Venerable Chef Hiromasa Kyodasan and crew's recent arrival heralds an upcoming rocket to higher food standards. After just 4 weeks, his discerning approach is already evident, but he has his work cut out for him.\n\n--controlling hostess is stickler for seating rules; _throw down_ to avoid a 30 min wait, or just ask for the manager\n--Kyodasan brought with him two chefs, one kitchen, one teppan. great things to come!\n--he's already fixed wasabi (no more tubes),\n--gari is fresh and tart (not from a jar one month opened) and\n--seaweed wraps are dry and crispy, rolls made fresh, not in advance\n--fish selection (corporate \"sashimi grade\" blech), and tempura batter will change up first of the year.\n--great family place, main dining is loud and boisterous\n--benihana \"experience\" feels forced and scripted\n--watch out for upsell-freak waiters at your teppan table\n--one lunch server is power smoker, taking 3 minute breaks _during service_, then thinking we wouldn't smell his breath. EW.\n\nin the end it's all about the food, and the food is...\n--bland, gooey, overcooked, or undercooked.\n--teppan fried rice's egg is _always_ burned. how about adding it at the last moment, not starting it first??\n--side salad is often not fresh\n--miso is colored water, no substance or rich flavor I'm expecting\n--ginger and mustard sauces are the same for every main dish\n\nChef recalls that the last time I visited him at his Shiro (now sadly closed) the county inspector was in the kitchen. What are the odds that on the day I discover his arrival at Benihana, she shows up again?! They'll think I'm some sort of spy. Of course, she arrived right amidst the lunch rush!\n\nI hope my update will mark a dramatic improvement over the next weeks and months.\n\nGO HIRO!