Benihana chefs have been slicing, dicing and flipping for 50 years. Here’s a look at what’s involved, through the prism of the company’s Be the Chef program.
Toshiya “Tony” Nemoto began working at Benihana when he was 17. He was named executive chef in 2011 and is responsible for overseeing training at the corporation's restaurants — the 64th of which will open next month in the Mall of America in Minnesota. Here, he has shaped just-cooked fried rice into a lovely sentiment complete with a “beating heart” (created by a moving spatula underneath). Deb Lindsey/For The Washington Post Buy Photo