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top tables
Vol. 03 No. 18 | Sep 16-30, 2015
thefoodloverspattayatoday@msn.com
BENIHANA
“It’s a culinary circus, a foodie playground and a piece of gastronomic theatre that hits all the right spots,” say Mick and Di, The Food Lovers… Sake is a Japanese alcoholic drink made of fermented rice, koji and water. In Japanese the word ‘sake’ also means alcoholic beverage in general. It has been the alcoholic beverage of choice for more than 1,000 years and the same distilling methods of yesteryear are still being used to this day. This rich brewing tradition is probably one reason why the Japanese love their sake so much, so where better to hold this unique Sake Tasting event than at Benihana, Pattaya’s favourite teppanyaki steakhouse. So it was with much anticipation and enthusiasm that Mick and I headed out to the second floor of the Royal Garden Plaza’s lifestyle mall to enjoy this rare occurrence. Benihana’s beginnings began with Yunosuke Aoki, a Samurai descendant and entertainer, who along with his wife, Katsu, opened a small coffee shop in Tokyo. The shop was named “Benihana” (red flower in Japanese) after a red safflower that grew in the streets. His eldest son had the
idea to combine Japanese food and entertainment and subsequently the first restaurant opened in New York in 1964 and the Benihana that we know today was born. Benihana Pattaya is under the auspices of the Pattaya Marriott Resort and Spa. Its reputation is based on their teppanyaki style of cooking: teppan meaning “steel grill” and yaki “broiled”. Their chefs receive 16 weeks of intensive training before the final accolade of a red kerchief is awarded to confirm their proficiency. Interaction between chef and guests is positively encouraged and the culinary cabaret is great fun, natural and bodacious. Our sake tasting was launched with an introduction from their new director of Sales and Marketing, Hisakazu Sato, followed by the first pouring of the evening. Bijofu was the chosen opener, produced from mixing Bijofu’s popular sparkling sake “Shuwa” with fresh juice of Yuzu and honey, it was a refreshing
opener. Enjoyed with cold Zaru Soba noodles, edamame beans and a wakame seaweed wafer, it was a pleasant foreword for the next five courses (and sakes) to come. A polar fresh platter of an outstanding Chilean oyster and premier sashimi paired with a Yuki No Bosha sake was a beautiful marriage and probably our favourite course of the evening. However a selection of succulent sushi balls, takoyaki (octopus-filled wheat balls) and California rolls was a strong contender. The accompanying sake was a smooth Kirinzan which enhanced and complemented all the various flavours. Skewered scallops and butterfish in an outstanding white miso sauce and beef wrapped enoki mushrooms presented exceptional nuances of essences which were married to the subtleness of a Yuki No Bosha sake. The finale presented our master chef preparing us garlic fried rice and a teppanyaki premier quality beef. Knives (and eggs) were thrown,
flipped, juggled, lobbed and pitched with skill resulting in a delicious bowl of rice and a perfectly grilled piece of beef before his wagon was ceremoniously wheeled to another table. Quite a performance and from the appreciative ovations and cheers that emanated from the surrounding areas we were not the only ones enjoying the Benihana magic. For serious beef aficionados the selection of premier cuts is superb (prices from B.3,250), with the likes of US Porterhouse, Kobe, Australian prime tenderloin, Miyazaki in Grade 4 perfection plus milk-fed Dutch veal, New Zealand venison and a host of other luxury items to tempt the discerning diner. Current promotions offer fun for the kids with personalized instruction from the chef on how to create their own maki set which can then be enjoyed with the family at B.499 net per child.
Yaki Hotate, Butterfish Miso and Niku Rolled Enoki
A WALK IN THE WOODS: REDISCOVERING AMERICA ON THE APPALACHIAN TRAIL By BILL BRYSON 9781101970881 The Appalachian Trail trail stretches from Georgia to Maine and covers some of the most breathtaking terrain in America–majestic mountains, silent forests, sparking lakes. If you’re going to take a hike, it’s probably the place to go. And Bill Bryson is surely the most entertaining guide you’ll find. He introduces us to the history and ecology of the trail and to some of the other hardy (or just foolhardy) folks he meets along the way–and a couple of bears. Already a classic, A Walk in the Woods will make you long for the great outdoors (or at least a comfortable chair to sit and read in).
KINFOLK VOLUME 17 By KINFOLK 9781941815182 A Stylish lifestyle magazine coupled with original essays and stunning editorial photography. Kinfolk volume 17 is the family issue, exploring the difference meanings of the word family and the people who make us who we are.
We had a “funtastic” evening, the food was top-notch, the sakes were more than interesting and proved the perfect accompaniment to this Japanese cuisine. Benihana scores on so many levels having created a totally distinctive ambiance where the preparation of the food is driven by the prowess and skill of its highly trained staff who not only produce the product but entertain, surprise and amuse along the way. It’s a culinary circus, a foodie playground and a piece of gastronomic theatre that hits all the right spots. Visit www.benihanapattaya.com for full menu and prices. Benihana Pattaya 2nd Floor, Royal Garden Plaza Pattaya Second Road Tel: 038 412 420 ext 1395 www.facebook.com/BenihanaPTY
Wakame Wafers and Zaru Soba Noodles