Chef Profile

Chef Toshiya Nemoto, a 33-year veteran with Benihana, began his career as a teppanyaki chef at the Benihana Honolulu restaurant, before becoming a regional chef for the Northeast. Since then, “Chef Tony” has worked his way across the continental U.S. as a chef in many of the chain’s restaurants, including San Francisco and Manhattan locations.

In January 2010, Nemoto was promoted to executive chef of Benihana. He now works closely with Chef Hiroyuki Sakai, Benihana’s executive culinary advisor, and supervises Benihana’s team of regional chefs in developing new menu initiatives and refining cooking procedures that help bring the latest Japanese culinary trends to Benihana customers.

“At Benihana, I use several Kikkoman Asian sauces to bring out the freshness and natural flavors of our food. Kikkoman Soy Sauce is an important ingredient on the menu, because it creates ‘umami,’ also known as the ‘fifth taste’,” said Nemoto.  “I use Kikkoman Soy Sauce and Lime Ponzu Citrus Seasoned Dressing to enhance one of my favorite dishes, Benihana Glazed Salmon, and to provide the unique, consistent flavor and balance our customers expect in all of our dishes at Benihana.”

Born in Yokohama, Japan, Nemoto brought his love for Japanese food to the United States when he moved to Hawaii at a young age. When cooking for friends and family, he prefers to make simple, traditional Japanese dishes including sukiyaki and harusame salad, both using Kikkoman Soy Sauce. When he is not in the kitchen, Nemoto enjoys spending his free time playing golf.