stock Exchange-listed firm, which now oversees its operations from headquarters in Aventura, Florida, while emphasizing franchise growth and international development under affiliates like Benihana International. The chain's enduring appeal lies in its blend of entertainment and cuisine, influencing the broader hibachi dining trend and maintaining strict chef training standards to ensure consistent, high-energy experiences.

Overview

Founding and concept

Benihana traces its origins to post-World War II Japan, where Yunosuke Aoki, a descendant of samurai and a former entertainer, and his wife Katsu opened a small coffee shop in Tokyo in 1945. Amid the devastation of the war, the establishment served ice cream and simple fare like coffee, drawing inspiration from a resilient red safflower—known as "benihana" in Japanese—that bloomed through the rubble, symbolizing hope and renewal. This modest venture marked the beginning of the Aoki family's foray into the restaurant business, operating in a time of scarcity and rebuilding. The concept evolved significantly under Yunosuke's son, Hiroaki "Rocky" Aoki, who transformed the family business into a pioneering dining experience. After moving to the United States in the late 1950s, Rocky, an Olympic wrestler and entrepreneur, drew from his father's theatrical background and observations of Japanese street food vendors flipping ingredients on portable grills. He blended this with influences from American steakhouses, developing the hibachi—later known as teppanyaki—style where chefs prepare food on a central steel grill. The core innovation was an interactive, entertaining format: diners seated around the grill watch chefs perform skillful feats like knife juggling and onion volcanoes, prioritizing showmanship and communal engagement over conventional table service. This approach emphasized fresh ingredients, cleanliness, and spectacle to captivate audiences. In 1964, Rocky Aoki brought this vision to the United States by opening the first Benihana restaurant in New York City at 61 West 56th Street, a modest space with just four tables designed like a traditional Japanese farmhouse. To appeal to American palates unfamiliar with intricate Japanese cuisine, he simplified the menu to focus on accessible proteins such as steak, chicken, and shrimp, grilled tableside with minimal sides. This adaptation introduced teppanyaki as an exotic yet approachable entertainment-dining hybrid, quickly gaining traction after a positive review in the New York Herald Tribune helped draw crowds from nearby Broadway theaters.

Current status and ownership

On March 26, 2024, The ONE Group Hospitality, Inc. (Nasdaq: STKS) announced its acquisition of Safflower Holdings Corp., the parent company of Benihana Inc., for $365 million in cash, with the transaction completing on May 1, 2024, thereby establishing Benihana as a wholly owned subsidiary of The ONE Group. This deal expanded The ONE Group's portfolio to include Benihana alongside brands such as STK Steakhouse, Kona Grill, and RA Sushi, nearly tripling its overall footprint to 168 locations worldwide at the time of closing. Benihana is headquartered at 21500 Biscayne Boulevard, Suite 900, in Aventura, Florida, overseeing operations for approximately 80 teppanyaki restaurants and franchises in the United States, Caribbean, and Central and South America (69 company-owned and 11 franchised), plus additional international outposts in regions such as the Middle East, Europe, and Asia, for a global total of around 94 as of November 2025. The company's fiscal year 2023 revenue reached approximately $314 million, reflecting steady performance prior to the acquisition, with projections for 2025 indicating growth through initiatives like 5-7 new Benihana Express fast-casual openings and menu innovations aimed at enhancing guest appeal. Leadership at Benihana is headed by Manny Hilario, who was appointed President and Chief Executive Officer in 2024, bringing expertise from his prior role as CEO of The ONE Group to drive operational efficiencies. Under Hilario's guidance, Benihana has emphasized digital enhancements, including a unified reservation system to streamline bookings across The ONE Group's brands, alongside sustainability efforts focused on supply chain improvements and waste reduction in restaurant operations. As part of The ONE Group's broader integration strategy, Benihana benefits from cross-promotional opportunities, such as a unified loyalty program launched in 2025 that spans all portfolio brands to encourage repeat visits and shared marketing efforts, while capturing synergies estimated at $20 million annually through optimized procurement, digital marketing, and menu development. This approach supports The ONE Group's target of $820-825 million in total revenue for fiscal year 2025, with Benihana positioned as a key driver of expansion via franchising and new prototypes.

