Five steps, start to finish

No venue to book and no reservation to chase — the party happens where you already are.

Book your date

Pick a date, a time slot and your headcount. A $50 deposit holds your date — refundable more than 72 hours before the event, non-refundable within 72 hours. The balance is settled after the event.

Your chef arrives early

Your chef typically arrives about 30 minutes before your dining time to set up the teppanyaki grill, prep ingredients and make the station safe. Setup time is separate from the service time.

The show starts

Onion volcanoes, flying shrimp, juggling and comedy — a genuinely high-energy performance, at your table rather than across a restaurant.

Dinner is served

Every guest gets the proteins they picked, plus hibachi fried rice, grilled vegetables, side salad with ginger dressing and two dipping sauces.

We clean up

The chef breaks down the grill and leaves your cooking area exactly as it was found. You are left with the party, not the washing up.

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How long it lasts

90 minutes of cooking and performance on Classic and 120 minutes on Premium and Luxury, once your chef begins. Setup beforehand is separate. Larger parties run a little longer.

The split

What we bring — and what you provide

The short version: we handle everything that involves fire, food and cleaning. You handle the table.

We bring

The chef and the full performance
Professional grill and propane
All raw ingredients
Salad, rice, vegetables, sauces
Complete clean-up

You provide

Tables and chairs — yours, or add table-and-chair service at $10 per person
Tableware — yours, or add disposable tableware at $5 per person (cups not included)
Any beverages
Flat outdoor space, ~5′×8′
Cover if rain is likely

This split is the same on every package — see packages & pricing for what each tier includes.

A chef cooking meat over fire on a table in front of guests

Space, safety & weather

What the chef needs from your yard

Outdoor service preferred

Our grills produce open flame, smoke and steam, so outdoor service is strongly recommended — backyards, patios, driveways, decks or a highly ventilated open garage. Indoor service may be considered only after advance discussion with our team and confirmation of suitable ventilation and safety conditions.

The space we need

About a 5′ × 8′ flat, open area, clear of low branches, umbrellas and anything flammable. Our chefs keep the grill a safe distance from guests and from anything flammable.

If it rains

Chefs cook rain or shine, but the cooking station must be completely under cover. A tent, canopy, gazebo, covered patio or open garage all work. If severe weather makes cooking unsafe with no shelter, we help you reschedule.