Private Hibachi Catering FAQ

Our service starts at $50 per person with a $500 minimum event total. Suggested gratuity is 20% of the final bill. Travel fees may apply depending on your location and will be confirmed after booking. We accept cash or credit card, and credit card payments may include a 4% admin fee. Credit card payments must be completed at least 72 hours before the event and cannot be processed at the end of the party.

The chef usually arrives about 10 minutes before your scheduled reservation time. Setup is quick and smooth, and it normally only takes a few minutes.

We provide the chef, grill, food, sake, and the entertainment. Customers are responsible for tables, chairs, utensils, and their own event setup. For ideas on setup styles, many customers like to look at past event photos on social media for inspiration.

At this time, cooking is done outdoors only. Terraces, balconies, patios, and covered outdoor spaces are usually fine. Guests can dine indoors if they want, but the chef must cook outside. We operate this way for safety, licensing, and insurance reasons.

Our standard food does not include nuts or sesame products. If anyone in your group has other allergies or dietary concerns, please let us know before the event so we can review them in advance.

Yes, we have served many gluten-free guests. We recommend bringing your preferred gluten-free soy sauce and teriyaki sauce so the chef can prepare that portion separately.

We can offer tofu for vegetarian or vegan guests. The per-person price stays the same, and we can balance the meal with additional vegetables, salad, and noodles.

At this time, outside proteins or outside food cannot be cooked by our chefs. This policy is based on pricing, consistency, and insurance requirements.

Reservations are made through our website booking system. For parties of 30 or more guests, you may need to place two reservations for the same date and time so we can assign two chefs. There is no extra chef fee in that situation beyond the booking structure itself.

Cancellations or rescheduling requests should be made at least 48 hours in advance. Late cancellations may be subject to a $200 fee. In case of rain, customers are expected to provide a covered outdoor setup such as a tent, awning, or patio cover so the chef can cook safely and stay dry. If bad weather affects your event, it is the customer’s responsibility to cancel or reschedule within the required notice period.