History

Origins in Japan

Benihana's origins trace back to post-World War II Japan, where Yunosuke Aoki, a descendant of samurai warriors and a former entertainer known for tap dancing, had previously opened a jazz cafe called Ellington in Tokyo's Nihonbashi district in 1937. The cafe was destroyed during the firebombing of Tokyo in 1945. Yunosuke and his wife Katsu then established a small coffee shop named Benihana amid the nation's recovery from devastation. Inspired by a lone red safflower—known as benihana in Japanese—blooming resiliently from the rubble of bombed-out streets, the couple named their venture accordingly, symbolizing hope and endurance in the face of hardship. The establishment opened in 1947, offering simple Western-style refreshments such as coffee and ice cream at a time when resources were scarce and Yunosuke sourced sugar by bicycling long distances to secure rations. As the family business took shape, the coffee shop evolved into a modest full-service restaurant, expanding its menu to include basic noodle dishes and eventually grilled meats prepared on traditional hibachi grills, reflecting Japan's emerging post-war culinary adaptations. Yunosuke and Katsu's four sons, including the eldest Hiroaki "Rocky" Aoki—born in 1938—grew up immersed in the operations, with young Rocky assisting from childhood by performing small tasks like serving customers and learning the value of fresh ingredients and meticulous preparation. This hands-on involvement instilled in Rocky a deep appreciation for the hospitality trade, shaping his future endeavors. Economic challenges in reconstruction-era Japan limited the business's expansion, keeping Benihana as a single-location operation through the 1950s. In 1959, Rocky, then 21, decided to emigrate to the United States to study at Springfield College in Massachusetts, seeking broader opportunities while carrying forward his family's culinary legacy. The Tokyo restaurant continued under family management but saw no further growth until the 1960s, constrained by the era's austerity and focus on domestic recovery.

Expansion to the United States

Benihana's entry into the United States began in 1964 when Hiroaki "Rocky" Aoki, son of the original Japanese founder, opened the first restaurant in New York City on West 56th Street, initially struggling with low patronage before gaining popularity through its innovative teppanyaki-style dining. This debut location, named Benihana of Tokyo after his parents' Tokyo cafe, featured a limited menu focused on high-quality meats and seafood prepared tableside to appeal to American preferences, avoiding traditional Japanese dishes perceived as unfamiliar or unappealing. Expansion accelerated rapidly, with a second New York restaurant opening in 1966 and the first outside the city in Chicago in 1968, where the venue generated $700,000 in its inaugural year, demonstrating strong demand for the experiential format. By 1972, the chain had grown to six company-owned U.S. locations plus ten franchises, capitalizing on the novelty of chef-performed cooking shows. The 1970s and 1980s brought both growth and hurdles amid economic pressures like the 1973-1975 recession, which strained restaurant operations nationwide, prompting Benihana to standardize its menu around familiar items such as steaks, chicken, and shrimp to broaden appeal and ensure consistency across sites. A pivotal milestone occurred in 1983 with an initial public offering on NASDAQ through Benihana National Corporation, raising $5.5 million that funded acquisitions and the franchise model, expanding from 11 restaurants at the time of the IPO to 20 by 1989. However, diversification efforts faltered, including a $11 million loss on frozen food ventures from 1985 to 1987 and the closure of the short-lived Big Splash seafood chain in 1988 after a $2.7 million deficit, refocusing the company on core teppanyaki operations. By the early 2000s, Benihana had solidified its U.S. footprint with over 60 domestic locations, strategically placed in suburban malls and tourist hotspots like Las Vegas and Orlando to attract families and visitors seeking entertainment alongside dining. This expansion emphasized scalable franchise partnerships and site selections in high-traffic areas, contributing to revenues exceeding $81 million by 1996 and establishing the brand as a leader in casual Japanese-American cuisine.

Global growth and milestones

Following the successful establishment of multiple locations across the United States in the 1970s and 1980s, Benihana began its international expansion with the opening of its first restaurant outside North America in London in 1986. This marked the entry into the European market, where the teppanyaki dining experience quickly gained popularity among British diners seeking novel culinary entertainment. The chain continued its global outreach through franchising in the 1990s, establishing a presence in the Caribbean with the opening of a location in Aruba in 1996. This was followed by further expansion into Latin America, broadening Benihana's footprint to Central and South America. By the early 2000s, the company had grown to over 70 owned and franchised locations across the U.S., Caribbean, and Latin America, reflecting steady international development built on the brand's signature interactive dining format. A key corporate milestone came in 1995 with the introduction of the Benihana Grill concept, a more casual dining offshoot designed to appeal to a broader audience with quicker service and lower price points. To navigate the downturn, Benihana implemented cost-cutting measures, including operational efficiencies, which supported recovery and sustained growth. In 2012, the company was acquired by private equity firm Angelo, Gordon & Co. for approximately $296 million, providing capital for further strategic initiatives. In the 2020s, Benihana faced challenges from the COVID-19 pandemic but adapted through enhanced safety protocols and expanded outdoor dining options at select locations to maintain operations. These efforts contributed to financial resilience, culminating in the 2024 acquisition by The ONE Group Hospitality, Inc., parent company of STK and Kona Grill, for $365 million, positioning the brand for accelerated global expansion under new ownership.

