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Benihana of Tokyo is a restaurant own by Aoki, he is a Japanese, but he builds his restaurant in New YOrk coz he discovered that Americans love exotic food. He starts as an ordinary person. The walls, ceiling, beams, artifacts and decorative lights of a Benihana are all from Japan. The building materials are gathered from old houses there, carefully disassembled, and shipped in peices to the U.S. where they are resembles by one of his father's two crew of Japanese carpenter.



Some restaurant like myself have more fun than others, says AOKI, youthful pres. ofBenihana of Tokyo. Between 1964, when he opened his first location and 1972 he had gone more deficit net worth to being pres. of a chain of 15 restaurants that grossed over $12 million per yr. Benihana was named after a small red flower that grew near the front door of the unit restaurant.



Rocky's first unit on the West Side was such a success that it paid 6 months, the 2nd unit 3 blocks away on the East Side simply to cater to the overflow of the benihana West, the 3rd unit is in Chicago had proved to be the largest money maker coz it grossed approximately @1.3 million/year, the 4th unit was in San Francisco and the 5th was a joint venture in Las Vegas in 1969.



By 1972, Benihana was basically in steak house wit a difference Aoki borrowed his method of cooking from his father. One of the things that Aoki worried in his analysis was that, number one problems the availability and cost of labor by eliminating the need for conventional kitchen with hibachi table arrangement and the other thing s he discovered is that food storage and wastage contribute significantly the cuerband of the typical restaurant. I finally invest on historical authenticity. When Aoki has unit of Benihana the chefs and the staffs are considered as Key to its success coz they are highly trained. The philosophy of the restaurant roat business is simply to make people happy.



Runs carpenters, consultants, and editor for constitution/ volume feeding magazine, sumed up his perception for a two main problems. What is Benihana really selling? The problem of perceptions was shown through different exhibits. And there are 9 exhibits these are the operating statistics for a typical service restaurant, floor plan, organization chart, the costumers thank, summary of the Benihama's marketing philosophy, benihana's of Tokyo advertisement. Two philosophies of the steak, the mission of Aoki.|||to move on|||39 years and growing. Federals dont know YAKUSA.|||2|||???

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