Decide which heat level you prefer. For authentic restaurant-style intensity, use ½ cup Ichimi Togarashi (pure red chili). For a more balanced, flavorful home version with complex spice notes, choose ½ cup Shichimi or Nanami Togarashi (seven-spice blend).

In your medium bowl, combine the ½ cup togarashi, ¼ cup honey, and ¼ cup ketchup. Using a spoon or small whisk, stir vigorously for 1-2 minutes. Mix until completely integrated into a thick, uniform paste resembling wet sand with no dry pockets of spice remaining.

Add the appropriate amount of Kewpie Japanese mayonnaise based on your chili choice: ¾ cup (180 g) if using Ichimi Togarashi, or ½ cup (120 g) if using Shichimi/Nanami Togarashi. The different mayo amounts balance the varying heat levels of each togarashi type.

Stir thoroughly for about 1 minute until the diablo sauce becomes completely smooth, creamy, and streak-free. Scrape down the bowl sides to ensure all ingredients are fully incorporated into this hibachi sauce masterpiece.

Sample your sauce and customize to your heat preference. If too mild, add more togarashi 1 teaspoon at a time. If too spicy, blend in additional Kewpie mayo 1 tablespoon at a time until you achieve your perfect balance.

Transfer your copycat benihana diablo sauce to an airtight container or jar. Refrigerate for at least 30 minutes, though 2-24 hours is ideal for the flavors to fully meld and develop that authentic restaurant taste.

Serve your diablo sauce chilled or at room temperature alongside hibachi-grilled shrimp, scallops, steak, chicken, fried rice, or vegetables for an authentic Benihana experience at home.