Business operations

Dining experience and teppanyaki

Benihana's dining experience centers on teppanyaki, a Japanese cooking style that involves preparing food on a large, flat iron griddle directly in front of guests, emphasizing both culinary precision and theatrical entertainment. This approach originated in Japan as a method of grilling on steel surfaces but was adapted by Benihana to create an interactive spectacle, where chefs perform at communal tables designed to seat 8 to 12 diners around the grill. Chefs at Benihana are trained in advanced teppanyaki techniques, including intricate knife skills for slicing vegetables and proteins, fire manipulations such as creating an "onion volcano" with ignited oil, and food tossing to encourage guest participation, like catching shrimp tails in their mouths. These elements transform the meal into a live performance, blending Japanese culinary traditions with showmanship to engage the audience. The typical dining flow begins with guests being seated at the shared grill table, often starting with complimentary welcome beverages to set a festive tone. The chef then initiates the preparation of appetizers through flamboyant displays, such as the onion volcano, before grilling the main courses, incorporating humor, banter, and opportunities for diners to interact, such as flipping food onto plates or joining in simple tricks. This sequence ensures a dynamic, communal atmosphere that heightens the sensory appeal of the meal. Benihana's staff undergo rigorous training to deliver this entertainment-focused service, including a five-week program for chefs that covers both kitchen techniques and performance skills, with hands-on experience in operational restaurants. Training emphasizes uniform standards, such as the signature red-and-white chef attire, and adaptability for multilingual service in diverse locations to accommodate international guests. This preparation ensures consistent delivery of the high-energy teppanyaki show across locations. To suit various occasions, Benihana offers adaptations like private dining rooms equipped with dedicated hibachi tables for groups, allowing for more intimate or customized experiences without the communal setting. Many locations provide semi-private options for events starting at 17 guests, with flexible packages that can include toned-down performances for family gatherings or sensitive audiences. These modifications maintain the core interactive elements while prioritizing comfort and privacy. Benihana's menu emphasizes Japanese-American fusion cuisine, blending traditional Japanese teppanyaki techniques with American preferences for hearty, interactive dining. The core offerings revolve around hibachi entrees prepared on a flat-top grill, typically including premium proteins such as filet mignon, hibachi shrimp, hibachi chicken, and lobster tail. These entrees are served as multi-course meals featuring Benihana onion soup, a signature house salad with ginger dressing, hibachi shrimp appetizer (for select options), hibachi vegetables (zucchini and onions), Benihana fried rice, and homemade dipping sauces including ginger and mustard. Appetizers and sides complement the main courses with lighter Japanese-inspired selections, such as fresh sushi rolls, sashimi platters, and the classic Benihana salad. Vegetarian options have been expanded since the 2010s to include entrees like spicy tofu steak, grilled with scallions and cilantro in a homemade spicy sauce, alongside vegetable sides and customizable fried rice without egg. These items cater to diverse preferences while maintaining the fusion style, with sushi and sashimi highlighting fresh seafood in bite-sized presentations. Beverage pairings enhance the meal with a focus on Japanese elements, including a selection of sake options such as artisanal cold sake, premium cold sake, and hot sake, alongside non-alcoholic choices like green tea and sodas. Signature cocktails incorporate Asian flavors, exemplified by the Lychee Blossom Martini made with Absolut Vodka, St-Germain elderflower liqueur, and lychee juice, or sake-infused martinis blending vodka or gin with premium sake. Benihana accommodates various dietary needs through menu modifications and clearly marked options, including gluten-free entrees (with notifications for potential cross-contact in shared kitchens) and low-carb customizations by omitting rice or sauces. Vegetarian and vegan adaptations, such as the tofu steak and vegetable-focused plates, allow for inclusive dining, with staff available to adjust preparations. Full hibachi meals typically average $30-50 per person, depending on selections and location, as seen in fixed-price experiences like the Taste of Benihana at $39 per person.

