Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Benihana Restaurant's Response

BethM55

By BethM55
in Gluten-Free Restaurants

Recommended Posts

BethM55 Enthusiast
BethM55
Posted

Well, if we go, I may stick to a salad and steamed rice. I'll talk to the people there see what they say. I'll be at the event for the people and the birthday, not necessarily for the food. oh, well. C'est la vie. B)

"Dear Elizabeth,

Thank you for your email. We understand how important it is for you to obtain information on gluten-free products. Although we would love to serve you as our guest, we do have to make you aware that the majority of our sauces and recipes are made with soy sauce which contains wheat. Also, our onion soup is made with fried onions containing flour. However, we are currently working on developing a gluten-free menu option and hope to have it available for our guests soon."

Sincerely yours,

Paola Mare

Support Service

Benihana Inc.

8685 Northwest 53rd Terrace

Miami, FL 33166

pmare@benihana.com

www.benihana.com

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

oohhhhhh i REALLY hope they ARE working on a gluten free menu- they really should make a couple of those oven/tables dedicated to gluten free- and only use wheat free soy sauce & fish & oyster sauces... cause i really really really miss teppenyaki :(

BethM55 Enthusiast
BethM55
Posted
  • Author

oohhhhhh i REALLY hope they ARE working on a gluten free menu- they really should make a couple of those oven/tables dedicated to gluten free- and only use wheat free soy sauce & fish & oyster sauces... cause i really really really miss teppenyaki :(

Good idea! I've had teriyaki, and like it, but what is teppenyaki? I think I remember seeing that term on their website? I'm not too familiar with Japanese cuisine. I figure I could bring my own gluten-free soy sauce?

Skylark Collaborator
Skylark
Posted

Good idea! I've had teriyaki, and like it, but what is teppenyaki? I think I remember seeing that term on their website? I'm not too familiar with Japanese cuisine. I figure I could bring my own gluten-free soy sauce?

Teppanyaki is the food they cook in front of you. And no, it's not a good idea to eat it as the griddle will be CC'd from soy sauce.

BethM55 Enthusiast
BethM55
Posted
  • Author

Teppanyaki is the food they cook in front of you. And no, it's not a good idea to eat it as the griddle will be CC'd from soy sauce.

Good point. Guess it'll be rice and salad, and I can live with that. This event is for my daughter-'out-law''s birthday, her choice of restaurant. I'll be content with the festivities. Sometimes it's easier than other times, but I try to be philosophical about times like this.

kareng Grand Master
kareng
Posted

Beth, I think I would bring my own food. Either something I really liked more, like a taco salad. Or something that looks sorta, kinda, not entirely unlike what they are eating. Maybe a stir fry from home. It won't be real hot temp wise, but you won't feel left out. Buy a glass or 2 of wine and the restaurant won't care. If there is cake, bring your own or a dessert you like but don't eat often ( a big Snickers bar, some dark chocolate).

I have done brought both the similar ( no one who didn't know before knew) or something completely different.

Skylark Collaborator
Skylark
Posted

Good point. Guess it'll be rice and salad, and I can live with that. This event is for my daughter-'out-law''s birthday, her choice of restaurant. I'll be content with the festivities. Sometimes it's easier than other times, but I try to be philosophical about times like this.

It's always fun watching the teppanyaki chefs at Benihana, even if the food they make is all gluten-y. Their website says some of the restaurants have sushi. If you're fond of sushi, that might be an option. Simple sushi like a tuna roll or sashimi and steamed rice is gluten-free and edamamae are always good if you tolerate soy.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


BethM55 Enthusiast
BethM55
Posted
  • Author

Beth, I think I would bring my own food. Either something I really liked more, like a taco salad. Or something that looks sorta, kinda, not entirely unlike what they are eating. Maybe a stir fry from home. It won't be real hot temp wise, but you won't feel left out. Buy a glass or 2 of wine and the restaurant won't care. If there is cake, bring your own or a dessert you like but don't eat often ( a big Snickers bar, some dark chocolate).

I have done brought both the similar ( no one who didn't know before knew) or something completely different.

That's a good possibility. I could bring something to put over steamed rice. Hmmm, let me think... Thanks!

BethM55 Enthusiast
BethM55
Posted
  • Author

It's always fun watching the teppanyaki chefs at Benihana, even if the food they make is all gluten-y. Their website says some of the restaurants have sushi. If you're fond of sushi, that might be an option. Simple sushi like a tuna roll or sashimi and steamed rice is gluten-free and edamamae are always good if you tolerate soy.

Well, I've never been a fan of sushi, and don't care for edemamae although I do tolerate soy. Gosh sometimes we have to find convoluted ways to stay healthy, don't we? :lol:

cassP Contributor
cassP
Posted

that's why i said it would be nice if they could dedicate 2 tables to being ONLY gluten free- so they could do the teppenyaki with gluten-free sauce & no cc. not being able to indulge in this with friends is a HUGE bummer... i loved it so much

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. ShariW
      - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc. For the holidays...
    2. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

      thanks for sharing!
    4. Flash1970
      - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      This explains a lot. I had a severe leg injury when I was younger. I've had several surgeries. I was super careful, but always got cellulitis. Interesting article. Even when I was gluten free and had surgery, I still got cellulitis.
    5. Flash1970
      - Flash1970 commented on Scott Adams's article in Winter 2026 Issue
      1

      Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time (+Video)

      Good article. Everyone expects healing within a few weeks. I remember not feeling good until 4 months into the gluten free diet. In fact, the first month was horrible. I felt way worse. This is due to a large part of addiction to wheat. It feels like withdrawal symptoms. Your body wants the gluten no matter what. At 4 months, I remember waking up one...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748
    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • ShariW
      My journey is it gluten or fiber?

      By ShariW · Posted

      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      My journey is it gluten or fiber?

      By Scott Adams · Posted

      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
      Today Dec15 2025

      By Scott Adams · Posted

      thanks for sharing!
    • Scott Adams
      Disaccharide deficient, confusing biopsy results, no blood test

      By Scott Adams · Posted

      Let us know how things turn out--good luck!
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.