I've never actually been to a Benihana, but since there's a multitude
of clones popping up around the country I figured I use Benihana-style
hibachi steak houses. We have "Ichiban", "Shogun" and "Kanapia of
Tokyo". The sauce is served along side the mustard and ginger sauces
and is a deep bright red, slightly darker than ketchup. They don't
always serve it unless asked for, usually served as a dipping sauce for
the "Hibachi Steak".