Global presence

Locations in the Americas

Benihana maintains a strong operational footprint in the Americas, with the majority of its locations concentrated in the United States. As of 2025, the chain operates approximately 80 restaurants across the United States, the Caribbean, and Central and South America (69 company-owned and 11 franchised). The highest concentrations are in Florida, with 16 locations including the company's headquarters in Aventura; California, with 21 sites; and New York, featuring 6 outlets, often in urban hubs like Manhattan. (figures as of August 2024) Beyond the continental U.S., Benihana supports franchises in the Caribbean, Central, and South America, including operations in Aruba, Brazil (e.g., São Paulo), Panama (Panama City), and El Salvador (San Salvador), among others. A separate franchise operates in Mexico, such as the airport outpost in Mexico City. In these markets, menus adapt slightly to local preferences, emphasizing seafood options in coastal regions to align with regional culinary traditions. The chain's sites in the Americas vary by setting to cater to diverse customer bases, including full-service restaurants in bustling urban centers like Miami and New York, resort-integrated venues such as the Key West location, and specialized outposts like airport facilities in Mexico City. Recent expansions under parent company The ONE Group have included new openings in Texas, Florida, and San Mateo, California, during 2025, supporting ongoing growth in high-traffic areas.

Locations in Europe, Asia, and beyond

Benihana maintains a modest presence in Europe with approximately five locations, primarily in tourist-centric urban areas to capitalize on international visitors seeking interactive dining experiences. In the United Kingdom, two restaurants operate in London, including sites in Chelsea and Covent Garden, where the teppanyaki format appeals to theatergoers and shoppers in high-traffic districts. A single location exists in France at Paris's Rue Saint-Honoré, emphasizing upscale accessibility in a fashion and tourism hub. In Eastern Europe, two outlets are in Romania—one in Bucharest at the Sheraton Hotel and another in the resort town of Sinaia—targeting business travelers and ski tourists. In Asia, Benihana has revived and expanded operations through strategic partnerships, particularly with Thailand-based Minor Food Group since the late 2010s, focusing on Southeast Asian markets with high tourism and urban demand. A flagship restaurant in Tokyo, Japan, underscores the brand's return to its origins, offering teppanyaki in a nod to founder Rocky Aoki's heritage, though it remains a singular outpost amid the chain's global footprint. Thailand hosts four locations, including two in Bangkok (at Riverside Plaza and Grand Mercure Atrium), plus sites in Pattaya and Phuket, often integrated into resorts to attract vacationers. Additional outlets include one in Singapore at Millenia Walk shopping district, one in Jakarta, Indonesia, and a new venue in Kuala Lumpur, Malaysia, opened in April 2025 in partnership with Kytinuum Hospitality to tap into the city's growing expatriate and tourist base. While partnerships with Minor International extend to the Philippines, no active locations were operational there as of 2025, reflecting a phased rollout in the region. Benihana's Middle East franchises, totaling around 10 sites, adapt the menu with halal-certified proteins to align with local dietary preferences, enabling broader appeal in conservative markets. In the United Arab Emirates, locations serve Dubai—including at Amwaj Rotana Resort—and Abu Dhabi at Beach Rotana, both emphasizing seafood and steak in luxury hotel settings for affluent diners and tourists. Saudi Arabia features two restaurants in Riyadh, Qatar has one in Doha, Kuwait operates two outlets, and Lebanon maintains a single site in Beirut, all franchised through regional partners like Minor Food to navigate cultural nuances. These venues incorporate halal options such as certified chicken, beef, and prawns, alongside vegetarian alternatives, to ensure compliance and inclusivity. As of 2025, Benihana operates about 20 locations outside the Americas across these regions, representing a targeted international strategy that leverages franchises and partnerships for efficient expansion. Following The ONE Group's $365 million acquisition of Benihana's parent company in May 2024, the focus has shifted toward Asia-Pacific growth, with plans for additional sites in high-potential markets to nearly triple the global footprint while preserving the brand's theatrical dining core.

