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This was not Ly’s fault. Sea urchin is eaten raw. It’s cold and has the texture of silicone caulking. Supposedly it’s a taste acquired over time. Sonny and I agreed that 400 years wouldn’t be enough for us.
Ironically, that’s the same amount of time it would take for us to become accomplished Benihana cooks. We’ll stick with being expert teppanyaki eaters.
At a glance
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Benihana’s “Be a Chef”
Benihana sells gift packages starting at $140. For that price, a gift recipient receives one training session with a chef, commemorative gifts and a dinner for four. Visit http://www.benihana.com/bethechef for more information.
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Robert Kirby can be reached at rkirby@sltrib.com or facebook.com/stillnotpatbagley.
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