Major lawsuits

In 2006, shareholders of Benihana National Corporation filed a derivative lawsuit in the U.S. District Court for the Southern District of New York, alleging that executives breached their fiduciary duties in connection with the company's acquisition of Haru sushi restaurants and related stock transactions, including undervaluation of shares during the expansion phase. The case, Matsumura et al. v. Benihana National Corp., proceeded through multiple stages, including disputes over share valuations calculated at approximately $3.7 million under put option formulas, and concluded with court rulings on attorney fees in 2014 without a reported large-scale monetary settlement exceeding $10 million. In 2011, the Kuwait franchise of Benihana initiated a defamation lawsuit against local blogger Mark Makhoul in a Kuwaiti court after he posted a negative review of the restaurant on his website, claiming the post insulted the business and seeking damages of about $18,000. The initial court ruling in April 2011 dismissed the bulk of the claims in favor of the blogger, though a subsequent August 2011 decision awarded Benihana a nominal 1,000 Kuwaiti dinars (roughly $3,500); no evidence indicates a $2 million payout or temporary closure tied to franchise disputes, and the parent company distanced itself from the action. During the 2010s, Benihana faced multiple class-action lawsuits in U.S. courts alleging violations of labor laws, particularly regarding chef wages, overtime pay, and tipping practices at its locations. For instance, in Akaosugi et al. v. Benihana Inc. (filed 2011 in the Northern District of California), plaintiffs claimed the company misclassified employees and failed to pay proper wages under the Fair Labor Standards Act. Similar suits, such as Lin v. Benihana National Corp. (Southern District of New York), addressed tip pooling and minimum wage issues for servers and kitchen staff. These cases resulted in settlements, including a $660,000 agreement in 2013 for manager wage claims in California and a $600,000 payout in 2014 for Haru restaurant workers alleging shorted pay, accompanied by commitments to revise compensation policies. Benihana was involved in several intellectual property disputes in the 1990s and 2000s, primarily internal conflicts between Benihana Inc. and Benihana of Tokyo, LLC, over trademarks, licensing agreements, and related corporate matters under the Lanham Act. These cases, often tied to ownership battles, included claims of infringement and unfair trade practices, resulting in court decisions on licensing rights and business judgment, with limited public details on broader outcomes.

Ownership disputes and challenges

Following the death of Benihana founder Hiroaki "Rocky" Aoki from liver cancer in July 2008, his third wife, Keiko Aoki, assumed the role of sole trustee of his estate and appointed herself CEO of Benihana of Tokyo, the entity holding certain intellectual property rights. This sparked intense legal battles among Aoki's six children from his previous marriages, who accused Keiko of undue influence, constructive fraud, and mismanagement in controlling family trusts and company assets estimated at tens of millions of dollars. Key disputes centered on the division of Benihana stock and trusts, with children including DJ Steve Aoki and actress Devon Aoki filing suits in New York courts to remove Keiko as trustee and reclaim control. The family litigation escalated in the early 2010s, intertwining with corporate governance issues at Benihana Inc., as Rocky Aoki had sued four children in 2006 over alleged attempts to seize control of his companies. A pivotal 2016 New York Court of Appeals ruling awarded the children a previously contested trust valued at around $35 million, rejecting Keiko's claims of entitlement and affirming the children's inheritance rights. Further suits persisted into the late 2010s, including trademark disputes between Benihana Inc. and Benihana of Tokyo, but major estate and control conflicts were largely resolved by the mid-2010s through settlements and court decisions, allowing the company to stabilize operations. In 2012, amid these unresolved family tensions and a broader decline in casual dining sales, Benihana Inc. underwent a financial restructuring via its acquisition by funds advised by Angelo, Gordon & Co. for $296 million, taking the company private at $16.30 per share—a 22.6% premium over its prior closing price. The deal faced complications from ongoing lawsuits between Benihana Inc. and Benihana of Tokyo, including Keiko Aoki's claims of trademark infringement, which delayed full resolution and strained creditor relations during the transition. By 2015, Keiko Aoki had filed additional suits accusing Angelo Gordon of pressuring a sale of core assets to benefit creditors, highlighting persistent ownership frictions post-acquisition. Facing ongoing pandemic-related losses that reduced system-wide revenue and profitability, Benihana's board in 2023 decided to explore a sale, engaging investment bank Piper Sandler to solicit bids amid industry recovery challenges. This process culminated in the March 2024 announcement of its acquisition by The ONE Group Hospitality Inc. for $365 million in cash, including debt assumption, with the deal closing later that year and integrating Benihana's 68 owned and 18 franchised locations into The ONE Group's portfolio. Under The ONE Group's ownership in 2025, Benihana experienced integration that exceeded expectations in operational synergies and the rollout of a new prototype restaurant, though overall Q3 revenues declined 7.1% year-over-year amid traffic challenges and rising costs, with full-year guidance of $820–$825 million below analyst forecasts as of November 2025. It involved executive adjustments such as the promotion of long-time Benihana finance leader Nicole Thaung to group CFO in September. Brand alignment efforts focused on leveraging shared loyalty programs and digital ecosystems, yielding anticipated annual synergies of at least $20 million by 2026.

Cultural impact

Benihana's distinctive teppanyaki dining style, featuring chefs performing acrobatic food preparation at tableside grills, has frequently inspired comedic portrayals and references in film and television, often highlighting the interactive and flamboyant nature of the experience. In film, Benihana appears in a raucous birthday celebration scene in The Wolf of Wall Street (2013), where protagonist Jordan Belfort (played by Leonardo DiCaprio) and his associates engage in over-the-top antics, including a stripper performing on the grill, satirizing Wall Street excess. The restaurant also features in Police Academy 2: Their First Assignment (1985), where a chaotic dinner sequence underscores the comedic mishaps of the film's bumbling police recruits during a hibachi meal. Television depictions often parody the chain's performative elements. The NBC sitcom The Office centers its season 3 double-episode "A Benihana Christmas" (2006) around a company holiday outing at Benihana, where misunderstandings about identical twins lead to humorous romantic entanglements among the staff. In The Simpsons season 13 episode "The Blunder Years" (2001), the Simpson family briefly considers dining at Benihana, with Marge suggesting it as a place "where dinner is the show," poking fun at the spectacle. Episodes of Family Guy parody teppanyaki antics in hibachi restaurant settings reminiscent of Benihana, such as in "Foxx in the Men House" (2009), exaggerating the chefs' knife-juggling and audience interaction for absurd humor. On reality competition Top Chef Masters season 4 (2012), contestants tackled a teppanyaki challenge requiring tableside cooking in the Benihana style, testing their speed and showmanship under time constraints. More recent portrayals include a 2022 episode of the History Channel's The Food That Built America (season 3, episode 10), which profiles Benihana's founding by Rocky Aoki as part of a casual dining revolution. In 2022, FX announced development of the dramatic series American Hiro, chronicling Aoki's life from Olympic wrestler to restaurateur, executive produced by his son Steve Aoki and directed by Jon M. Chu; as of 2025, the series remains in development. Benihana has garnered mentions in hip-hop lyrics, symbolizing upscale casual dining or cultural tropes. For instance, Jeezy's 2014 track "Benihana" (featuring Rocko and 2 Chainz) boasts about lavish meals there, while Drake critiqued it as "pigeon food" in his 2019 song "Omertà." Such references underscore the chain's permeation into urban pop culture narratives. Documentaries in the 2010s have spotlighted Benihana through founder Hiroaki "Rocky" Aoki's life story, blending his post-World War II immigration, Olympic wrestling career in 1960, and offshore powerboat racing exploits with his restaurant empire. The Netflix film I'll Sleep When I'm Dead (2016), directed by Justin Krohn, profiles DJ Steve Aoki while devoting significant coverage to Rocky Aoki's daring persona and Benihana's origins, drawing from family interviews and archival footage.

Influence on the restaurant industry

Benihana pioneered interactive teppanyaki dining in the United States starting in 1964, introducing a communal format where chefs prepared meals on hibachi grills in front of groups of diners, blending culinary skill with theatrical performances such as flipping utensils and igniting flames. This experiential approach shifted the focus from passive consumption to social entertainment, influencing the restaurant industry in the 1970s and 1980s by encouraging chains to incorporate similar engagement tactics to boost customer retention and differentiate from standard table service models. The chain's model popularized teppanyaki—a post-World War II Japanese grilling technique—on a global scale, leading to its adaptation in diverse markets and the rise of hybrid concepts that fused grill cooking with local flavors in fast-casual and casual dining outlets. By the 1990s, Benihana had inspired dozens of competing teppanyaki restaurants across the U.S. and internationally, embedding the style into mainstream cuisine and expanding the appeal of Japanese-inspired grilling beyond traditional sushi or kaiseki experiences. Benihana's early embrace of franchising in the late 1960s and 1970s drove its growth to over 50 locations by the end of that decade, utilizing licensing agreements to enable swift international expansion while preserving operational standards through centralized training. This asset-light model influenced other ethnic restaurant chains by demonstrating how franchising could facilitate market penetration in new regions, reducing capital risks and accelerating brand proliferation in the competitive casual dining sector.

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